Pumpkin Crunch Cake – The Best Easy Holiday Treat
A rich and comforting pumpkin crunch cake with a smooth spiced pumpkin base, topped with buttery cake mix, crunchy pecans, and finished with whipped topping.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 ½ cups granulated sugar
1 tsp ground cinnamon
½ tsp salt
1 box yellow cake mix
1 cup chopped pecans
1 cup melted butter
Cool Whip (for topping)
Instructions
1. Preheat oven to 350 °F (175 °C). Grease a 13×9 inch baking dish with butter or cooking spray.
2. In a large mixing bowl, combine pumpkin puree, evaporated milk, eggs, sugar, cinnamon, and salt. Mix until smooth.
3. Pour pumpkin mixture into the prepared dish and spread evenly.
4. Sprinkle yellow cake mix evenly over the pumpkin mixture.
5. Top with chopped pecans, then drizzle melted butter evenly over the top.
6. Bake for 50–55 minutes, or until golden brown and set. A toothpick inserted should come out clean.
7. Cool completely before serving. Serve chilled or warm with Cool Whip on top.
Notes
For extra crunch, toast pecans lightly before adding to the cake.
Serve this dessert cold for a firmer texture, or warm for a softer, pudding-like consistency.
Store leftovers covered in the refrigerator for up to 4 days.
Find it online: https://cookingwithramsay.com/pumpkin-crunch-cake/