The Ultimate Easy Layered Pumpkin Crunch Cake
Create this crowd-pleasing, layered Pumpkin Crunch Cake, featuring a creamy pumpkin filling, a simple yellow cake mix base, and a buttery pecan streusel topping. This recipe is reliable and perfect for Thanksgiving or any fall gathering.
- Prep Time: 15 min
- Cook Time: 50 min
- Total Time: 2 hours 5 min
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box (15.25 oz) yellow cake mix
- 1 cup unsalted butter, melted
- 1 cup chopped pecans
- 1 can (15 oz) pure pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 tub (8 oz) frozen whipped topping, thawed (for serving)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
- Prepare the crunch topping: In a medium bowl, combine the dry yellow cake mix and the chopped pecans. Pour the melted butter over the mixture and stir until the dry ingredients are evenly moistened. Set aside.
- Prepare the pumpkin layer: In a separate large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and vanilla extract until the mixture is smooth and uniform.
- Assemble the dessert: Sprinkle half of the cake mix and pecan mixture evenly over the bottom of the prepared baking dish.
- Carefully pour the entire pumpkin mixture over the crust layer, spreading it gently to cover the base.
- Sprinkle the remaining half of the cake mix and pecan mixture evenly over the top of the pumpkin layer. Do not press it down.
- Bake for 45 to 55 minutes, or until the topping is golden brown and a toothpick inserted near the center comes out mostly clean.
- Remove the dish from the oven and let it cool completely on a wire rack, about 2 hours.
- Once cooled, spread the thawed whipped topping evenly over the top layer before slicing and serving.
Notes
- For a variation inspired by Hawaiian Pumpkin Crunch, you can substitute the whipped topping with a simple glaze made from powdered sugar and milk, or serve it plain for a more intense crunch.
- You can prepare this dessert a day ahead; cover and refrigerate after it has fully cooled.
- If you prefer a stronger spice flavor, increase the pumpkin pie spice to 2.5 teaspoons.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 35
- Sodium: 280
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0.5
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
- Cholesterol: 55