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–+ servings
A white plate with whipped cream and pecans on it.

Pumpkin Crunch Cake

Mary
This dessert is the perfect combination of moist pumpkin cake and crunchy pecan topping, is easy to make and will leave you craving more.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour
Course Desserts
Cuisine American
Servings 6
Calories 992 kcal

Ingredients
  

  • 1 15 ounce can pumpkin puree
  • 1 12 fluid ounce can evaporated milk
  • 4 eggs
  • 1 ½ cups white sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon salt
  • 1 18.25 ounce package yellow cake mix
  • 1 cup chopped pecans
  • 1 cup margarine melted
  • 1 8 ounce container frozen whipped topping, thawed

Instructions
 

  • Preheat the oven to 350 degrees. Lightly grease one 9x13-inch baking pan.
  • In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well and then spread into the prepared pan.
  • Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Do not mix! Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
  • Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.
    Pumpkin crunch cake recipe.

Nutrition

Serving: 1gCalories: 992kcalCarbohydrates: 129gProtein: 10gFat: 51gSaturated Fat: 10gPolyunsaturated Fat: 38gTrans Fat: 6gCholesterol: 126mgSodium: 1045mgFiber: 4gSugar: 91g
Keyword after school snack, alcohol, dessert, desserts, easy recipe, easy recipes, fall, fall recipe, halloween, halloween party, halloween recipe, holiday, ice cream, kid friendly, no bake, pumpkin, pumpkin spice, thanksgiving, whipped topping
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