|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 35g||44%|
|Saturated Fat 17g||87%|
|Total Carbohydrate 57g||21%|
|Dietary Fiber 3g||9%|
|Total Sugars 37g|
|Vitamin C 2mg||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This Pumpkin Crunch Cake recipe couldn’t be more simple and crave-able. This cake will be your go-to for all your fall gatherings and family dinners. The warming pumpkin pie spice and crunch of the pecans and crumble topping make it a hit for almost everyone.
Don’t skip out on the whipped cream topping here. Not only does it add to the beauty of this dessert, but it also adds a cool and creamy texture that will keep guests coming back for more and more.
This recipe is a great option for making ahead to save time the day of your holiday gathering, as it holds up perfectly in the refrigerator for several days. Be sure to cut and top the cake the day you intend to serve; otherwise, you risk the whipped topping spreading and losing its beautiful shape.
There is no wrong way to eat one of these squares of deliciousness; pick one up and take a big bite, or use a fork.
For the Cake
15 ounces pumpkin puree
12 ounces evaporated milk
4 large eggs, room temperature
1/4 cup sugar
1/2 cup dark brown sugar
2 teaspoons vanilla extract
1 tablespoon pumpkin pie spice
1 package yellow cake mix
1 cup chopped pecans
1 cup unsalted butter, melted
For the Topping
1 cup heavy cream
1 1/2 tablespoons sugar
1 teaspoon pumpkin pie spice
Gather the ingredients. Preheat the oven to 350 F and grease a 9x13 inch baking dish.
In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, brown sugar, vanilla, and pumpkin pie spice until well combined.
Pour the mixture into the prepared baking dish.
Top the mixture evenly with the dry yellow cake mix and gently press it into the batter.
Top the cake with chopped pecans and drizzle with the melted butter.
Bake for 50 minutes, checking halfway through and covering with foil if the cake begins to brown.
Remove from the oven and cool completely on a baking rack.
While the cake cools, using a hand mixer with the whisk attachment, whip the cream and sugar together until soft peaks form.
Slide a knife around the edges of the cake and invert onto a large baking sheet.
Cut the cake into twelve equal pieces.
Top with whipped cream and a sprinkling of pumpkin pie spice.
- For a slightly thicker cake, you can make this in an 8x8-inch baking dish, and up the time, by 5 to 10 minutes.
How to Store
- You can slice and store it in an airtight container on the countertop for about three days and enjoy reheating it in the microwave or oven for a warm treat.