This Pumpkin Crunch Cake is a super easy dessert recipe that is perfect for fall.
I love the warm flavors of pumpkin pie. I’ll take it in any form — in Pumpkin Pie Squares, Pumpkin Lush, Pumpkin Pie Moonshine even Pumpkin Pie Milkshakes.
If you’re looking for a fall dessert that is really easy to make, then look no further. This Pumpkin Crunch Cake is like jacked up pumpkin pie in cake form.
The cake turns out really moist and goes perfectly with a nice big cup of tea (or milk!).
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Did you make this recipe? Please give it a star rating below!
Did you make this recipe? Please give it a star rating below! 
Pumpkin Crunch Cake
Prep Time5 mins
Cook Time55 mins
Total Time1 hr
Servings: 12
Ingredients
- 1 oz can pumpkin - 15
- 1 oz can evaporated milk - 12
- 3 eggs
- 1 1/2 cups sugar
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1 box yellow cake mix
- 1 cup pecans - chopped
- 1 cup butter - melted
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, whisk together pumpkin, evaporated milk, eggs, sugar, cinnamon and salt.
- Pour into greased 13x9 baking dish.
- Sift cake mix and spread evenly on top of pumpkin mixture.
- Sprinkle pecans on top of cake mix.
- Drizzle melted butter evenly over the top.
- Bake for 50-55 minutes or until golden brown.
- Serve either warm or chilled.
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- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
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- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.
Helene says
August 10, 2017 at 4:03 pmWondering if I could use mashed sweet potato, being that’s what I bought. LOL
Christina Hitchcock says
August 14, 2017 at 3:33 pmI’ve never tried it. If you do, please let me know how you make out.
Lynn K Shaffer says
October 25, 2015 at 6:46 pmHi Christina,
Can’t wait to make this. Can chocolate chips be added and can this sit out on the counter or must it be refrigerated? Thank you
Lynn
Christina Hitchcock says
November 2, 2015 at 9:43 pmI don’t see why you couldn’t add chocolate chips… that would be great! I prefer to have it refrigerated.
Carol Griffin says
October 11, 2010 at 9:41 amChristina,
This sounds delicious and I will try it. Bet it would be even better served warm with homemade whipped cream on top. And, it might make a good, pumpkin trifle dish! Ideas are flowing….fall is in the air here at the beach!
Have a Great Day!
Carol
itsakeeper says
October 11, 2010 at 11:55 amIt probably would, Carol! This dessert is starting to grow on me! I love all things pumpkin! And, I agree. Homemade whipped cream would definitely take it up a notch!
Thanks for reading!