Pumpkin Crunch Cake

"Got this from my friend Last year when she came for dinner.Loved it. Made a few changes. Made it for work for our Halloween party. The girls went nuts over it."
 
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Ready In:
1hr 10mins
Ingredients:
9
Serves:
12
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ingredients

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directions

  • Preheat oven to 350.
  • Grease 9 x 13 pan.
  • place pumpkin,evaporated milk,eggs, sugar& cinnamon in a large bowl.
  • Mix to blend well.
  • Pour into the prepared pan.
  • Sprinkle dry cake mix evenly over pumpkin mixture.
  • Top with pecans.
  • Drizzle melted margerine over the pecans.
  • Bake at 350 for 50-55 minnutes or until golden brown.
  • Cool on wire rack.
  • Serve chilled.
  • Top with whipped topping if desired.
  • Serves 12.

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Reviews

  1. This is very good! I actually have the same recipe, which I got off a carton of eggs! The only ingredient I add is 1/2 tsp of salt in step #3. This makes for a yummy festive, Fall dessert! Thanks for posting!
     
  2. Your recipe turned out great. It was very tasty and easy to make. I used french vanilla cake mix, I didn't have a box of yellow on hand. Thanks for sharing!
     
  3. This was GREAT!! I didn't have any pumpkin on hand but had some butternut squash in the freezer from this year's harvest. Worked great and I also added the 1/2 teaspoon salt. Also, I put the melted butter in a squeeze condiment bottle to drizzle on the top. That makes it really easy to drizzle evenly. I took it to a church social and had to share the recipe with 4 people right away. Thanks for an easy alternative to traditional pumpkin pie.
     
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RECIPE SUBMITTED BY

I live in upstate New York (The beautiful Hudson Valley)(Orange/Ulster County)I love to cook, and enjoy watching people enjoy my creations. I love to try different recipes and like trying ones with ingredients or type of cooking most wouldn't think of trying.
 
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