Easy Pumpkin Pie Crunch Cake
This Pumpkin Pie Crunch has it all! Creamy pumpkin pie filling meets a crunchy pecan topping, making it an absolute must-make for pumpkin enthusiasts during the fall season.
Ingredients
- 2 15 oz each can pumpkin puree
- 1 cup heavy cream or canned evaporated milk
- 1 1/2 cup sugar
- 4 eggs
- 1 tbsp ground cinnamon
- 2 tsp ground ginger
- 1/4 tsp ground cloves
- 1 tsp salt
For pecan topping
- 1 box yellow cake mix
- 1/2 cup graham cracker crumbs
- 1 cup chopped pecans
- 1 cup melted butter
Instructions
- Begin by preheating your oven to 350°F. Grease a 9x13 baking pan generously with baking spray.
- In a large bowl, combine pumpkin puree, heavy cream, sugar, spices, and eggs. Mix thoroughly until the mixture is smooth and free from any lumps. You can use a whisk or spatula for this step. Pour this creamy pumpkin mixture into the greased 9x13 baking dish.
- In another mixing bowl, whisk together the yellow cake mix and graham cracker crumbs. Sprinkle this cake mixture evenly over the creamy pumpkin pie filling layer. Spread the chopped pecans evenly over the cake mix layer, then drizzle it with melted butter.
- Transfer the pan into the preheated oven and bake for approximately 50-60 minutes, or until the top takes on a beautiful golden brown hue. If it starts browning too rapidly, you can loosely cover it with aluminum foil to prevent excessive browning towards the end of the baking time. To check if it's done, insert a skewer into the center; it should come out clean when the cake is fully baked.
- Allow the cake to cool completely in the pan on a wire rack at room temperature. Then, refrigerate it for a minimum of 4 hours or, ideally, overnight. This chilling step makes it easier to slice. When ready to serve, top each slice with a dollop of whipped cream for the perfect finishing touch.
Notes
For the spices: Use 1 tablespoon of pumpkin pie spice instead of individual spices.