Description
Indulge in the comforting flavors of fall with this easy Pumpkin Crunch Cake. Combining the classic taste of pumpkin pie with a delightful crunchy topping, this dessert is perfect for Thanksgiving gatherings or cozy evenings at home. With just a few simple ingredients and minimal prep time, you can create a crowd-pleasing treat that will have everyone coming back for seconds. Serve it warm with whipped cream or enjoy it chilled—either way, this cake is sure to impress!
Ingredients
Scale
- 1 (15 oz) can pumpkin puree
- 1 (12 oz) can evaporated milk
- 4 eggs
- 1 ½ cups white sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 1 (18.25 oz) package yellow cake mix
- 1 cup chopped pecans
- 1 cup melted margarine
- 1 (8 oz) container thawed whipped topping
Instructions
- Preheat the oven to 350°F and grease a 9×13 inch baking pan.
- In a large bowl, mix together pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt until well combined. Pour into the prepared pan.
- Evenly sprinkle the yellow cake mix over the pumpkin mixture without mixing.
- Top with chopped pecans and drizzle melted margarine over everything.
- Bake for 60 to 70 minutes or until a toothpick comes out clean. Allow to cool slightly before serving with whipped topping.
- Prep Time: 10 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 300
- Sugar: 20g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg