Pumpkin Crunch Cake
Pumpkin Crunch Cake is brimming with fall flavors. Top each slice with a dollop of whipped cream and chopped pecans to create the perfect pumpkin dessert.
This is post is sponsored recipe development on behalf of Fisher Nuts. Thank you for continuing to support the brands that make My Baking Addiction possible.
If you happen to follow me on Instagram, you are probably aware that I just returned home from a culinary conference in Jamaica.
While I loved spending time with some of my favorite people on Earth and making new friends, it was hot.
Like glistening in the sun, potentially soaking through your clothes, the minute you walk out the door hot. So when I hopped off the plane and was greeted with 52 degrees of crisp fall weather, I was pretty excited for a few reasons.
Namely boots, pumpkin and not having to shower three times a day. It’s the little things.
Growing up, Pumpkin Crunch Cake was a dessert staple at my Nana’s house. Not only is it super simple to make, it’s also incredibly delicious.
With just a handful of ingredients and minimal effort, you can create a rich, flavorful pumpkin dessert that’s perfect for Thanksgiving, or just a random Thursday night.
Sometimes Nana would leave out the pecans, but not me. There’s just something about them, especially when combined with pumpkin and warm spices, that I can’t skip.
You might think I’m crazy, but I actually love this cake year-round. Thanks to canned pumpkin, it’s something you really can whip up whenever the mood strikes, be it April or October.
There’s no shame in reveling in pumpkin and pecans when the temperature is above 55°F.
Nana always made this cake with a mix, and I have to tell you, cake mixes have come a long way since I was a little kid baking in Nana’s kitchen, and I love the fact that I find mixes without all the artificial stuff.
And I especially love using Fisher Nuts in this recipe because they’re preservative-free. Nothing in the bag but the nuts as they came off the tree. That’s something this dessert lover can get behind.
Originally this post mentioned a contest that featured a prize from Fisher Nuts.
One lucky winner received a trip for two to New York City, $500 spending money and a meet-and-greet with Food Network Chef Alex Guarnaschelli at her restaurant, Butter.
Let me tell you, that was one awesome contest, and I hope they do something similar this year. My friend Amber ate at Butter a couple of times before she decamped from Northern New Jersey to Texas, and it was one of her favorites.
She still raves about this crazy Brussels Sprouts bruschetta she had with house made ricotta. Sounds amazing, right? And just think, a family recipe got someone there.
Pumpkin Crunch Cake
- 1 (15 ounce) can pumpkin puree
- 1 (12 ounce) can evaporated milk
- 4 large eggs
- 1/2 cup sugar
- 1/2 cup packed light brown sugar
- 2 teaspoons pure vanilla extract
- 1 tablespoon pumpkin pie spice
- 1 teaspoon salt
- 1 box yellow cake mix
- 1 cup chopped Fisher Pecans
- 1 cup unsalted butter, melted
- Preheat oven to 350°F. Butter a 9×13 inch baking pan.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugars, vanilla, pumpkin pie spice and salt and well combined and smooth.
- Pour mixture into prepared pan and spread into an even layer.
- Sprinkle dry cake mix evenly over the pumpkin mixture and use you hands to gently press it into the batter.
- Sprinkle the top of the cake with chopped pecans and evenly drizzle the melted butter over the entire cake.
- Bake in preheated oven for 40 minutes. At this point, check your cake. If the top is becoming to brown, cover the cake with a piece of foil for the remaining baking time. Continue baking an additional 10-20 minutes or until set.
- Remove pan to a wire rack to cool completely. Chill for a few hours before serving.
- If desired, top with whipped cream and chopped pecans before serving.
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