Pumpkin Crunch Cake

This easy Pumpkin Crunch Cake layers creamy pumpkin with a buttery pecan-crunch topping.

120 min Serves 12 serving(s) Medium

Our own summary of the original by Laura Rege — the full post and photos live at delish.com.

A simple dessert that combines a smooth pumpkin custard base with a crunchy cake mix and pecan topping, finished with whipped cream and spice. It bakes in about an hour and is perfect for fall gatherings.

Directions

Set your oven to 350°F and coat a 13x9-inch baking dish lightly with cooking spray.

In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, brown sugar, cornstarch, pumpkin pie spice, vanilla, and salt until smooth. Pour this mixture into the prepared dish, spreading it evenly.

Sprinkle the yellow cake mix evenly over the pumpkin batter, then scatter the chopped pecans on top. Drizzle the melted butter over everything.

Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Transfer the pan to a wire rack and allow it to cool completely.

Before serving, top with Cool Whip and a light dusting of pumpkin pie spice.