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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It almost sounds like the recipe for Pumpkin Dump Cake.
I made it tonight. I love anything pumpkin – thank you!
I would use coconut milk (not cream of coconut — totally different things!!) Â My son used to date a girl with a milk allergy and I used coconut milk to replace milk in things like cinnamon rolls, sweet potato casserole, etc. Â It works really well! Â 🙂
Praline pecans sounds amazing I’m def going to try that!
Just made this today..but, I forgot the can of evap. milk..Turned out great..Hubby has it half gone. Next time I will follow the recipe..lol
how do you know when it’s done for sure?
for example, poking a stick and if the batter comes out, its not done…etc.
Make this ever Thankging we love it!!! We don’t like pumkin pie but everyone always loves this!!!!
Novice baker here…do you think that you can sub the butter with applesauce? I’m trying to see if
can cut the calories a little so I can have some…lol.
When I tried this, the cake mix stayed exactly as it is coming out of the box. Did I do something wrong or is that how it’s suppossed to be? Should it be mixed a little with the pumpkin mixture?
On Allrecipe.com this is called The great Pumpkin Dessert. I like to mix the melted butter with the dry cake mix and then drop it onto the pumpkin mixture
Cara – this looks delicious, but I really don’t care for pumpkin. How about substituting 15 oz of applesauce instead? Do you think that would work?
Since the filling is custard-y, you’re not going to be able to pull out a clean toothpick. It’s done when the middle seems “set”. Â Hope that helps!
The butter in this recipe is tricky to sub for since the butter provides the moisture for the cake mix. Â Applesauce might be a little too thick…but maybe you could use half applesauce and half butter? Â Let me know if you try it and how it works!
Anyone else have any suggestions?
The butter you pour over the top should provide the moisture for the cake mix. Â No stirring or mixing should be necessary. Â It will look like powder still going in to the oven, but bake into a nice crust. Â Hope that helps!
Applesauce or apple butter could work. Â My only worry would be that applesauce might be a bit runnier than pumpkin puree…but I’ll bet it would still taste delicious!
I think Heath bar pieces would taste amazing on this! Â Maybe Health bar AND pecans!! Â 🙂
I made this today but used walnuts instead of pecans and it was DELICIOUS! Loved it! Thanks for sharing!
I just made this today and used walnuts instead of pecans, and it was amazing! Love this recipe. T
hanks for sharing!
You’re right. I was thinking the same thing. I think I’ll try making apple pie filling and use that. Will let you know how it works out!
I have made this recipe twice so far. It is a hit everywhere I have taken it!
Looks like there is cream cheese also in the recipe. Just checking before I make it.”DÂ
is this cream cheese n cool whip mixed together? or is it cream cheese whipped frosting?
I just tried making this now. Is the mixture supposed to be watery? Did I do something wrong?
The pumpkin custard mixture is pretty runny. Â Don’t worry though, it should firm up as it bakes!
This is an amazing dessert! You have to try it! Many thanks!!!
Just took it out of the oven. SO AMAZING. my mom makes the same thing except with cherry pie filling and crushed pineapple instead of the pumpkin.
I am not joking when I say this is THE BEST dessert I’ve ever made or eaten!! It was a hit at Thanksgiving. I think I ate half of it myself. It’s soooooo good. I used 1 C. of pecans and let it bake for about 70 minutes until it wasn’t jiggly in the middle. It’s wonderful warm, room temp, or cold, with or without whip cream. I’m making this from now on when asked to bring a dessert somewhere. Love, Love, Love!!!
I had this at a Women’s Retreat about 30 years ago. Â We didn’t know what it was called, so we called it Better than Pumpkin Pie! Â It’s sooo good!
Cara, I made this for Christmas dinner and we all went crazy for it. It is now our favorite Christmas dessert, but between you and I….I will be making it other times than Christmas!!!
Jacquita
I’m so glad you enjoyed the Pumpkin Crunch Cake. Â It’s one of my favorite holiday desserts!
my mom had gotten this recipe from a egg carton from Aldi, years ago! And everyone loves it!
I got this recipe from a friend over 10 yrs ago. It was caled the great pumpkin desert and it came form The Taste of Home magazine.I’m not sure if it originated there.
OMG I have been looking for this. I had it lost it . So I want to Thank you for sharing this with us! I love this cake!
THIS SOUNDS DELICIOUS AND EASY.I WILL TRY IT THIS WEEKEND .THANKS
Looks really yummy will have to try
Is the condensed milk sweetened condensed like Eagle Brand?
 it is not condensed milk , it is evaporated
Oh Lordy !!! Yes !!
I have made this for years! Only differences are that I use the same spices that are used in the pumpkin pie recipe from the can, I split the sugar between white and dark brown sugar and I use 1 cup of chopped walnuts instead of pecans. I bake it until a knife inserted in the middle comes out clean. It is my trademark dessert and everyone loves it!