Pumpkin Crunch Cake


  • 1 15 oz can Pumpkin Puree (do not use pumpkin pie mix)
  • 1 12 oz can Evaporated Milk
  • 2 teaspoons Pumpkin Pie Spice
  • 4 Eggs
  • 1 ½ cups Sugar
  • 1 box Yellow Cake Mix
  • 1 cup Pecans, chopped
  • 1 cup Unsalted Butter, melted
  • Ice Cream, optional


  • Preheat oven to 350°F and Grease an 9X13 baking dish
  • Using a mixer, beat the Pumpkin Puree, Evaporated Milk, Pumpkin Pie Spice, Eggs and Sugar until smooth
  • Spread the mixture into the prepared baking dish
  • Coat the top of the mixture evenly with the Cake Mix
  • Sprinkle the Pecans over the Cake Mix
  • Drizzle the melted Butter evenly over the top
  • Bake for 55-60 minutes – The top will become golden brown, and the Pumpkin filling should be set
  • Serve warm with Ice Cream or any other desired topping (can also be chilled and served)

Yields ~ 15

One more pumpkin dessert to enjoy this Pumpkin Everything Season!

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