The Perfect Holiday Dessert
Our pumpkin crunch cake recipe is one of those pumpkin desserts that we crave ALL FALL long! It’s so full of flavor and spice that it’s hard not to crave once the weather cools down. This recipe is a twist on our famous Pumpkin Dump Cake and has a buttery pecan crunch that is to die for. Whether you’re hosting a holiday gathering or simply craving a sweet treat, this dessert is sure to impress and add variety.
Ingredients
PREP TIME: 12 minutes COOK TIME: 1 hour
1 (15-ounce) can pumpkin puree – When making this pumpkin cake be sure to use canned pumpkin puree and NOT canned pumpkin pie filling 1 (12-ounce) can evaporated milk 4 eggs 1 cup sugar 2 teaspoons pumpkin pie spice – store-bought or homemade Pumpkin Pie Spice. ½ teaspoon salt 1 (15.25-ounce) box yellow cake mix – The box of cake mix should be about 15-16 ounces. Make sure to only use the cake mix powder in the recipe. You will not be using the ingredients that are typically listed on the back of the box. 1 cup chopped pecans – If you’re not a fan of pecans try using walnuts, almonds, or hazelnuts for the crunchy topping. If you can’t have nuts try adding chopped toffee or use a streusel topping instead. 1 cup unsalted butter, melted 1 (8-ounce) container whipped topping – Drizzle Caramel Sauce over the top of the cake for even more decadence.
How to Make Pumpkin Crunch Cake
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