This cozy dessert combines a soft, gooey cake base with a delightfully crunchy pumpkin topping that’s perfect for fall. It’s easy to make and sure to impress your friends and family with its warm flavors and textures.
Start by heating your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish so your cake doesn’t stick. In a small bowl, mix together the brown sugar, pecans, flour, and cinnamon. Pour in the melted margarine and stir until everything is evenly combined.
In a large bowl, combine the cake mix, pumpkin puree, eggs, water (1/2 cup plus 3 tablespoons), canola oil, pudding mix, and pumpkin pie spice. Use an electric mixer on low speed just until everything is moistened, then scrape down the sides of the bowl. Turn the mixer up to medium and beat for about 3 minutes until the batter is smooth.
Spread half of the batter evenly in your prepared pan, then sprinkle half of the brown sugar and pecan mixture over the top. Pour the remaining batter over that and smooth it out. Finish by sprinkling the rest of the crunchy topping on top.
Pop the pan into the oven and bake for around 45 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Let it cool a bit before serving, and enjoy!
- Use fresh pumpkin puree for the best flavor and texture.
- Make sure the topping is evenly spread to create a consistent crunch.
- Let the cake cool slightly before serving to allow the pudding layer to set properly.
This dessert offers a delightful contrast between a soft, moist cake and a crunchy, flavorful topping. The pumpkin adds a warm, autumnal touch that feels cozy and comforting. It’s an easy treat that feels special without requiring complicated steps.
Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of cinnamon or nutmeg on top can enhance the flavors. This dessert pairs well with a hot cup of coffee or spiced tea.
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the microwave or oven to bring back the soft pudding texture. Avoid freezing as the topping may lose its crunch.
