Pumpkin Crunch Cake

Pumpkin Crunch Cake

79 Reviews 2 Pics
Nora LaCroix
Recipe by  Nora LaCroix

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

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Adjust Servings

Original recipe yields 1 - 9 x 13 inch cake



  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.

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Reviews (79)

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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 when it was thawed we both thought the flavor was even better than when first made. Personally it seems to have a better taste at room temp. or from the fridge.

Sarah Jo

Sarah Jo

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 over the top yummy with whipped topping or french vanilla ice cream. This dosen't last any longer than past dessert at family gatherings--two days if I've made it for the four of us.



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 matter what I used) to two cans (30 oz. total) and bumped the sugar down to 1 c. Rather than top with the whipped topping, I thouroughly coated the top with about 2 c. finely chopped pecans (my grampa grows pecans so I have endless access to them). Another favorite recipe that I will be making again and again...

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Amount Per Serving (6 total)

  • Calories
  • 1213 cal
  • 61%
  • Fat
  • 67.4 g
  • 104%
  • Carbs
  • 139.4 g
  • 45%
  • Protein
  • 14.9 g
  • 30%
  • Cholesterol
  • 161 mg
  • 54%
  • Sodium
  • 1419 mg
  • 57%

Based on a 2,000 calorie diet



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Pumpkin Crunch Cake


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Pumpkin Upside Down Cake