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Pumpkin Crunch Cake recipe

A ‘cake-mix-easy’ dessert for holidaysor any day!

Recipe: Pumpkin Crunch Cake

2 cups pumpkin puree1 (12-ounce) can evaporated milk4 large eggs1 1/2 cups granulated sugar2 teaspoons pumpkin pie spice1 teaspoon salt1 (18.25-ounce) package yellow cake mix1 cup chopped pecans1 cup butter, melted1 (7-ounce) container whipped topping

  • Preheat oven to 350°F (175°C).Grease a 9 x 13 x 2-inch baking pan.
  • Combine pumpkin puree, evaporated milk,eggs, sugar, pumpkin pie spice andsalt. Mix well and spread into prepared pan.
  • Sprinkle cake mix evenly over top of pumpkinmixture and pat down. Sprinkle choppedpecans next and then drizzle melted butter over all.
  • Bake for 1 hour, or until knife insertedin center comes out clean. Cool completelyand spread whipped topping onto cake.
  • Keep refrigerated.

    Makes 12 servings.

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  • Comments

    1 Comment


    I made this cake at Thanksgiving dinner at my in-laws and it was such a success I think this may be my staple contribution each year.

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