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Easy Layered Pumpkin Crunch Cake

A perfect square slice of pumpkin crunch dessert with a crust, creamy layer, and crumb topping.
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Make this simple, layered pumpkin crunch cake for a satisfying fall dessert. It features a moist pumpkin base, a creamy middle layer, and a buttery, crunchy pecan topping.

Ingredients

Scale
  • 1 box (15.25 ounces) yellow cake mix
  • 1 cup chopped pecans
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 can (15 ounces) pure pumpkin puree
  • 1 can (14 ounces) sweetened condensed milk
  • 2 large eggs
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 container (8 ounces) cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup whipped topping (like Cool Whip)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a medium bowl, combine the dry yellow cake mix and the chopped pecans. Pour the melted butter over this mixture and stir until the dry ingredients are evenly moistened. This forms the crunchy topping. Set aside.
  3. In a separate large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and vanilla extract until smooth. This is your pumpkin layer.
  4. Pour the pumpkin mixture evenly into the prepared baking dish.
  5. Sprinkle the reserved cake mix and pecan mixture evenly over the top of the pumpkin layer. Do not stir.
  6. Bake for 50 to 60 minutes, or until the topping is golden brown and a toothpick inserted near the center comes out mostly clean. The topping will look dry and crunchy.
  7. While the cake cools slightly, prepare the cream cheese layer. In a bowl, beat the softened cream cheese until smooth. Gradually beat in the powdered sugar until fully combined. Fold in the whipped topping gently.
  8. Once the cake has cooled for at least 30 minutes, spread the cream cheese mixture evenly over the warm pumpkin layer.
  9. Chill the pumpkin crunch cake in the refrigerator for at least 2 hours before slicing and serving.

Notes

  • For a richer crunch, toast the pecans lightly before mixing them with the cake mix and butter.
  • You can substitute the yellow cake mix with a spice cake mix for a deeper flavor profile.
  • Serve this dessert slightly chilled for the best contrast between the creamy layer and the crunch topping.

Nutrition

Find it online: https://mistyplate.com/easy-pumpkin-crunch-recipe/