Pumpkin Crunch Cake Recipe

Pumpkin Crunch Cake Recipe

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
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!


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Pumpkin Crunch Cake

Yield: 12 servings

Author: Sheena

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:

1. Preheat oven to 350 degrees. 
2. Grease a 9x13 glass baking dish. 
3. In a large bowl, whisk together the pumpkin, evaporated milk, eggs, sugar, cinnamon and salt. 
4. Pour the mixture in glass baking dish. Sprinkle dry cake mixture over pumpkin and sprinkle with pecans. Evenly pour melted butter over the top. 
5. 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

Created using The Recipes Generator

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