Pumpkin Pie Crunch Cake
This mouthwatering treat features layers of creamy pumpkin goodness, a golden and buttery cake mix topping, and a generous sprinkle of chopped pecans for that perfect texture contrast.
Prep Time 10 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 10 minutes mins
Course Dessert
Cuisine American
Servings 18 people
Calories 300 kcal
1 large bowl
1 9 x 13 baking pan
1 15. oz can pumpkin puree 1 12 oz can evaporated milk 4 eggs 1 cup sugar 1 tsp vanilla extract 2 tsp pumpkin pie spice 1 tsp cinnamon 1 box yellow cake mix 1 cup pecans, chopped 1/2 cup pistachio nuts, chopped 1 cup unsalted butter, melted 1 8 oz. container whipped topping
Preheat the oven to 350 degrees. Grease a 9 x 13 baking pan.
In a large bowl, combine the pumpkin puree, evaporated milk, eggs, sugar, pumpkin spice,cinnamon, vanilla, and salt until all is incorporated.
Pour the batter into the greased baking pan. Sprinkle the yellow cake mix on top of the batter and gently pat the cake mix into the batter.
Sprinkle the pecans and pistachios over the cake mix.
Drizzle the melted butter over the chopped nut layer.
Bake for 1 hour or until a knife comes clean from the center of the cake.
Let the cake cool for 5-10 minutes and then serve with whipped topping.
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