Pumpkin Crunch Cake

Pumpkin Crunch Cake

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

1 h 15 m servings 412 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 412 kcal
  • 21%
  • Fat:
  • 23.6 g
  • 36%
  • Carbs:
  • 47.2g
  • 15%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 533 mg
  • 21%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

237
  1. 273 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 ...

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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 ...

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...

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 int...

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

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...

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 so...

Tip: It doesn't mention in the recipe, but I line the pan with parchment paper (greased and floured), and when the dessert is baked and cooled, lift and turn it over onto a serving platter so t...

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...

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 ...

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