Pumpkin Crunch Cake

This Pumpkin Crunch Cake layers a buttery crumb topping over a creamy pumpkin filling for an irresistible fall dessert.

75 min Serves 20 Medium American

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This easy dessert combines a boxed yellow cake mix with pumpkin and warm spices for a crunchy, creamy treat. Simply layer half the crumb mixture, pour on the pumpkin filling, top with remaining crumbs and pecans, then bake until set. Serve warm or cooled with ice cream or caramel sauce.

Directions

Preheat your oven to 350°F. Grease a 9x13-inch baking pan with butter and set aside.

In a medium bowl, mix together the cake mix, softened butter, brown sugar, and cinnamon until crumbly. Spread half of this mixture evenly into the bottom of the prepared pan.

In another bowl, combine the pumpkin, granulated sugar, eggs, evaporated milk, pumpkin pie spice, and vanilla. Stir until smooth, then pour this filling over the crumb layer in the pan.

Sprinkle the remaining crumb mixture over the pumpkin layer. If desired, scatter chopped pecans on top.

Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool completely. Serve with whipped cream, ice cream, or caramel sauce if you like.