Ingredients
- A cup of rich brown sugar
- A cup of chopped pecans
- Two tablespoons of versatile all-purpose flour
- Two teaspoons of aromatic ground cinnamon
- Two tablespoons of melted margarine
- A package of yellow cake mix (15.25 ounces, like Duncan Hines®)
- A cup of flavorful pumpkin puree
- Three large eggs
- Half a cup of water
- Three tablespoons of water
- Three tablespoons of canola oil
- A package of pumpkin spice instant pudding mix (3.4 ounces, like Jell-O®)
- A teaspoon of pumpkin pie spice
Step 1
Start by preheating your oven to 350 degrees F (175 degrees C) and prepare a 9x13-inch baking pan by greasing and flouring it generously.
Step 2
In a mixing bowl, combine a delightful blend of brown sugar, pecans, flour, and cinnamon. Drizzle in some melted margarine and stir until the mixture is perfectly unified.
Step 3
Next, in a larger bowl, whisk together a cake mix, pumpkin puree, eggs, water, canola oil, pudding mix, and pumpkin pie spice until just moistened. Then, with an electric mixer on low speed, blend everything until the batter is velvety and lump-free, which should take about 3 minutes. Remember to scrape down the sides of the bowl for an even mix.
Step 4
Pour half of the batter into the prepared pan and gently spread it out. Sprinkle half of the brown sugar mixture evenly over the batter. Pour the remaining batter over it and spread it out evenly before sprinkling the rest of the brown sugar mix on top.
Step 5
Pop the pan into the preheated oven and bake for around 45 minutes, or until a toothpick inserted into the center comes out clean, indicating a perfectly baked treat.
Extra Tips & Suggestions
- 1. To keep your Pumpkin Crunch Cake tasting fresh and delicious for longer, store it in an airtight container. This will help maintain its moisture and prevent it from drying out.
- 2. If you want to add an extra layer of flavor to your cake, try storing it in the refrigerator for a few hours before serving. The cool temperature can enhance the taste of the pumpkin and spices.
