Pumpkin Crunch Cake

Name: Pumpkin Crunch Cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 15 servings
Ingredients: 1 can (15 ounces) canned pumpkin; 1/2 cup packed brown sugar; 1/2 cup sugar; 4 large eggs, room temperature; 1 tablespoon pumpkin pie spice; 1-1/2 teaspoons vanilla extract; 1 can (12 ounces) evaporated milk; 1 package (15-1/4 ounces) yellow cake mix; 1 cup chopped pecans; 1 cup unsalted butter, melted; Confectioners' sugar, optional

Total Time Prep: 15 min. Bake: 45 min. + cooling

Yield 15 servings

Test Kitchen Approved

Simple pumpkin crunch cake is rich, earthy, spicy, sweet and crunchy. Make this easy dump cake recipe ASAP!

Ingredients

1 can (15 ounces) canned pumpkin
1/2 cup packed brown sugar
1/2 cup sugar
4 large eggs, room temperature
1 tablespoon pumpkin pie spice
1-1/2 teaspoons vanilla extract
1 can (12 ounces) evaporated milk
1 package (15-1/4 ounces) yellow cake mix
1 cup chopped pecans
1 cup unsalted butter, melted
Confectioners' sugar, optional

Directions

Preheat oven to 350°. In a large bowl, beat canned pumpkin, brown sugar, sugar, eggs, pumpkin pie spice and vanilla extract until well blended. Reduce mixer speed to low; beat in evaporated milk until smooth. Pour batter into a greased 13x9-in. baking pan. Sprinkle with cake mix and chopped pecans; drizzle with butter.
Bake until golden brown, 45-50 minutes. Cool on a wire rack. If desired, dust with confectioner sugar and serve.

Nutrition Facts

1 piece: 383 calories, 22g fat (11g saturated fat), 90mg cholesterol, 352mg sodium, 44g carbohydrate (30g sugars, 2g fiber), 5g protein.

My deliciously spiced pumpkin cake has a built-in crunchy topping created with cake mix, chopped pecans and a drizzle of butter. It's a comforting fall treat to cozy up to time and again! —Cathy Trochelman, Brookfield, Wisconsin

Recipe Creator