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Pumpkin Crunch Cake

Pumpkin Crunch Cake is the perfect fall dessert, combining the warm, spiced flavors of pumpkin pie with a buttery, crunchy topping.
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Equipment

  • Mixing bowls 
  • Whisk or electric mixer
  • 9x13 inch baking dish
  • Spatula

Ingredients
  

  • 1 can 15 oz pumpkin puree
  • 1 can 12 oz evaporated milk
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 box 15.25 oz yellow cake mix
  • 1 cup chopped pecans or walnuts
  • 3/4 cup unsalted butter melted
  • Whipped cream or vanilla ice cream for serving optional

Instructions
 

  • Preheat the Oven:
  • Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
  • Prepare the Pumpkin Filling:
  • In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, and cloves until smooth. Pour the mixture into the prepared baking dish.
  • Add the Cake Mix Layer:
  • Evenly sprinkle the dry yellow cake mix over the pumpkin mixture, ensuring complete coverage.
  • Top with Nuts and Butter:
  • Sprinkle the chopped nuts evenly over the cake mix. Drizzle the melted butter evenly over the top to ensure the topping bakes into a golden, crispy layer.
  • Bake:
  • Place the baking dish in the oven and bake for 50–60 minutes, or until the edges are set and the top is golden brown. A toothpick inserted near the center should come out clean.
  • Cool and Serve:
  • Allow the cake to cool slightly before serving. Serve warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.