Easy Layered Pumpkin Crunch Cake
A simple, layered dessert featuring a creamy pumpkin base topped with a buttery, crunchy yellow cake mix and pecan streusel.
- Prep Time: 15 min
- Cook Time: 60 min
- Total Time: 75 min
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box (15.25 oz) yellow cake mix
- 1 cup chopped pecans
- 1 cup (2 sticks) unsalted butter, melted
- 2 cans (15 oz each) pure pumpkin puree
- 1 can (12 oz) evaporated milk
- 4 large eggs
- 1 1/2 cups granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease and flour a 9×13 inch baking dish.
- Prepare the topping: In a medium bowl, mix the dry yellow cake mix and chopped pecans. Pour the melted butter over the mix and stir until just combined and crumbly. Set aside.
- Prepare the pumpkin layer: In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, nutmeg, and cloves until smooth.
- Pour the pumpkin mixture evenly into the prepared baking dish.
- Sprinkle the cake mix and pecan topping evenly over the pumpkin layer. Do not stir.
- Bake for 50 to 60 minutes, or until the topping is golden brown and a toothpick inserted near the center comes out mostly clean.
- Let the cake cool completely before slicing and serving.
Notes
- For a more traditional Hawaiian style, you can substitute the yellow cake mix with a spice cake mix.
- Chill the dessert for at least 2 hours before serving for the best texture contrast.
- Serve plain or with a dollop of whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 45
- Sodium: 250
- Fat: 23
- Saturated Fat: 11
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 2
- Protein: 6
- Cholesterol: 85
