Pumpkin Crunch Cake216 Reviews
- Prep: 15 min
- Cook: 1 hr
- Ready In: 1 hr 15 min
“A great tasting cake, and really easy to make!” - by Nora LaCroix
Original recipe yields 1 - 9x13 inch cake
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 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 margarine.
- Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.
Amount Per Serving (18 total)
- 412 cal
- 23.6 g
- 47.2 g
Based on a 2,000 calorie diet
Reviews (216)Rate This Recipe
"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 ge..." See moret 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."
"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 but..." See moreter 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 !"
"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 ..." See morecake 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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