Pumpkin Crunch Cake is a delicious dessert that is a snap to make and yummy enough to serve for company. It’s not actually cake-like at all, it’s more like a crustless pumpkin pie with a yummy, cakey, buttery, nut topping.
I’m talking Super YUM!
This is the perfect dessert for any time during the fall season but it would also be a great addition to your Thanksgiving dessert offerings.
Source: Adapted From Allrecipes
Pumpkin Crunch Cake
Yay, it's Fall!! My favorite season of the year. Pumpkins, apples, baking, Fall leaves, warm soup, cool crisp air! What's not to LOVE? Would you like one more reason to join me in my Fall love fest? Three words...Pumpkin--Pie--Fudge! Oh, yes. Oh yes, I did!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 12
Ingredients
- 1-15 Ounce Pumpkin Puree Canned
- 1-12 Ounce Evaporated Milk Canned
- 4 Eggs Large
- 1 1/2 Cups Sugar
- 2 Teaspoons Pumpkin Pie Spice
- 1/2 Teaspoon Salt
- 1-18.25 Ounce Yellow Cake Mix
- 1 1/2 Cups Pecans Chopped
- 1 Cup Unsalted Butter Melted
Instructions
- Preheat oven to 350 degrees F. Lightly grease a 9x13 inch baking pan.
- In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
- 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 butter.
- Bake for 60-80 minutes, or until done. The cake is done when the center part of the cake is set and the toothpick inserted in the center, just through cake part, comes out clean.
Nutrition
Calories: 319kcal | Carbohydrates: 29g | Protein: 3g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 76mg | Sodium: 145mg | Potassium: 104mg | Fiber: 1g | Sugar: 26g | Vitamin A: 16% | Vitamin C: 0.4% | Calcium: 4.3% | Iron: 5.7%
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Christine Strother says
November 21, 2018 at 8:30 pmtop with cool whip mmmmmmmm amazing !
Kathleen says
November 30, 2018 at 10:46 amGreat idea, Christine!! š
Joan says
October 17, 2018 at 12:13 pmLove this recipe! It was a hit with my husband’s coworkers and it’s very easy to make.
Kathleen says
October 21, 2018 at 4:53 pmI’m so happy to hear that, Joan! š
Rhonda says
November 22, 2016 at 1:45 amThis is a keeper. It’s super easy to make and great flavor and texture.
Kathleen Smith says
November 23, 2016 at 10:05 pmThank you Rhonda!
Ashley says
November 27, 2014 at 11:54 amHello,
Looks great getting ready to make my own right now… Just a question the yellow cake mixture is it just the powder format of does it have to be prepped as according to the instructions on the box?
Thank you
HAPPY THANKSGIVING
Ashley
Kathleen says
November 30, 2014 at 4:40 pmHi Ashley. Ignore the package instructions and just use the mix as an ingredient.
Tammy says
November 6, 2014 at 4:50 ami made it with a 15 oz can of pumpkin and yes it is a bit runny but cooks up fine. It tastes very good. I have a question – does it need to be refrigerated? Does anybody know?
Kathleen says
November 6, 2014 at 11:39 pmHey Tammy. So glad you liked it. Honestly, I do not know if it has to be refrigerated. I’m sorry. I refrigerate mine if I have any extra but I don’t know if it has to be.
Mary Beth Reichow says
October 25, 2014 at 8:32 pmHmm..every other pumpkin dump cake calls for a 29oz can of pumpkin, not 15 0z. Mine is in the oven, but it looks awfully runny. Has anyone actually made this recipe yet?
Kathleen says
October 26, 2014 at 1:38 amHi Mary Beth. Well, I have made it š I definitely use 15 ounces and it works great.
Mommacancook says
December 21, 2011 at 4:09 pmI first found this recipe inside an egg carton. I made for a potluck should have made two! It goes quickly and even pumpkin pie haters like this!
Mommacancook says
December 21, 2011 at 4:07 pmI first found this recipe inside an egg carton. I made for a potluck should have made two! It goes quickly and even pumpkin pie haters like this!
Anonymous says
November 19, 2011 at 2:43 amThis cake sounds great and a wonderful alternative to the sometimes boring pumpkin pie. I see the recipe specifies white sugar. Do you think it would be okay to substitute brown sugar or even half brown sugar? Thanks so much. Your site is great.
Chatty Crone says
October 28, 2011 at 1:45 amSue in your comments is a friend of mine and I am going to her luncheon – I hope she makes this – looks delish!
sandie
Monet says
October 23, 2011 at 1:39 pmWhat a fabulous way to enjoy my favorite fall treat-pumpkin! I'm so glad I'm able to type again. I've missed visiting and commenting on your blog. I hope you are doing well and enjoying a restful Sunday. Hugs from Austin, my friend!
