Pumpkin Crunch Or Pumpkin Cake
A delicious pumpkin dessert with a moist cake layer, crunchy pecans, and whipped topping, perfect for fall gatherings or holiday celebrations.
Ingredients
Instructions
- Preheat oven to 350°F and grease a 9 x 13 inch pan.
- Combine pumpkin, evaporated milk, eggs, sugar, salt, and cinnamon in a large bowl.
- Pour the pumpkin mixture into the prepared pan.
- Sprinkle the dry yellow cake mix evenly over the pumpkin mixture.
- Top with chopped pecans.
- Drizzle melted butter over the pecans.
- Bake for 50 to 55 minutes or until golden brown.
- Allow to cool before serving and top with whipped topping.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract or a pinch of nutmeg to the pumpkin mixture. If you don’t have pecans, walnuts or almonds can be great substitutes. To make this dish gluten-free, use a gluten-free yellow cake mix. Be mindful not to overbake; check for doneness by inserting a toothpick in the center.
Serving Suggestions
Serve warm or at room temperature, topped with a generous dollop of whipped topping for added creaminess. This dish pairs beautifully with a scoop of vanilla ice cream or a drizzle of caramel sauce. It makes a delightful dessert alongside cozy options like Crockpot Macaroni & Cheese for a comforting meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply place individual portions in the microwave for about 20-30 seconds, or until warmed through. You can also reheat the entire dish in a preheated oven at 350°F for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Crunch Or Pumpkin Cake contains roughly 2449 calories, with 25g protein, 248g carbohydrates, and 157g fat. It is an excellent source of protein (49% of the Daily Value), dietary fiber (49% of the Daily Value), and calcium (43% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1441mg per serving (63% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree instead of canned. Make sure to cook and blend the pumpkin until smooth, and use about 2 cups to replace the 15 oz. can. This will give your cake a fresher taste.
What can I substitute for evaporated milk?
You can substitute evaporated milk with a mixture of regular milk and heavy cream for a similar consistency. Alternatively, use coconut milk for a dairy-free option, which will also add a unique flavor to the dish.
How can I make this recipe dairy-free?
To make this recipe dairy-free, swap the butter for a dairy-free margarine or coconut oil, and replace the evaporated milk with a non-dairy alternative like almond milk or coconut milk. The cake will still be delicious!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).