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Pumpkin Pie Cake ~ Creamy pumpkin pie with a buttery cake topping. This easy make-ahead dessert is perfect for holidays and potlucks!

Pumpkin Crunch Cake

Creamy pumpkin pie with toasted pecans and a buttery cake topping. This easy make-ahead dessert is perfect for holidays and potlucks!
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Thanksgiving
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
Servings: 12
Author: Holly Gray

Ingredients

  • 3 level tablespoons VeganEgg
  • 1 cup ice-cold water
  • 15 ounces canned pumpkin puree
  • 12 ounces vegan evaporated milk
  • 1 cup granulated sugar
  • 1/2 cup brown sugar light or dark
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon salt
  • 1 box yellow cake mix
  • 1 cup pecans chopped
  • 1 cup vegan butter melted

Instructions

  • Preheat oven to 350 degrees F.

Toast the pecans:

  • Into a small skillet over medium heat, add the chopped pecans in a single layer. Shake the skillet around a few times until the pecans are lightly toasted. Remove from the pan to cool.

For the egg replacer:

  • Into a small mixing bowl, whisk together VeganEgg powder and ice-cold water. Set aside.
  • If you are using a different brand of egg replacer, follow the package directions for baking with the equivalent of 3 eggs.

For the pumpkin pie filling:

  • Into a large mixing bowl, stir together the pumpkin puree, vegan evaporated milk, prepared egg replacer, granulated sugar, brown sugar, pumpkin pie spice, snd salt.
  • Pour into a prepared 9 x 13-inch baking dish.

For the cake topping:

  • Sprinkle the cake mix in an even layer to cover all of the pumpkin pie filling.
  • Sprinkle toasted pecans in an even layer over the cake mix.
  • Drizzle the entire top with melted butter.

Baking the cake:

  • Cover the cake with foil and bake for 45 minutes.
  • Remove the foil cover and continue baking for an additional 35 minutes.

Allow time for the cake to set:

  • Set the cake on a cooling rack and allow to cool completely.
  • Once the cake is completely cool, re-cover it with foil and set it in the refrigerator overnight or at least 2-3 hours to fully set.
  • Serve chilled.
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