Pumpkin Crunch Cake Recipe

Pumpkin Crunch Cake Recipe

How To Make Pumpkin Crunch Cake

Warm fall flavors are comfortably showcased in this pumpkin crunch cake. Crunchy pecan bits and light whipped cream add some much-needed texture variations.

Preparation: 12 minutes
Cooking: 1 hour
Total: 1 hour 12 minutes



  • 15ozpumpkin puree,(1 can)
  • 12ozevaporated milk,(1 can)
  • 4eggs
  • 1cupsugar
  • 2tsppumpkin pie spice
  • ½tspsalt
  • 1boxyellow cake mix
  • 1cuppecans,chopped
  • 1cupunsalted butter,melted
  • 8ozfrozen whipped topping,(1 container)


  1. Preheat oven to 350 degrees F.

  2. In a large mixing bowl combine pumpkin puree, evaporated milk, eggs, sugar, pumpkin spice, and salt. Mix well (the batter will be runny).

  3. Grease a 9×13-inch pan and pour in the batter. Sprinkle the yellow cake mix on top of the batter. Gently pat the cake mix down completely covering the batter.

  4. Spread the chopped pecans evenly over the cake mix layer, then drizzle it with melted butter.

  5. Bake for 60 to 80 minutes or until done. Allow the cake to stand for 5 to 10 minutes before serving. Top each slice with whipped cream or ice cream. 


  • Calories: 360.35kcal
  • Fat: 20.43g
  • Saturated Fat: 10.25g
  • Trans Fat: 0.48g
  • Monounsaturated Fat: 6.71g
  • Polyunsaturated Fat: 1.98g
  • Carbohydrates: 41.31g
  • Fiber: 1.59g
  • Sugar: 27.65g
  • Protein: 4.85g
  • Cholesterol: 77.72mg
  • Sodium: 286.50mg
  • Calcium: 143.27mg
  • Potassium: 178.38mg
  • Iron: 1.33mg
  • Vitamin A: 321.51µg
  • Vitamin C: 1.46mg
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