Pumpkin Crunch Cake

Oh, Fall. I just lurve you so much.

I want to marry you.

I want to have your babies.

I want to grow old with you.

In the meantime, I’ll just eat your delicious foods.

This recipe might look a bit familiar to some of you. I shared it last October. I don’t normally re-post old recipes, but you guys. I have a really good excuse reason!

I’m at the beach. One last little bit of summer happening here. It’s glorious and wonderful and super fantastic. Also, good. Very good.

My daughter agrees.

Because I totally failed to prepare for vacation, you guys are left with a rerun. I think you’ll forgive me as soon as you taste this one, though.

Print Recipe

Pumpkin Crunch Cake


1 can (15 ounces) pumpkin puree
1 can (12 ounces) evaporated milk
4 eggs
1 1/2 cups sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
pinch of cloves
1 teaspoon salt
1/2-ish box yellow cake mix
1 cup chopped pecans
1 cup butter, melted


Line a 9x13 pan with parchment paper. Preheat oven to 350 degrees.
In a large bowl, beat together the pumpkin, milk, eggs, sugar, and spices until well combined.
Pour into the prepared baking dish.
Sprinkle the top with yellow cake mix. I prefer a half of a box, but use more if you want it to be very cakey.
Sprinkle with the chopped pecans.
Pour the melted butter evenly over the top of the cake.
Bake for 60-70 minutes or until the top is lightly browned and the custard is set.
Serve warm or cold. Store in the refrigerator.