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pumpkin crunch cake

(2 ratings)
Vishnaya avatar
Recipe by
Suzie Thomas
@Vishnaya
Portland, OR

This looks super easy and yummy. Copied from Facebook and I really want to try this one out. Please credit to Pampered Chef by Tricia.

(2 ratings)
yield 12 serving(s)
prep time 10 Min
cook time 55 Min
method Bake

Ingredients For pumpkin crunch cake

  • 1 can
    (15 oz) pumpkin puree
  • 1 can
    (12 oz) evaporated milk
  • 3
    eggs
  • 1 1/2 c
    sugar
  • 1 1/2 tsp
    cinnamon
  • 1/2 tsp
    salt
  • 1 box
    yellow cake mix
  • 1 c
    pecans, chopped (roasted, candied optional)
  • 1 c
    butter/margarine, melted

How To Make pumpkin crunch cake

  • 1
    Preheat oven to 350 degrees.
  • 2
    In a large bowl, whisk together pumpkin, evaporated milk, eggs, sugar, cinnamon and salt. Pour into greased 13×9 baking dish.
  • 3
    Layer DRY cake mix evenly on top of pumpkin mixture. Sprinkle pecans on top of cake mix. Drizzle melted butter evenly over the top.
  • 4
    Bake for 50-55 minutes or until golden brown. Serve either warm or chilled with cream!
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