Pumpkin Crunch Cake

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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 post is sponsored by Fisher® Nuts. Thank you for continuing to support the brands that make My Baking Addiction possible.

Every year, once the weather starts to turn cold, we play a game of “furnace chicken” at our house.

I hate finally having to cave and turn the furnace on. Having the heat on just really signifies winter to me, so we try to avoid it as long as possible.

Instead, we layer up and use the fireplace as the weather dips into the 60s. Honestly, I sort of love the excuse to cozy up with Elle, our favorite blanket and a cup of hot chocolate and a special treat.

Lately, I’m all about enjoying a slice of my Nana’s Pumpkin Crunch Cake as I snuggle with my loves. I enjoy this cake any time of year, but most especially now!

MY NANA’S FAMOUS PUMPKIN CRUNCH CAKE

Growing up, this Pumpkin Crunch Cake was a staple at my Nana’s house right alongside her pumpkin roll. 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 Tuesday night.

Sometimes Nana would leave out the pecans, but not me. There’s just something about them, especially when combined with pumpkin and pumpkin pie spice, that I can’t skip.

I like to grab Fisher® Pecan Halves when I make Pumpkin Crunch Cake. I love the texture the pecan halves add to this recipe, and
I know I can always count on Fisher® nuts to be fresh, even without any added preservatives.

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. I certainly make pumpkin bread and pumpkin pecan bars outside of the fall – just add this cake to that mix!

MAKING PUMPKIN CAKE WITH A CAKE MIX

Nana always made her Pumpkin Crunch Cakes 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. I love the fact that I find mixes now without all the artificial stuff.

Using a yellow cake mix also makes this Pumpkin Crunch Cake recipe incredibly easy to whip up.

Seriously, it will probably take longer for your oven to preheat than it will for you to get the cake ready to bake.

Since so many of the ingredients are pantry staples, it’s easy to pull together at the last minute, completely stress-free.

HOW TO MAKE PUMPKIN CRUNCH CAKE

• Whisk together the wet ingredients and spices
• Spread the mixture into the pan
• Sprinkle with cake mix and Fisher® pecans
• Drizzle with melted butter

The way Pumpkin Crunch Cake comes together puts it in the “dump cake” category. I know, the phrase “dump cake” is kind of weird, but trust me on this one, ok?

A dump cake just means that you “dump” the ingredients in the pan and everything magically comes together in the oven.

Since you whisk together the evaporated milk, pumpkin puree, eggs, sugar and spices first, Pumpkin Crunch Cake does require one more bowl than most dump cake recipes. But I promise it is still super simple.

Once that mixture is spread in the pan, you sprinkle on the cake mix and pecans and then drizzle melted butter all over the top before baking.

The result is a cake that is moist on the bottom and has a buttery, crumb-like texture on top. It’s heavenly.

Now if you’ll excuse me, I need to run out and buy a few more cans of pumpkin puree.

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.

4.44 from 285 votes

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Prep Time: 10 minutes mins

Cook Time: 1 hour hr

Chill Time: 3 hours hrs

Total Time: 4 hours hrs 10 minutes mins

Servings: 18

Ingredients 

1x2x3x

• ▢ 1 can pumpkin puree 15 ounces
• ▢ 1 can evaporated milk 12 ounces
• ▢ 4 large eggs
• ▢ ½ cup sugar
• ▢ ½ cup packed light brown sugar
• ▢ 2 teaspoons pure vanilla extract
• ▢ 1 tablespoon pumpkin pie spice
• ▢ 1 teaspoon salt
• ▢ 1 box yellow cake mix 15.25 ounces
• ▢ 1 cup chopped Fisher Pecans
• ▢ 1 cup unsalted butter melted

Instructions

• Preheat oven to 350°F. Butter a 9x13 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.

Nutrition

Serving: 1slice | Calories: 334kcal | Carbohydrates: 40g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 69mg | Sodium: 378mg | Potassium: 174mg | Fiber: 2g | Sugar: 27g | Vitamin A: 4094IU | Vitamin C: 2mg | Calcium: 138mg | Iron: 1mg

The default measuring system on My Baking Addiction is US Customary. Unit conversions are provided as a courtesy; please be aware that there may be some discrepancies.

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