Sweet and Salty, you'll love this Pumpkin Crunch Cake recipe. With layers of pumpkin pie, yellow cake mix, and pecans, this pumpkin dump cake is a tried and true crowd pleaser!
Preheat oven to 350 degrees F. You'll need a greased and floured 13x9 baking dish. I like to use baking spray for this cake.
To make the pumpkin base, in a large bowl, combine canned pumpkin, evaporated milk, spices, sugar, and eggs. Mix until well blended. Pour the pumpkin mixture into your prepared baking dish.
Next up, sprinkle a package of dry yellow cake mix over the top, spreading evenly. Top with chopped pecans and drizzle with melted butter. You can also skip melting the butter and just place cubes of butter on top.
Bake for about 45-50 minutes. You can serve this cake warm with whipped cream or vanilla ice cream. However, I love enjoying this cake cold with a little whipped topping and caramel sauce drizzled over the top!
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Notes
Can this dump cake be made in advance? Yes! I love to serve this cake cold, so making it the night before works out perfectly. You can also heat up slices of cake in the microwave for people who prefer this warm.
Can you freeze pumpkin crunch cake?Yes!I prefer to cover this cake with foil then freeze the entire cake after baking. To thaw, refrigerate overnight and serve chilled. You can also microwave slices of cake if you prefer them warmed up.
Does Pumpkin Crunch Cake need to be refrigerated?Yes. Once you’ve baked this cake you’ll either serve it warm immediately, or store it in the refrigerator for up to 3 days.