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Pecan Pumpkin Crunch Cake


  • Author: Vera Z.
  • Prep Time: 10 minutes
  • Cook Time: 45-55 minutes
  • Total Time: 60 minutes
  • Yield: 12-16 1x
  • Category: desserts
  • Method: bake
  • Cuisine: American

Description

Pecan Pumpkin Crunch Cake recipe with all the fall flavors, pumpkin, pecan, brown sugar-cinnamon spice is out of this world delicious! If you’re tired of traditional pumpkin pie or pecan pie for the holiday season, I suggest you consider this amazing and EASY dessert recipe instead.


Ingredients

Pumpkin Pie Layer:

  • 1 (15-oz.) can pumpkin puree (not pie mix)
  • 1 cup heavy cream
  • 4 large eggs
  • ½ cup granulated sugar
  • ¼ cup light brown sugar
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
  • 1/8 teaspoon table salt

Pecan Crunch Layer:

  • ½ cup unsalted butter cut in small pieces- room temperature
  • ½ cup all-purpose flour
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • 1 ½ cups chopped pecans

For Serving:

  • Whipped cream
  • Salted caramel sauce

Instructions

  1. Preheat the oven to 350 F, grease 9 x 13 inches baking dish with cooking spray and set aside.
  2. Combine the pumpkin, heavy cream, vanilla, eggs, sugar, 1/4 cup brown sugar, cinnamon, ginger, nutmeg, and salt in a large bowl. Whisk until evenly combined and pour into the prepared baking dish. the mixture is runny, but it’s OK.
  3. In another bowl stir together flour, ½ cup brown sugar and cinnamon, then using a fork cut in butter pieces. The mixture should hold together but still be crumbly. Sprinkle 1/3 of the mixture over the pumpkin layer. In remaining mixture stir in pecans and scatter on top.
  4. Bake until the filling is set in the center (45-55 minutes). Remove to a rack to cool to room temperature.
  5. Serve with whipped cream and salted caramel sauce if desired.