Pumpkin Crunch Cake
Pumpkin crunch cake is a fall dessert that’s the ultimate combo of moist cake mix and crunchy pecans.
Servings: 16 slices
Calories: 396kcal
Ingredients
- 15 ounces pumpkin puree
- 1½ cups half and half
- ¾ cup sugar
- ¼ cup light brown sugar, packed
- 2½ teaspoons pumpkin pie spice
- 4 large eggs
- 1 box yellow cake mix
- 1½ cups pecans, chopped
- 1 cup butter, melted
- whipped topping, optional
Instructions
- Preheat oven to 350°F.
- Spray a 9x13 baking dish.
- Using a stand mixer or large mixing bowl. Combine pumpkin puree, half and half, sugars, and pumpkin pie spice.
- Add eggs one at a time, mixing well after each egg, until all ingredients are well blended.
- Pour pumpkin mixture into the greased baking dish.
- Spread dry yellow cake mix over pumpkin mixture.
- Sprinkle pecans over dry cake mix.
- Drizzle melted butter over pecans.
- In the preheated oven, bake pumpkin crunch cake for 45 to 50 minutes or until knife inserted in center of cake comes out clean.
- Remove cake and allow to cool completely before serving.
- Serve with whipped topping, if desired.
Notes
- Watch out when you are at the grocery store that you buy pure pumpkin purée and not canned pumpkin pie filling.
- If you can't find chopped pecans, you can buy them whole and either chop them with a knife or put them in a Ziploc bag and crush them into smaller pieces with a rolling pin.
Nutrition
Calories: 396kcal | Carbohydrates: 44g | Protein: 5g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 80mg | Sodium: 364mg | Potassium: 164mg | Fiber: 2g | Sugar: 28g | Vitamin A: 4636IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 2mg