Pumpkin Crunch Cake
Pumpkin crunch cake is a delicious combination of moist pumpkin flavored cake topped with a pecan crunch topping. This cake is a must-make for fall!
Servings: 16 slices
Calories: 278kcal
Ingredients
- 15 ounces pumpkin puree
- 1 ½ cup half and half
- ¾ cup sugar
- ¼ cup light brown sugar packed
- 2 ½ teaspoons pumpkin pie spice
- 4 large eggs
- 1 box yellow cake mix
- 1½ cup pecans chopped
- 1 cup butter melted
Instructions
- Preheat oven to 350°F.
- SECOND STEP: Spray a 9x13 baking dish
- Use a stand mixer or large mixing bowl. Combine pumpkin puree, half and half, sugars, and pumpkin pie spice.
- Add eggs one at a time, mixing well after each egg, until all ingredients are well blended.
- Pour pumpkin mixture into greased 9x13 baking dish.
- Spread dry yellow cake mix over pumpkin mixture.
- Sprinkle pecans over dry cake mix.
- Drizzle melted butter over pecans.
- In a preheated oven, bake pumpkin crunch cake for 45 to 50 minutes or until a knife inserted in the center of the cake comes out clean.
- Remove cake and allow to cool completely before serving.
- Serve with whipped topping, if desired.
Nutrition
Calories: 278kcal | Carbohydrates: 18g | Protein: 4g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.004g | Cholesterol: 49mg | Sodium: 171mg | Potassium: 153mg | Fiber: 2g | Sugar: 15g | Vitamin A: 4789IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg