Pumpkin Crunch Cake
Pumpkin Crunch Cake is a creamy, spiced pumpkin dessert with a buttery cake mix topping, crunchy pecans, and a light cream cheese whipped topping. Easy to make and perfect for Halloween or Thanksgiving!
Ingredients
- 1 15 oz. can pumpkin
- 1 12 oz. can evaporated milk
- 1 cup sugar
- 4 eggs
- 1 tsp salt
- 2 tsp pumpkin pie spice
- 1 box yellow cake mix, or spice cake or butter pecan cake mix
- ¼ cup chopped pecans
- 1 cup melted butter
Cream Cheese Topping
- 1 8 oz. cream cheese, room temperature
- ½ cup powdered sugar, + 2-3 Tbsp
- 1 ½ cups heavy whipping cream
- 1 tsp vanilla extract
Equipment
Instructions
- Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- In a large bowl, mix together the pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice, and salt until well combined.
- Pour this mixture into the prepared baking dish.
- Sprinkle the dry cake mix evenly over the pumpkin mixture in the dish, but don’t stir it.
- Sprinkle the chopped pecans over the top.
- Pour the melted butter evenly over the entire surface of the assembled cake. Again, don’t stir.
- Bake for 1 hour (+ 5 or 10 minutes?), or until the top is golden and the center is set. CHECK THE CENTER to not be jiggly. Every oven is not the same!
- Let the cake cool completely, around 20 minutes or so.
- In a bowl, mix together the cream cheese and ½ cup powdered sugar until smooth.
- Whip the heavy cream until almost thick (not overly thick), then add the 2-3 tablespoons powdered sugar.
- Add the whipped cream to the cream cheese mixture along with the vanilla and gently mix until well combined.
- Spread the cream cheese topping over the cooled cake.
- Sprinkle with additional chopped nuts (pecans or walnuts) if desired.
- Store in the refrigerator until ready to enjoy!
Notes
Sandy’s tips:
- Pumpkin purée versus filling: Use pure pumpkin purée, not pumpkin pie filling, for the best texture and flavor. Pumpkin pie filling contains added sugar and spices that will throw off the flavor of this recipe.
- Make ahead: This cake is great made ahead and stored covered in the refrigerator for up to 3 days.
- In the refrigerator: Store leftover cake in the refrigerator for up to 4 days. Keep it covered to prevent it from drying out.
- Freezing: This cake freezes well without the cream cheese topping. Wrap the cooled, unfrosted cake tightly in plastic wrap, then in a layer of aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, then add the cream cheese topping before serving.
Nutrition Facts
Calories: 499kcal, Carbohydrates: 59g, Protein: 5g, Fat: 30g, Saturated Fat: 18g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 129mg, Sodium: 659mg, Potassium: 86mg, Fiber: 1g, Sugar: 36g, Vitamin A: 1006IU, Vitamin C: 0.3mg, Calcium: 128mg, Iron: 1mg