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Easy Pumpkin Crunch Cake

A close-up, sunlit slice of bright orange pumpkin crunch cake topped with a gooey, crunchy pecan topping.
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A simple, layered pumpkin cake featuring a moist pumpkin base and a sweet, crunchy pecan topping, often made using yellow cake mix.

Ingredients

Scale
  • 1 box (15.25 oz) yellow cake mix
  • 1 can (15 oz) pure pumpkin puree
  • 4 large eggs, divided
  • 1 cup vegetable oil
  • 1/2 cup water
  • 2 teaspoons pumpkin pie spice
  • 1 cup chopped pecans
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 can (14 oz) sweetened condensed milk

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, combine the yellow cake mix, pumpkin puree, 3 eggs, vegetable oil, water, and pumpkin pie spice. Mix until just combined; do not overmix.
  3. Spread the batter evenly into the prepared baking pan.
  4. In a separate small bowl, whisk together the remaining 1 egg, granulated sugar, and chopped pecans.
  5. Sprinkle the pecan mixture evenly over the pumpkin batter.
  6. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
  7. Remove the cake from the oven. Immediately pour the melted butter evenly over the hot cake.
  8. Slowly drizzle the sweetened condensed milk over the entire surface of the cake.
  9. Return the cake to the oven and bake for an additional 10 to 15 minutes, until the topping is golden brown and bubbly.
  10. Let the cake cool completely before slicing and serving.

Notes

  • Serve chilled or at room temperature with a dollop of whipped cream or vanilla ice cream.
  • You can substitute walnuts for pecans in the topping if you prefer.
  • This cake keeps well covered in the refrigerator for up to four days.

Nutrition

Find it online: https://cookerycourier.com/pumpkin-crunch-cake-recipe/