Pumpkin Crunch Cake Recipe - Allrecipes.com
Pumpkin Crunch Cake Recipe

Pumpkin Crunch Cake

Recipe by  

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

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Original recipe makes 1 - 9 x 13 inch cake Change Servings


  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. 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.
  4. 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.
Kitchen-Friendly View


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

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.

Most Helpful Critical Review
Oct 30, 2011

Sorry but I'll have to be in the minority here and rate it low. I made it to the T and baked for 1 hr. exactly. There are so many eggs in this that the pumpkin part had the texture of pumpkin scrambled eggs and was a bit watery. Not smooth and creamy at all and would NOT be a good substitute for a good pumpkin pie. The cake topping was dry and too thick. I say 2/3 a box would have been fine. And this cake was tooth aching sweet. 1 cup sugar would've been plenty, especially since the cake mix is already too sweet. 1 hr. gave me a very brown cake topping, on the verge of dark brown at the corners. I'd say reduce this to 3 eggs at most, use 2/3 of cake mix and reduce the sugar! But for me, I will not be making this again. Definitely had 'from the box' taste.

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.

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...

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.

Nov 20, 2011

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.

Nov 23, 2010

A whole 18.25 oz. of cake mix was much too much. I reccomend using less. Also, it is important to note that the recipe says to drizzle butter on top, but it never notes that the entire surface needs to be covered in order for there not to be dry mix left on top. So make sure that after drizzling, you spread the butter completely over the surface or else you'll have some very chalky, dry pieces. Even though I encountered these issues, the cake tasted great. The recipe just needs a few tweeks...

Oct 04, 2006

Have been making this forever-- delicious and easy.


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  • Calories
  • 1213 kcal
  • 61%
  • Carbohydrates
  • 139.4 g
  • 45%
  • Cholesterol
  • 144 mg
  • 48%
  • 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.

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