Pumpkin Crunch Cake

Total Time
1hr 10mins
Prep 15 mins
Cook 55 mins

Got this from my friend Last year when she came for dinner.Loved it. Made a few changes. Made it for work for our Halloween party. The girls went nuts over it.

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Grease 9 x 13 pan.
  3. place pumpkin,evaporated milk,eggs, sugar& cinnamon in a large bowl.
  4. Mix to blend well.
  5. Pour into the prepared pan.
  6. Sprinkle dry cake mix evenly over pumpkin mixture.
  7. Top with pecans.
  8. Drizzle melted margerine over the pecans.
  9. Bake at 350 for 50-55 minnutes or until golden brown.
  10. Cool on wire rack.
  11. Serve chilled.
  12. Top with whipped topping if desired.
  13. Serves 12.

Reviews

(3)
Most Helpful

This is very good! I actually have the same recipe, which I got off a carton of eggs! The only ingredient I add is 1/2 tsp of salt in step #3. This makes for a yummy festive, Fall dessert! Thanks for posting!

TheDancingCook September 17, 2005

Your recipe turned out great. It was very tasty and easy to make. I used french vanilla cake mix, I didn't have a box of yellow on hand. Thanks for sharing!

yamma November 11, 2003

This was GREAT!! I didn't have any pumpkin on hand but had some butternut squash in the freezer from this year's harvest. Worked great and I also added the 1/2 teaspoon salt. Also, I put the melted butter in a squeeze condiment bottle to drizzle on the top. That makes it really easy to drizzle evenly. I took it to a church social and had to share the recipe with 4 people right away. Thanks for an easy alternative to traditional pumpkin pie.

Momswyz November 20, 2008

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