🎃 Pumpkin Crunch Cake with Pecans & Butter Topping

This Pumpkin Crunch Cake is a cozy fall favorite that combines the best of both worlds — the creamy richness of pumpkin pie and the buttery crunch of a pecan-topped cake. It’s warm, comforting, and unbelievably easy to make with simple ingredients! Perfect for Thanksgiving or any autumn gathering. 🍂✨

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🍰 Why You’ll Love It

✅ Simple — no mixer required!
✅ Layers of creamy pumpkin custard, buttery cake, and crunchy pecans
✅ Crowd-pleaser for holidays or potlucks
✅ Smells heavenly while baking

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🧁 Ingredients

For the Pumpkin Base:

• 1 (15 oz) can pumpkin puree (not pie filling)
• 1 (12 oz) can evaporated milk
• 3 large eggs
• 1 cup granulated sugar (or substitute with ¾ cup pure maple syrup)
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ½ teaspoon salt

For the Crunch Topping:

• 1 box yellow cake mix (dry)
• 1 cup chopped pecans
• 1 cup melted butter (or coconut oil for a lighter option)

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🍂 Instructions

Step 1: Preheat the Oven

Preheat oven to 350°F (175°C).
Grease a 9×13-inch baking dish with butter or nonstick spray.

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Step 2: Make the Pumpkin Layer

In a large mixing bowl, whisk together:

• Pumpkin puree
• Evaporated milk
• Eggs
• Sugar (or maple syrup)
• Cinnamon, nutmeg, ginger, cloves, and salt

Pour the mixture evenly into the prepared baking dish.

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Step 3: Add the Crunchy Topping

1. Sprinkle dry cake mix evenly over the pumpkin mixture.
2. Top with chopped pecans.
3. Drizzle melted butter evenly over the top — don’t stir!

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Step 4: Bake

Bake for 50–60 minutes, or until the center is set and the top is golden brown and crisp.
Let cool for at least 30 minutes before serving.

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Step 5: Serve & Enjoy

Serve warm or chilled, topped with:

• Whipped cream or vanilla ice cream 🍦
• A drizzle of caramel sauce
• A sprinkle of extra cinnamon or crushed pecans

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🧊 Storage

• Refrigerate: Store covered in the fridge for up to 4 days.
• Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

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💡 Tips & Variations

• Make it healthier: Use maple syrup and coconut oil instead of sugar and butter.
• Nut-free: Skip the pecans or replace with crushed graham crackers or granola.
• Extra crunch: Mix some oats with the pecans for a crumble-style top.
• Spice it up: Add a touch of pumpkin pie spice for a deeper fall flavor.

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✨ Final Thoughts

This Pumpkin Crunch Cake with Pecans & Butter Topping is pure autumn comfort — creamy, crunchy, and loaded with cozy spice. Every bite is like a warm hug from fall! 🍁

Would you like me to give you a refined-sugar-free version using maple syrup and coconut oil that fits your healthy preferences?

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