Pumpkin Crunch Cake (Gluten Free)

This cake started out as the Pumpkin Crunch Cake from this site, but with so many changes, it became a whole new yummy delicious recipe. It's super easy to make and gluten-free, but you won't notice.

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 509 Calories

Ingredients

• ½ cup white sugar
• 2 teaspoons ground cinnamon
• 3 eggs
• 1 teaspoon ground nutmeg
• ½ teaspoon ground allspice
• 1 cup butter, melted
• 1 (12 fluid ounce) can evaporated milk
• cooking spray
• 2 (15 ounce) cans pumpkin puree
• 2 cups chopped pecans, divided
• 1 (15 ounce) package gluten-free yellow cake mix

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.

Step 2

Mix pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, and allspice together in a large bowl. Spread into the prepared baking pan.

Step 3

Stir cake mix and butter together in a large bowl. Stir in 1 cup pecans. Crumble evenly over the pumpkin mixture; pat down gently. Sprinkle remaining 1 cup pecans on top.

Step 4

Bake in the preheated oven until a toothpick inserted into the center comes out clean and the top is a little crunchy, 45 to 55 minutes.