Preheat the oven to 350F Lightly spray a 9x13 pan with cooking spray.
Whisk the first 10 ingredients together (pumpkin through nutmeg) until smooth and pour into your pan.
Sprinkle the dry cake mix evenly over the pumpkin in the pan.
Sprinkle the chopped nuts evenly over the cake mix.
Drizzle the melted butter evenly over the surface of the pan.
Bake the cake for about 50-55 minutes, or until golden and just starting to pull away from the edges of the pan. Let cool on a rack before slicing if you want neater slices, but I love it warm out of the oven. Sprinkle with sparkling sugar if you like.
Whip the cream with the maple syrup and nutmeg, and serve with the cake.
Homemade Cake Mix VersionIf you'd like to try an all homemade version, whisk together 2 cups flour, 1 cup sugar, 3 teaspoons baking powder, and 1/2 teaspoon salt. Be sure to whisk thoroughly. This will substitute for the boxed cake mix. I also recommend adding a teaspoon of vanilla to the pumpkin mixture.
https://theviewfromgreatisland.com/the-best-pumpkin-crunch-cake-recipe/ October 31, 2019