Incredibly easy Pumpkin Crunch Recipe makes the perfect dessert for fall entertaining. Buttery pumpkin cake topped with crunchy pecans! And even better, it’s all made in one pan! This dessert is perfect to feed a crowd this fall.
Hands up if you’re excited about fall? As much as I love summer, I am getting a little excited about the cooler weather, and of course, all the delicious fall produce and holiday season! Fall is the perfect time to entertain, and with Thanksgiving approaching, it’s time to start thinking about your fall menus.
This pumpkin crunch recipe is perfect for fall entertaining because it is so easy to make and really requires little effort. Pumpkin Crunch can be whipped up in minutes and requires simple ingredients found in your average supermarkets. I love fuss-free desserts, especially ones that feed a crowd, which is why I love this pumpkin crunch recipe.
How to Make Pumpkin Crunch Recipe
This pumpkin crunch recipe, as mentioned before is really easy to make. The basis for the cake is a mix of pumpkin puree, eggs, spices, and evaporated milk, which is mixed in with boxed yellow cake mix, and topped with unsalted butter and pecans for crunch. This recipe is the taste of fall!
Pumpkin puree and evaporated milk come by the can and are easy to find in the baking aisle of the supermarket. As far as spices go, I prefer to make up my own pumpkin spice mix. The spice mix consists of ground cinnamon, cardamom, nutmeg, and ground ginger. If you prefer, however, you can easily just buy pre-made pumpkin spice mix from the supermarket.
Pumpkin Crunch Recipe Tips
There are a few things to note when it comes to adding the final touches to this recipe. When you sprinkle the boxed cake mix over the pumpkin puree mixture, make sure it’s as even as possible so that it can expand evenly over the cake. Secondly, use unsalted butter to finish off the cake, and make sure all the boxed cake mix is covered in butter to ensure even baking. I noticed when I first made this recipe, that the boxed cake mix that wasn’t coated in butter didn’t go the dark golden brown color.
How to bake Pumpkin Crunch Cake
Cooking time for this Pumpkin Crunch recipe will vary depending on your oven. I baked mine at 350F in the middle rack, and it took around 50 minutes. If you find the cake is getting too brown and still isn’t cooked, place some tin foil over the cake for the final 10 minutes of baking. To gauge whether it’s ready, use a sharp knife or skewer to poke various parts of the cake. If the skewer comes out clean and crumby, it is cooked. The cake should be firm enough to cut into pieces.
If you’re looking for a dessert recipe that tastes like fall and feeds a crowd, this pumpkin crunch recipe is for you. Pumpkin Crunch Cake has everything you want in a dessert – it’s slightly sweet, beautifully buttery, and topped with a golden crispy, crunchy topping. Perfect to serve with ice cream or cream at your next fall gathering.
Want More Recipes for Fall?
- These No Bake Pumpkin Cookies make the perfect fall sweet treat and are ready in mere minutes!
- Nothing says fall more than a gorgeous Pumpkin Sweet Potato Soup.
- A must-have muffin this FALL! Give these Pumpkin Cream Cheese Muffins a try. You won’t be disappointed!
- This Squash Gnocchi with Sage Butter would also be fantastic for fall entertaining.
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This pumpkin crunch recipe is the perfect dessert for a fall gathering. Easy to make, and one pan, this dessert is the taste of fall.
- 15 oz can pumpkin puree
- 12 oz can evaporated milk
- 1 1/2 cups sugar
- 3 eggs
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp ground ginger
- 1 tsp ground cardamom
- 15.25 oz box Yellow Cake Mix
- 1 cup unsalted butter melted
- 1 cup pecans roughly chopped
Preheat oven to 350F.
Combine pumpkin puree, evaporated milk, sugar, eggs and spices in a large bowl and whisk to combine.
Grease a 9"x13" oven proof deep baking pan with a little butter.
Pour in pumpkin mixture into prepared tray.
Sprinkle over the yellow cake mix, trying to get it as evenly spread as possible.
Pour over the melted butter, covering all the cake mix as well as you can.
Top with chopped pecans
Bake 50 minutes to 60 minutes, or until the cake is firm, and cooked through. The cake should be a nice browned color.
Remove from oven, and serve hot or cold with ice cream or cream.
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