Pumpkin Pie Crunch Cake Recipe

Pumpkin Pie Crunch Cake Recipe

How To Make Pumpkin Pie Crunch Cake

This pumpkin pie-based crunch cake is the opposite of the classic pie recipe. The crust is soft and creamy while the topping has a crunchy texture.

Preparation: 10 minutes
Cooking: 50 minutes
Cool Time: 45 minutes
Total: 1 hour 45 minutes



  • 15.5ozcanned pumpkin
  • 12ozevaporated milk
  • 3eggs,large
  • ¾cupsugar
  • ¼tspsalt
  • 1tbsppumpkin pie spice,homemade or store bought
  • 1pkgyellow cake mix
  • 1cuppecans,chopped
  • 1cupunsalted butter,melted


  1. Preheat oven to 350 degrees F. Grease and flour a 9×13-inch pan and set aside.

  2. In a bowl, combine pumpkin, milk, eggs, sugar, salt and pumpkin pie spice. Pour into the prepared pan.

  3. Gently sprinkle the cake mix powder over the pumpkin mixture and top with pecans.

  4. Drizzle melted butter over the cake mix and pecans layer.

  5. Bake 25 minutes uncovered. Cover with foil and bake an additional 25 minutes.

  6. Remove from oven and uncover. Cool completely.

  7. Cut into squares and serve with ice cream.


  • Calories: 377.39kcal
  • Fat: 20.91g
  • Saturated Fat: 10.12g
  • Trans Fat: 0.58g
  • Monounsaturated Fat: 6.98g
  • Polyunsaturated Fat: 2.19g
  • Carbohydrates: 44.51g
  • Fiber: 1.96g
  • Sugar: 28.68g
  • Protein: 4.99g
  • Cholesterol: 71.11mg
  • Sodium: 296.76mg
  • Calcium: 156.24mg
  • Potassium: 190.72mg
  • Iron: 1.58mg
  • Vitamin A: 360.17µg
  • Vitamin C: 1.82mg
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