I shared the Paleo version of this Pumpkin Crunch Cake a couple years ago, but I never shared the original version. I make this version for a crowd of people who might not be fans of paleo food. This Pumpkin Crunch Cake is all over the internet. Not sure where it originally came from, but I first got it from a co-worker Karen. She made it every fall and we would all go crazy over it! Finally sharing this must-have fall dessert!

My kids even love this cake, with all the nuts on the top. We like to top the cake with homemade whipped cream. Or I personally love to whip Canned Heavy Coconut Cream and put that on the top, my favorite brand is “Let’s Do Organic”, it says on the can exactly how to whip the coconut.

This recipe is really simple, but so delicious! We made it for dessert one night when we hosted 15 ladies for a weekend, then served the leftovers at breakfast! No complaints!

Pumpkin Crunch Cake

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Ingredients

1 can pumpkin puree 15 oz can
1 can evaporated milk 12 oz
4 eggs
1/2 cup sugar
1/2 cup brown sugar
2 tsp vanilla
1 tbsp pumpkin pie spice
1 tsp salt
1 box yellow cake mix
1 cup chopped pecans
1 cup butter unsalted and cut into slices

Instructions

Preheat oven to 350 degrees.
In a large bowl beat together until combined pumpkin, milk, eggs, sugars, vanilla, pumpkin pie spice and salt.
Pour mixture into greased 9×13 pan.
Evenly sprinkle the dry cake mix over pumpkin mixture, layer nuts and place sliced butter over the top.
Bake for 50 minutes until cake is set.
Let cake cool then top with whipped topping and enjoy!

Notes

Top with whipped cream or I like to use whipped coconut cream!

How to make whipped coconut cream-

Selecting a good quality brand of coconut milk
Chill can for 8 hoursin the refrigerator to harden
Scooping hardened coconut cream into a mixing bowl and leave any clear liquid out
Whip with a hand mixer or stand mixer until light peaks form
Sweeten with Stevia or powdered sugar (not liquid sweetener)