Praline Pecan Pumpkin Crunch Cake
Praline pecan pumpkin crunch cake is like pumpkin pie in cake form. It has a creamy, sweet pumpkin layer topped with yellow cake mix, brown sugar and crunchy pecans
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If I had to describe this recipe with one sentence, it would be “pumpkin pie in cake form.” The bottom layer has that creamy pumpkin layer that tastes just like pumpkin pie filling. It’s topped with yellow cake mix and melted butter, which forms a nice, sweet crust over the pumpkin as it bakes. Finally, a layer of chopped pecans mixed with butter and sugar caramelizes while the cake bakes, providing the “crunch.”
This pumpkin crunch cake recipe would be ideal if you’re serving a large crowd for Thanksgiving dinner and you didn’t want to fool with making multiple pumpkin pies. Also, the varying layers of tastes and textures might appeal to someone who isn’t a traditional pumpkin pie lover.
This dessert is even better with homemade caramel sauce drizzled over the top! Check out this recipe for Condensed Milk Caramel sauce.
Ingredients and tools you will need
Praline pecan pumpkin crunch cake is the perfect fall dessert that can be made with just a handful of ingredients.
To make the cake layer, you will need:
- 1 (15 ounce) can pumpkin puree – make sure you’re using pure pumpkin puree and not canned pumpkin pie filling.
- 1 (12 ounce) can evaporated milk
- 4 large eggs
- 1/2 cup sugar
- 1/2 cup packed light brown sugar
- 2 teaspoons pure vanilla extract
- 1 tablespoon pumpkin pie spice
- 1 teaspoon salt
- 1 box of yellow cake mix
- 1/4 cup of unsalted butter, melted
- Stand mixer or electric handheld mixer
- 9 x 12 x 2 – inch baking dish
Additionally, for the praline topping, you will also need:
- 1/4 cup of unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/4 cup all-purpose flour
- 1/2 cup of chopped pecans
How to make pumpkin crunch cake
For the cake layer:
- Start by preheating the oven to 350°F. Spray your baking pan with cooking spray.
- Spoon the can of pumpkin puree out into a large bowl.
- Add the evaporated milk, eggs, white sugar, light brown sugar, vanilla extract, pumpkin pie spice and salt.
- Mix on medium speed until everything is thoroughly mixed together. It will look kind of soupy.
- Pour the pumpkin mixture into the prepared baking pan and spread it into an even layer using a spoon or spatula.
- Sprinkle the dry cake mix evenly over the pumpkin mixture.
- Drizzle the melted butter over the entire top of the cake.
For the praline topping:
- Combine the softened butter with the brown sugar and chopped pecans. Mix everything together until it resembles the consistency of wet sand.
- Using a spoon (or your fingers), sprinkle the praline layer as evenly as you can over the top of the cake mix.
Bake the cake:
- Bake the cake for 35-40 minutes. Then check the cake to make sure the top isn’t browning too quickly. If it is, cover it with a layer of aluminum foil.
- Continue baking the cake for an additional 15-20 minutes, 50-60 minutes todal, until the top is golden brown.
After baking, let the entire cake cool completely, then chill it in the fridge for a few hours to firm up. You can serve it warm or cold. Pumpkin crunch cake is excellent served with a drizzle of caramel sauce and a scoop of vanilla ice cream, Cool Whip or homemade whipped cream.
Storage, freezing and reheating instructions
Storage. Cover the cake with a lid, aluminum foil, or plastic wrap. Store it in the refrigerator. Consume within four days.
Freezing. Sorry, this cake does not freeze well. Freezing and then thawing the cake will change the texture of the pumpkin layer, causing it to become watery and the praline topping to turn soggy.
Reheating. Reheat individual servings in the microwave for one-minute intervals until heated through.
Frequently asked questions
Since the cake needs a few hours to set anyway, I totally recommend making this in advance. Even a couple days ahead of time is fine. I had this cake sitting in my fridge for several days and noticed no difference in the quality between day one and day four.
It does. The pumpkin layer will turn soft and runny if left out at room temperature for more than two hours.
Yes. Any cake mix will “work.” But will it taste good? White cake mix would be my first suggestion, followed by spice cake mix.
Due to the added sugar, it’s generally best to avoid using sweetened condensed milk in recipes that call for evaporated milk. If evaporated milk isn’t available, you can substitute it with a cup of light cream or make your own. To make evaporated milk, simply simmer whole or reduced-fat milk until it reduces by 60%, which takes around 25 minutes. Let the homemade evaporated milk cool in the fridge before using it in recipes. It can be stored in an airtight container for up to 10 days.
Different altitudes can affect cook time. Also, you might want to check that your oven is calibrated to the correct temperature. The cake mix should have completely absorbed the butter and should not be powdery. If that’s the case, wrap it back in foil and cook it for an additional 10-15 mintues.
Praline Pecan Pumpkin Crunch Cake
Ingredients
For the cake layer:
- 1 (15 ounce) can pumpkin puree
- 1 (12 ounce) can evaporated milk
- 4 large eggs
- 1/2 cup sugar
- 1/2 cup packed light brown sugar
- 2 teaspoons vanilla extract
- 1 tablespoon pumpkin pie spice
- 1 teaspoon salt
- 1 (15.25 ounce) box yellow cake mix
- 1/4 cup unsalted butter melted
For the praline layer:
- 1/4 cup unsalted butter softened
- 1/2 cup packed light brown sugar
- 1/4 cup all-purpose flour
- 1/2 cup chopped pecans
Instructions
For the cake layer:
- Preheat the oven to 350° F.
- Spray a 9 x 13-inch baking pan with cooking spray.
- In a mixing bowl, combine the pumpkin puree, evaporated milk, eggs, white sugar, brown sugar, vanilla extract, pumpkin pie spice and salt. Mix on medium speed until everything is thoroughly combined.
- Pour the pumpkin mixture into the prepared baking pan and spread it into an even layer using a spoon or spatula.
- Sprinkle the dry yellow cake mix evenly over the pumpkin mixture.
- Drizzle the melted butter over the entire top of the cake.
For the praline topping:
- Combine 1/4 cup of softened butter with the light brown sugar and chopped pecans. Mix everything together until it resembles the consistency of wet sand.
- Using a spoon (or your clean fingers), sprinkle the praline layer as evenly as possible over the top.
To bake the cake:
- Bake the cake for 30-40 minutes. Remove the cake from the oven and cover the top with a layer of aluminum foil.
- Return the cake to the oven and bake for an additional 15-20 minutes until the dry cake mix has absorbed the butter and the top is golden brown.
- Allow the cake to cool completely, then chill it in the fridge for at least four hours before serving. Pumpkin crunch cake can be served hot or cold.
- Serve with whipped cream or vanilla ice cream.
