This is the only pumpkin dessert you'll need to make this fall! The bottom is like a delicious custard pudding with a crunchy cake crust on top!
Pumpkin Crunch Cake
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Even though I've been blogging for over a year now, I'm still not much of a dessert maker.
I'm slowly trying to incorporate more into my blog postings, especially seasonal desserts, like this one.
See, the problem with making desserts is eating them. I cannot and will not eat an entire dessert myself, even though it is tempting.
I was heading out to WI this weekend to visit my good friend Josie, so I whipped this up to take with me out there.
More pumpkin recipes to try:
Caramel Pumpkin Bread Pudding
Pumpkin Bread with Maple Glaze
Baked Pumpkin Spice Donuts
Creamy Pumpkin Crisp
Pumpkin Rice Pudding
Pumpkin Spice Meringues
I just knew the pan would be empty when I returned home. Josie loved it! I also shared with a few family members, and they thought is was delicious too.
This Pumpkin Crunch Cake is so easy to throw together, and the end result is heavenly. The top turns out like a super crunchy crust, and the bottom is just like pumpkin custard.
I'm a huge custard lover, so this is right up my alley.
I love how easy this recipe is to make! It uses basic pantry and fridge ingredients.
This cake would also be wonderful with any flavor of boxed cake mix. I've used basic yellow and golden butter, but chocolate or carrot cake would be amazing too!
Other fall sweets recipes you may enjoy:
Apple and Pear Crisp
Butter Pecan Cookies
Caramel Apple Pie Cookies
Sweet Butternut Squash Casserole
Apple Blondies
Brown Sugar and Cinnamon Cookies
Enjoy!
PIN THIS RECIPE
Pumpkin Crunch Cake
Yield: 12 servings
ingredients:
- 1- 15 ounce canned pumpkin
- 1- 12 ounce can evaporated milk
- 3 large eggs
- 1 1/2 cups sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 box yellow cake mix
- 1/2 cup chopped pecans
- 1 cup butter, melted
instructions:
- Preheat oven to 350 degrees.
- Grease a 9x13 glass baking dish.
- In a large bowl, whisk together the pumpkin, evaporated milk, eggs, sugar, cinnamon and salt.
- Pour the mixture in glass baking dish. Sprinkle dry cake mixture over pumpkin and sprinkle with pecans. Evenly pour melted butter over the top.
- Bake 50-55 minutes.
NOTES:
Some commenters suggested using only half the cake mix. I used all the mix and it turned out perfectly.
Top with ice cream or whipped cream. optional
Thanks so much for stopping by!
This is a yummy dessert - one of our fall favorites!
ReplyDeleteIt is so yummy! It's my first time making it, but it will be a favorite for us too! Thanks for stopping by!
DeleteI make this exact recipe, but use the big can of pumpkin and 1T of pumpkin pie spice instead of the cinnamon!
ReplyDeleteMore pumpkin would be delicious!! Glad you stopped by!
DeleteHow do you store it then fridge or counter
DeleteI love Fall for this very reason - pumpkin desserts!! Pinned this to try - hopefully this week?!
ReplyDeleteGood morning, Sheena! I'm stopping by to let you know that your project will be featured at this week's It's Fall Y'all ~ Linky Party. I can't wait to see what you share this week. :)
DeleteSounds SO yummy! I'll be pinning this to make for sure!
ReplyDeleteOMG this looks so great! I loved stopping by:) Thanks for linking up To Whimsy Wednesday!
ReplyDeleteKelly,
Smart! School {House}
www.smartschoolhouse.com
Delicious recipe. Perfect fall dessert.
ReplyDeleteI love this cake! Thanks for sharing at Mix it up Monday :)
ReplyDeleteThis is one of my favorite fall desserts. I get more compliments on this than any other cake.
ReplyDeleteThis is now a favorite of mine too! It's amazing! Glad you stopped by! :)
DeleteThank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you have a great weekend and come back soon!
ReplyDeleteMiz Helen
This looks delicious! I love Pumpkin and would love to have a bite of it right now! Thanks for sharing at Foodie Friends Friday!
ReplyDeleteYour new co-host Jutta
Thank you!! I LOVE pumpkin too!! :)
DeleteYum! I make this same one in the crock pot just haven't tried the nuts yet. I will next time. Delish! Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share this week! Have a wonderful week.
ReplyDeleteMichelle
So scrumptious! I want a bite!
ReplyDeleteI would love to have you share this or any other of your recipes at Wednesday Extravaganza - my Foodie Link Party! Here is the link:
http://www.hungrylittlegirl.com/1/post/2012/10/wednesday-extravaganza.html
Can't wait to see you there!
I totally understand what you mean by that! I am lucky enough to have monthly FRG meetings (hubs is in the army), so I always have one opportunity to make a cake in the month. But I have an overwhelming amount of cake recipes in my to-make pile. I'm gonna be making "new" recipes when I'm 90. And it's totally different than a batch of cookies that can keep a lot longer.
ReplyDeleteThis cake looks YUMMY! :)
Thanks for linking up to Tasty Thursday!
Man! I LOVE this kind of recipe...haven't baked up anything pumpkin yet, but this is going to be on my to-try list. Pinning! Thanks for sharing. Saw this recipe at Gooseberry Patch Roundup. *-*
ReplyDeleteThis sounds like a great "Fall-ish" dessert! Thanks for linking up with the Fall In Love With Fall link-up! I appreciated it! :)
ReplyDeleteLooks yummy....any substitute for the pecans? Our family has nut allergies.
ReplyDeleteI read chopped Heath bars but maybe some toffee bits?
ReplyDelete