Looking for the perfect fall dessert that will satisfy your pumpkin cravings? Our pumpkin crunch cake is the ultimate autumn indulgence. With its moist pumpkin base, topped with a layer of crunchy pecans and finished off with a dollop of whipped cream, this dessert is a true crowd-pleaser.


– 15 oz. can of pumpkin puree – 12 oz. can of evaporated milk – 4 eggs – 1 cup granulated sugar – 1 tbsp pumpkin pie spice – 1/2 tsp salt – 1 box yellow cake mix – 1 cup pecans, chopped – 1 cup (2 sticks) unsalted butter, melted

Step 1:

Step 2:

In large bowl, combine pumpkin puree, evaporated milk, eggs, granulated sugar, pumpkin pie spice and salt. The batter is going to be runny.

Preheat oven to 350 degrees. Prepare a 9×13″ baking pan with nonstick spray.

Step 3:

Step 4:

Sprinkle dry cake mix over the batter, covering it completely.

Pour batter into prepared baking dish.

Step 5:

Step 6:

Melt butter in a microwave safe bowl, then drizzle over the top.

Spread chopped pecans evenly over the top.

Step 7:

Bake in preheated oven for 65-80 minutes or until golden brown and bubbly. Allow to cool 10-15 minutes. Serve warm or cold and enjoy!

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