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–+ servings
Roasted Vegetable Medley

Roasted Vegetable Medley

Roasted Vegetable Medley fans, try this easy Pumpkin Crunch Cake. A creamy pumpkin layer topped with buttery pecans and yellow cake mix bakes into a heavenly fall dessert.
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Prep Time 12 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 22 minutes
Servings: 12 servings
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 can pumpkin puree not pumpkin pie filling
  • 1 can evaporated milk
  • 4 large eggs
  • 1 cup granulated sugar
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 box yellow cake mix
  • 1 cup chopped pecans
  • 1 cup unsalted butter melted
  • 1 container whipped topping or vanilla ice cream for serving

Equipment

  • Large mixing bowl
  • Whisk
  • Spatula
  • 9x13-inch baking pan
  • Measuring cups and spoons

Method
 

  1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan.
  2. In a large mixing bowl, combine pumpkin puree and evaporated milk until smooth.
  3. Add eggs, sugar, pumpkin pie spice, and salt to the mixture and whisk until well blended.
  4. Pour the pumpkin mixture into the greased pan and spread evenly.
  5. Evenly sprinkle the dry yellow cake mix over the pumpkin layer without stirring.
  6. Sprinkle chopped pecans over the cake mix, then drizzle melted butter over the top.
  7. Bake for 60 to 80 minutes, checking at 60 minutes for doneness.
  8. Allow the cake to cool for 5-10 minutes before serving.

Nutrition

Calories: 300kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 7gCholesterol: 80mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 120IUVitamin C: 2mgCalcium: 4mgIron: 8mg

Notes

This cake can be made ahead of time; the flavors improve overnight in the refrigerator. To maintain freshness, cover the cake tightly, and it will last in the fridge for 4-5 days or freeze for 2-3 months.
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