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Baked Pumpkin Crunch Cake Layer

A comforting and easy dessert that combines pumpkin flavor with a crunchy topping, perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 2500
Ingredients Method Notes

Ingredients
  

Pumpkin Layer
  • 1 can pumpkin puree (29 oz) Look for 100% pure pumpkin.
  • 1 can evaporated milk Can be replaced with whole milk or dairy-free alternatives.
  • 3 pieces eggs Fresh eggs enhance the texture.
  • 1 cup sugar Can be substituted with brown sugar for deeper flavor.
  • 1 tsp pumpkin pie spice A blend of cinnamon, nutmeg, and cloves.
Topping
  • 1 box yellow cake mix Gluten-free option available.
  • 1 cup pecans, chopped Can substitute with walnuts or almonds.
  • 1 cup unsalted butter, melted Can be swapped with melted coconut oil for dairy-free.

Method
 

Preparation
  1. Preheat your oven to 350°F and grease a 9x13-inch baking dish.
  2. In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, and pumpkin pie spice until smooth.
Assembly
  1. Pour the pumpkin mixture into the greased baking dish.
  2. Sprinkle the dry yellow cake mix evenly over the pumpkin layer.
  3. Scatter the chopped pecans evenly on top of the cake mix layer.
  4. Drizzle melted butter all over the top.
Baking
  1. Bake in the preheated oven for 50 to 55 minutes, until golden and set.
Serving
  1. Allow the cake to cool completely before serving.
  2. Serve slices topped with whipped cream if desired.

Notes

Store in an airtight container in the fridge for up to 4 days. Freeze leftovers for up to 3 months.