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–+ servings
Slice of pumpkin crunch cake drizzled with caramel cause and topped with vanilla ice cream and chopped pecans.
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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 minutes
Chill time 4 hours
Servings 12 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 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.

Video

Notes

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. 

Nutrition

Serving: 1serving | Calories: 253kcal | Carbohydrates: 29g | Protein: 4g | Fat: 14.4g | Saturated Fat: 5.6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5.7g | Cholesterol: 75.3mg | Sodium: 239.5mg | Potassium: 142.4mg | Fiber: 2.2g | Sugar: 22.7g | Vitamin A: 35IU | Vitamin C: 1.9mg | Calcium: 8.1mg | Iron: 3.6mg