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Pumpkin Crunch Cake
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5 from 3 votes

Pumpkin Crunch Cake

Pumpkin Crunch Cake is the perfect Thanksgiving dessert for a crowd that can be made in minutes and is a great alternative to traditional pumpkin pie.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 20
Calories: 291kcal

Ingredients

  • 15 ounce can pumpkin puree
  • 12 fluid ounce can evaporated milk
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 1 teaspoon salt
  • 1 spice cake mix 18.25 ounce package
  • 1/2 cup unsalted butter melted
  • 1 1/2 cups chopped pecans

Instructions

  • Preheat oven to 350 F (175 C). Lightly grease and flour the bottom of a 9x13 inch baking pan.
  • In a large bowl, combine pumpkin puree, evaporated milk, eggs, white sugar, brown sugar, spices, and salt. Mix until well combined and smooth. Pour into the prepared baking pan.
  • Combine cake mix and melted butter with a fork or pastry cutter. Mix in chopped pecans. Sprinkle over pumpkin mixture.
  • Bake for 50-55 minutes, or until a wooden skewer inserted in the center comes out clean. Let cool completely in the pan on a wire rack then refrigerate for at least 4 hours or overnight.
  • Serve topped with whipped cream.

Nutrition

Calories: 291kcal | Carbohydrates: 34g | Protein: 4g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 41mg | Sodium: 317mg | Potassium: 235mg | Fiber: 1g | Sugar: 25g | Vitamin A: 3535IU | Vitamin C: 1.4mg | Calcium: 93mg | Iron: 1.9mg