Easy Pumpkin Crunch Cake Recipe | The Perfect Fall Dessert

Looking for an easy pumpkin dessert that could replace your traditional pumpkin pie this Thanksgiving? 🎃 This Pumpkin Crunch Cake is a delicious fall dessert that's perfect for Thanksgiving dinner, family gatherings, holiday parties, and potlucks! This easy pumpkin crunch cake is a wonderful way to enjoy all those cozy pumpkin flavors without the fuss of making a traditional pie. It serves a crowd, making it perfect when you need a dessert that everyone can enjoy. Whether you're planning your Thanksgiving menu or simply craving something with pumpkin, this recipe is one you'll want to try! If you love easy recipes, homemade desserts, and country cooking, you're in the right place! 👍 If you enjoy this video, please give it a thumbs up, leave me a comment, and share it with someone who loves pumpkin desserts! 🔔 Subscribe here for more easy recipes and delicious homemade food. #PumpkinCrunchCake #PumpkinDessert #ThanksgivingDesserts Pumpkin Crunch Cake (Mary Katherine's Table) Prep Time: 15 minutes Bake Time: 50–60 minutes Servings: 12–15 Ingredients Pumpkin Layer 1 can (15 oz) pure pumpkin puree (not pumpkin pie filling) 1 can (12 oz) evaporated milk 4 large eggs 1 cup granulated sugar ½ tsp salt 1 to 2 tsp pumpkin pie spice (or ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, ⅛ tsp cloves) Crunch Layer 1 box (approx. 15 oz) yellow cake mix or spice cake mix 1 to 1¼ cups chopped pecans 1 cup (2 sticks) unsalted butter, melted Optional Cream Cheese Topping 8 oz cream cheese, softened to room temperature ½ cup powdered sugar 1 tub (8 oz) whipped topping (e.g., Cool Whip), thawed Instructions Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly. Make the Pumpkin Base: In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, salt, and pumpkin pie spice until smooth. Pour evenly into the prepared baking dish. Layer the Cake Mix: Evenly sprinkle the dry cake mix over the pumpkin mixture. Do not stir. Add Nuts: Scatter the chopped pecans evenly over the dry cake mix. Drizzle Butter: Drizzle the melted butter as evenly as possible over the pecans and dry cake mix, trying to cover any dry spots. Do not stir. Bake: Bake for 50 to 60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out mostly clean. Cool: Remove from the oven and allow to cool completely at room temperature. Make Topping (Optional): Beat the cream cheese and powdered sugar together until smooth. Gently fold in the whipped topping. Spread over the cooled cake. Serve & Store: Slice and serve! Store leftovers covered in the refrigerator. Happy Mail: Sweet Country Cooking In Michigan P.O. Box 63 Decatur, Michigan 49045