How to Make Sweet Pumpkin Crunch Cake


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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!


How to Make Pumpkin Crunch Cake Recipe

Grab your Ingredients

– 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

Preheat the oven to 350 degrees°. Lightly grease one 9×13 inch baking pan.


Next, 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.



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