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Pumpkin Crunch Cake (Served With A Whipped Cream-Cream Cheese Topping)

Here's how you make Pumpkin Crunch Cake (Served With A Whipped Cream-Cream Cheese Topping)
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  • Servings: 12
  • Prep: 30m
  • Cook: 40-45m
    • The following recipe serves 12 people.

Ingredients

The ingredients are:
  • FOR THE CAKE
  • 1 box (18.5 ounce) yellow cake mix (or butter cake mix)
  • 1 can (15 ounce pureed pumpkin (canned, solid-packed)
  • 1 can (12 ounces) evaporated milk
  • 3 large eggs
  • 1 3/4 cups granulated sugar
  • 1 1/2 teaspoon ground cinnamon
  • 1 cup chopped pecans
  • 1 cup melted butter
  • FOR THE WHIPPED CREAM FROSTING
  • 1 package (8 ounce) cream cheese (softened)
  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 1/2 teaspoon ground cinnamon
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat oven to 350 degrees. Grease a 9x13 inch pan.

  • FOR THE CAKE

  • Step 2: Combine pumpkin, evaporated milk, eggs, sugar and cinnamon. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans and drizzle melted butter over pecans. Bake for 40-45 minutes or until golden brown.

  • Step 3: Cool & Serve. Top with whipped topping.

  • FOR THE WHIPPED FROSTING

  • Step 4: Prepare frosting while cake is cooling. In a large mixing bowl using a hand mixer, whip cream cheese until light.

  • Step 5: Add in whipping cream and continue to whip until fully combined and thickening. Add powdered sugar and cinnamon and whip until smooth.

  • TO SERVE

  • Step 6: Scoop out a slice of the pumpkin crunch and top with a dollop of the cream cheese frosting, or frost the entire pumpkin crunch with the frosting.

We hope you enjoy this recipe!

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