Easy to make Pumpkin Crunch Cake is the dump cake recipe you need for fall. Lightly spiced and fragrant pumpkin filling is topped with a crunchy, buttery, pecan studded topping for a bit of seasonal bliss.
In a large bowl, beat the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, vanilla and salt together with a hand mixer or whisk.
Pour the pumpkin mixture into the baking dish.
Sprinkle the cake mix evenly over the top of the pumpkin mixture and lightly pat down.
Sprinkle the pecans evenly over the cake mix and then drizzle with melted butter.
Bake for 60 to 80 minutes or until done.
Allow the cake to cool for 30 minutes before serving.
Notes
Refrigerate leftover cake, covered tightly with plastic wrap. This cake can be made up to 2 days in advance and stored in the refrigerator in an airtight container.