Pumpkin Crunch Cake

Pumpkin Crunch Cake

83

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

Ingredients

servings 1213 cals
Serving size has been adjusted!

Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 1213 kcal
  • 61%
  • Fat:
  • 67.4 g
  • 104%
  • Carbs:
  • 139.4g
  • 45%
  • Protein:
  • 14.9 g
  • 30%
  • Cholesterol:
  • 144 mg
  • 48%
  • Sodium:
  • 1419 mg
  • 57%

Based on a 2,000 calorie diet

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Directions

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  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.

Footnotes

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

Reviews

83
  1. 107 Ratings

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Most helpful

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 w...

Most helpful critical

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 ...

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 w...

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...

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 matte...

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...

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 o...

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 n...

Have been making this forever-- delicious and easy.

This is a Thanksgiving and Christmas tradition in my family - this is the best pumpkin recipe ever. My brother calls it "Pumpkin Pleasure." Switch this for the boring ole pumpkin pie and peopl...

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 ...