This Pumpkin Crunch Cake is a super easy dessert recipe that is perfect for fall.
If you’re looking for a fall dessert that is really easy to make, then look no further. This Pumpkin Crunch Cake is like jacked up pumpkin pie in cake form.
The cake turns out really moist and goes perfectly with a nice big cup of tea (or milk!).
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Pumpkin Crunch Cake
- 1 oz can pumpkin 15
- 1 oz can evaporated milk 12
- 3 eggs
- 1 1/2 cups sugar
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1 box yellow cake mix
- 1 cup pecans chopped
- 1 cup butter melted
Preheat oven to 350 degrees.
In a large bowl, whisk together pumpkin, evaporated milk, eggs, sugar, cinnamon and salt.
Pour into greased 13x9 baking dish.
Sift cake mix and spread evenly on top of pumpkin mixture.
Sprinkle pecans on top of cake mix.
Drizzle melted butter evenly over the top.
Bake for 50-55 minutes or until golden brown.
Serve either warm or chilled.