Go Back
To bake a delicious Pecan Pumpkin Crunch Cake, gather these ingredients: - 1 can (15 oz) pure pumpkin puree - 1 cup granulated sugar - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/2 teaspoon salt - 4 large eggs - 1 cup evaporated milk - 1 cup chopped pecans - 1 cup yellow cake mix (dry) - 1/2 cup unsalted butter, melted - 1 cup brown sugar, packed - Whipped cream for serving (optional) If you have dietary needs, here are some great swaps: - For a gluten-free option, use gluten-free cake mix instead of yellow cake mix. - You can replace the eggs with flaxseed meal. Mix 1 tablespoon of flaxseed with 3 tablespoons of water for each egg. - Use coconut milk or almond milk in place of evaporated milk for a dairy-free version. - For a lower sugar option, use a sugar substitute. To keep your ingredients fresh, follow these tips: - Store pumpkin puree in an airtight container in the fridge. It lasts about a week. - Keep granulated sugar in a cool, dry place. It stays fresh for a long time. - Store chopped pecans in the fridge to keep them from going stale. They last about a month. - Keep your cake mix in a sealed bag or container to avoid moisture. Check the expiration date. 1. Preheat the oven: Set your oven to 350°F (175°C). This step warms the oven for even baking. 2. Grease the dish: Take a 9x13 inch baking dish. Coat it with non-stick spray or butter. This helps the cake come out easily. 3. Mix the pumpkin mixture: In a large bowl, combine: - 1 can (15 oz) pure pumpkin puree - 1 cup granulated sugar - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/2 teaspoon salt - 4 large eggs - 1 cup evaporated milk Whisk until smooth. This creates a creamy base for your cake. 4. Pour the mixture: Carefully pour the pumpkin mix into the greased baking dish. Spread it evenly. This layer will be rich and flavorful. 5. Prepare the topping: In another bowl, mix together: - 1 cup dry yellow cake mix - 1/2 cup packed brown sugar Stir in 1/2 cup melted unsalted butter. Mix until it looks like coarse crumbs. This will add a crunchy topping. 6. Add the topping: Evenly sprinkle the crumb mixture over the pumpkin layer. Then, add 1 cup chopped pecans on top. This adds texture and a nutty flavor. 7. Bake the cake: Place the baking dish in the oven. Bake for 55-60 minutes. The top should turn golden brown. Check with a toothpick; it should come out clean. 8. Cool the cake: Once baked, take the pan out of the oven. Let it cool slightly. This helps with cutting. 9. Serve the cake: Cut into squares. You can serve it warm or at room temperature. Top with whipped cream if you like. This adds a nice touch to your dessert. Enjoy! To make a great pecan pumpkin crunch cake, you need to follow some simple tips. First, use pure pumpkin puree, not pie filling. The filling has added sugar and spices that can change the flavor. Next, whisk your eggs well before adding them to the pumpkin mix. This will help your cake rise better. When you add the cake mix and brown sugar, make sure to mix them until they look like coarse crumbs. This step is key to getting the crunchy topping right. Lastly, let the cake cool slightly before cutting. It helps the layers set and makes serving easier. One common mistake is not measuring ingredients carefully. Too much sugar can make the cake too sweet. Also, don’t skip the spices. They bring out the pumpkin flavor. Another mistake is overbaking the cake. Keep an eye on it during the last few minutes. Use a toothpick to check for doneness. If it comes out clean, your cake is ready. Avoid using a cold baking dish; always grease it first to help the cake release easily. You can add extra flavor to your cake in fun ways. Try mixing in some chocolate chips for a sweet surprise. Adding a pinch of salt can also boost the flavor of the pumpkin. For texture, consider using a mix of nuts. Pecans are great, but walnuts or almonds can add a nice crunch too. If you want a hint of sweetness, drizzle some maple syrup on top before serving. It pairs well with whipped cream and makes the cake even more delightful. {{image_2}} You can make a gluten-free version of this cake. Use a gluten-free yellow cake mix instead of regular mix. Check the label to ensure it’s safe for your diet. The rest of the ingredients stay the same. The taste will still be rich and tasty. Want a vegan option? Replace the eggs with flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water for each egg. Let it sit for five minutes. Use coconut milk instead of evaporated milk for a creamy texture. This keeps your cake soft and moist. You can play with flavors to make this cake your own. Adding chocolate chips brings a sweet twist. Try folding in half a cup of chocolate chips into the pumpkin layer. You can also sprinkle some spices like cardamom or cloves for a different taste. These small changes can create a whole new dessert experience. To keep your Pecan Pumpkin Crunch Cake fresh, store it in an airtight container. If you don’t have one, wrap it tightly in plastic wrap. This will help keep moisture inside and prevent it from drying out. Place the cake in the fridge if you plan to eat it within a week. For longer storage, use the freezer. You can freeze Pecan Pumpkin Crunch Cake for up to three months. First, let the cake cool completely. Then, cut it into squares for easy serving later. Wrap each piece in plastic wrap. After that, place the wrapped pieces in a freezer bag. Be sure to remove as much air as possible before sealing. Label the bag with the date so you remember when you froze it. When you're ready to enjoy your frozen cake, remove a piece from the freezer. Let it thaw in the fridge overnight for best results. If you’re in a hurry, you can microwave it. Heat it on low power for 20 seconds at a time until warm. A fresh dollop of whipped cream on top makes it even better! Pecan Pumpkin Crunch Cake lasts about 3 to 5 days. Store it in an airtight container. Keep it in the fridge to stay fresh and tasty. If you notice any changes in smell or appearance, it’s best to toss it out. Yes, you can make this cake a day or two ahead. Just bake it, let it cool, and store it in the fridge. This allows the flavors to blend well. When ready to serve, just slice and enjoy! Pecan Pumpkin Crunch Cake pairs nicely with whipped cream or vanilla ice cream. You can also serve it with a warm cup of coffee or tea. The flavors complement each other perfectly, making your dessert even more delightful! We covered how to make a great Pecan Pumpkin Crunch Cake. You learned about key ingredients and some swaps for dietary needs. The step-by-step guide helps you bake it just right. I shared tips to avoid common mistakes and ways to boost flavor. You also discovered storage tips to keep your cake fresh. Try these variations to suit your taste or diet. Baking this cake is fun and rewarding. Enjoy every bite and share it with friends!

