Pumpkin crunch cake is a classic dump cake made with canned pumpkin, evaporated milk, pecans, yellow cake mix, spices and served with whipped topping. It’s the perfect fall dessert recipe!
If you are a pumpkin fan, you are going to fall in love with this pumpkin crunch cake recipe. It’s super simple to make and one friends and family will love.
Looking for a last minute fall dessert idea? This pumpkin cake recipe is it! It is super simple to throw together and uses simple ingredients that you probably already have on hand.
Be sure to bring this pumpkin crunch cake with you to all of your holiday parties. Not to mention, it travels well!
Ingredients Needed to Make Pumpkin Crunch Cake Recipe
- pumpkin puree
- evaporated milk
- eggs
- white sugar
- pumpkin pie spice
- salt
- yellow cake mix – for added flavor, use a spice cake instead.
- chopped pecans – you can substitute for walnuts, almonds or hazelnuts if you prefer.
- butter
- whipped topping
How to Make Pumpkin Crunch Cake Recipe
Step 1
Preheat the oven to 350 degrees°. Lightly grease one 9×13 inch baking pan.
Step 2
In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt, mix well.
Next, spread into the prepared pan.
Step 3
Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Do not mix!
Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
Step 4
Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.
Store any leftover pumpkin crunch cake in an air tight container in the refrigerator for 2-3 days.
Pumpkin Crunch Cake
Ingredients
- 1 15 ounce can pumpkin puree
- 1 12 fluid ounce can evaporated milk
- 4 eggs
- 1 ½ cups white sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 1 18.25 ounce package yellow cake mix
- 1 cup chopped pecans
- 1 cup margarine melted
- 1 8 ounce container frozen whipped topping, thawed
Instructions
- Preheat the oven to 350 degrees°. Lightly grease one 9×13 inch baking pan.
- In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well and then spread into the prepared pan.
- Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Do not mix! Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
- Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.
Video
Nutrition
7
20
20
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