Easy Pumpkin Crunch Cake (Print Version)
# Ingredients:
→ Base Layer
01 -
29 oz can of pumpkin puree
02 -
16 oz evaporated milk
03 -
3 tsp pumpkin pie spice blend
04 -
1 cup white sugar
05 -
4 large eggs
→ Topping
06 -
1 box yellow cake mix (15.25 oz)
07 -
1 cup chopped pecans
08 -
¾ cup butter, sliced thin
09 -
⅓ cup toffee bits (optional)
# Instructions:
01 -
Heat your oven to 350°F and get your 9x13 inch pan ready by greasing it with cooking spray and dusting with flour.
02 -
In a large bowl, whisk together the pumpkin puree, evaporated milk, pumpkin pie spice, sugar, and eggs until everything is well combined and smooth.
03 -
Pour the pumpkin mixture into your prepared pan. Sprinkle the dry cake mix evenly over the top, then arrange the thin butter slices across the surface.
04 -
Scatter the chopped pecans over everything, and add toffee bits if you're using them.
05 -
Bake for 55-60 minutes until the center is set and the top turns golden brown. Let it cool before serving to help it set properly.
# Notes:
01 -
Make sure to use plain pumpkin puree, not pumpkin pie filling which already has sugar and spices added.
02 -
This cake actually tastes better the next day, so feel free to make it 1-2 days ahead and warm it slightly before serving.
03 -
Don't worry if the butter doesn't cover every bit of cake mix - it will melt and spread as it bakes.
04 -
For extra flavor, try toasting your pecans first to bring out their nutty richness.
05 -
Store covered in the fridge for 3-4 days, or freeze for up to 2 months after it's completely cooled.