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Pumpkin Crunch Cake Recipe With Yellow Cake Mix

Pumpkin Crunch Cake

Soft pumpkin filling, a buttery yellow cake mix topping, toasted pecans, and a creamy cream cheese layer make this pumpkin crunch cake an easy fall dessert.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 45 minutes
Total Time 1 hour 45 minutes
Servings: 15 Servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Layer
  • 1 15-ounce can pumpkin puree
  • 1 12-ounce can evaporated milk
  • 1 cup granulated sugar
  • 4 large eggs
  • ½ –1 teaspoon salt
  • 1 –2 teaspoons pumpkin pie spice
Crunchy Cake Topping
  • 1 box yellow cake mix
  • ½ –1 cup chopped pecans
  • 1 cup unsalted butter melted
Cream Cheese Topping
  • 1 8-ounce package cream cheese, softened to room temperature
  • ½ cup powdered sugar
  • 1 8-ounce container Cool Whip

Equipment

  • 9×13-inch baking dish
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Rubber spatula or spoon
  • Measuring cups and spoons
  • Small saucepan or microwave-safe bowl for melting butter
  • Wire cooling rack
  • Ingredients

Method
 

  1. Preheat the oven: Oven ko 350°F (175°C) par preheat karein. 9×13-inch baking dish ko lightly grease karke ready rakhein.
  2. Make the pumpkin filling: Ek large bowl mein pumpkin puree, evaporated milk, sugar, eggs, salt aur pumpkin pie spice daalein. Whisk karein jab tak mixture smooth aur evenly combined na ho jaye.
  3. Add the pumpkin mixture: Prepared baking dish mein pumpkin mixture pour karein aur spatula se surface ko evenly spread karein.
  4. Add the yellow cake mix: Dry yellow cake mix ko pumpkin mixture ke upar evenly sprinkle karein. Cake mix ko pumpkin layer ke saath mix na karein.
  5. Add the pecans: Chopped pecans ko cake mix ke upar evenly scatter karein. Isse baked topping mein nutty crunch milega.
  6. Drizzle the butter: Melted butter ko dheere-dheere poori surface par drizzle karein. Koshish karein ki dry cake mix ka maximum area butter se cover ho.
  7. Bake the cake: Baking dish ko preheated oven mein rakhein aur 50–60 minutes bake karein. Top golden brown hona chahiye aur pumpkin layer mostly set honi chahiye.
  8. Cool the cake: Cake ko oven se nikaal kar wire rack par cool hone dein. Cream cheese topping lagane se pehle cake ko reasonably cool karna zaroori hai.
  9. Make the cream cheese topping: Softened cream cheese aur powdered sugar ko smooth hone tak beat karein. Cool Whip add karke gently mix karein jab tak topping light aur creamy na ho jaye.
  10. Add the topping: Cooled pumpkin crunch cake ke upar cream cheese mixture spread karein. Spatula se ek even layer bana dein.
  11. Chill before serving: Cake ko cover karke refrigerator mein chill karein. Chilled hone ke baad slices cleaner nikalte hain aur creamy topping bhi better set hoti hai.
  12. Serve: Cake ko chilled serve karein, ya serving se thodi der pehle refrigerator se nikaal dein. Chahein to upar extra chopped pecans, whipped cream ya vanilla ice cream add kar sakte hain.

Notes

  • Use pumpkin puree, not pumpkin pie filling, unless you adjust the recipe.
  • Bring the cream cheese to room temperature before mixing.
  • Spread the cake mix evenly for a more consistent topping.
  • Drizzle butter slowly instead of pouring it into one spot.
  • Cool the cake before adding the cream cheese topping.
  • Refrigerate leftovers because of the cream cheese topping.
  • Check the cake around 50 minutes rather than automatically baking for a full hour.