Pumpkin Crunch Cake
This is one of my favorite pumpkin recipes! I subscribe to several recipe sharing groups, and this recipe popped up in my email inbox a few years ago. I have no ideas about the origin of the recipe, but I’ve seen it around the internet in similar forms. Anyone out there know where this recipe comes from?
“Cake” is a bit of a misnomer, because it is really quite custard-y. I suppose it could be called cake since a boxed cake mix is used, but it is not a cake in the traditional sense. Each time I make this recipe, I add more and more pecans because I like the extra crunchiness and flavor they add. I’ve reflected my changes below.
Pumpkin Crunch Cake
Ingredients:
- 1 box yellow cake mix
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 1/2 cups sugar
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1 1/2 cups chopped pecans (the original recipe called for 1/2 cup)
- 1 cup butter, melted
Heat oven to 350 degrees F. Grease bottom of 9 x 13″ pan. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt. Pour mixture into greased pan. Sprinkle dry cake mix over pumpkin mixture and top with pecans. Drizzle melted butter over pecans. Bake 50-55 minutes.
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My name is Jenn. It is wonderful!!! I came in contact with it about 20 years ago on a trip to Dresdin Ohio at a restaurant . The chef gave a few of us the recipe. The chef considered it a crustless pie and added whipped topping to it.
I was thrilled to see this recipe, for I lost it with many other family favorites about 5 years ago while moving into a new house. May all who try it love and enjoy.
Jenn Santiago
I made this today! It is wonderful! My husband loved it!
This is my ABSOLUTE FAVORITE!!! “holiday” recipe. I don’t only make this for Thanksgiving and Christmas but I also make it for other occasions. It’s not only fun to make but delicious to eat as well!
Thank you for this recipe! I just pinned it!
My mom makes this! She got it from a taste of home recipe book probably 10 yes ago….1999 maybe? No clue if that was it’s original origin
Can you use a can of pumpkin pie mix? I couldn’t find plain pumpkin!
Hmmm… I wonder if I could use those roasted nuts you buy at the fair (you know, the ones with cinnamon and sugar on top?) instead of just plan chopped pecans?
I’d like to make this for someone who is allergic to milk. What would you suggest to substitute the evaporated milk with?
A recipe like this one is in the book Cake Mix Doctor. It’s good — yours looks great too!
YUM!!! can’t wait to try this. My new go to FALL recipe! Thanks 🙂
I imagine pumpkin pie mix would taste great too, but you’d probably need to cut back on the sugar and spice in the recipe. Â Let me know if you try it!
That sounds like a FABULOUS idea! Â I love the pecans with cinnamon and sugar (my mom used to make them every Christmas). Â I think they would really jazz this up. Â Thanks for the great suggestion!
Ooh, that’s a tough one! Â My son used to have a milk allergy, but I’m out of practice with those types of substitutions. Â I just did a google search and found that you can use equal parts coconut cream and water. Â Coconut milk or almond milk (or a mixture of those with soy milk) might also work and provide an extra pop of flavor too. Â I’d love to know what you wind up using! Â You may also want to check the cake mix to see if it contains milk products as well. Â
Anybody else have any suggestions? Â
Thanks! Â I’ve had that Cake Mix Doctor book on my wish list for a while. Â I’ve heard great things about it!
Thanks for your comment! Â This dessert definitely screams FALL to me. Â And since it’s about that time (even if it is still in the 90’s here) I think I’ll whip up a pan of it sometime soon. Â
Just made this tonight to take to work tomorrow morning. I think it’s going to be a BIG hit. Would you believe I had a hard time finding pumpkin puree at the grocery store (versus the cans of pumpkin pie filling)? Imagine.
I made this today with pumpkin pie filling (I was lucky to find a can of that!) and only used about a 1/3 cup of sugar and didn’t add any spices. I didn’t cook it quite long enough, but it still turned out great!
can anyone tell me the difference between puree and a can of pumpkin from Libbys?
Pumpkin puree is just plain pumpkin.  Libby’s is one of the brands that sells pumpkin puree.  But there is another product labeled “pumpkin pie filling”…that’s the stuff that’s already got spices and sugar in it.  For this recipe, I recommend using plain pumpkin puree and adding spices and sugar.  BUT, if you use the pumpkin pie filling, you’ll need to cut back the sugar and spices  (see comment below).  Hope that helps!
Maybe try soy milk or vanilla soy
Libby’s is Pure Pumpkin Puree :)Â
Williams – Sonoma Had a recipe like this using Muirhead Pecan Pumpkin Butter that they sell. Â Yummy! Â Needless to say, I bought several jars in their after Christmas sale. Â
I am making this tonight.. was wondering if it would need to be refrigerated?
That is a great question! Â I’ve left it out in the past, but I’m guessing it’s probably better to refrigerate it since the filling is custardy. Â Anyone else have thoughts on this? Â
Just made this delectable recipe and boy does my house smell amazing!!
Made this as a dessert for a work party this past weekend and it was a huge hit! Thanks for the awesome recipe–it’s definitely a keeper!
I make a version of this recipe that is very similar adding one more yummy step! After it has cooled, invert the cake and top with a cream cheese-cool whip icing!!! The crunchy nut/cake layer then becomes the crust, YUMMY!!
oh, and definitely refrigerate, to me it tastes even better cold!
Thanks for the amazing recipe. Â It was a huge hit at home and at work. Â I shared the recipe with a lot of people!
I got this recipe from my boss back in 1989 or 1990, the only difference with my recipe is that after it cools about 20 to 25 minutes you turn the pan over onto a tray and the pecans and cake mix become the crust for the pumpkin, and I don’t grease the glass pan, I put wax paper in the bottom. Â I’ve made this just about every Thanksgiving since first receiving the recipe and everyone loves it.Â
do you think it’d be okay with walnuts instead of pecans?
I’m sure walnuts would taste fantastic too and provide the same crunch that pecans would.
IÂ have this recipe and love it! Only in mine instead of pecans it calls for Heath bar pieces. YUM!!
I made this last night and it’s awesome! I found praline pecans at the store, crushed those up and sprinkled on top. The praline coating melted again in the oven and created a great crunchy layer. I also flipped it over to make that part a crust. Yummy!
My sister and I saw the picture of this and had to check out the recipe. It is almost exactly the same to one my mom has made forever for Thanksgiving, except we call it Pumpkin Cobbler! Thanks for sharing all the other ideas to try with it! We will definitely have to try them!