Pumpkin Crunch Cake

  • Recipe By
  • Published Jul 20th
  • Ready In1h 15m
  • Servings18
  • Calories412
A great tasting cake, and really easy to make!

Pumpkin Crunch Cake Ingredients

The following are the ingredients needed to make delicious Pumpkin Crunch Cake for 18 servings:

  • 1 (15 ounce) can pumpkin puree
  • 1 (12 fluid ounce) can evaporated milk
  • 4 eggs
  • 1 1/2 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

Pumpkin Crunch Cake Cooking Instructions

  • Prep15m
  • Cook1h
  • Ready In1h 15m

To cook Pumpkin Crunch Cake, you need about 15 minutes of preparation time. The time needed to cook this Pumpkin Crunch Cake is about 1 hour , and you can serve your Pumpkin Crunch Cake within 1 hour 15 minutes . The following are the steps to cook Pumpkin Crunch Cake easily:

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
  2. 2 In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
  3. 3 Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
  4. 4 Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.

Notes

  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 412 calories; 23.6 grams of fat; 47.2 grams of carbohydrates; 5.2 grams of protein; 48 milligrams of cholesterol; 533 milligrams of sodium.

  1. Oct 19th 2011

    This absolutely is a favorite dessert of our family. I use my own homemade pumpkin pie spice, add a pinch of salt instead of a whole teaspoon and butter instead of margerine. Excellent as is ...

  2. Nov 11th 2009

    Tip: It doesn't mention in the recipe, but I line the pan with parchment paper (greased and floured), and when the dessert is baked and cooled, lift and turn it over onto a serving platter ...

  3. Sep 22nd 2007

    Way too runny, had to cook almost two hours covered so as not to burn the nuts. 2 cans of 15 oz. pumpkin puree is needed!!!! I found another recipe online that is exactly the same as this ...

  4. Oct 10th 2006

    Awesome! Very nice fall dessert. I even adjusted it a bit and it was still marvelous. I decreased the sugar to 1 cup and decreased the butter to 1/2 cup. I mixed 1/3 cup of flaxseed meal ...

  5. Dec 12th 2004

    I made this for an office party and it got rave reviews. However, when I make it again for Christmas, I will cut the cake mix in half. The crumb top was so thick it had to be eaten upside ...

  6. Nov 29th 2004

    WOW !!! I made this cake at Thanksgiving dinner at my in-laws and it was such a success I think this may be my staple contribution each year. I took someone's suggestion on toasting the pec ...

  7. Nov 3rd 2004

    this one is "gooder than good"! i would recommend chilling it before serving...i am not a fan of hot pumpkin. and make sure you gently press the cake mix and nuts into the pumpkin mixture; ...

  8. Dec 26th 2003

    This recipe is WONDERFUL!! I am not a big pumpkin pie fan, but this is great! Make sure you cook it long enough, so the pumpkin layer sets up and the top layer gets cooked through so it ha ...

  9. Oct 30th 2001

    This is very good and a quick recipe. My family really liked this one. I did use a white cake mix when I was out of the yellow and it worked just as good. I have frozen part of it before a ...