Ingredients
- Cake Layer
- 1 box yellow or spice cake mix about 15.25 oz
- 1 can 15 oz pumpkin puree
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 4 large eggs
- ⅓ cup vegetable oil
- Crunch Topping
- 1 cup chopped pecans or walnuts
- ½ cup packed brown sugar
- ½ teaspoon ground cinnamon
- ¼ cup unsalted butter melted
- Optional Extras
- Whipped cream for serving
- Caramel drizzle
- Powdered sugar dusting
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish or line with parchment.
- In a large bowl, combine cake mix, pumpkin puree, eggs, oil, cinnamon, nutmeg, and salt. Beat until smooth.
- Pour batter evenly into the prepared pan and smooth the top.
- Mix chopped nuts, brown sugar, cinnamon, and melted butter in a small bowl; sprinkle evenly over the cake batter.
- Bake 40–45 minutes, until a toothpick comes out mostly clean.
- Cool completely before cutting; optional: chill for firmer slices.
Notes
Use pure pumpkin puree, not pumpkin pie filling.
Toast nuts slightly for extra flavor.
Evenly distribute the topping to prevent dry spots.
Let cake cool fully for cleaner slices.