Pumpkin Crunch Cake Recipe - Allrecipes.com
Pumpkin Crunch Cake Recipe
  • READY IN hrs

Pumpkin Crunch Cake

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"A great tasting cake, and really easy to make!"

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch cake Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
  2. In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
  3. Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
  4. Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 1 hr
  • READY IN 1 hr 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 12, 2004

I made this for an office party and it got rave reviews. However, when I make it again for Christmas, I will cut the cake mix in half. The crumb top was so thick it had to be eaten upside down to get through it. Also, I will use unsalted butter. Instead of whipped topping, I melted a can of cream cheese frosting in the microwave and drizzled it over the finished cake. Yum.

 
Most Helpful Critical Review
Sep 22, 2007

Way too runny, had to cook almost two hours covered so as not to burn the nuts. 2 cans of 15 oz. pumpkin puree is needed!!!! I found another recipe online that is exactly the same as this one but with 29 oz. can pumpkin puree. That seems right. Used unsalted butter because I don't like margarine. I will try this recipe again with the modifications.

 
Nov 29, 2004

WOW !!! I made this cake at Thanksgiving dinner at my in-laws and it was such a success I think this may be my staple contribution each year. I took someone's suggestion on toasting the pecans in butter before adding it to the cake and instead of margarine, I used unsalted butter (since one person said the cake was somewhat salty). Instead of using whipped cream - I made crumb cake crumbs and baked them on during the last 15 minutes of baking (to make crumbs: use 2 1/2 cup flour, 1/2 cup sugar, 2 tsp vanilla, 2 tsp cinnamon 1 1/2 stick unsalted butter melted - I mixed them all together with my hands and put them on top of the pecan/pumpkin/cake mixture). The crumbs, buttery pecans, cake mix & pumpkin mixture was so unbelievable (although filling) everyone raved about it !!!! I think next year though I will cut back on the sugar and butter as it is such a sweet cake and rich cake having one sliver is almost too much to eat and there's no room for other desserts ! Thank you for this superb recipe !!! YUMMMM !

 
Oct 10, 2006

Awesome! Very nice fall dessert. I even adjusted it a bit and it was still marvelous. I decreased the sugar to 1 cup and decreased the butter to 1/2 cup. I mixed 1/3 cup of flaxseed meal into the cake mix to make up for the missing butter--a sneaky way to make up some much needed omega-3s. Everyone loved this dessert, even my 5 year old.

 
Nov 14, 2002

Excellent dessert. Very tasty. I love pumpkin and this one is definitely a keeper! It is best served warm with real whipped cream!

 
Dec 26, 2003

This recipe is WONDERFUL!! I am not a big pumpkin pie fan, but this is great! Make sure you cook it long enough, so the pumpkin layer sets up and the top layer gets cooked through so it has some "crunch" (I baked mine in a Pampered Chef 9x13 stoneware baker for 70 minutes: perfect!) The pecans are a MUST, they add a needed taste! I have made this for the last 3 years for Thanksgiving and Christmas, rather than pie. It's much easier, and much better than plain old pumpkin pie. I always have people asking for the recipe! Thank you!

 
Oct 19, 2011

This absolutely is a favorite dessert of our family. I use my own homemade pumpkin pie spice, add a pinch of salt instead of a whole teaspoon and butter instead of margerine. Excellent as is but over the top yummy with whipped topping or french vanilla ice cream. This dosen't last any longer than past dessert at family gatherings--two days if I've made it for the four of us.

 
Nov 03, 2004

this one is "gooder than good"! i would recommend chilling it before serving...i am not a fan of hot pumpkin. and make sure you gently press the cake mix and nuts into the pumpkin mixture; the result will be a small layer of pie-like filling on the bottom and crunchy goodness on top! thanks for a GREAt recipe!

 

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Nutrition

  • Calories
  • 412 kcal
  • 21%
  • Carbohydrates
  • 47.2 g
  • 15%
  • Cholesterol
  • 54 mg
  • 18%
  • Fat
  • 23.6 g
  • 36%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 533 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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