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.
I’m going to try this in muffin pans. We have a few in the family that have portion control problems. Dessert is alway in individual portions because of that.
Oh no ,….I just made this and accidentally used condensed milk not evaporated… Still baking, hope it’s ok!!?
I made this for a Church function it was called “Why frost the pumpkin”, I won 1st place in the pie contest. It also makes well in 2-8×8 pans.
I’ve made a similar recipe for years and it is AWESOME! My only recommendation is to use unsalted butter. It has less salty taste in the cake topping. A total hit in our family!
What’s a good substitute for the pecans in a family with nut allergies?
Try crushed pretzels: they should add enough crunch
Is Libby’s 100% Pure Pumpkin the same as pumpkin purée?
i do the same thing 🙂
Any gluten versions ???
Yes, those are the same. Just make sure to avoid the one labeled “Pumpkin Pie Filling”
If you mean gluten-FREE, then you should be able to substitute gluten-free cake mix. Betty Crocker makes a GF Yellow Cake Mix.
Great suggestion, Vickie!
Gretchen, I was reading the replies here and saw your milk “accident”, I am curious as to how it turned out? I am a BIG fan of sweetend condensed milk. might be good.
Can’t wait to make it. Sounds divine. Love your orange necklace, I have the exact same one.
You MUST try spice cake instead of vanilla. I have told millions to try that. I first tried this in 1983 and have been making it ever since. It’s a long time favorite.
OH and use condensed milk!
I love this recipe. I madee it twice exactly like thw recipe then last night I made it even better. I used butter pecan cake mix but only used half of it. I also used ground cloves and nutmeg . Delicious!
I found your recipe via Pinterest. I made it last night. It was soooo yummy! However, mine didn’t look quite the same. My crust wasn’t as crusty. And I didn’t have that creamy looking layer. The pumpkin part was kinda gooey. I followed your directions and ingredients exactly.
Thank you. 🙂
do you eat it hot or cold?
Is this supposed to be served hot or cold? Can I make it tonight for a function tomorrow? And should I cut it and put it on a platter or just take it in the dish I cook it in?? Thanks for your help! Sounds delish!
I have also made this several times but I use spice cake mix instead of the yellow cake mix and love it so much more. Just thought I’d share!
I’m no cook, or baker, but I have actually made this and it is delicious. You can’t make a mistake with this recipe. It’s so simple and yummy!
Either! Though I may prefer it hot.
Thanks, Mayda!
It can be served either hot or cold. And you can definitely make it in advance. It doesn’t cut into squares easily since the filling is custard-y. Hope that helps!
I too have been making this cake forever, and my family just loves it! I have never tried it with spice cake though and it sounds amazing. Thanks for the suggestion!
I have always omitted the nuts and it is wonderful without them!
I made this today…9-8-2012—-I used Eagle Brand milk instead of evaporated milk….also used some nutmeg & cloves in the pumpkin batter….and increased the pecans to 2 CUPS!!!! AWESOME..it IS!!!
how did it turn out?
I made this using a BIG(29oz) can of pumpkin pie mix , omitting the cinnamon, salt and sugar and cut down the butter to 1 1/2 cups. It was excellent!
I used to make this on our fishing vessel for the crew…I had to make 2 for 6 people …it was a huge hit!
Made this recipe today and it was delicious. Its a very rich and filling crumble, not a cake. Still, well worth the 10 minutes it takes to make.
Made it, loved it — thank you!
I made this today and the flavor is great, but mine turned out very crumbly! :(. Has this happened to anyone else?
Do you make the cake mix like you normally would or just sprinkle the mix over?
this sounds delicious and easy~ odd question~ is there any thing I can substitute for the cake mix~ I try not to use processed mixes? thanks
You just sprinkle the cake mix (straight out of the box) over the filling.
I’m also trying to cut back on processed foods. As it happens, I just bookmarked this recipe for homemade yellow cake mix: http://www.browneyedbaker.com/2012/08/28/diy-homemade-yellow-cake-batter-mix/
I made this, but used a mixture of crushed graham crackers and slivered almonds instead of pecans. Yum!
just made this and i have to say i think this might be what heaven smells like! omg my house smells amazing and the taste… *sigh*… anyway, i had to use white cake mix bc it’s all i had, and i’m not crazy about nuts so i used graham crackers… i think i’m in love 🙂
could you use Apple pie filling omitting eggs sugar and milk?
That wasn’t nice. Of course he meant gluten free. What else would he have meant? You could have done without the snide remark and simply said, “Sure, Betty Crocker makes a gluten free yellow cake mix that would be great.” Be nice. People don’t HAVE to read your blog.
Mine would not cut out like bars. It looked more like sweet potato casserole. I tasted good, just with it was more solid.
My grandmother’s family has been making what they call “Pineapple Dump Cake” for 40 years? 50? Not sure. When my grandmother died in 1999, I taught all my kids how to make it. For the filling, we used two cans of pineapple tidbits in their own juice, one drained, one not drained. Pour over it one box of dry yellow cake mix. Drizzle over that a stick and a half of melted butter. No nuts. We like to eat it very warm with vanilla ice cream. The vanilla really complements the tart and tangy sweetness of the pineapple and crumbly top. This dish turns out like a cobbler, not like something you slice and serve. Also it’s not soupy. But it’s so much easier than a cobbler! (I also made it on vacation once in a pinch with fresh peaches and nectarines and some brown sugar mixed with them.)
You probably need a little more butter.
The butter is what makes the top crumbly. It’s not like substituting applesauce for oil in something. You just can’t get the top brown and crumbly using applesauce. Sorry. :
I have a nut allergy in the family. Any suggestion on what I can use instead of pecans?
thank you! I was wondering about that option as I read the recipe
I make dump cake (you literally dump everything in the pan NO mixing) and you put butter on top of that-you slice thin pieces rather than melting it first. As it melts in the oven, it makes the top crisp. My guess is you might have had too little butter/margarine or too thick a layer of cake mix. Some of the dump cakes I’ve made only needed 1/2 the cake mix so it wasn’t too thick. So I’d try slice the butter & putting it ALL over the top or using less cake mix. Hope that helps!