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 used roasted salted pecans. Oh my!
Could Iake this in a bunt cake pan..just reverse the steps?
I have made this twice now-first with Heath bars and the second time I added Heath bars and cinnamon chips=super yummy! oh and I only use half of the cake mix-this time I used Butter Pecan
I didn’t have a yellow cake mix, so used caramel.
I found this recipe about 11 years ago on an egg carton!! it was called ” Linda’s Pumpkin Nut Crunch” I still make it, My Family Loves it!!!
I just pulled it from my oven. Smells delicious!
I am not a cook at all. I have made dump cake before from a recipe a church member gave me becasue she said it was simple enough for me lol. I gave this a try because I lovvvvve pumpkin. It came out great the only thing i changed was the sugar. I added a cup of sugar and a half cup of brown sugar.
We have made a version of this for years. We got it off an egg carton container from Aldi at least 9 or 10 years ago. It is a favorite and one that the ladies at my husband’s work insists he make for potlucks. One year he wrote in something else and someone scratched if off, wrote in “pumpkin crunch” and left a not on his desk to never let that happen again – lol. We use far more pecans than the original recipe called for, too. So yummy after it is chilled!
Do you need to refrigerate this? We live in Houston and I want to take it to Dallas. Wasn’t sure if I needed to put it in an ice chest?
Just made this but my recipe called for 29 oz large can pumpkin puree and i used two small ones which is 30 oz. same regular 12 oz evaporated milk, 3 eggs 3 tbls of pumpkin pie spice( we like ours spicey) 2 tsp of ginger,1/2 cup of brown sugar 1/2 cup white sugar. mix and pour in 9X13. preheat oven to 350. sprinkle yellow cake mix covering top completely, make sure not too thick in middle. drizzle 1 stick of pure melted butter on top and 2-3 cups of chopped pecan. we farm and ranch in sw oklahoma and i had one guy that has worked for us for 8-10 years that didn’t like pumpkin pie that tried it and he says he will eat it always. didn’t know pumpkin could tast soooo good. more like a pumpkin cheesecake with crunching topping. bake for 55-60 minutes. may have to cover the top with foil to not brown tooo much but don’t seal edges for last 10 minutes. firm middle.
Has anyone ever tried making this in the crockpot? My oven is currently “out of service” and I’m trying to get creative with the crockpot until it’s back up and running! 😉
These were fantastic! I made them today with a few variations: sugar free yellow cake mix, fat free evaporated milk, 2 egg whites + 1 whole egg, reduced sugar (~1 cup), and reduced fat (1/2 cup butter, 1/4 cup coconut oil). Delicious 🙂
Wondering how this would be with Gluten free cake mix…
I have made this for years! But I make it with pumpkin pie mix so you don’t have to add the cinnamon and salt or pumpkin spice. Follow directions on the can for pie mixture and pour in greased pan. I have always added walnuts to the top. I got this recipe from a friend about 30 yrs ago. She called it pumpkin surprise. Topped off with cool whip. Yummmmmmmmmmmmmmmmmy !!!
that sounds good and worth switching it up for yumm!
you have to make sure u drizzle the butter all over it. and it should be fine. I love it served warm.
I made this with Gluten free cake mix tonight and it was a huge hit in my house! Next time I’m adding a bit more cinnamon and some pumpkin pie spice.
I have made this several times. Everyone always wants the recipe. It is so easy and sooo good. I’m making it for this weekend.
If I double this recipe do I also increase the bake time? Thanks.
I’ve been making this for over 20 years … in my recipe after cooking you let it cool for 20 minute and then turn upside down on a tray … the pecans and cake mix become the crust … delicious with whipped cream.
