PREP TIME: 15 MINS | COOK TIME: 1 HR | TOTAL TIME: 1 HR 15 MINS | SERVINGS: 20
Halloween is just around the corner, and I am excited to share with you this Pumpkin Pie Crunch Cake! My kids’ favourite cake with luscious layers of brown sugar crumb cake and pumpkin pie filling. This cake is the best fall treat ever! Super easy to whip up and crazy good you’ll be making this all year round! For extra goodness make sure to top this cake with pecans, vanilla ice cream, and salted caramel!
INGREDIENTS
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CRUMB TOPPING:
15 oz. yellow cake mix, 1 box
3/4 c. salted butter, softened
1/2 c. light brown sugar
1 tsp cinnamon
PUMPKIN FILLING:
15 oz. pure pumpkin, 1 can
1 c. sugar
2 large eggs
5 oz. evaporated milk, 1 can (about 2/3 c.)
1 tbsp pumpkin pie spice
1 tsp vanilla
CAKE TOPPINGS:
1/2 c. chopped pecans, if desired
ice cream or caramel sauce, if desired
HOW TO MAKE PUMPKIN PIE CRUNCH CAKE
Step 1: Prepare the oven. Preheat it to 350 degrees F. And grease a 9 x 13-inch baking pan with butter. Set aside.
Step 2: Place the cake mix, butter, brown sugar, and cinnamon in a medium-sized bowl. Mix well until combined. Then, into the bottom of the prepared pan, spread half of the crumb mixture.
Step 3: To make the second layer, place the pumpkin, sugar, eggs, evaporated milk, pumpkin spice, and vanilla in another bowl. Whisk well until incorporated. Over the first layer, pour the second layer and sprinkle with the rest of the crumb mixture. If desired, add the pecans.
Step 4: Place in the preheated oven and bake for about 55 minutes to an hour. Insert a toothpick in the centre of the cake, once it comes out clean, the cake is done! Remove from the oven when done and allow the cake to cool before topping it with the whipped cream or ice cream and/or caramel sauce, if desired. Enjoy!
NUTRITION FACTS:
CALORIES: 242KCAL | CARBOHYDRATES: 35G | PROTEIN: 2G | FAT: 10G | SATURATED FAT: 5G | CHOLESTEROL: 36MG | SODIUM: 231MG | POTASSIUM: 135MG | SUGAR: 25G | VITAMIN A: 2065IU | VITAMIN C: 2.1MG | CALCIUM: 83MG | IRON: 0.9MG
Ingredients
- CRUMB TOPPING:
- 15 oz. yellow cake mix, 1 box
- 3/4 c. salted butter, softened
- 1/2 c. light brown sugar
- 1 tsp cinnamon
- PUMPKIN FILLING:
- 15 oz. pure pumpkin, 1 can
- 1 c. sugar
- 2 large eggs
- 5 oz. evaporated milk, 1 can (about 2/3 c.)
- 1 tbsp pumpkin pie spice
- 1 tsp vanilla
- CAKE TOPPINGS:
- 1/2 c. chopped pecans, if desired
- ice cream or caramel sauce, if desired
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. And grease a 9 x 13-inch baking pan with butter. Set aside.
Step 2: Place the cake mix, butter, brown sugar, and cinnamon in a medium-sized bowl. Mix well until combined. Then, into the bottom of the prepared pan, spread half of the crumb mixture.
Step 3: To make the second layer, place the pumpkin, sugar, eggs, evaporated milk, pumpkin spice, and vanilla in another bowl. Whisk well until incorporated. Over the first layer, pour the second layer and sprinkle with the rest of the crumb mixture. If desired, add the pecans.
Step 4: Place in the preheated oven and bake for about 55 minutes to an hour. Insert a toothpick in the centre of the cake, once it comes out clean, the cake is done! Remove from the oven when done and allow the cake to cool before topping it with the whipped cream or ice cream and/or caramel sauce, if desired. Enjoy!
