Pumpkin Crunch Cake

Michelle Katt 4

An easy cake to make with a great taste.

Modified from: Pumpkin Crunch Cake


Serving size has been adjusted!

Original recipe yields 12 servings



  • Prep

  • Cook

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
  2. Combine the pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt. Mix well and spread into the prepared pan.
  3. In a bowl, mix 1/2 cup flour, brown sugar, oats, walnuts, and butter to the consistency of coarse crumbs. Sprinkle loosely over the pumpkin mixture.
  4. Bake at 350 degrees F (175 degrees C) for about 1 hour but no longer than 1 hour and 20 minutes.
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We are a pumpkin dessert loving family and this was not a hit. I had high hopes, but none of us could get past the artificially, overly sweet cake-mix topping. The pumpkin filling was very good,...