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Pumpkin Crunch Cake Recipe

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★★★★★

4.7 from 82 reviews

This Pumpkin Crunch Cake is a delightful autumn dessert featuring a creamy pumpkin custard base topped with a crunchy pecan and cake mix layer, all baked to perfection and drizzled with melted butter. It’s perfect for fall gatherings and holiday dinners, offering a comforting blend of pumpkin spice flavors and a satisfyingly crisp topping.

Ingredients

Scale

Pumpkin Custard

  • 1 can pumpkin puree (15 ounces)
  • 1 can evaporated milk (12 ounces)
  • 4 large eggs
  • 1/2 cup sugar
  • 1/2 cup packed light brown sugar
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon salt

Topping

  • 1 box yellow cake mix (15.25 ounces)
  • 1 cup chopped pecans
  • 1 cup unsalted butter (melted)

Instructions

  1. Prepare Pan: Preheat your oven to 350°F (175°C). Lightly butter a 9×13 inch baking pan to prevent sticking and set aside.
  2. Mix Pumpkin Custard: In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, light brown sugar, vanilla extract, pumpkin pie spice, and salt until the mixture is smooth and well combined.
  3. Pour Custard into Pan: Pour the pumpkin mixture evenly into the prepared baking pan, spreading it out smoothly with a spatula or the back of a spoon.
  4. Add Cake Mix Layer: Sprinkle the entire dry yellow cake mix evenly over the pumpkin mixture. Using your hands, gently press the cake mix into the pumpkin batter to ensure it adheres well.
  5. Top with Pecans and Butter: Evenly sprinkle the chopped pecans over the cake mix layer. Then, drizzle the melted butter thoroughly across the top of the entire cake to moisten the topping.
  6. Bake: Place the pan in the preheated oven and bake for 40 minutes. After this time, check the cake’s top; if it appears too brown, loosely cover it with a piece of aluminum foil. Continue baking for an additional 10 to 20 minutes or until the custard layer is set and the topping is golden and crisp.
  7. Cool and Chill: Remove the cake from the oven and place it on a wire rack to cool completely. Then chill in the refrigerator for a few hours to allow the flavors to meld and the texture to firm up.
  8. Serve: Before serving, optionally top slices with whipped cream and additional chopped pecans for extra richness and crunch.

Notes

  • Using fresh pumpkin pie spice will give the best flavor, but a mix of cinnamon, nutmeg, ginger, and cloves can be substituted.
  • Make sure to press the dry cake mix gently, but firmly to help it bake properly and form the crunchy topping.
  • If the top browns too fast, covering with foil prevents burning while the inside finishes baking.
  • Chilling the cake enhances the custard texture and makes it easier to slice cleanly.
  • For a nut-free version, omit pecans or substitute with sunflower seeds or no nuts at all.
  • Serve chilled or at room temperature according to preference.

Keywords: pumpkin crunch cake, pumpkin dessert, fall dessert, pumpkin pie, pecan topping, layered pumpkin cake

Find it online: https://spatulaqueen.com/pumpkin-crunch-cake-recipe/