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Leigh Anne Wilkes

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Recipes » Dessert » Pumpkin Crunch Cake

Pumpkin Crunch Cake

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November 14, 2015 By Leigh Anne3 Comments

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 Pumpkin Crunch Cake is a fun pumpkin cake recipe with a crunchy streusel like topping and chopped nuts covered in a delicious cream cheese frosting.
sliced pumpkin crunch cake

We’ve had lots of pumpkin goodness around the blog lately, but this time of year there is never enough pumpkin goodness.  So today Ginger from GingerSnapCrafts is sharing a delicious Pumpkin Crunch Cake with us!

slice of frosted pumpkin crunch cake

I got this amazing recipe for pumpkin crunch cake from my friend several years ago when we lived in Texas.  And now it has become a yummy family tradition. As soon as November rolls around my kiddos start asking for it! It has the perfect blend of crunchiness, nuttiness, sweetness & of course, pumpkin!

frosted pumpkin cake

You start by mixing pumpkin, evaporated milk, cinnamon, sugar & eggs together.

pumpkin mixture

Line your pan with parchement paper. Spray the paper lightly with the cooking spray and pour the pumpkin mixture into the pan.  Then sprinkle yellow cake mix over the pumpkin mixture and pat chopped nuts over the mix. I used chopped walnuts, put pecans are delicious too! Finally, spoon melted butter evenly over the surface.

unbaked pumpkin crunch cake ready to go into the oven

Bake at 350° for 50-60 minutes or until done & slightly golden brown.

baked pumpkin crunch cake in a pan

You can enjoy it as is, or frost it with a delicious cream cheese frosting.  Either way it is delicious and will soon become a family favorite for you.
frosted pumpkin crunch cake square

Pumpkin Crunch Cake Recipe

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Pumpkin Crunch Cake

Course cake
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 15 servings
Author Leigh Anne Wilkes

Ingredients

  • 1 large 15 oz. can of pumpkin
  • 1 12 oz.can evaporated milk
  • 1/2 tsp cinnamon
  • 1 cup sugar
  • 3 eggs
  • 1 box of yellow pudding cake mix
  • 1 package chopped nuts
  • 2 sticks butter melted

Cream Cheese Frosting

  • 8 oz. cream cheese
  • 3/4 cup Cool Whip
  • 1 cup powdered sugar

Instructions

  • Mix pumpkin, evaporated milk, cinnamon, sugar & eggs together
  • Oil a 9×13 inch pan with a non-stick cooking spray. Then line the pan with wax paper. Spray the paper lightly with the cooling spray.
  • Pour pumpkin mix into pan, sprinkle yellow cake mix over pumpkin mixture.
  • Pat chopped nuts over mix. I used chopped walnuts.
  • Spoon melted butter evenly over the surface.
  • Bake at 350° for 50-60 minutes or until done & slightly golden brown.
  • When cooled, turn over on plate & frost. This is the cream cheese frosting recipe I use every single time. Yum!

Cream Cheese Frosting

  • Bring cream cheese to room temperature. Mix cream cheese & Cool Whip together in a small bowl. Gradually stir in the powdered sugar. Stir until smooth.
  • Frost the cake, cut into pieces & then serve. This cake is best served at room temperature. Store leftovers (if you have any!) covered in the refrigerator.
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Comments

  1. Liz

    November 15, 2015 at 10:19 am

    Sounds really good Leigh Anne. Thank you and have a great week.

    Reply
  2. Karen

    November 20, 2015 at 5:24 am

    Quick question on the recipe. Says large 15oz can pumpkin but a small can is 15 oz. Looking forward to making it!

    Reply
  3. Stephanie johnson

    November 22, 2015 at 7:01 pm

    Thank you for sharing this recipe! I can’t wait to make it for Thanksgiving dessert!

    Reply
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Leigh Anne WilkesFood, family and friends are three of Leigh Anne's favorite things. . Leigh Anne welcomes you into her kitchen and her life on a daily basis through her personable, down to earth, style and her readers often think of her as their neighbor next door.

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