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–+ servings
a slice of pumpkin crunch cake with whipped cream on top

Pumpkin Crunch Cake

Author Christi Johnstone
Course Dessert
Cuisine American
This Pumpkin Crunch Cake is a fluffy, fall-flavored, spice cake with an irresistible pecan crunch topping baked into the top!
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12

Equipment

  • 9x13 Baking Dish

Ingredients

Pumpkin Layer Ingredients

  • 1 15oz can pumpkin puree*
  • 1 12oz can evaporated milk
  • 3 large eggs room temperature
  • 1 cup granulated sugar
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 box yellow cake mix

Crunch Topping Ingredients

  • 1 cup unsalted butter
  • 1 cup chopped pecans

For Serving

  • 1 cup whipped cream

Instructions

  • Start by preheating your oven to 350°F, and grease or line a 9x13 baking dish with parchment paper. Grab a large mixing bowl and add the pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt. Whisk it together until combined thoroughly.
  • Add the pumpkin mixture to the baking sheet. Evenly pour the cake mix on top of the mixture and make sure it’s completely covered.
  • Melt the butter on the stove or in the microwave and evenly pour it on top of the cake mix topping, covering as much of the top as possible. Chop up the pecans and sprinkle them on top of the cake.
  • Pop the cake in the oven, and bake for 50-60 minutes, or until the batter is fully cooked through and the topping is golden brown. Insert a toothpick in the center of the cake, and if it comes out clean it’s ready! Let the cake cool completely, slice and serve with whipped cream.

Notes

*Canned Pumpkin - I HIGHLY recommend using Libby's canned pumpkin. Canned pumpkin can vary greatly in it's consistency. From brand to brand and even year to year (or crop to crop!), it can go from thick to very watery. I've found Libby's to be the most consistent, and is reliably a thick texture. If you use a different brand and find it fairly watery, you might want to leave out a tablespoon or two of the evaporated milk to compensate. 
Storage - Store the leftover cake covered in the fridge for up to 4 days. This cake tastes especially delightful when served chilled straight from the fridge! That means that this is a perfect cake to make ahead of time to serve the next day!

Nutrition

Calories: 505kcal | Carbohydrates: 60g | Protein: 7g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 464mg | Potassium: 252mg | Fiber: 2g | Sugar: 40g | Vitamin A: 6163IU | Vitamin C: 2mg | Calcium: 203mg | Iron: 2mg
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