Embrace the warmth and flavors of autumn with a delightful Pumpkin Crunch Cake that will enchant your taste buds! This cake features a creamy pumpkin pie filling adorned with a crunchy, buttery topping crafted from cake mix and pecans. It’s the perfect harmony of textures and flavors—sweet, smooth, and satisfyingly crunchy all at once. Not only is this dessert straightforward to prepare, but it also presents beautifully and tastes as if you spent the entire day in the kitchen. Ideal for holiday gatherings, family dinners, or simply to enjoy on a cozy night in, this Pumpkin Crunch Cake is bound to become your new favorite seasonal indulgence!

Why You’ll Love This Recipe

This recipe will quickly become a staple in your home due to its delectable balance of creamy and crunchy layers that make every bite a true delight. The spiced pumpkin filling is luxuriously smooth, complemented beautifully by the golden cake layer and crunchy pecan topping. The best part? It requires minimal effort! Just mix, layer, and bake. With this simple recipe, you’ll create a dessert that’s perfect for any occasion when a taste of fall is calling your name.

The Recipe

Ingredients:

• 1 can (15 ounces) pumpkin puree
• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 box (15.25 ounces) yellow cake mix
• 1 cup chopped pecans
• 1 cup unsalted butter, melted
• Whipped cream or vanilla ice cream (for serving)
• A sprinkle of cinnamon (optional for garnish)

Step-by-Step Instructions:

1. Preheat the oven: Start by setting your oven to 350°F (175°C). Don’t forget to lightly grease a 9×13-inch baking dish to ensure the cake doesn’t stick!
2. Make the pumpkin filling: In a large mixing bowl, combine the pumpkin puree, evaporated milk, granulated sugar, eggs, ground cinnamon, ginger, nutmeg, cloves, and salt. Whisk them together until the mixture is smooth and well blended, creating a delightful filling.
3. Pour the filling into the pan: Carefully pour the luscious pumpkin mixture into your prepared baking dish. Use a spatula to spread it out evenly, ensuring every edge is coated.
4. Add the cake mix: Now it’s time for the magic! Sprinkle the dry yellow cake mix evenly over the pumpkin layer, covering it completely. Don’t worry; it’s supposed to be dry at this stage!
5. Top with pecans and butter: Distribute the chopped pecans evenly over the cake mix. Next, drizzle the melted butter over the entire dish, being sure to moisten most of the cake mixture for that quintessential crunch!
6. Bake the cake: Pop your cake into the preheated oven and let it bake for 50-60 minutes. Keep an eye on it until the top turns a beautiful golden brown, and when you insert a toothpick into the center, it should come out clean. The edges will be bubbly, and the center will feel slightly firm.
7. Cool and serve: Allow your cake to cool for a few minutes before serving. Enjoy it warm, topped with a light dollop of whipped cream or a scoop of vanilla ice cream. For an extra touch of flavor, a sprinkle of cinnamon always hits the spot!

Serving and Storage Tips

• Serving: The best way to enjoy this cake is slightly warm, with a generous addition of whipped cream or a scoop of vanilla ice cream. The delightful contrast of warm cake and cold cream is irresistible!
• Storage: If you happen to have leftovers, store them in an airtight container in the refrigerator for up to 4 days. Just pop individual servings in the microwave for about 20 seconds before enjoying again!

Helpful Notes

• For a nuttier flavor, consider toasting the pecans before adding them to the cake. This enhances their flavor and we’ll love it even more!
• Ensure to drizzle the melted butter evenly over the cake mix layer. This helps to moisten all areas for that perfect crisp on top.
• If you’re in the mood for a less sweet treat, try reducing the sugar in the pumpkin filling by about 1/4 cup.

FAQs

1. Can I use pumpkin pie mix instead of pumpkin puree?
It’s best to stick to pure pumpkin puree, as pumpkin pie mix already contains sugar and spices, which will change the taste and sweetness of your dessert.

2. Can I use a different type of nut?
Absolutely! Walnuts or even almonds make great alternatives, depending on your preference. You can also omit the nuts entirely if allergies are a concern.

3. How do I prevent the cake mix from being too dry?
To keep the cake from drying out, ensure you drizzle the melted butter evenly. If you spot any dry areas, lightly stir them with a fork to help incorporate more butter.

4. Can I make this cake ahead of time?
Yes, this cake can be prepared one day in advance. Simply cover it and store it in the refrigerator, and reheat individual portions when you’re ready to serve.

5. Can I freeze this cake?
Absolutely! Allow the cake to cool completely, then tightly wrap it in plastic wrap and foil. You can freeze it for up to 2 months. Thaw it overnight in the refrigerator and reheat before enjoying!