Pumpkin Crunch Cake

Name: Pumpkin Crunch Cake
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 15 servings
Cuisine: Indonesian
Ingredients: 15 ounces pumpkin puree; 12 ounces evaporated milk; 3 large eggs; ¾ cup granulated sugar; 1 tablespoon pumpkin pie spice; ¼ teaspoon salt; 15.25 ounces yellow cake mix (1 box); 1 cup chopped pecans; 1 cup unsalted butter (melted)

Pumpkin Crunch Cake is the perfect fall dessert. A rich layer of pumpkin cake is topped with pecans and a simple 2 ingredient streusel.

⏱️ 75 min 🔪 Prep: 15 min 🔥 Cook: 60 min 📊 Medium ⭐ 5.0 (193) 👁️ 4 views

👨‍🍳 Start Cooking

Foto: Spend With Pennies

Ingredients

15 servings

15 ounces pumpkin puree
12 ounces evaporated milk
3 large eggs
¾ cup granulated sugar
1 tablespoon pumpkin pie spice
¼ teaspoon salt
15.25 ounces yellow cake mix (1 box)
1 cup chopped pecans
1 cup unsalted butter (melted)

Steps

Preheat the oven to 350°F. Grease and flour a 9x13 baking dish and set aside.
In a large bowl, combine pumpkin, milk, eggs, sugar, pumpkin pie spice, & salt. Pour into the prepared pan.
Gently sprinkle the dry cake mix powder over the pumpkin batter and top with the pecans.
Drizzle melted butter over the cake mix.
Bake uncovered for 25 minutes uncovered. Cover with foil and bake for an additional 25 minutes.
Remove from oven and uncover (be careful, the steam will be hot) and cool completely.
Cut into squares and serve with a scoop of vanilla ice cream or whipped cream.