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+ servings

Pumpkin Pie Crunch Cake

5 from 24 votes
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Servings 8 servings

Ingredients
  

  • 1 (15oz) can fresh pumpkin puree
  • 1 (12oz) can evaporated milk
  • 1 teaspoon cinnamon
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 3 large eggs beaten
  • 1 box vanilla cake mix
  • 1 cup toasted pecans or walnuts
  • 1 cup butter cut into pieces and melted

Instructions
 

  • Mix the pumpkin puree, evaporated milk, cinnamon, sugars, and eggs.
  • Pour into prepared 9x13 inch dish or cake pan.
  • Dump cake mix evenly on top of pumpkin mixture.
  • Sprinkle with toasted pecans/walnuts.
  • Drizzle butter on top.
  • Bake at 350 degrees for approximately 60-70 minutes until golden.
  • At about 40 minutes into baking put aluminum foil over cake to prevent it from getting too brown and crusty.
  • Watch carefully to make sure it does not burn, it could burn really fast.
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