Pumpkin Crunch Cake
Pumpkin crunch cake has all the festive fall flavors you’re looking for. This yummy dessert uses simple ingredients to create a great alternative to traditional pumpkin pie.
Ingredients
- 15 ounces pumpkin puree
- 1 ½ cup half and half
- ¾ cup sugar
- ¼ cup light brown sugar packed
- 2 ½ teaspoons pumpkin pie spice
- 4 large eggs
- 1 box yellow cake mix
- 1½ cup pecans chopped
- 1 cup butter melted
- whipped topping optional
Instructions
- Preheat oven to 350°F.
- Spray a 9x13 baking dish.
- Using a stand mixer or large mixing bowl, combine pumpkin puree, half and half, sugars, and pumpkin pie spice.
- Add eggs one at a time, mixing well after each egg, until all ingredients are well blended.
- Pour pumpkin mixture into greased 9x13 baking dish.
- Spread dry yellow cake mix over the pumpkin mixture.
- Sprinkle pecans over dry cake mix.
- Drizzle melted butter over pecans.
- In a preheated oven, bake pumpkin crunch cake for 45 to 50 minutes or until the knife inserted in the center of the cake comes out clean.
- Remove cake and allow to cool completely before serving.
- Serve with whipped topping, if desired.
Notes
TIP: Watch out when you are at the grocery store that you buy pure pumpkin purée and not canned pumpkin pie filling.
TIP: If you can't find chopped pecans, you can buy them whole and either chop them with a knife or put them in a Ziploc bag and crush them into smaller pieces with a rolling pin.