Name: Pumpkin Crunch Cake Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 50 min
Yield: 12 to 15 servings
Cuisine: American
Ingredients: Cooking spray; 1 can pumpkin puree; 1 can evaporated milk; 4 large eggs, room temperature; 1/4 cup sugar; 1/2 cup dark brown sugar; 2 teaspoons pure vanilla extract; 1 tablespoon pumpkin pie spice; 1 package yellow cake mix, approximately 15.25 ounces; 1 cup coarsely chopped pecans; 1 cup unsalted butter, melted; 1 cup cold heavy cream; 1 1/2 tablespoons sugar; 1 teaspoon pumpkin pie spice, optional

Instructions

10 steps

Steps to Make It

Gather the ingredients. Position a rack in the center of the oven and heat to 350 F. Spray a 9x13 inch baking pan with cooking spray. Line with parchment paper. Spray the parchment paper with cooking spray.

In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, brown sugar, vanilla, and pumpkin pie spice until well combined.

Pour the pumpkin mixture into the prepared baking dish.

Sprinkle the pumpkin mixture evenly with the dry yellow cake mix, gently pressing it into the batter.

Top the cake evenly with chopped pecans and drizzle with melted butter.

Bake until the top is golden, the edges begin to pull away from the pan, and a toothpick inserted into the center comes out clean or with a crumb or two attached, 45 to 50 minutes. If the top begins to brown too soon, cover with foil and continue to bake.

45 min

Remove from the oven, transfer to a rack, and cool completely.

Slide a knife around the edges of the cake and invert onto a large platter. Remove and discard the parchment paper. Put another platter on top of the cake and gently reinvert so the pecans are on top. Alternatively, serve directly from the pan. Slice and serve with the whipped cream.