"An easy cake to make with a great taste. Originally submitted to ThanksgivingRecipe.com." — Nora LaCroix
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1 (12 fluid ounce) can
1 1/2 cups
pumpkin pie spice
1 (18.25 ounce) package
yellow cake mix
1 (8 ounce) container
frozen whipped topping, thawed
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.
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.
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.
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...
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.
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!
I shouldn't rate this so high since I changed the recipe up so much but since it was the basis I think it deserves 5 stars. Most of my changes came from other reviews: liberal with the amount of pumpkin; reduce eggs to only 3; reduce sugar to under 1 cup; use spice cake mix; blend cake mix, nuts & melted butter all together in crumb mixture and then crumble over pumpkin mix; cover with foil for 45 min. then remove foil for last 20-25.
Phew! That's a lot of changes! But totally worth it. I'm already looking forward to sneaking some for breakfast.
Have been making this forever-- delicious and easy.
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Crunch Cake
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 607
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This cake is as easy as, well, dumping ingredients in a pan. So yummy!