Name: Pumpkin Cake Crunch
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Yield: 12 Servings
Cuisine: American
Ingredients: 15 ounces Pumpkin puree; 12 ounces Evaporated milk; 3 Eggs; 1.5 cups Sugar; 1.5 teaspoons Pumpkin Pie Spice; 0.5 tsp Salt; 1 box Yellow cake mix; 1 cup Pecans; 1 cup Butter

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Pumpkin Cake Crunch

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Ingredients

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Instructions

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Instructions

Preheat oven to 350℉.

In a large bowl, whisk together pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt.

Pour into greased 13×9 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.

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Tips & Tricks (5)

Brown the Butter for the Topping 🧈
Melt the butter for the pecan crunch layer separately and let it brown slightly before mixing with cake mix—this adds a rich, nutty depth that elevates the crunchy topping from ordinary to exceptional.
Don't Overmix the Pumpkin Layer ✨
Gently fold the wet ingredients into the dry cake mix just until combined; overmixing develops gluten and creates a dense, rubbery base instead of the velvety, tender crumb you want.
Toast the Pecans First 🥜
Lightly toast your pecans in a dry skillet for 2-3 minutes before adding them to the topping mixture to unlock their natural oils and intensify the fall spice flavors.
Use Room Temperature Eggs 🥚
Cold eggs won't blend smoothly with the pumpkin and evaporated milk, so let them sit out for 15 minutes before mixing to ensure a silky, uniform pumpkin base.
Let It Cool Before Serving 🕐
Wait at least 20 minutes after baking before cutting; this allows the layers to set properly so you get clean slices with distinct pumpkin and crunchy topping layers instead of a crumbly mess.