Pumpkin Crunch Cake

Read Reviews (75)

"An easy cake to make with a great taste. Originally submitted to ThanksgivingRecipe.com." — Nora LaCroix

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
Combine the pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt. Mix well and spread into the prepared pan.
Sprinkle the yellow cake mix over the top of the pumpkin mixture and pat down. Sprinkle the chopped pecans over the top of the cake mix then drizzle the melted margarine all over the top.
Bake at 350 degrees F (175 degrees C) for about 1 hour but no longer than 1 hour and 20 minutes. Top cooled cake with whipped topping when ready to serve.

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Reviews More Reviews

Most Helpful Positive Review

Nov 05, 2003

This is very good and a quick recipe. My family really liked this one. I did use a white cake mix when I was out of the yellow and it worked just as good. I have frozen part of it before and when it was thawed we both thought the flavor was even better than when first made. Personally it seems to have a better taste at room temp. or from the fridge.

—cocoa

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Most Helpful Critical Review

Oct 09, 2011

This recipe is super easy and is a good, quick fall dessert. I am basing my star rating on whether I would serve this on Thanksgiving or not. I too think the recipe calls for too much cake mix. I found mounds of dusty cake mix after it came out of the oven. So that someone wouldnt take a bite and choke themselves, I solved the problem by melting Kraft caramel squares and drizziling on top. Overall, the cake was a hit for Sunday dinner. I would make it again for small family dinners but not for my big Thanksgiving "to impress" dessert. One last note: I felt it was best at room temp or cold.

—LED87

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95 Ratings

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Oct 21, 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.

—Sarah Jo

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Nov 28, 2005

Wonderful recipe! I have made it with homemade butternut squash puree as well as sweetpotato puree as well and both could easily be passed off as pumpkin! I upped the quantity of puree (no matter what I used) to two cans (30 oz. total) and bumped the sugar down to 1 c. Rather than top with the whipped topping, I thouroughly coated the top with about 2 c. finely chopped pecans (my grampa grows pecans so I have endless access to them). Another favorite recipe that I will be making again and again...

—LORIKAE

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Oct 28, 2009

This is very addictive! It's the cake and butter topping I think. I used a 30 oz can of pumpkin pie filling because I didn't have all the spices so I just didn't add any spices or salt. I used a cup of sugar but probably could have used even less. I used better than butter baking sticks. I also took the advice of some reviews and didn't put the entire cake mix on top because it is sweet enough without it all. I put some fat free whip topping on the side and I tried it right out of the oven and after it's been in the fridge and I prefer it cold but still good warm.

—veggirl

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Nov 21, 2005

This is a Thanksgiving and Christmas tradition in my family - this is the best pumpkin recipe ever. My brother calls it "Pumpkin Pleasure." Switch this for the boring ole pumpkin pie and people will rejoice!

—BE Hawaii

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Oct 04, 2006

Have been making this forever-- delicious and easy.

—Kayla55

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Jul 13, 2003

very good!!

—ALICEW

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Nutrition

Calories
1213 kcal
61%

Carbohydrates
139.4 g
45%

Cholesterol
161 mg
54%

Fat
67.4 g
104%

Fiber
3.7 g
15%

Protein
14.9 g
30%

Sodium
1419 mg
57%

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

Nutritional Information

Pumpkin Crunch Cake

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 1213
Calories from Fat: 607

% Daily Value *
Total Fat 67.4g 104 %
Saturated Fat 18g 90 %
Cholesterol 161mg 54 %
Sodium 1419mg 57 %
** Potassium 589mg 16 %
Total Carbohydrates 139.4g 45 %
** Dietary Fiber 3.7g 15 %
Protein 14.9g 30 %
Sugars 100g
Vitamin A 115 %
Vitamin C 9 %
Calcium 42 %
Iron 31 %
** Thiamin 37 %
** Niacin 42 %
** Vitamin B6 14 %
** Magnesium 21 %
** Folate 68 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.