Today, I want to share with you one of my favorite fall recipes – Pumpkin Crunch Cake! I learned a love of all things pumpkin from my mother. To me, it is the ingredient of the season. I can remember my mom trying out all kinds of pumpkin recipes when I was a kid, but this was our favorite. She made it one year, everyone loved it, and then she misplaced the recipe. A couple of years went by but it was not forgotten. Once it turned up again, I made sure to get a copy, and I still love to make it at this time each year.
I will warn you, this recipe is definitely pumpkin comfort food and not diet-friendly, but it is so good. It is my go-to pumpkin recipe for the fall and holiday season. It is quick and easy to mix up using common ingredients, and baking it makes the house smell amazing!
First, you will need to gather your ingredients:
1 yellow cake mix
1 16 oz. can pure pumpkin
1 12 oz. can evaporated milk (P.S. I only had small cans of evaporated milk, so I used 2 – 5 oz. cans instead of the 12 oz. can called for in the recipe. It turned out just fine!)
1 1/2 cups sugar
4 tsp pumpkin pie spice
1/2 tsp salt
1 cup chopped pecans
1 cup melted butter
Grease a 9 x 13 pan.
Combine pumpkin, milk, eggs, sugar, spice, and salt.
Pour into pan.
Sprinkle evenly with dry cake mix.
Top with pecans.
Drizzle with melted butter.
Bake at 350 for 50 – 55 minutes.
When the cake comes out of the oven, it will be a lovely golden brown on top. I allow the cake to cool for at least 30 minutes before serving. It is best served warm, but really is tasty anytime. FYI: when warm, it will not hold its shape like a standard piece of cake because the pumpkin layer is very moist.
I love this recipe in place of traditional pumpkin pie because the flavor appeals to more people. The pumpkin flavoring is milder than pumpkin pie because of the other ingredients. I also think this cake serves well as both a desert or as a breakfast food, as it’s almost like a pumpkin cinnamon roll (in non-roll form).
- 1 yellow cake mix
- 1 16 oz. can pure pumpkin
- 1 12 oz. can evaporated milk
- 3 eggs
- 1½ cups sugar
- 4 tsp pumpkin pie spice
- ½ tsp salt
- 1 cup chopped pecans
- 1 cup melted butter
- Grease a 9 x 13 pan.
- Combine pumpkin, milk, eggs, sugar, spice, and salt.
- Pour into pan.
- Sprinkle evenly with dry cake mix.
- Top with pecans.
- Drizzle with melted butter.
- Bake at 350 for 50 - 55 minutes.