Pumpkin Crunch Cake

Pumpkin Crunch Cake


This one is a real crowd-pleaser, so if you have a holiday party to go to, be sure to double the recipe and make two!  Place one into a PanHandler Bag as a hostess gift, and keep one at home, for your family!


1 15 ounce can of pumpkin

1 12 ounce can of evaporated  milk

4 eggs

1 1/2 cups of sugar

2 teaspoons of pumpkin pie spice

1 teaspoon salt

1 yellow cake mix

1 1/2 cups chopped pecans

1 1/4 cups of butter, melted

1 8 ounce tub of frozen whipped topping



1. Pre-heat oven to 350 degrees.  Grease a 9×13 inch baking pan.

2. In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt.  Spread into prepared pan.

3. Sprinkle dry cake mix over the pumpkin mixture, and pat down.  Sprinkle chopped pecans over the top of the cake mix, then drizzle with         melted butter. (pecans can be left in larger pieces, if you wish).

4. Bake for approximately 1 hour and 15 minutes, or until an inserted toothpick comes out clean.  Let cool.  Top with whipped topping just before serving.

5. Enjoy!

Jonelle Rhode