Pumpkin Crunch Cake can be considered a dessert as well as a side. It’s in the same category as sweet potato casserole. A little sweet, but also a little savory. I asked my readers what their favorite Fall recipe was and Cydnee said her favorite was Pumpkin Crunch Cake and her boys insist on having it every Thanksgiving. I’ve never heard of this cake before and it sounded very interesting. So I asked if she’d like to share the recipe and her response was: Yes, I love sharing good recipes! Believe me, it’s a great recipe! It’s so simple and tastes so good. It doesn’t have the texture of cake, but more like a custard with a crunch top. I look forward to having it many more times, not only on Thanksgiving, but throughout the year!
Ingredients are as follows:
Ingredients are as follows:
2 cups pumpkin puree
1 (12 oz) can evaporated milk
4 eggs
1 1/2 cups white sugar
2 t pumpkin pie spice
1 t salt
1 yellow cake mix
1/2 c chopped pecans (or more if you prefer)
1 stick of butter, melted
1 (12 oz) can evaporated milk
4 eggs
1 1/2 cups white sugar
2 t pumpkin pie spice
1 t salt
1 yellow cake mix
1/2 c chopped pecans (or more if you prefer)
1 stick of butter, melted
Directions:Preheat oven to 350 degrees. Lightly grease a 13 x 9 inch baking pan.
Combine pumpkin, milk, eggs, sugar, pumpkin pie spice and salt.
Mix well and pour into prepared pan.
Sprinkle the yellow cake mix over the top, spreading evenly.
Sprinkle the chopped pecans over the top of the cake mix.
Drizzle the melted butter all over the top.
Bake for an hour or until golden brown (no longer than an hour and 15 minutes). Allow to cool for awhile or refrigerate until serving.
Slice, serve and enjoy!
If you’d like to try another delicious pumpkin recipe, take a look at Pumpkin Earthquake Cake.
This is my favorite pumpkin recipe. I will make it after Halloween. I will need to do something with my pumpkins.
Dear Lisa, I just came from the Gooseberry Patch. This pumpkin crunch cake looks absolutely irresistible…this and a cup of coffee, who's better?! Please do visit soon. Blessings, Catherine
This question may sound stupid but I get an "A" for reading all comments to make sure it hasn't been asked already 🙂 Is the can of 100% pumpkin the same as pumpkin puree? I don't like altering recipes and then wondering why mine didn't taste as good as all the raving reviews. Thanks in advance.
Not stupid at all 😉 It's just pumpkin puree in a can 🙂 I hope you enjoy!
I have a very similar recipe, but instead of serving it with the "crunch" on top, you flip it over and it becomes more like a crust. Either way, it's so yummy! Think I'm going to make it for an event this week that I have to bring a dessert to…
Can anyone tell me what size pumpkin can to use? I have a large can and a smaller, soup sized can….
Thanks!
The recipe calls for 2 Cups, so either can will work. If your soup can is smaller than I doubt that will yield two cups. I usually use a big can, scoop out the two cups then freeze what I have leftover. You can always take it out and use it for pumpkin roll, muffins, bread, etc. I hope this helps 🙂