Pumpkin Crunch Cake Recipe

Pumpkin Crunch Cake Recipe

It’s pumpkin season! So…I’ve never really been a big fan of pumpkin anything, but this cake, it’s a real winner!
As a matter of fact it will convert even the most adamant of pumpkin snobs. The pumpkin layer is actually hiding away on the bottom. The top layer has a delicious buttery crunch to it.
Add on a dollop of whipped cream or vanilla ice cream and you are in for one tasty dessert.
This Pumpkin Crunch Cake recipe is insanely easy to make, and great for the holiday season as it frees you up for more complicated cooking feats.
Pumpkin pie enthusiasts will applaud you, and the not so much into pumpkin folks will enjoy it as well.
Pumpkin Crunch Cake Recipe

Pumpkin Crunch Cake Recipe


  • 4 eggs
  • 1 (15 oz) can pumpkin puree
  • 1 (13 oz) can evaporated milk
  • 1 1/2 cups sugar
  • 3 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1 (15.2) pkg yellow cake mix
  • 2 sticks butter (1 cup)
  • 1 cup chopped pecans


  • Lightly grease and flour a 13x9 baking dish
  • Preheat oven to 350 degrees F
  • Combine pumpkin, eggs, sugar, milk, spice, salt
  • Mix on low speed until well blended
  • Pour pumpkin mixture into prepared baking dish
  • Sprinkle dry cake mix evenly over pumpkin mixture
  • Sprinkle the chopped pecans evenly over the dry cake mix
  • Drizzle the melted butter evenly over the top of the layers
  • Bake for 45-50 minutes or until the top is golden brown
  • Cool and serve with whipped cream or ice cream on top
  • http://www.foodjazzrecipes.com/pumpkin-crunch-cake-recipe/

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