Pumpkin Crunch Cake

Hello! Hello! It’s Ginger from GingerSnapCrafts.com, & I am so excited to be here today! This is my very first time participating in Bake, Craft, Sew & Decorate. I’m usually over on my blog sharing an easy craft, my latest DIY project or a yummy recipe like this Pumpkin Crunch Cake!

We have this cake every year near Thanksgiving. We usually use this recipe for a birthday cake for my daughter, Cara. Her birthday is November 29th. She’s our Thanksgiving baby! This year it falls on the weekend after Thanksgiving. I got this amazing recipe from my friend, Hayley several years ago when we lived down in Texas.  Now it has become a yummy family tradition. As soon as November rolls around my kiddos start asking for it! ha! It has the perfect blend of crunchiness, nuttiness, sweetness & of course, pumpkin!

• 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

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.

I hope you try this Pumpkin Crunch Cake recipe! I’m sure it will become one of your family’s favorite, too! 🙂

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Pumpkin Crunch Cake

Prep Time

15 mins

Cook Time

1 hr

Total Time

1 hr 15 mins

 

Course: cake

Servings: 15 servings

Author: LeighAnne 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

1. Mix pumpkin, evaporated milk, cinnamon, sugar & eggs together
2. 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.
3. Pour pumpkin mix into pan, sprinkle yellow cake mix over pumpkin mixture.
4. Pat chopped nuts over mix. I used chopped walnuts.
5. Spoon melted butter evenly over the surface.
6. Bake at 350° for 50-60 minutes or until done & slightly golden brown.
7. When cooled, turn over on plate & frost. This is the cream cheese frosting recipe I use every single time. Yum!

Cream Cheese Frosting

1. 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.
2. 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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Leigh Anne

Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! .

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Leigh Anne

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