Praline Pecan Pumpkin Crunch Cake

slice of pumpkin crunch cake topped with ice cream on a white place

5 from 2 votes

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 and crunchy pecans.

Course Dessert

Cuisine American

Cook Time 50

Chill time 4

Servings people

Calories 253kcal

Author Lisa B.

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 pure vanilla extract
1 tablespoon pumpkin pie spice
1 teaspoon salt
1 box yellow cake mix
1/4 cup of unsalted butter melted

For the praline layer:

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

Instructions

For the cake layer:

Preheat the oven to 350°.
Spray a 9 x 13-inch baking pan with cooking spray.
In a mixing bowl, combine pumpkin puree, evaporated milk, eggs, white granulated sugar, light brown sugar, vanilla extract, pumpkin pie spice and salt. Mix on medium speed until everything is thoroughly mixed together.
Pour the pumpkin mixture into a 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 light 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 possible over the top.

To bake the cake:

Bake the cake for 50-60 minutes until the top is golden brown. Check the cake after 35-40 minutes just to make sure the top isn’t browning too quickly. If it looks like it is, cover it with a layer of aluminum foil and continue baking for the duration.
Allow the cake to cool completely, then chill it in the fridge for a few hours before serving. Pumpkin crunch cake can be served cold or heated in the microwave for a minute.
Serve with whipped cream or vanilla ice cream.

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