This cake started out as the Pumpkin Crunch Cake from this site, but with so many changes, it became a whole new yummy delicious recipe. It's super easy to make and gluten-free, but you won't notice.

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Recipe Summary

prep:
10 mins
cook:
45 mins
total:
55 mins
Servings:
12
Yield:
1 9x13-inch cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.

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  • Mix pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, and allspice together in a large bowl. Spread into the prepared baking pan.

  • Stir cake mix and butter together in a large bowl. Stir in 1 cup pecans. Crumble evenly over the pumpkin mixture; pat down gently. Sprinkle remaining 1 cup pecans on top.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean and the top is a little crunchy, 45 to 55 minutes.

Nutrition Facts

509 calories; protein 6.4g; carbohydrates 51.5g; fat 32.4g; cholesterol 96.3mg; sodium 524.3mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/18/2020
I will be making this again!! The only thing I will do different next time is add a pinch of salt to the pumpkin mixture. Read More
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