Pecan Pumpkin Crunch Cake

Indulge in the delightful flavors of Pecan Pumpkin Crunch Cake, the perfect dessert for fall! This easy-to-follow recipe combines rich pumpkin puree with warm spices and a crispy pecan topping, creating a cozy treat that’s sure to impress. With simple ingredients and straightforward steps, you’ll have a delicious cake ready in no time. Click through to explore the full recipe and bring autumnal bliss to your dessert table!
Print Recipe Pin Recipe

Ingredients
  

1 can (15 oz) pure pumpkin puree

1 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon salt

4 large eggs

1 cup evaporated milk

1 cup chopped pecans

1 cup yellow cake mix (dry)

1/2 cup unsalted butter, melted

1 cup brown sugar, packed

Whipped cream for serving (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with non-stick spray or butter.

    In a large mixing bowl, combine the pumpkin puree, granulated sugar, cinnamon, nutmeg, ginger, salt, eggs, and evaporated milk. Whisk until all ingredients are well incorporated and the mixture is smooth.

      Pour the pumpkin mixture into the prepared baking dish, spreading it evenly across the bottom.

        In a separate bowl, combine the dry yellow cake mix and brown sugar. Stir in the melted butter until the mixture resembles coarse crumbs.

          Evenly sprinkle the buttery cake mix mixture over the pumpkin layer in the baking dish. Follow with an even distribution of the chopped pecans on top.

            Bake in the preheated oven for 55-60 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.

              Once baked, remove from the oven and allow to cool slightly in the baking dish before serving.

                Cut into squares and serve warm or at room temperature, topped with a dollop of whipped cream if desired.

                  Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 9-12