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–+ servings

Pumpkin Crunch Cake

Angela Milnes
This Pumpkin Crunch Cake is the ultimate fall dessert! With a rich, spiced pumpkin base and a crunchy, buttery topping, it's the perfect blend of flavors and textures. Easy to make and always a crowd favorite!
5 from 3 votes
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Cook Time 1 hour 17 minutes
Total Time 25 minutes
Course Desserts
Cuisine American
Servings 20 Servings
Calories 243 kcal

Ingredients
  

  • 1 Can Pumpkin Puree
  • 1 Can Evaporated Milk 12 Fluid Ounce
  • 4 Eggs
  • 1 ½ Cups White Sugar
  • 2 Teaspoons Pumpkin Pie Spice
  • 1 Teaspoon Salt
  • 1 Cup Pecans Chopped
  • 1 Cup Margarine Melted
  • 8 Ounce Frozen Whipped Topping Thawed

Instructions
 

  • Preheat the oven to 350 degrees°. Lightly grease one 9x13 inch baking pan.
  • In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well and then spread into the prepared pan.
  • Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Do not mix! Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
  • Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.

Notes

There are a few different ways that you can make this crunch cake recipe even more delicious. One option is to top it with a layer of chocolate ganache.
Another option is to add a layer of dulce de leche or caramel sauce. And lastly, you could top it with a layer of fruit like strawberries or raspberries.

Nutrition

Calories: 243kcalCarbohydrates: 22gProtein: 3gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.004gCholesterol: 38mgSodium: 264mgPotassium: 148mgFiber: 1gSugar: 20gVitamin A: 3815IUVitamin C: 1mgCalcium: 73mgIron: 1mg
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