inside: The most amazing easy pumpkin crunch cake, made with yellow cake mix and lots of pumpkin for an easy fall dessert.
This Pumpkin Crunch Cake recipe is amazing. Its easy to make.. it uses a yellow cake mix and creates super tasty layers…If you need a fall dessert to bring to along this is a crown pleaser!
Pumpkin Crunch Cake Recipe-
You cannot go wrong with this pumpkin crunch yellow cake mix dessert. It’s so easy and turns out delicious.. This is fall baking for those who don’t bake {ha!!}
This recipe is one I make every fall without fail! Quick, easy and delicious it is the perfect trifecta of fall dessert…
Here’s the pumpkin mix… you could just bake this up and have it like this… But… add the cake and it’s truly amazing. I’m always amazed at how many different things you can bake with pumpkin and they are always SO good.
You can also make savory pumpkin dishes… like this soup recipe.
The butter cooks into the cake mix and makes it crunch up! Easy pumpkin crunch dessert in no time!
A cake recipe you don’t even have to mix! How great is that!!
Yield: 0
Pumpkin Crunch Cake
Ingredients
- 2 Cups Pumpkin {not pie mix}
- 1 {12 oz} can evaporated milk
- 4 eggs
- 1.5 C white sugar
- 1 tsp salt
- 3 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp ground cloves
- 1 box yellow cake mix
- 1 stick melted butter
- 3/4 cup chopped pecans
Instructions
- Preheat oven to 350/190. Grease a 9 x 13 pan. Mix Pumpkin, eggs, sugar, evaporated milk, salt and spices together. Pour into the greased pan. Sprinkle the cake mix over the top of the pumpkin mixture. Poke the dry mix into the pumpkin. Pour the melted butter over the dry mix and then sprinkle on the chopped nuts. Bake for 50 min to 1 hour... a tooth pick should come out clean... bake no longer than 1 hr and 15 min.
Of course this pumpkin crunch cake is best warm served with ice cream, but what isn’t {haha}
I like that it makes a nice size pan of dessert, but not so much that we will be eating it for weeks. I love to make this crunchy pumpkin dish when we are having friends over or have to take a dish to share.
here are some other pumpkin recipes that are out of this world!!
this one should be made at least once each fall!
I love these because they aren’t just a treat, they are made with good-for-you ingredients we all love.
Can’t decide between apple and pumpkin? no worries.. just made this combo dessert.
Gerry Burgess says
Your recipe doesn’t mention when to mix in the evaporated milk. Does it mix in with the pumpkin or later? Pumpkin crunch cake
Diane says
The Pumpkin Crunch Cake instructions doesn’t mention when to add evaporated milk. I had my can sitting on the counter ready, but completely forgot (was following instructions)until I was putting my cake in the oven. I know it would have been to pumpkin mixture, similar to a pie. Have it cooking without right now, will see how it turns out.
Marcia says
I have to avoid gluten and dairy, but I have been making this for years – at least once or twice every fall/winter. I use 1 can of pumpkin puree, Simple Mills gluten free vanilla cake mix and 12 oz Califia BetterHalf (coconut cream and almond milk) since I can’t have dairy. I also use 3 eggs, 1/2 c coconut sugar, 4 tsp pumpkin pie spice, and 3/4 c melted butter with 1-1/2 c walnut pieces – bake at 350 for one hour. It’s a dessert I never tire of.
Emily says
sounds yummy!! thanks for the allergy tips!