This post may contain affiliate links. Please see disclosure policy here.
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!
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!
You start by mixing pumpkin, evaporated milk, cinnamon, sugar & eggs together.
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.
Bake at 350° for 50-60 minutes or until done & slightly golden brown.
Pumpkin Crunch Cake Recipe
Pumpkin Crunch Cake
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.
Debra L Steele says
What can I use to substitute for the eggs??I cannot eat eggs.
Leigh Anne says
I would use whatever you normally use as a substitution in your baking.
Stephanie johnson says
Thank you for sharing this recipe! I can’t wait to make it for Thanksgiving dessert!
Karen says
Quick question on the recipe. Says large 15oz can pumpkin but a small can is 15 oz. Looking forward to making it!
Liz says
Sounds really good Leigh Anne. Thank you and have a great week.