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.
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The cake turns out really moist and goes perfectly with a nice big cup of tea (or milk!).
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- 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
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Preheat oven to 350 degrees.
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In a large bowl, whisk together pumpkin, evaporated milk, eggs, sugar, cinnamon and salt.
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Pour into greased 13x9 baking dish.
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Sift cake mix and spread evenly on top of pumpkin mixture.
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Sprinkle pecans on top of cake mix.
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Drizzle melted butter evenly over the top.
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Bake for 50-55 minutes or until golden brown.
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Serve either warm or chilled.
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Helene says
Wondering if I could use mashed sweet potato, being that’s what I bought. LOL
Christina Hitchcock says
I’ve never tried it. If you do, please let me know how you make out.
Lynn K Shaffer says
Hi 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
I don’t see why you couldn’t add chocolate chips… that would be great! I prefer to have it refrigerated.
Carol Griffin says
Christina,
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
It 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!