Indulge in the Best Easy Pumpkin Crunch Cake This Fall

Course: Cake

Cuisine: American

Keyword: easy pumpkin recipe, Fall dessert, pumpkin cake, Pumpkin Crunch Cake, Thanksgiving dessert

Prep Time: 20

Cook Time: 1 10

Cooling Time: 20

Total Time: 1 50

Servings: slices

Calories: 310kcal

This Pumpkin Crunch Cake is a must-try fall dessert with a rich pumpkin flavor and a crunchy topping.

1 cup Pumpkin Puree Always choose pure pumpkin puree, not pie filling.
1 can Evaporated Milk Can be substituted with coconut milk for dairy-free option.
2 large Eggs For vegan option, use flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoon water).
1 cup White Sugar Can be swapped with brown sugar.
1 tablespoon Pumpkin Pie Spice Can mix your own with cinnamon, nutmeg, and ginger.
1 teaspoon Salt Essential for balancing sweetness.

1 box Yellow Cake Mix A gluten-free cake mix works for gluten-sensitive individuals.
1 cup Chopped Pecans Feel free to substitute with walnuts.
½ cup Margarine (Melted) Unsalted butter can be used for additional richness.

1 container Frozen Whipped Topping Consider homemade whipped cream for a fresher touch.

Preheat your oven to 350°F. Grease a 9×13-inch ceramic baking dish.
In a mixing bowl, combine pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well until smooth.
Pour the pumpkin mixture into the prepared dish, using a spatula to smooth it out evenly.
Sprinkle the dry yellow cake mix evenly over the pumpkin layer without stirring it in.
Top the cake mix with chopped pecans, spreading them evenly across. Drizzle melted butter generously over the surface.
Place the dish in the oven and bake for 60–80 minutes. Check for doneness by inserting a toothpick.
Once baked, allow the cake to cool for at least 20 minutes before slicing. Serve topped with frozen whipped topping or whipped cream.

For added flair, consider garnishing with additional pecans or caramel sauce.