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Pumpkin Crunch Cake {aka Pumpkin Dump Cake}

All the flavors of a pumpkin pie without all the hassle, with a bonus crunchy, nutty topping.
Print Recipe
Prep Time:10 minutes
Cook Time:50 minutes
Total Time:1 hour

Ingredients

  • 1 can pumpkin
  • 1 can evaporated milk
  • 4 Large Eggs
  • 2 teaspoons pumpkin pie spice
  • 1 1/2 Cups Sugar
  • 1 teaspoon salt
  • 1 box yellow cake mix
  • 1 Cup chopped pecans
  • 1 Cup butter melted

Instructions

  • Pre-heat the oven to 350°F
  • Grease/Butter a 9X13 Baking Dish
  • In a large mixing bowl, combine: pumpkin, evaporated milk, eggs, pumpkin pie spice, sugar, and salt - mix well, until completely and thoroughly combined
  • Pour into the baking dish
  • Top this with the cake mix... crumbling over the pumpkin mix until evenly distributed
  • Add the nuts, spreading evenly over the top of the baking dish
  • Drizzle with melted butter
  • Bake 50 - 60 minutes
  • Serve warm... bonus points for homemade whipped cream or blue bell vanilla ice cream.

Notes

My brown sugar amaretto whipped cream pairs beautifully with this pumpkin crunch cake.
Servings: 1
Calories: 529kcal
Author: Rachel - A Southern Fairytale