Pumpkin Crunch Cake

This pumpkin crunch cake recipe is a classic dump cake made with canned pumpkin, cake mix, and pecans for a sweet, buttery dessert perfect for fall.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 412 Calories

Ingredients

• 1 cup chopped pecans
• 1 teaspoon salt
• 4 large eggs
• 1 (12 fluid ounce) can evaporated milk
• 1 (15 ounce) can pumpkin puree
• 1 cup margarine, melted
• 2 teaspoons pumpkin pie spice
• 1 (8 ounce) container frozen whipped topping
• 1 (15.25 ounce) package yellow cake mix
• 1.5 cups white sugar

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.

Step 2

Combine pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice, and salt in a large bowl; mix well. Spread batter in the prepared pan.

Step 3

Sprinkle cake mix over pumpkin batter; pat down gently. Sprinkle chopped pecans evenly over cake; drizzle with butter.

Step 4

Bake in the preheated oven until golden, and a toothpick inserted into center comes out clean, 60 to 80 minutes.

Step 5

Let cake cool; spread with whipped topping.