This Pumpkin Pecan Crunch Cake is jam-packed with all the best fall season flavors. You'll mix up this delicious dessert in 10 minutes using cake mix for a shortcut!
Grease and flour a 9x13 baking dish or pan. Set the pan aside.
Place the pumpkin, milk, eggs, sugar, and cinnamon in a medium mixing bowl. Use a spatula or whisk to combine them well.
Pour the wet ingredients mixture into the prepared baking pan.
Sprinkle dry cake mix over the wet ingredients layer.
Sprinkle pecans over the dry cake mix.
Pour melted butter evenly over the pecan layer.
Bake for 50-60 minutes or until the cake is set in center.
Remove the cake from the oven and allow to cool completely.
When ready to serve, whip the cream on high speed of an electric mixer until soft peaks form. Add the sugar and beat 1 more minute. Top individual servings with whipped cream. (Alternately, top with purchased whipped cream or whipped topping.)
Notes
After the cake is completely cool, you should store it in the refrigerator until you're ready to serve.
This cake is best made at least a day before you plan to serve it. I like to serve it at room temperature, but you can also rewarm individual servings in the microwave if you like.
For those with nut allergies, you can always leave out the nuts or substitute roughly crumbled cookies such as graham crackers or Biscoff as a replacement for the nuts.