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The Ultimate Easy Pumpkin Crunch Cake with Pecan Streusel Topping

A moist slice of bright orange pumpkin crunch cake topped with a thick, sugary pecan streusel.
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This recipe delivers the ultimate fall dessert: a moist, spiced pumpkin layer topped with a buttery cake mix and pecan crunch. It is a simple, crowd-pleasing bake perfect for any gathering.

Ingredients

Scale
  • 1 box yellow cake mix
  • 1 can (15 oz) pumpkin puree
  • 1 can (12 oz) evaporated milk
  • 3 large eggs
  • 1 1/2 cups granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup chopped pecans
  • 1 cup (2 sticks) unsalted butter, melted
  • Whipped topping, for serving (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking dish.
  2. In a large bowl, combine the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, and salt. Mix until the ingredients are fully incorporated. This forms your pumpkin pie layer.
  3. Pour the pumpkin mixture evenly into the prepared baking dish.
  4. Sprinkle the entire box of dry yellow cake mix evenly over the pumpkin layer. Do not stir.
  5. In a separate small bowl, combine the chopped pecans with the melted butter. Drizzle this buttery pecan mixture evenly over the dry cake mix layer.
  6. Bake for 50 to 60 minutes, or until the topping is golden brown and the center is set.
  7. Remove the dish from the oven and let the pumpkin crunch cake cool completely on a wire rack.
  8. Serve chilled or at room temperature with a dollop of whipped topping, if desired.

Notes

  • For a richer crunch, you can substitute 1/2 cup of the pecans with toffee bits.
  • This dessert tastes best after chilling for at least 4 hours, allowing the pumpkin layer to firm up.
  • If you prefer a cream cheese frosting, prepare a simple glaze and spread it over the cooled cake before serving.

Nutrition

Find it online: https://mdlatdmm.com/pumpkin-crunch-cake-recipe/