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Pumpkin Crunch Cake

Pumpkin Crunch Cake

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
Nora LaCroix

Nora LaCroix

A great tasting cake, and really easy to make!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 412 kcal
  • 21%
  • Fat:
  • 23.6 g
  • 36%
  • Carbs:
  • 47.2g
  • 15%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 533 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

TWARGA
133

TWARGA

12/12/2004

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 to get through it. Also, I will use unsalted butter. Instead of whipped topping, I melted a can of cream cheese frosting in the microwave and drizzled it over the finished cake. Yum.

Deanna Passero Suppes
131

Deanna Passero Suppes

11/29/2004

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 in butter before adding it to the cake and instead of margarine, I used unsalted butter (since one person said the cake was somewhat salty). Instead of using whipped cream - I made crumb cake crumbs and baked them on during the last 15 minutes of baking (to make crumbs: use 2 1/2 cup flour, 1/2 cup sugar, 2 tsp vanilla, 2 tsp cinnamon 1 1/2 stick unsalted butter melted - I mixed them all together with my hands and put them on top of the pecan/pumpkin/cake mixture). The crumbs, buttery pecans, cake mix & pumpkin mixture was so unbelievable (although filling) everyone raved about it !!!! I think next year though I will cut back on the sugar and butter as it is such a sweet cake and rich cake having one sliver is almost too much to eat and there's no room for other desserts ! Thank you for this superb recipe !!! YUMMMM !

susan
72

susan

10/10/2006

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 into the cake mix to make up for the missing butter--a sneaky way to make up some much needed omega-3s. Everyone loved this dessert, even my 5 year old.

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