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    You are in: Home / Recipes / Pumpkin Crunch Cake Recipe
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    Pumpkin Crunch Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    10 mins

    50 mins

    slickchick's Note:

    My girlfriend sent me this recipe and everyone who tries it loves it!

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    Units: US | Metric



    1. 1
      Preheat oven to 350.
    2. 2
      Line a 9 by 13 pan with wax paper.
    3. 3
      Mix pumpkin, milk, eggs, sugar and cinnamon. Pour into pan. Sprinkle dry cake mix over pumpkin mix. Sprinkle nuts over cake. Spoon melted butter over above. Bake at 350 for 50 minutes. Test for doness.
    4. 4
      Cool l5-20 minutes before inverting. Cool completely .
    5. 5
      Mix topping ingredients well, frost cooled cake. Spoon some nuts on top.

    Ratings & Reviews:

    • on November 18, 2010


      This is the exact same recipe i use except i use a 29 oz can of pumpkin and walnuts instead of pecans. For those who havent tried or made pumpkin crunch yet, your missing out! Best recipe!!

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    • on October 15, 2008


      OMG! Can I give it more than 5 stars? I've had a can of pumpkin lurking in my pantry for over a year. But, the expiration date isn't until 2010! This stuff can last forever. This cake is so delicious. It's like a varaition of a dump cake. It was so easy and didn't leave me with a difficult to clean pan because of the wax paper. It's delicious without the topping. I really think that it would stand alone fine without the topping. I used reduced sugar yellow cake mix and fat free evaporated milk and 1/3 less fat cream cheese. I cut the edges straight before frosting it. I'm actually sitting here now eating a bowl of the cut off edges. Thanks for such a delicious way to use pumpkin. I'll be making this in the future instead of pumpkin pies

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 03, 2007


      I just made this and it is to die for!!! very,very tasty!!! Jeannie

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Pumpkin Crunch Cake

    Serving Size: 1 (201 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 608.8
    Calories from Fat 276
    Total Fat 30.7 g
    Saturated Fat 13.3 g
    Cholesterol 103.0 mg
    Sodium 439.5 mg
    Total Carbohydrate 78.4 g
    Dietary Fiber 1.5 g
    Sugars 57.1 g
    Protein 8.1 g

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