Can I use fresh pumpkin instead of canned?

Absolutely! I've done both. Just make sure to roast and puree your pumpkin first - about 2 cups of homemade puree equals one 15-oz can. The texture might be slightly looser, so drain excess liquid through cheesecloth. Honestly though? When I'm in a rush, canned puree works perfectly - and my Thanksgiving guests can never tell the difference!

How far ahead can I make pumpkin crunch cake?

This dessert is perfect for meal planning! Bake it up to 2 days before serving - just store covered in the fridge. The flavors actually deepen overnight! For Thanksgiving, I bake mine Wednesday evening so it's stress-free on Thursday. Pro tip: Reheat at 300°F for 10 minutes before serving to refresh that crunch.

Can I freeze leftovers?

You bet! Let it cool completely, then slice and freeze individual portions for up to a month. The custard might get slightly softer after thawing, but it still tastes amazing. My Pinterest followers rave about keeping single servings for their post-holiday cravings - just microwave for about 90 seconds when the pumpkin spice craving hits!

Does it have to be yellow cake mix?

Not at all! Spice cake mix makes an incredible fall variation - it amps up the warm spices beautifully. I've even used gluten-free mixes successfully. Honestly, any plain cake mix works as long as it's not pudding-added or "extra moist" varieties - those alter the perfect crunch texture we love.

Irresistible Pumpkin Crunch Cake That Takes Just 10 Minutes

Name: Pumpkin Crunch Cake
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 can (15 oz) pumpkin puree; 1 can (12 oz) evaporated milk; 3 eggs; 1 cup granulated sugar; 1 tsp cinnamon; 1/2 tsp nutmeg; 1 box yellow cake mix; 1 cup chopped pecans; 1 cup melted butter

Pumpkin Crunch Cake

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A quick and easy fall dessert with creamy pumpkin custard and a buttery pecan crunch topping.

Author: Sophia Collins
Prep Time: 10 min
Cook Time: 50 min
Total Time: 60 min
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

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1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 eggs
1 cup granulated sugar
1 tsp cinnamon
1/2 tsp nutmeg
1 box yellow cake mix
1 cup chopped pecans
1 cup melted butter

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Instructions

Preheat oven to 350°F.
Mix pumpkin puree, evaporated milk, eggs, sugar, cinnamon, and nutmeg in a bowl.
Pour mixture into a greased 9×13-inch baking dish.
Sprinkle cake mix evenly over the pumpkin layer.
Top with chopped pecans.
Drizzle melted butter over the top.
Bake for 50-60 minutes until golden brown.
Let cool before serving.

Notes

Serve with whipped cream for extra richness.
Perfect for Thanksgiving potlucks.
Store leftovers in the fridge for up to 3 days.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 25g
Sodium: 280mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 4g
Cholesterol: 70mg

Find it online: https://kitchenuser.net/pumpkin-crunch-cake-recipe-easy-fall-dessert/