Easy Layered Pumpkin Crunch Cake Recipe
Make this simple, crowd-pleasing Pumpkin Crunch Cake featuring a creamy pumpkin layer and a buttery pecan streusel topping. It is a reliable fall dessert perfect for Thanksgiving.
- Prep Time: 20 min
- Cook Time: 55 min
- Total Time: 135 min
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box (15.25 oz) yellow cake mix
- 1 cup unsalted butter, melted
- 1 cup chopped pecans
- 1 can (15 oz) pure pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 1 tub (8 oz) cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup heavy whipping cream
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Prepare the crunchy topping: In a medium bowl, combine the dry yellow cake mix, melted butter, and chopped pecans. Mix until crumbly. Set aside.
- Prepare the pumpkin layer: In a separate large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, and vanilla extract until smooth.
- Assemble the first layer: Sprinkle half of the cake mix/pecan mixture evenly over the bottom of the prepared baking dish. Do not press down.
- Pour the pumpkin mixture gently over the crumb topping layer.
- Prepare the streusel topping: Sprinkle the remaining half of the cake mix/pecan mixture evenly over the pumpkin layer.
- Bake for 45 to 55 minutes, or until the topping is golden brown and a toothpick inserted near the center comes out clean. Let the cake cool completely on a wire rack.
- Prepare the cream cheese layer: In a bowl, beat the softened cream cheese until smooth. Gradually beat in the powdered sugar until combined.
- In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Spread the cream cheese topping evenly over the cooled pumpkin crunch cake.
- Chill the dessert for at least 2 hours before slicing and serving.
Notes
- For a Hawaiian-style variation, you can substitute the cream cheese topping with a simple whipped topping or Cool Whip after the cake has cooled.
- If you prefer a stronger spice flavor in the pumpkin layer, increase the cinnamon to 1.5 teaspoons.
- This dessert tastes best when served chilled.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 38
- Sodium: 280
- Fat: 23
- Saturated Fat: 11
- Unsaturated Fat: 12
- Trans Fat: 0.5
- Carbohydrates: 50
- Fiber: 2
- Protein: 5
- Cholesterol: 55