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–+ servings
pumpkin crunch dump cake.
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4.45 from 36 votes

Pumpkin Crunch Cake with VIDEO

The Original Pumpkin Crunch Cake made with cake mix, pumpkin puree, eggs, evaporated milk and chopped pecans. The ultimate fall dessert!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Desserts
Cuisine: American
Keyword: Cake Mix Recipe, Pumpkin Crunch Cake, Pumpkin Dump Cake
Servings: 12 to 16 servings
Calories: 401kcal
Author: Lois

Equipment

Ingredients

  • 1 15 ounce pumpkin puree not pumpkin pie mix
  • 1 12 ounce evaporated milk
  • 2 teaspoon Pumpkin Pie Spice
  • 4 eggs
  • 1 ½ cups sugar
  • 1 yellow cake mix
  • 1 cup pecans chopped
  • 1 cup butter melted

Instructions

  • Preheat oven to 350 degrees.
  • Prepare a 9x13 baking dish with nonstick cooking spray.
  • In a large mixing bowl, beat the pumpkin, evaporated milk, eggs, sugar, and pumpkin pie spice and salt together until smooth.
  • Spread evenly into prepared baking dish.
  • Coat the top evenly with the boxed cake mix. Do not stir!
  • Sprinkle chopped pecans evenly over the cake mix.
  • Drizzle the melted butter evenly over the top.
  • Bake for around 60 minutes, or until the top is golden brown, and the pumpkin filling is set.
  • Serve warm or chilled in the fridge with ice cream or any other desired toppings.

Video

Notes

This recipe calls for canned pumpkin puree; not pumpkin pie mix.

Nutrition

Serving: 1g | Calories: 401kcal | Carbohydrates: 51g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 374mg | Fiber: 2g | Sugar: 36g