Pumpkin Crunch Cake

This is one of my favorite pumpkin recipes!  I subscribe to several recipe sharing groups, and this recipe popped up in my email inbox a few years ago.  I have no ideas about the origin of the recipe, but I’ve seen it around the internet in similar forms.  Anyone out there know where this recipe comes from?

“Cake” is a bit of a misnomer, because it is really quite custard-y.  I suppose it could be called cake since a boxed cake mix is used, but it is not a cake in the traditional sense.  Each time I make this recipe, I add more and more pecans because I like the extra crunchiness and flavor they add.  I’ve reflected my changes below.

Pumpkin Crunch Cake


  • 1 box yellow cake mix
  • 1 can (15 oz) pumpkin puree
  • 1 can (12 oz) evaporated milk
  • 3 large eggs
  • 1 1/2 cups sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1 1/2 cups chopped pecans (the original recipe called for 1/2 cup)
  • 1 cup butter, melted


Heat oven to 350 degrees F.  Grease bottom of 9 x 13″ pan.  Mix pumpkin, milk, eggs, sugar, cinnamon, and salt.  Pour mixture into greased pan.  Sprinkle dry cake mix over pumpkin mixture and top with pecans. Drizzle melted butter over pecans.  Bake 50-55 minutes.

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