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Easy Layered Pumpkin Crunch Cake

A layered slice of amazing pumpkin crunch dessert topped with whipped cream and crunchy nuts.
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Make this simple, crowd-pleasing Pumpkin Crunch Cake. It features a moist pumpkin layer, a buttery cake mix base, and a satisfying pecan streusel crunch topping. This is the reliable fall dessert you need.

Ingredients

Scale
  • 1 box (15.25 oz) yellow cake mix
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 cup chopped pecans
  • 1 can (15 oz) pure pumpkin puree
  • 1 can (14 oz) sweetened condensed milk
  • 1 box (3.4 oz) instant vanilla pudding mix
  • 1 teaspoon pumpkin pie spice
  • 1 container (8 oz) frozen whipped topping, thawed

Instructions

  1. Preheat your oven to 350 degrees F. Lightly grease a 9×13 inch baking dish.
  2. In a medium bowl, combine the dry yellow cake mix and the melted butter until crumbly. Press about two-thirds of this mixture evenly into the bottom of the prepared baking dish to form the base layer.
  3. Bake the crust for 10 minutes. Remove from the oven.
  4. While the crust bakes, prepare the pumpkin layer. In a separate bowl, whisk together the pumpkin puree, sweetened condensed milk, instant vanilla pudding mix, and pumpkin pie spice until smooth.
  5. Pour the pumpkin mixture evenly over the partially baked crust.
  6. Sprinkle the remaining one-third of the cake mix mixture over the pumpkin layer. Top this with the chopped pecans.
  7. Return the dish to the oven and bake for 40 to 45 minutes, or until the topping is golden brown and the center is set.
  8. Let the dessert cool completely on a wire rack. This allows the layers to firm up.
  9. Once cooled, spread the thawed whipped topping evenly over the entire surface.
  10. Chill the Pumpkin Crunch Cake for at least 2 hours before slicing and serving.

Notes

  • For a richer crunch, lightly toast the pecans before adding them to the topping.
  • You can substitute the yellow cake mix with a spice cake mix for a deeper flavor profile.
  • This dessert tastes best when served cold, straight from the refrigerator.

Nutrition

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