Description
A delicious and easy-to-make Pumpkin Crunch Cake that is perfect for fall gatherings and celebrations.
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 box (18.25 oz) yellow cake mix
- 1 cup chopped pecans or walnuts
- 1 cup unsalted butter, melted
- Whipped cream for serving (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, and salt until well combined.
- Pour the pumpkin mixture into a greased 9×13 inch baking dish.
- Sprinkle the dry cake mix evenly over the pumpkin mixture.
- Top with chopped pecans or walnuts.
- Drizzle the melted butter over the top.
- Bake for 50-60 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let cool slightly before serving. Serve with whipped cream if desired.
Notes
- For a spicier flavor, add a pinch of ground ginger or cloves.
- This cake can be made a day in advance and stored in the refrigerator.
- Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Pumpkin Crunch Cake, Fall Dessert, Pumpkin Recipe, Easy Cake Recipe