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!
Course Breakfast, Dessert
Cuisine American
Keyword cake, crunch, dessert, pumpkin
Prep Time 5 minutesmins
Cook Time 25 minutesmins
Total Time 2 hourshrs30 minutesmins
Servings 15people
Calories 381
Ingredients
115 ounce can pumpkin puree
112 fluid ounce can evaporated milk
4eggs
1 ½cupswhite sugar
2teaspoonspumpkin pie spice
1teaspoonsalt
118.25 ounce package yellow cake mix
1cupchopped pecans
1cupmargarinemelted
18 ounce container frozen whipped topping, thawed
Instructions
Preheat the oven to 350 degrees°. Lightly grease one 9x13 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.