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Pumpkin Crunch Cake

Rated as 4.67 out of 5 Stars

"A great tasting cake, and really easy to make!"
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Ingredients

1 h 15 m servings 412
Original recipe yields 18 servings (1 - 9x13 inch cake)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
  2. In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
  3. Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
  4. Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 412 calories; 23.6 47.2 5.2 48 533 Full nutrition

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Reviews

Read all reviews 365
  1. 439 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

WOW !!! I made this cake at Thanksgiving dinner at my in-laws and it was such a success I think this may be my staple contribution each year. I took someone's suggestion on toasting the pecans ...

Most helpful critical review

Way too runny, had to cook almost two hours covered so as not to burn the nuts. 2 cans of 15 oz. pumpkin puree is needed!!!! I found another recipe online that is exactly the same as this one ...

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WOW !!! I made this cake at Thanksgiving dinner at my in-laws and it was such a success I think this may be my staple contribution each year. I took someone's suggestion on toasting the pecans ...

I made this for an office party and it got rave reviews. However, when I make it again for Christmas, I will cut the cake mix in half. The crumb top was so thick it had to be eaten upside down...

Awesome! Very nice fall dessert. I even adjusted it a bit and it was still marvelous. I decreased the sugar to 1 cup and decreased the butter to 1/2 cup. I mixed 1/3 cup of flaxseed meal int...

Tip: It doesn't mention in the recipe, but I line the pan with parchment paper (greased and floured), and when the dessert is baked and cooled, lift and turn it over onto a serving platter so t...

This recipe is WONDERFUL!! I am not a big pumpkin pie fan, but this is great! Make sure you cook it long enough, so the pumpkin layer sets up and the top layer gets cooked through so it has so...

This absolutely is a favorite dessert of our family. I use my own homemade pumpkin pie spice, add a pinch of salt instead of a whole teaspoon and butter instead of margerine. Excellent as is but...

Excellent dessert. Very tasty. I love pumpkin and this one is definitely a keeper! It is best served warm with real whipped cream!

Way too runny, had to cook almost two hours covered so as not to burn the nuts. 2 cans of 15 oz. pumpkin puree is needed!!!! I found another recipe online that is exactly the same as this one ...

this one is "gooder than good"! i would recommend chilling it before serving...i am not a fan of hot pumpkin. and make sure you gently press the cake mix and nuts into the pumpkin mixture; the...