Pumpkin Crunch Cake Recipe
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5 from 2 votes

Pumpkin Crunch Cake Recipe

This Pumpkin Crunch Cake Recipe is so delicious it's definitely going to become a new family favorite! The 10 minute prep time will make it your new favorite "go to" recipe! 
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 20 people
Calories: 283kcal
Author: Nicole Crocker

Ingredients

For the base

  • 1 ,15 ounce can Pumpkin puree
  • 1 ,12 ounce can Evaporated milk
  • 3 Large Eggs
  • 1 1/2 Cups Sugar
  • 1/2 teaspoon Salt
  • 1 1/2 teaspoons Cinnamon
  • 1/4 teaspoon Nutmeg

For the topping

  • 1 package Yellow cake mix
  • 1 Cup Chopped pecans
  • 1 Cup Unsalted butter, Melted

Instructions

  • Preheat oven to 350 Degrees F. Grease a 9x13 pan and set aside. 

For the base

  • Mix the first 6 ingredients in a medium bowl.
  • Pour into prepared baking pan.

For the topping

  • Sprinkle cake mix on top of pumpkin mixture.
  • Top evenly with chopped pecans.
  • Drizzle melted butter over pecans and cake mix. 
  • Place in preheated oven and bake for 50-60 minutes or until top is golden brown. 

Notes

You could easily turn this dessert into a gluten free version by using a gluten free cake mix.

Nutrition

Calories: 283kcal | Carbohydrates: 37g | Protein: 2g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 52mg | Sodium: 258mg | Potassium: 47mg | Sugar: 26g | Vitamin A: 335IU | Vitamin C: 0.1mg | Calcium: 67mg | Iron: 0.8mg