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


  • 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


  • 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.