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Ultimate Easy Layered Pumpkin Crunch Cake

Close-up of a layered pumpkin crunch bar showing a crust, bright orange pumpkin layer, cream cheese layer, and crunchy topping.
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Make this simple, crowd-pleasing Pumpkin Crunch Cake. It features a creamy pumpkin layer, a buttery cake mix base, and a satisfying, crunchy pecan topping. This recipe is perfect for Thanksgiving or any autumn gathering.

Ingredients

Scale
  • 1 box (15.25 ounces) yellow cake mix
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 cup chopped pecans
  • 1 can (15 ounces) pure pumpkin puree
  • 1 can (14 ounces) sweetened condensed milk
  • 2 large eggs
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 tub (8 ounces) frozen whipped topping, thawed (or equivalent homemade whipped cream)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. Prepare the crust and topping: In a medium bowl, combine the dry yellow cake mix and the chopped pecans. Pour the melted butter over the mixture and toss with a fork until the mixture is crumbly.
  3. Press two-thirds (2/3) of this crumb mixture evenly into the bottom of the prepared baking dish to form the crust. Reserve the remaining one-third (1/3) for the topping.
  4. Bake the crust for 10 minutes until lightly set. Remove from the oven.
  5. Prepare the pumpkin layer: In a separate bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and vanilla extract until smooth.
  6. Pour the pumpkin mixture evenly over the partially baked crust.
  7. Sprinkle the reserved one-third (1/3) crumb mixture over the pumpkin layer.
  8. Return the dish to the oven and bake for 40 to 45 minutes, or until the center is mostly set and the topping is golden brown.
  9. Let the dessert cool completely on a wire rack, about 1 to 2 hours.
  10. Once cooled, spread the thawed whipped topping evenly over the entire surface.
  11. Chill the Pumpkin Crunch Cake for at least 2 hours before slicing and serving.

Notes

  • For a richer crunch, toast the pecans lightly before mixing them into the cake mix.
  • If you prefer a stronger spice flavor, add an extra half teaspoon of cinnamon to the pumpkin filling.
  • This dessert tastes best when served cold, straight from the refrigerator.

Nutrition

Find it online: https://hearthbite.com/pumpkin-crunch-ultimate-easy-layered-cake-recipe/