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Pumpkin Crunch Cake with Cream Cheese Frosting

Rated as 5 out of 5 Stars

"This tastes a bit like pumpkin cheesecake on a sugar cookie crust, but the ingredients may surprise you (they did me!). This was served at a holiday party and everyone kept going back for more."
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2 h 5 m servings 622
Original recipe yields 12 servings


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  1. Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
  2. Mix pumpkin, evaporated milk, sugar, eggs, and cinnamon together in a bowl; spread in the prepared baking pan. Pour cake mix on top. Pat chopped nuts into surface. Spoon melted butter evenly over nuts.
  3. Bake in the preheated oven until golden brown, 50 minutes to 1 hour. Allow cake to cool completely, about 1 hour. Turn over onto a baking sheet; remove parchment paper.
  4. Mix cream cheese, confectioners' sugar, and whipped topping together in a bowl. Spread onto cake.

Nutrition Facts

Per Serving: 622 calories; 36.9 67.7 9.1 117 627 Full nutrition

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Read all reviews 3
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This turned out wonderfully. I made a vegan version by subbing evaporated coconut milk for the evaporated milk (doesn’t add a coconut taste), 3/8 cup corn starch for the eggs, soy-free earth bal...

I had a recipe very similar to this one (lost it when moving)and this is the closest recipe that I could find. This is an amazing dessert! I just have a question.....Can I substitute the can of...