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.
Equipment
- 1 large bowl
- 1 9 x 13 baking pan
Ingredients
- 1 15 oz can pumpkin puree
- 1 12 oz can evaporated milk
- 4 eggs
- 1 cup sugar
- 1 tsp vanilla extract
- 1 tsp salt
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 box yellow cake mix
- 1 cup pecans, chopped
- 1/2 cup pistachio nuts, chopped (optional)
- 1 cup unsalted butter, melted
- 1 8 oz. container whipped topping
Instructions
- 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 optional 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 at least 1 hour before slicing (it needs this time to fully set). Serve at room temperature or chilled, with a dollop of whipped topping.