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+ servings

Pumpkin Crunch Cake

Pumpkin Crunch Cake | Pumpkin Crunch Cake is creamy pumpkin filling topped with a buttery, crunchy topping and covered in layers of sweet whipped topping. Perfection! | Pack Momma | https://www.awickedwhisk.com
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. 
Heather - A Wicked Whisk
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Serving Size 12 Portions

Ingredients

  • 29 ounce can of pumpkin puree
  • 12 ounce can of evaporated milk
  • 1 1/2 cups sugar
  • 6 large eggs
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 15 ounce box of yellow cake mix
  • 1 stick of butter, softened .. (not cold, not room temp.. somewhere in the middle)
  • 2 small or 1 large tub of Cool Whip
  • 1 1/2 cup diced 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.