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Pumpkin Crunch Cake

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A warm and comforting Pumpkin Crunch Cake with creamy custard and a crunchy topping, perfect for autumn gatherings.

Ingredients

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  • 1 ½ cups crushed digestive biscuits (or graham crackers, or vanilla wafers)
  • 6 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar
  • 1 can (15 oz) pumpkin puree
  • 1 can (14 oz) sweetened condensed milk
  • 3 large eggs
  • ½ cup granulated sugar
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp salt
  • 1 box yellow cake mix (dry)
  • 1 cup unsalted butter, melted
  • 1 cup chopped pecans

Instructions

  1. Prepare the Crust: Preheat the oven to 350°F (175°C). Grease or line a 9×13-inch pan with parchment paper. In a bowl, stir together the crushed biscuits, granulated sugar, and melted butter until the texture is evenly damp and sandy. Press this mixture firmly into the bottom of the prepared pan using a flat-bottomed cup or spatula. Bake the crust for 8 minutes, then remove from the oven and let it cool slightly while preparing the custard.
  2. Make the Custard: In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, granulated sugar, cinnamon, nutmeg, and salt until smooth and fully combined. Pour the custard over the pre-baked crust, spreading it evenly to the edges.
  3. Add Topping: Sprinkle the dry yellow cake mix evenly over the pumpkin custard layer. Do not stir. Slowly drizzle the melted butter over the entire surface, covering as much of the cake mix as possible. Scatter the chopped pecans evenly on top.
  4. Bake and Cool: Bake for 55 to 60 minutes, or until the top is golden and the center is just barely set with a slight jiggle. Remove from the oven and allow the cake to cool at room temperature for at least 1 hour before slicing.

Notes

This cake pairs wonderfully with vanilla ice cream or whipped cream. Store leftovers in the refrigerator for up to 4 days.

Nutrition

Find it online: https://doughgirlbylea.com/pumpkin-crunch-cake-recipe/

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