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pumpkin crunch cake

(1 rating)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

A Thanksgiving dessert that's just a bit different than the traditional Pumpkin Pie, but it's every bit as delicious. For the Cool Whip layer, you could use whipping cream (from a carton that you have to whip yourself), but it doesn't hold up as well as Cool Whip (frozen whipped topping) and will make the cake layer soggy after a while. But if you do use whipping cream, then wait to add the whipped cream layer just before serving. If you use frozen whipped topping (like Cool Whip), it can be made ahead, covered with plastic wrap, and refrigerated for up to 2 or 3 days.

►
(1 rating)
yield 20 to 24
prep time 15 Min
cook time 1 Hr
method Bake

Ingredients For pumpkin crunch cake

  • PUMPKIN LAYER
  • 1 (28-oz) can
    pumpkin puree (don't use pumpkin pie mix)
  • 1 (12-oz) can
    evaporated milk
  • 1 cup
    granulated sugar
  • 3 lg
    eggs
  • 1 tsp
    ground cinnamon
  • 1/2 tsp
    pumpkin pie spice
  • CRUNCHY LAYER
  • 1 box
    spice cake mix (or yellow cake mix)
  • 1 1/2 c
    pecans or walnuts, finely crushed (i used about 2/3 pecans and 1/3 walnuts)
  • 1 cup
    butter, melted
  • TOPPING
  • 2 cups
    cool whip, thawed
  • 1/2 Tbsp
    pumpkin pie spice
  • 1 Tbsp
    granulated sugar

How To Make pumpkin crunch cake

  • 1
    Preheat the oven to 350°. Line the bottom of a 9×13 inch pan with parchment paper (this step is important- don’t overlook it.)
  • 2
    In a bowl, mix together the pumpkin puree, milk, sugar, eggs, cinnamon, and pumpkin pie spice. Pour it into your prepared pan in an even layer.
  • 3
    Sprinkle the dry cake mix evenly over the top of the pumpkin layer. Sprinkle the nuts on top, then pour the butter evenly over the cake and nuts. (Don't stir or spread.) Bake for 45 to 55 minutes or until a toothpick inserted in the center comes out clean. Set aside to cool completely.
  • 4
    After cooling completely, carefully invert it upside down onto a cake platter. Just before serving, cover with the thaw Cool Whip. Mix together the pumpkin pie spice and sugar, and sprinkle it lightly over the Cool Whip layer.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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