Pumpkin Crunch Cake
This easy- to-make pumpkin pie crunch cake is perfect for fall mornings or a sweet cinnamon-spiced dessert.
Servings: 16 servings
Calories: 343
Equipment
Ingredients
- 15 ounces pumpkin puree 1 can, not pumpkin pie filling
- 12 ounces evaporated milk
- 1½ cups granulated sugar
- 3 eggs
- 1½ teaspoons cinnamon or pumpkin pie spice
- 1 box yellow cake mix
- 1 cup melted butter
Instructions
- Preheat oven to 350°F. Butter a 9x13 baking dish.
- Mix together pumpkin, evaporated milk, sugar, eggs, and cinnamon. Pour into prepared baking dish.
- Sprinkle dry cake mix over top of the pumpkin mixture. Carefully drizzle with melted butter.
- Bake for 1 hour and 10 minutes, or until set. Serve warm with whipped cream or whipped topping.
Notes
- Replace yellow cake mix with spice cake mix, or white cake mix, or even pumpkin spice cake mix if you can find it.
- Add 1 cup chopped pecans for some extra crunch.
- Reheat by warming in the microwave for 45 seconds.
- Delicious served with whipped cream, cream cheese frosting, or ice cream.
Nutrition
Calories: 343 | Carbohydrates: 50g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 362mg | Potassium: 150mg | Fiber: 1g | Sugar: 36g | Vitamin A: 4587IU | Vitamin C: 2mg | Calcium: 141mg | Iron: 1mg