Go Back

Pumpkin Crunch

A warm, fall-inspired dessert with creamy pumpkin filling and a crunchy cake topping, perfect for gatherings or cozy nights.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 can 15 oz pumpkin puree
  • 1 can 12 oz evaporated milk
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 box about 15.25 oz yellow cake mix
  • 1 cup chopped pecans or walnuts
  • 1/2 cup unsalted butter melted

Equipment

  • 9x13 inch baking dish
  • Mixing bowls
  • Whisk
  • Spatula
  • Oven mitt

Method
 

  1. Preheat your oven to 350°F (175°C). Prepare the baking dish by greasing it.
  2. In a large mixing bowl, whisk together pumpkin puree, evaporated milk, sugar, eggs, cinnamon, nutmeg, and salt until smooth.
  3. Pour the pumpkin mixture evenly into the greased 9x13 inch baking dish.
  4. Sprinkle the yellow cake mix evenly over the pumpkin layer.
  5. Sprinkle chopped pecans or walnuts over the cake mix.
  6. Drizzle melted butter over the top of the cake mix and nuts.
  7. Bake for approximately 50 minutes or until the top is golden brown.
  8. Remove from oven and allow to cool for at least 15 minutes before serving.

Notes

Serve warm with a scoop of vanilla ice cream or whipped cream for extra indulgence.