Tv Food and Drink says
October 22, 2011 at 8:07 pmAnything that relates in any way, shape or form to a pumpkin pie is welcome on my table. Thanks for the delicious post! – Gary
Emily Malloy says
October 19, 2011 at 4:47 pmAmaaaazing!
Jackie says
October 17, 2011 at 12:56 amThis sounds wonderfully delicious and looks easy to make. I can't wait to give this pumpkin recipe a try.
Barbara | Creative Culinary says
October 16, 2011 at 1:48 amI have yet to make anything pumpkin yet but would love something with that crunchy coating on top.
Suzanne says
October 15, 2011 at 7:32 pmI love this cake my friend gave me the recipe a few years back and calls it pumpkin dump cake, I will have to try your version thanks for the reminder of how good it is š
lafemmeroar says
October 15, 2011 at 2:37 amYou had me at “crustless pumpkin pie.” yum
Anonymous says
October 14, 2011 at 9:19 amSooooo tempting! Pumpkin is such a favorite with me. Will have to add this to my to-do stash!
Katy @ food for a hungry soul (Blogger won't let me leave a comment under my blog url!)
Delishhh says
October 13, 2011 at 9:51 pmI am a pumpkin addict and this looks fabulous!
Sam @ Samantha in Training says
October 11, 2011 at 7:06 pmI love all of your recipes they are always SO good!
Angela [Simply Simple Me] says
October 6, 2011 at 2:43 pmAwesome blog! Now following š
Rocky Mountain Woman says
October 5, 2011 at 8:30 pmThis looks absolutely wonderful! I have a pumpkin cake recipe that I love, but I'm just going to have to give this one a try next time…
Raina says
October 5, 2011 at 12:01 amGreat recipe! It sounds delicious! I love the flavors in pumpkin pie, even better as a crumb cake:)
marla says
October 4, 2011 at 1:35 pmIn love with this idea…gonna link back to this today š
Amish Stories says
October 4, 2011 at 12:55 pmAll of these great cakes coming out on other folks blogs this time of year. And im sure folks will be enjoying this one a lot. Richard
Sue says
October 4, 2011 at 2:24 amHi Kathleen…this cake looks and sounds wonderful…I am having a Bloggers Brunch in November and I will have to have this on the list of things to bake…Thanks for sharing!
Kim says
October 3, 2011 at 2:13 amOh my gosh…I know I'd go nuts for this cake. It looks so incredible! Wish I could steal a piece right from the screen.
Reeni says
October 3, 2011 at 1:17 amI can't tell you how happy I am to see pumpkin hitting the blogs! This sounds outrageously delicious Kathleen!
Barbara Bakes says
October 2, 2011 at 11:37 pmI'm picturing this with a scoop of vanilla ice cream melting on top. Sounds great.
Inside a British Mum's Kitchen says
October 2, 2011 at 9:36 pmHi Kathleen! sounds like a wonderful recipe – so perfect for fall and my girls LOVE pumpkin, this is going to be a winner in my house š
Mary x
teresa says
October 2, 2011 at 9:09 pmoh my gosh, i must make this!
Sippity Sup says
October 2, 2011 at 1:40 amI have been looking for something seasonal and sweet. Thanks GREG
Picadillo says
September 30, 2011 at 10:28 pmI'm bookmarking this one for Thanksgiving. Thanks!
Amish Stories says
September 30, 2011 at 12:39 pmThe timing of this recipe i dont think could be better, very nice job!. Richard from Amish Stories.
Tami says
September 30, 2011 at 12:35 pmI haven't received a return email from your SRC blog assignment for October saying that you have indeed received it. Would you please let me know ASAP?
Thanks!
Tami
Group D
SRC Hostess
BTW, This looks awesome! I love just about any dessert made with pumpkin.
Barbara says
September 30, 2011 at 12:20 pmI LOVE this recipe! How easy could it be? And all the ingredients I love too. Great recipe, Kathleen!
Sue/the view from great island says
September 30, 2011 at 12:00 pmWow. Like everyone else, I'm crazy for pumpkin. There's nothing better at this time of year than coming across a new creative way to use it. This has Thanksgiving breakfast written all over it!
Kitchen Belleicious says
September 30, 2011 at 11:55 amwhat can be better than this. The flavor of pumpkin without having to get a pumpkin latte from starbucks:) and plus it has a crunch factor! Love it!
That Girl says
September 30, 2011 at 4:30 amI love pumpkin anything!
Yummy Mummy says
September 30, 2011 at 4:09 amOh my gosh that topping looks amazing!
Linda A. Thompson says
September 30, 2011 at 1:58 amLooks yummy! I have pumpkin fever right now–can't get enough pumpkin–so I may have to try this for the weekend!
Mari says
September 29, 2011 at 8:18 pmWonderful crunch cake! Send a piece over š Thanks for the recipe, will send it with my Sister.
Velva says
September 29, 2011 at 5:04 pmGosh this looks good. Love the flavor of pumpkin. Delicious.
Velva