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.

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Pumpkin Crunch Cake

Ingredients:

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

Directions:

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.

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16 Responses to “Pumpkin Crunch Cake”

  1. Averie @ Averie Cooks September 17, 2012 @ 8:30 pm (#
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    Pumpkin AND crunchiness…now this is a great combo b/c usually everything with pumpkin is smooth and I love some crunchy textures mixed into things!

    [Reply]

  2. Dorothy @ Crazy for Crust September 17, 2012 @ 8:35 pm (#
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    LOOOOOOOVE this. Like extra love. Mmmmmmm….

    [Reply]

  3. Hayley @ The Domestic Rebel September 17, 2012 @ 8:38 pm (#
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    )

    I’ll forgive you IF you’ll let me marry fall with you. I know that’s kind of Big-Love-ish, but I mean, there’s enough fall lovin’ to share, right??

    [Reply]

  4. Aimee @ ShugarySweets September 18, 2012 @ 5:38 am (#
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    Wow these sound amazing. Totally forgiven!!

    [Reply]

  5. Kelly September 18, 2012 @ 6:47 am (#
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    I made something very similar over the weekend and it was awesome. My over the top suggestion is to serve with butter pecan ice cream. Yum!

    [Reply]

  6. Jen @ Savory Simple September 18, 2012 @ 7:38 pm (#
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    I would like to have this cake in my life! Like right now.

    [Reply]

  7. Ashley @ Wishes and Dishes September 18, 2012 @ 11:28 pm (#
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    )

    LOVE the combo of pumpkin and pecan flavor. This looks yummy – BOOKMARKING! :)

    [Reply]

  8. Elizabeth@ Food Ramblings September 19, 2012 @ 8:20 am (#
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    )

    love that picture of your daughter!!

    [Reply]

  9. sally @ sallys baking addiction September 19, 2012 @ 9:51 am (#
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    )

    This recipe is like fall on a plate. Love the crunch texture too! I always repost old recipes, sometimes they are just too good to NOT bring back to life! Your daughter is adorable! Looks like she’s having a blast! Wish I was at the beach!!

    [Reply]

  10. Katrina @ Warm Vanilla Sugar September 22, 2012 @ 6:38 am (#
    10
    )

    This sounds fabulous! Yum!

    [Reply]

  11. adaisygarden.com September 23, 2012 @ 9:47 am (#
    11
    )

    Can’t wait to try this! It looks and sounds delicious!!

    [Reply]

  12. Julie September 24, 2012 @ 10:40 pm (#
    12
    )

    Question. I”m not fond of nuts in anything. Do you think if I took oats and toasted them a bit and used them instead of the pecans if it would still be good.

    [Reply]

  13. Erin @ Making Memories September 27, 2012 @ 3:38 pm (#
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    )

    Oh wow! This looks wonderful! Your daughter is a riot!

    [Reply]

  14. Multiquip Plate Compactor October 9, 2012 @ 4:34 pm (#
    14
    )

    Apparently all my family is going to be eating is pumpkin things for the next few weeks while I get through my backlogged pumpkin recipes!

    [Reply]

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