Pumpkin Crunch Cake

Pumpkin Crunch Cake
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I’ve said it before and I’ll say it again. Fall is by far my very favorite season. I love everything about it, the beautiful fall leaves, the crisp weather and of course the baking.  Bring on the pumpkin, right? There are many, many pumpkin recipes in my archives, click HERE to see them in all their glory. Though there is a plethora of pumpkin recipes to be had on my site, I couldn’t let much of the season pass without jumping on the pumpkin bandwagon with a new fresh recipe to share with you all. And man, is it a good one!

This Pumpkin Crunch Cake recipe has been floating around the universe for quite some time, many of you may have made something similar in the past. It’s super easy, using minimal ingredients and a simple assembly (love that). The bottom layer tastes like sweet pumpkin pie, the top is crunchy and almost stressel like in texture. Topped with some freshly whipped cream or cool whip, this is a baby is a sure fire win, friends.  Put it on your list as a must make this fall.  Hope you love it!

Pumpkin Crunch Cake Jamie Cooks It Up!

Let me show you how to make it happen!

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1. Preheat your oven to 350 degrees.
2. Into a small mixing bowl combine 1 (15 ounce) can pumpkin, 1 (12 ounce) can of evaporated milk, 3 eggs, 1 1/2 C sugar, 1 Tb pumpkin pie spice and 1/2 tsp salt. Whisk it together.

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3. Spray a 9×13 pan with cooking spray and pour the pumpkin mixture inside.

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4. Grab 1 box of Butter Golden Cake mix (yellow or white would work as well).

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Carefully sprinkle it on the pumpkin filling.

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5. Pour 1 C melted butter over the top of the cake mix, drizzling it carefully and as evenly as possible.
6. Bake (uncovered) for 25 minutes.

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7. Carefully remove the pan from the oven and sprinkle 1 C chopped pecans evenly over the top of the cake.

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Cover it with foil and return it to the oven to bake for an additional 30-35 minutes.

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8. Remove from the oven when the top is crispy and golden and the filling has set up. Allow it to cool to room to temperature. Refrigerate for 2-3 hours. Serve chilled with freshly whipped cream, or a nice dollop of cool whip.

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Here’s the handy printable…

Pumpkin Crunch Cake

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: 12 servings

Ingredients

1 (15 ounce) can pumpkin
1 (12 ounce) can evaporated milk
3 eggs
1 1/2 C sugar
1 Tb pumpkin pie spice
1/2 tsp salt
1 box Butter Golden Cake Mix
1 C butter, melted
1 C pecans, chopped

Instructions

1. Preheat your oven to 350 degrees.
2. Into a small mixing bowl combine 1 (15 ounce) can pumpkin, 1 (12 ounce) can of evaporated milk, 3 eggs, 1 1/2 C sugar, 1 Tb pumpkin pie spice and 1/2 tsp salt. Whisk it together.
3. Spray a 9x13 pan with cooking spray and pour the pumpkin mixture inside.
4. Grab 1 box of Butter Golden Cake mix (yellow or white would work as well). Carefully sprinkle it on the pumpkin filling.
5. Pour 1 C melted butter over the top of the cake mix, drizzling it carefully and as evenly as possible.
6. Bake (uncovered) for 25 minutes.
7. Carefully remove the pan from the oven and sprinkle 1 C chopped pecans evenly over the top of the cake.
Cover it with foil and return it to the oven to bake for an additional 30-35 minutes.
8. Remove from the oven when the top is crispy and golden and the filling has set up. Allow it to cool to room to temperature. Refrigerate for 2-3 hours. Serve chilled with freshly whipped cream, or a nice dollop of cool whip.
http://jamiecooksitup.net/2015/09/pumpkin-crunch-cake/

Recipe adapted from Duncan Hines

Here are a few more of my favorite Pumpkin Recipes, perfect for fall…

Pumpkin FudgePumpkin Fudge

Pumpkin Bars with Cream Cheese FrostingPumpkin Bars with Cream Cheese Frosting

Pumpkin Waffles from Jamie Cooks It UpPumpkin Waffles



Post a comment!

2 Comments

  1. 1
    Julia
    September 24, 2015 at 8:48 pm

    Absolutely delicious! I have yet to be disappointed by a recipe from this blog!

  2. 2
    judy wright
    November 26, 2016 at 8:30 pm

    These recipes are absolutely wonderful.You have so many.I previously saw you on Facebook and I liked.I am so excited to check out all your recipes and try them out!
    THANK YOU SO MUCH!
    Judy

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