Pumpkin Cake Crunch

Pumpkin Cake Crunch is almost better than pumpkin pie or pumpkin roll. This dump cake is the perfect way to embody fall in a dessert. With a velvety pumpkin base and a golden, crunchy topping that tastes like fall in every bite, my dessert is a crowd-pleaser that’s as easy as it is irresistible.

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 55 minutes

Total Time: 1 hour

Servings: 12 Servings

Calories: 501 kcal per serving

Ingredients

15 ounces - Pumpkin puree
12 ounces - Evaporated milk
3 - Eggs
1 ½ cups - Sugar
1 ½ teaspoons - Pumpkin Pie Spice
½ tsp - Salt
1 box - Yellow cake mix
1 cup - Pecans
1 cup - Butter

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.

Nutrition