Pumpkin Crunch Cake


This pumpkin crunch cake tastes great and is really easy to make!

close up view of a slice of Pumpkin Crunch Cake topped with a scoop of vanilla ice cream on a plate, and Pumpkin Crunch Cake in a baking pan on a kitchen towel
Prep Time:
15 mins
Cook Time:
1 hrs
Total Time:
1 hrs 15 mins
1 9x13-inch cake


  • 1 (15 ounce) can pumpkin puree

  • 1 (12 fluid ounce) can evaporated milk

  • 1 ½ cups white sugar

  • 4 large eggs

  • 2 teaspoons pumpkin pie spice

  • 1 teaspoon salt

  • 1 (15.25 ounce) package yellow cake mix

  • 1 cup chopped pecans

  • 1 cup margarine, melted

  • 1 (8 ounce) container frozen whipped topping, thawed


  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease one 9x13-inch baking pan.

  2. Combine pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice, and salt in a large bowl; mix well. Spread batter into the prepared pan.

  3. Sprinkle cake mix over pumpkin batter and pat down gently. Sprinkle chopped pecans evenly over cake mix, then drizzle with melted margarine.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 80 minutes. Top with whipped topping when ready to serve.

Nutrition Facts (per serving)

412 Calories
24g Fat
47g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 412
% Daily Value *
Total Fat 24g 30%
Saturated Fat 7g 34%
Cholesterol 48mg 16%
Sodium 533mg 23%
Total Carbohydrate 47g 17%
Dietary Fiber 2g 6%
Total Sugars 35g
Protein 5g
Vitamin C 2mg 8%
Calcium 116mg 9%
Iron 1mg 7%
Potassium 185mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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