Pumpkin Crunch Cake: A Cozy, Sweet Dessert for Fall

This cake is perfect for a fall gathering, and it pairs wonderfully with a hot cup of cider or coffee.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat individual portions in the microwave for a few seconds if desired.
Variations:

For a different flavor twist, swap the pecans for walnuts or almonds.
Add a teaspoon of vanilla extract to the pumpkin mixture for an extra depth of flavor.
If you prefer a dairy-free option, substitute the evaporated milk with coconut milk or almond milk.
FAQ:

Can I make Pumpkin Crunch Cake ahead of time? Yes, this cake can be made a day in advance. Simply store it in the refrigerator and reheat it slightly before serving.

Can I use fresh pumpkin instead of canned puree? Yes, fresh pumpkin can be used. Just make sure to cook and puree it before using it in the recipe.

Can I use a different cake mix flavor? While yellow cake mix is traditional for this recipe, you can experiment with spice cake mix for an added layer of flavor.