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Easy Pumpkin Crunch Cake Recipe for Fall Baking

Two stacked squares of rich, orange pumpkin crunch dessert bars with a thick, crumbly topping on a white plate.
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Make this layered Pumpkin Crunch Cake for a simple, crowd-pleasing fall dessert. It features a creamy pumpkin layer beneath a buttery cake mix and pecan streusel topping.

Ingredients

Scale
  • 1 box (15.25 oz) yellow cake mix
  • 1 cup chopped pecans
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 can (15 oz) pure pumpkin puree
  • 1 can (14 oz) sweetened condensed milk
  • 2 large eggs
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a medium bowl, combine the dry yellow cake mix and chopped pecans. Pour the melted butter over this mixture and stir until it resembles coarse crumbs.
  3. Press two-thirds of the crumb mixture evenly into the bottom of the prepared baking dish to form the crust. Set the remaining one-third aside for the topping.
  4. In a separate bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and vanilla extract until smooth.
  5. Pour the pumpkin mixture carefully over the crust layer in the baking dish.
  6. Sprinkle the reserved one-third crumb mixture evenly over the pumpkin layer.
  7. Bake for 50 to 60 minutes, or until the topping is golden brown and the center is set.
  8. Let the dessert cool completely on a wire rack before slicing and serving. This dessert tastes best when chilled.

Notes

  • Chill the dessert for at least 4 hours, or preferably overnight, for the best texture and clean slices.
  • Serve this layered pumpkin dessert with a dollop of whipped cream or vanilla ice cream.
  • If you do not have pecans, you can substitute them with walnuts or omit them entirely for a simpler crunch topping.

Nutrition

Find it online: https://miameal.com/pumpkin-crunch-easy-layered-dessert-recipe/