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Pumpkin Crunch Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 185 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Total Time: 4 hours 10 minutes
  • Yield: 18 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Pumpkin Crunch Cake is a deliciously moist and spiced dessert perfect for fall gatherings. It features a creamy pumpkin custard base topped with a crunchy, buttery pecan and cake mix crust, baked to golden perfection and served chilled for a refreshing finish.

Ingredients

Custard Base

  • 1 can pumpkin puree (15 ounces)
  • 1 can evaporated milk (12 ounces)
  • 4 large eggs
  • 1/2 cup sugar
  • 1/2 cup packed light brown sugar
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon salt

Topping

  • 1 box yellow cake mix (15.25 ounces)
  • 1 cup chopped pecans
  • 1 cup unsalted butter, melted

Instructions

  1. Preheat and prepare: Preheat your oven to 350°F. Butter a 9×13 inch baking pan generously to prevent sticking.
  2. Mix pumpkin custard: In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, brown sugar, vanilla extract, pumpkin pie spice, and salt until the mixture is smooth and well combined.
  3. Pour and spread: Pour the pumpkin mixture into the prepared baking pan and spread it evenly to create a smooth layer.
  4. Add cake mix layer: Sprinkle the dry yellow cake mix uniformly over the pumpkin mixture. Using your hands, gently press the cake mix into the pumpkin custard to form the next layer.
  5. Top with pecans and butter: Evenly distribute the chopped pecans over the top. Then drizzle the melted butter evenly across the entire surface of the cake to add richness and create a crisp topping.
  6. Bake the cake: Bake in the preheated oven for 40 minutes. Check the cake at this point; if the top is browning too quickly, cover it loosely with foil. Continue baking for an additional 10 to 20 minutes, or until the custard is set and the topping is golden and crisp.
  7. Cool and chill: Remove the cake from the oven and place the pan on a wire rack to cool completely. Once cooled, refrigerate the cake for a few hours to allow it to firm up and enhance the flavors.
  8. Serve: Before serving, optionally top with whipped cream and additional chopped pecans for extra flavor and texture.

Notes

  • Make sure to press the cake mix gently into the pumpkin mixture to avoid mixing the layers.
  • If you prefer a less crunchy top, reduce the amount of butter used or drizzle butter over half the pan for a different texture.
  • This cake is best served chilled and can be made a day ahead for convenience.
  • Use fresh pumpkin pie spice or make your own blend of cinnamon, nutmeg, ginger, and cloves for optimal flavor.
  • Store leftovers covered in the refrigerator for up to 5 days.

Find it online: https://slsrecipes.com/pumpkin-crunch-cake-recipe/