Pumpkin Crunch Cake is the perfect pumpkin fall dessert! Spiced with your favorite fall flavors, this pumpkin pie inspired treat layered with a crumbly cake mix crunch, tons of pecans and whipped topping makes this the ultimate easy pumpkin dessert.
1stick of butter, softened .. (not cold, not room temp.. somewhere in the middle)
2small or 1 large tub of Cool Whip
1 1/2cupdiced toasted pecans / walnuts ... divided(optional but recommended)
Instructions
Mix together the pumpkin, milk, sugar, eggs and spices. Pour this mixture into your prepared baking pan and set aside.
In a separate bowl, pour in your cake mix and add in softened butter. Combine with a fork or a hand mixer or just using your fingers until you have the consistency of clumpy sand.
Once you have the cake and butter combined, gently sprinkle the entire mixture evenly over your poured pumpkin pie layer in the baking pan. Top with most of the pecans/walnuts and pop this into your oven and bake on the center rack for 50-55 minutes. Remove and set aside to cool COMPLETELY.
When your Pumpkin Crunch is COMPLETELY COOLED... add on your whipped topping and spread evenly before sprinkling on a few more nuts.
Notes
Number 1 rule: Make this the day before you need it. Your Pumpkin Crunch cake NEEDS to be completely cool before adding the whipped topping.
Your butter should be soft but not room temperature. You want some substance to it but still easy enough to mix with the cake mix.
I find using my hands to make the cake mix crumble is easiest for ME but you can mix your crumble whatever ways works best for you. Small lumps of butter are fine, big huge lumps not so much.
Once your pumpkin crunch has cooked and cooled, move your crunch cake the refrigerator to cool completely before adding the whipped topping.