Publix sells it, if you have Publix near you
I’m GF and am going to try it with Betty Crocker GF Yellow Cake Mix… I’ll let you know! 🙂
do you think you could put graham cracker on the bottom before you dump everything on? just as a little crust to even out with the soft custard-iness
Okay, I honestly was not impressed with this recipe. Followed it to a T. I wonder…perhaps its because I’m used to using whole food ingredients, not stuff from boxes. Thought this was worth a shot because it received rave reviews, and being 37 weeks pregnant, I didn’t have time or energy to mess with something more complicated. But I will honestly not make this again. We’ll eat a little bit of the leftovers, but most of it will end up in the trash.
Just made this with the kiddos this afternoon. Holy smokes – better than pumpkin pie. AMAZING! Thanks so much for sharing with us.
Does this cake need to be refrigerated? And can it be made the day before? Thank you!
I tried this and it was great,wanted to print it got a friend but couldn’t figure how to do if,making it for Thankgiving
I had this and it is fantastic. I had it turned upside down with a white creamy topping made with 8 oz. cream cheese and a small tub of cool whip mixed together. I also added a couple of tsps of powdered sugar (I saw that on another version). Then spread it over the top and chill. Cut into squares and pig out!
Do you think you could make cupcakes with this recipe?
Does anyone know which is better to use for this recipe? Glass or tin(metal, whatever lol) 9×13 pan? Does it matter? And when it says MIX in the recipe do you use a mixer or can you just mix it with a spoon? LOL. I dont bake much.. I am gonna try and make this for Thanksgiving tomorrow!! Nervous..
Hi Making this for Thanksgiving tomorrow.. : )
Joyce- you can totally use a wisk or wooden spoon to mix. Just make sure everything is well mixed. And the pan is just your preference. I like glass best but most of my glass stuff is full of other stuff now so I’ll be using my back up metal pan with a lid to take this to granny’s house tomorrow.
Made this and took it to a friends house. They loved it so much the whole pan was gone by the time I left 3 hours later! And there were only four of us!! It was such a hit I am making it again for Thanksgiving…..this time I am trying it with spice cake mix instead of yellow, but I will say the yellow cake mix was superb!!!
Oh no. I mixed butter into mixture underneath dry cake mix instead of on top? Will it still bake ok?
Just found Betty Crocker Super Moist butter pecan cake mix at HEB in Leander, TX. Looking forward to trying this recipe – topped with the cream cheese/Cool Whip Topping – tomorrow for Thanksgiving! Thanks for the recipe!
After it cooks is it still suppose to jiggle when you move it lol I made it and it seems like its not all the way done and I had it in oven for 55 minutes …I need help
Hi rose, just wanted to verify just 3/4 sugar instead of 1 -1/2 cups right? Did it affect the consistency? Did u also reduce the butter?
I’ve done it both ways (refrigerated and unrefrigerated), both were fine
I’d bet it would work, though I’ve never tried it. The consistency might be a bit different, but I’m sure it would still taste great!
You will probably need to increase the bake time a bit, unless you are cooking in two pans.
The cake mix/butter/pecans usually create a hard crunchy layer on top, but adding a graham cracker crust on the bottom would be a delicious addition!
You CAN refrigerate it, but you don’t HAVE to. I’ve made mine the day before many times and left it out overnight.
There is a little printer icon just directly under the text of the recipe that should work. You can also highlight the text, copy to a Word doc and print that way.
That would probably be delicious! You will need to reduce the baking time a bit.
I agree with everything Joyce said! I split mine in to two pans this year: one glass and one metal, and both turned out great!
It should still turn out great…the cake mix should sink down into the butter, but if there are still dry bits, you can always pour a bit more butter on top and bake for an additional 5-10 minutes.
It may jiggle a little bit…it will set as it cools. But since everyone’s oven is different, you can also cook it for another 5-10 minutes….just make sure the nuts and cake mix aren’t getting too dark. 🙂
Should I use unsalted or salted butter? Thanks!!!
Either will work! I used salted butter this year, and it was delicious!
Trying it with cool whip and cinnamon apple cream cheese topping today!