pumpkin crunch cake

Name: Pumpkin Crunch Cake
Prep time: 15 min
Cook time: 1 h
Yield: 20
Cuisine: American
Ingredients: ## PUMPKIN LAYER; 1 (28-oz) can(s) pumpkin puree (don't use pumpkin pie mix); 1 (12-oz) can(s) evaporated milk; 1 cup - granulated sugar; 3 large eggs; 1 teaspoon(s) ground cinnamon; 1/2 teaspoon(s) pumpkin pie spice; ## CRUNCHY LAYER; 1 box(es) spice cake mix (or yellow cake mix); 1 1/2 cup(s) 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 tablespoon(s) pumpkin pie spice; 1 tablespoon(s) granulated sugar

(1 RATING)

23 Pinches 2 Photos

Vickie Parks

Renton, WA

Updated on Nov 9, 2016

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.

Rate

prep time 15 Min

cook time 1 Hr

method Bake

yield 20 to 24

Ingredients

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 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
CRUNCHY LAYER
1 box spice cake mix (or yellow cake mix)
1 1/2 cups 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 tablespoon pumpkin pie spice
1 tablespoon granulated sugar

How To Make pumpkin crunch cake

Step 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.)

Step 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.
Step 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.
Step 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.
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