Pumpkin Crunch Cake
A cozy and delightful dessert perfect for fall, combining the warmth of pumpkin spices with a crunchy topping.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box yellow cake mix
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup butter, melted
- 1 cup chopped pecans or walnuts
- Whipped cream for serving (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Mix the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, and melted butter in a large mixing bowl until smooth.
- Incorporate the yellow cake mix gently until no dry patches remain.
- Fold in the chopped pecans or walnuts.
- Pour the batter into a prepared baking dish (about 9×13).
- Bake for about 40-50 minutes until golden and a toothpick comes out clean.
- Cool the cake in the pan for 15-20 minutes.
- Serve with whipped cream and a sprinkle of cinnamon.
Notes
This cake can be made a day in advance for enhanced flavor. For a vegan version, substitute the eggs with flaxseed and the dairy products accordingly.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
Keywords: Pumpkin, Cake, Fall Dessert, Cozy, Spices