|Nutrition Facts (per serving)|
|Servings: 12 to 15|
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||36%|
|Saturated Fat 14g||70%|
|Total Carbohydrate 46g||17%|
|Dietary Fiber 2g||7%|
|Total Sugars 30g|
|Vitamin C 2mg||10%|
|*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 the whipped cream topping. 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 with whipped cream 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.
"The pumpkin crunch cake was divine! The spiced pumpkin custard wasn't overly sweet, and it was delicious layered with the sweet and crunchy pecan topping. You could also serve the squares right from the pan if you prefer not to invert it." —Diana Rattray
For the Cake
1 (15-ounce) can pumpkin puree
1 (12-ounce) can evaporated milk
4 large eggs, room temperature
1/4 cup sugar
1/2 cup dark brown sugar
2 teaspoons pure vanilla extract
1 tablespoon pumpkin pie spice
1 package yellow cake mix, approximately 15.25 ounces
1 cup coarsely chopped pecans
1 cup unsalted butter, melted
For the Topping
1 cup cold heavy cream
1 1/2 tablespoons sugar
1 teaspoon pumpkin pie spice, optional
Gather the ingredients. Position a rack in the center of the oven and heat to 350 F. Spray a 9x13 inch baking pan with cooking spray. Line with parchment paper. Spray the parchment paper with cooking spray.
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 pumpkin mixture into the prepared baking dish.
Sprinkle the pumpkin mixture evenly with the dry yellow cake mix, gently pressing it into the batter.
Top the cake evenly with chopped pecans and drizzle with melted butter.
Bake until the top is golden, the edges begin to pull away from the pan, and a toothpick inserted into the center comes out clean or with a crumb or two attached, 45 to 50 minutes. If the top begins to brown too soon, cover with foil and continue to bake.
Remove from the oven, transfer to a rack, and cool completely.
Slide a knife around the edges of the cake and invert onto a large platter. Remove and discard the parchment paper. Put another platter on top of the cake and gently reinvert so the pecans are on top. Alternatively, serve directly from the pan. Slice and serve with the whipped cream.
Prepare the Whipped Cream
Add the heavy cream and sugar to a medium bowl. Whisk until stiff peaks form. Cover the bowl and refrigerate until serving time.
Top individual slices of cake with whipped cream and sprinkle lightly with pumpkin pie spice, if desired.
- Instead of inverting the cake, you may serve it right from the pan, crunchy-side up.
- The cake may be served chilled or brought to room temperature. Or gently warm the chilled cake in the microwave for about 15 to 30 seconds.
- Use canned pumpkin, not pumpkin pie mix, which includes sugar and other seasonings.
- Replace the freshly whipped cream with frozen (thawed) whipped topping.
- Instead of pecans, use walnuts or a mixture of chopped nuts and coconut for the topping.
How to Store and Freeze
- Cover and refrigerate the cake within 2 hours and eat within 4 days.
- For longer storage, you may freeze the cake. To freeze individual slices, arrange them on a baking sheet and place the pan in the freezer. When the cake portions are frozen, wrap tightly and transfer them to zip-top freezer bags. Label the bag with the name and date and freeze for up to 3 months.
- Defrost the cake slices in the refrigerator overnight or at room temperature for about 30 minutes.