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pumpkin crunch cake

(3 ratings)
jennymac avatar
Recipe by
Jenny Saunders
@jennymac
Alexandria, VA

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

(3 ratings)
yield 12 -15
prep time 25 Min
cook time 1 Hr
method Bake

Ingredients For pumpkin crunch cake

  • 1 can
    (15 ounce) pumpkin puree
  • 1 can
    evaporated milk
  • 1/2 c
    sugar
  • 4
    eggs
  • 1 tsp
    vanilla extract
  • 1/2 tsp
    salt
  • 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

  • 1
    Preheat oven to 350 degrees. Thoroughly grease a 13X9 cake pan.
  • 2
    Place 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.
  • 3
    Pour pumpkin mixture in greased pan. Top with cake mix. Pat the cake mix down. Sprinkle pecans. Pour all over with melted butter.
  • 4
    Bake in 350 oven for 60 minutes or until set. (Jiggles just ever so slightly)
  • 5
    Best served warm. Enjoy with fresh whipped cream or ice cream. If refrigerated the 'crunch topping' will get very hard (from the butter).
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