Pumpkin Crunch Cake Recipe

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, granulated sugar, and pumpkin pie spice. Mix until well combined.
Pour the pumpkin mixture into the prepared baking dish and spread it out evenly.
Sprinkle the dry cake mix evenly over the pumpkin mixture in the baking dish.
In a separate bowl, mix together the chopped pecans or walnuts, brown sugar, melted butter, and ground cinnamon until well combined.
Sprinkle the crunchy topping mixture evenly over the dry cake mix layer.
Bake in the preheated oven for 50-55 minutes, or until the top is golden brown and the edges are bubbly.
Remove the Pumpkin Crunch Cake from the oven and let it cool for at least 10 minutes before serving.
Serve warm with whipped cream or vanilla ice cream, if desired.
Enjoy this delicious and easy-to-make Pumpkin Crunch Cake, perfect for fall gatherings and holiday celebrations! Share your delightful creations with us using