One of the most common desserts for the Fall season are pumpkin desserts! And it is the best time of year! In my opinion. We usually see the traditional pumpkin pie desserts on dessert tables. Can’t you just smell the warm goodness right now! Well, if you are a pumpkin fan, then this pumpkin pie crunch recipe is the perfect Fall dessert for you! This pumpkin dessert is similar to a pumpkin dump cake recipe, but with some twists to it!
I’m pretty sure I can categorize this pumpkin dessert as one of the best pumpkin dessert recipes my husband has ever had. The catch? He doesn’t even like pumpkin! But he thought this was a delicious dessert! He even compared it to my mother-in-law’s dessert yams, which are HEAVEN!
And you know the best part about this flavorful pumpkin dessert recipe? You only need one bowl and a handful of simple ingredients to make it!
I’m not sure what’s better during a busy holiday season.. having all your shopping done early or being able to make a delicious dessert using one bowl and one baking dish. Seriously! It’s got to be amazing to do that. And LESS DISHES in the sink to wash! I am totally game for that because I HATE washing dishes.
These days everything goes in the dishwasher. I should have been doing that sooner.
Okay, so let’s look at the ingredients you will need for this recipe. There are 10 ingredients, but I promise they are easy to find at your local grocery.
Ingredients:
Canned Pumpkin– For all my pumpkin lovers, you will use a 15 1/2 can of pumpkin puree— not the pumpkin pie filling. This will be the pumpkin base for your cake.
Evaporated milk– This delicious recipe calls for 1 can of evaporated milk.
Eggs– Yep! Three large ones for this recipe.
Sugar– You will need just 1 cup of sugar.
Salt- A pinch of salt is all you will need.
Pumpkin pie spice– Oh yah! Bringing in more beautiful pumpkin flavor to this recipe! You will need about 2 tablespoons of this. This will be about half of the small pumpkin pie spice container. So if you plan on using it for other recipes, you might want to purchase two.
Yellow cake mix- That’s right! 1 boxed cake mix will be sprinkled as the center of your pumpkin cake.
Chopped pecans- chopped pecans will be used to create a little crunch on the top of the pie. Like who doesn’t love a crunchy pecan!
Unsalted Butter- melted butter will be used to bind the pecans to the cake topping
Brown sugar- option to add a little extra caramelization on the top of the cake.
How to make Pumpkin Pie Crunch Cake
Grease bottom and sides of the pan. Add a little flour a 9×13 baking pan and set aside.
In a large bowl combine pumpkin puree, evaporated milk, eggs, sugar, salt, and pumpkin spice. Mix until well combined.
Pour the pumpkin mixture into the prepared pan.
Sprinkle dry cake mix on top of the pumpkin pie mixture.
Gently pour melted butter over the top of the cake mix layer. Trying to cover the entire pan.
Cover the entire cake with chopped pecans to create the crunchy topping.
If using brown sugar, sprinkle brown sugar over the top of the pecan layer.
Bake for 55 minutes!
You will know the pumpkin crunch cake recipe is done when the top is golden brown and a wooden stick comes out clean!
Enjoy!
Make sure to tag me @raesbakeryblog on Instagram and comment below if you make this Easy pumpkin pie crunch recipe. To pin this recipe and save it for later, you can use the button on the recipe card, the button above or below this post, or any photos above.
This post contains affiliate links which means if you purchase something off one of those links I make a small commission at no extra cost to you. Thanks for supporting my blog!
Coffee and Brownies,
Ashley Rae
The Best Pumpkin Crunch Recipe
A delicious pumpkin holiday dessert for you and your family!
Ingredients
- 15 ½ ounces canned pumpkin not the filling
- 12 ounces evaporated milk
- 3 eggs large
- 1 cup sugar
- ¼ teaspoon salt
- 2 tablespoon pumpkin pie spice
- 1 package yellow cake mix
- 1 cup pecans chopped
- 1 cup unsalted butter -melted
Instructions
- Preheat oven to 350° F. Grease and flour a 9x13 pan and set aside.
- In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, salt and pumpkin pie spice. Pour into the prepared pan.
- Gently sprinkle the cake mix powder over the pumpkin mixture and top with pecans.
- Drizzle melted butter over the cake mix & pecans layer.
- Bake for 50-55 minutes uncovered.
- Remove from oven and Cool completely.
- Cut and enjoy!
What to serve with Pumpkin pie crunch cake:
- No Churn vanilla ice cream
- whipped cream
- Cool whip
Alternate cake mixes:
If you don’t wish to use yellow cake for this recipe or you cannot find any yellow cake, you can substitute it for white cake or spice cake mix.
Leave a Reply