Description

Indulge in this easy-to-make Pumpkin Cake with a crunchy pecan topping and whipped cream. Perfect for fall, this dessert combines spiced pumpkin, golden cake mix, and a creamy Cool Whip finish.

Ingredients

For the Crust:

1 and ½ cups all-purpose flour

½ cup brown sugar, packed

½ cup unsalted butter, cold and cubed

For the Pumpkin Layer:

1 can (15 oz) pumpkin puree

1 can (12 oz) evaporated milk

3 large eggs

1 and ½ cups granulated sugar

1 tsp ground cinnamon

½ tsp salt

For the Topping:

1 box yellow cake mix

1 cup chopped pecans

1 cup melted butter

For Serving:

Cool Whip (for topping)

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Instructions

Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 13×9-inch baking dish with butter or cooking spray.
Prepare the Pumpkin Mixture:
In a large bowl, combine the pumpkin puree, evaporated milk, eggs, granulated sugar, cinnamon, and salt. Whisk until smooth and well combined.
Make the Crust:
In a medium mixing bowl, combine the flour and brown sugar. Use a pastry blender or fork to cut the cold butter into the flour mixture until it resembles coarse crumbs. Press this mixture evenly into the prepared baking dish.
Assemble the Cake Layers:
Pour the pumpkin mixture over the prepared crust. Then, sprinkle the dry yellow cake mix evenly over the pumpkin layer. Sprinkle the chopped pecans over the cake mix and drizzle the melted butter evenly over the entire topping.
Bake the Cake:
Place the baking dish in the oven and bake for 50-55 minutes or until the top is golden brown and the cake is set. Check for doneness by inserting a toothpick—if it comes out clean, the cake is ready.
Cool and Serve:
Let the cake cool completely before serving. Top each piece with a dollop of Cool Whip for added creaminess.

Notes

Add More Spice: Add ¼ teaspoon of ground nutmeg or allspice to the pumpkin mixture for an even more flavorful twist.
Try Different Nuts: Swap pecans for walnuts, almonds, or hazelnuts for a different nutty flavor and texture.
Vegan Version: Replace the butter with dairy-free margarine, use a plant-based whipped topping, and substitute the evaporated milk with coconut milk for a dairy-free version.
Topping with Caramel: Drizzle warm caramel sauce over the cake for an extra sweet touch

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American