Pumpkin Crunch Cake

Jenny Saunders


Looking for something new for T-day? Great alternative from the usual pumpkin pie. Great warm or cold.


★★★★★ 3 votes

25 Min
1 Hr


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1 can(s)
(15 ounce) pumpkin puree
1 can(s)
evaporated milk
1/2 c
1 tsp
vanilla extract
1/2 tsp
2 tsp
pumpkin pie spices
1 box
yellow/french vanilla cake mix
1 c
pecans, chopped
2 stick
butter, melted

How to Make Pumpkin Crunch Cake


  • 1Preheat oven to 350 degrees. Thoroughly grease a 13X9 cake pan.
  • 2Place in a large mixing bowl: pumpkin, milk, sugar, eggs, vanilla, spice and salt. Using an electric hand beater, mix well for about 1-2 minutes.
  • 3Pour pumpkin mixture in greased pan. Top with cake mix. Pat the cake mix down. Sprinkle pecans. Pour all over with melted butter.
  • 4Bake in 350 oven for 60 minutes or until set. (Jiggles just ever so slightly)
  • 5Best served warm. Enjoy with fresh whipped cream or ice cream. If refrigerated the 'crunch topping' will get very hard (from the butter).

Printable Recipe Card

About Pumpkin Crunch Cake

Course/Dish: Cakes
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy

Show 11 Comments & Reviews

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