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Pecan Pumpkin Crunch Cake - Easy Recipes for Fall

This pecan pumpkin crunch cake is a cozy fall dessert combining pumpkin pie filling, buttery cake mix, and crunchy pecans for the perfect treat.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Desserts
Cuisine: American
Keywords: air fryer desserts easy recipes, dinner recipes, easy recipes, food receipt easy recipes, quick and easy recipes, recipes for dinner, sweet easy recipes
Servings: 12 servings
Author: Betty

Ingredients

  • 1 can (15 oz) pumpkin puree
  • 1 can (12 oz) evaporated milk
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1 box yellow cake mix
  • 1 cup chopped pecans
  • 1 cup unsalted butter, melted
  • Whipped cream for serving (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. In a large mixing bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, and cinnamon until smooth.
  3. Pour the pumpkin mixture evenly into the prepared baking dish.
  4. Sprinkle the dry yellow cake mix evenly over the pumpkin layer.
  5. Top with chopped pecans.
  6. Drizzle melted butter evenly over the entire surface.
  7. Bake for 50-55 minutes, or until the top is golden brown and set.
  8. Cool slightly before serving. Top with whipped cream if desired.

Notes

For extra flavor, add a pinch of nutmeg or ginger to the pumpkin mixture. Store leftovers covered in the refrigerator for up to 3 days.