Description

Indulge in the cozy flavors of autumn with this delightful Pumpkin Crunch Cake. This easy recipe combines rich pumpkin puree, warm spices, and a crunchy pecan topping for a dessert that will impress at any gathering. Perfect for family celebrations or simply to satisfy your pumpkin cravings, this cake is a harmonious blend of pumpkin pie and cake. Serve it warm with whipped cream or chilled for a refreshing treat. With its simple preparation and delicious taste, this Pumpkin Crunch Cake is destined to become a seasonal favorite.

Ingredients

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1 (15 oz) can pumpkin puree
1 (12 oz) can evaporated milk
4 large eggs
1 ½ cups white sugar
2 tsp pumpkin pie spice
1 tsp salt
1 (18.25 oz) package yellow cake mix
1 cup chopped pecans
1 cup margarine, melted
1 (8 oz) container frozen whipped topping, thawed

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Instructions

Preheat oven to 350°F and grease a 9×13 inch baking pan.
In a large bowl, mix the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt until smooth. Pour into the prepared pan.
Sprinkle the yellow cake mix evenly over the pumpkin mixture without mixing.
Top with chopped pecans and drizzle melted margarine over everything.
Bake for 60 to 70 minutes until set. Allow to cool slightly before serving with whipped topping.

Prep Time: 15 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 piece (approximately 120g)
Calories: 329
Sugar: 30g
Sodium: 309mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 4g
Cholesterol: 54mg