Pumpkin Crunch Cake

A cozy fall dessert with a creamy pumpkin layer, buttery cake topping, and crunchy pecans 🎃 Finished with a sweet cream cheese topping, it’s an easy crowd-pleaser for any fall gathering.



Pumpkin Crunch Cake

Test Kitchen

Servings

12 servings

Cook Time

1 hours

Cuisine

Festive

Category

Dessert

A cozy fall dessert with a creamy pumpkin layer, buttery cake topping, and crunchy pecans 🎃 Finished with a sweet cream cheese topping, it’s an easy crowd-pleaser for any fall gathering.

Ingredients

  • 1 15oz can Pumpkin

  • 1 12 oz can Evaporated milk

  • 1 c Sugar

  • 4 Eggs

  • ½ - 1 tsp Salt

  • 1 - 2 tsp Pumpkin Pie Spice or any cinnamon, nutmeg, clove mixture

  • 1 box Yellow cake mix sub any spice cake or butter pecan cake

  • ½ - 1 c Chopped Pecans or Walnuts

  • 1 c Melted Butter

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  • 1 8 oz WC Cream cheese

  • ½ c Powdered sugar

  • 1 12oz WC Whipped topping

Directions

  1. Preheat oven to 350 degrees and grease 9x13 baking dish

  2. Mix together pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice and salt

  3. Pour this mixture into greased baking dish

  4. Sprinkle dry cake mix over pumpkin mixture in the pan. Do not stir.

  5. Sprinkle with nuts

  6. Pour melted butter evenly over the whole pan. Do not stir.

  7. Bake at 350 degrees for 50-60 minutes

  8. Let cool

  9. Mix together cream cheese, powdered sugar and whipped topping.

  10. Spread over cooled cake and store in the fridge
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