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Pumpkin Crunch Cake
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Pumpkin Pecan Crunch Cake

Yellow cake mix, pumpkin puree, pecans, butter and pumpkin pie spice make this cake so easy to make.
Course Dessert
Cuisine American
Keyword Cake Mix, Crunch, Pecan, pumpkin
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 People
Calories 515kcal
Author Stacy Roman

Equipment

  • OVEN
  • Mixing Bowls
  • Whisk
  • Spatula
  • Cake Pan

Ingredients

  • 1 box Yellow Cake Mix
  • 1 can (15oz) Pumpkin Puree
  • 1 can (12 fl. oz) Evaporated Milk
  • 1.5 cups White Sugar
  • 1 cup Melted Butter
  • 4 large Eggs
  • 2 teaspoon Pumpkin Pie Spice
  • ½ teaspoon Salt
  • 1 cup Pecans Chopped)
  • 1 tub Whipped Topping (frozen and thawed)

Instructions

  • Preheat oven to 350° lightly grease or spray a 9 X 13 baking pan
  • In a large mixing bowl combine pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Whisk and mix well.
  • Spread into the baking dish.
  • Next, sprinkle cake mix over top of the pumpkin mixture. Pat down with a spatula. Do not mix !
  • Sprinkle pecans across the top. Melt butter in the microwave and pour over the top.
  • Bake for 60-80 minutes until the center is done.
  • Cool or serve warm with whipped topping on top.