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Leigh Anne Wilkes

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Home / Latest Posts / Recipes / Course / Dessert / Cake / Pumpkin Crunch Cake

Pumpkin Crunch Cake

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By: Leigh Anne WilkesPosted: 11/14/15Updated: 9/20/20

This post may contain affiliate links. Please see disclosure policy here.

 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

5 from 1 vote

Pumpkin Crunch Cake

Recipe From: Leigh Anne Wilkes
serves: 15 servings
Prep:15 minutes
Cook:1 hour
Total:1 hour 15 minutes
Rate Recipe

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.
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:cake
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Previous Post
Pumpkin Cheesecake Bars
Next Post
Chocolate Peppermint Pie

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  1. Debra L Steele says

    Posted on 12/19 at 8:08 am

    What can I use to substitute for the eggs??I cannot eat eggs.

    Reply
    • Leigh Anne says

      Posted on 12/31 at 6:10 pm

      I would use whatever you normally use as a substitution in your baking.

      Reply
  2. Stephanie johnson says

    Posted on 11/22 at 7:01 pm

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

    Reply
  3. Karen says

    Posted on 11/20 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
  4. Liz says

    Posted on 11/15 at 10:19 am

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

    Reply

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