This Pumpkin Pie Crunch Cake combines a creamy pumpkin base with a crunchy pecan top. Perfect for fall gatherings, this dessert is easy to make with pantry ingredients (no cake mix required!). Prepare it a day ahead for convenience and enjoy a flavorful, festive treat!
In a large bowl, combine pumpkin puree, evaporated milk, eggs, vanilla extract, sugar, and spices until smooth. Pour the creamy pumpkin pie filling into your prepared baking pan.
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Using a medium bowl, mix the flour, sugar, brown sugar, baking powder, baking soda, salt, and chopped pecans.
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Sprinkle this mixture on top of the pumpkin layer, ensuring even coverage.
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Evenly drizzle the melted butter over the dry mixture.
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Bake in your preheated oven for 50-60 minutes or until golden brown.
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Allow it to cool to room temperature, then cut into squares and serve with a scoop of ice cream or whipped cream.
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