Description
This pumpkin crunch cake is an easy fall dessert, assembled like a dump cake, with a rich pumpkin layer topped with cake mix and drizzled with melted butter. No mixing! Chill and then invert the cake before serving.
Ingredients
- 1 can (15oz) pure pumpkin puree (not pumpkin pie filling)
- 1 can (12oz) evaporated milk
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup (95g) granulated sugar
- ½ cup light brown sugar, packed
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon sea salt
- 1 box (15.25oz) yellow cake mix
- 1 ¼ cup (150g) chopped walnuts
- 1 cup (226g) unsalted butter, melted
Instructions
- Preheat the oven to 350∞F and line the bottom of the 9×13-inch pan with parchment paper, leaving a little overhang on the long sides. Grease the exposed sides of the pan, but do not grease the parchment.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugars, salt, and pumpkin pie spice until combined and smooth.
- Carefully pour the pumpkin mixture into the prepared 9×13-inch pan and smooth the top.
- Sprinkle the dry cake mix over the top of the pumpkin mixture evenly. Do not mix! Sprinkle the walnuts on top of the dry cake mix.
- Drizzle the melted butter all over the top, trying to cover as much of the dry cake mix as possible. You do not want large dry patches of cake mix.
- Bake on the center rack in the preheated oven for 55–65 minutes. The cake is ready when the topping is golden brown and the edges are bubbling slightly.
- Remove from the oven, place on a cooling rack, and let it cool completely. Once cooled, refrigerate for 2-3 hours or overnight. The pumpkin layer needs to be set before you invert the cake.
- To invert the cake, place a large serving platter or cutting board over the top of the baking pan. Hold the platter and pan firmly together and carefully flip the entire cake over in one motion. Gently lift the pan away and peel off the parchment paper. If a few crumbs or nuts remain in the pan, sprinkle them back onto the cake. Serve with homemade whipped cream, vanilla ice cream, or both!
Notes
Store: Because of the pumpkin, eggs, and milk, store the cake covered in the refrigerator. It’s best eaten within about 3–4 days.
Freeze: Cool it completely, wrap it very well in plastic wrap, and freeze it. For the best texture, thaw it overnight in the refrigerator. The crunchy topping may soften somewhat after freezing.
Nutrition
- Serving Size: 1
- Calories: 180
- Sugar: 16.9 g
- Sodium: 143.5 mg
- Fat: 8.4 g
- Carbohydrates: 22.4 g
- Fiber: 1.2 g
- Protein: 5.1 g
- Cholesterol: 49.6 mg