Go Back

Pumpkin Crunch Cake

This delicious pumpkin crunch cake is a definite winner for an alternate to pumpkin pie! Don't get me wrong, we like pumpkin pie, but we really love this cake! with the smooth and creamy pumpkin layer, the slightly crunchy pecan layer and the sweet and fluffy cream cheese topping, you get a wide variety of flavors and textures with each bite that will make your mouth happy!

Ingredients

  • 1 15 oz. can pumpkin
  • 1 12 oz. can evaporated milk
  • 1 cup sugar
  • 4 eggs
  • 1/2-1 tsp salt
  • 1-2 tsp pumpkin pie spice or any cinnamon, nutmeg, clove mixture
  • 1 box yellow cake mix can sub spice cake or butter pecan cake
  • 1/2-1 cup chopped pecans can sub walnuts
  • 1 cup melted butter

Cream Cheese Topping

  • 1 8 oz. cream cheese, room temperature
  • 1/2 cup powdered sugar
  • 1 12 oz. cool whip

Instructions

  • Mix together pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice and salt.
  • Pour this mixture into a greased 9x13 baking dish.
  • Sprinkle dry cake mix over pumpkin mixture in the pan. Do not stir.
  • Sprinkle with nuts.
  • Pour melted butter evenly over the whole pan. Do not stir.
  • Bake at 350 degrees for 50-60 minutes.
  • Let cool.
  • Mix together cream cheese, powdered sugar and cool whip. Spread over cooled cake and store in the fridge.