Pumpkin Crunch Cake

By • October 25, 2013 • 2 Comments

23 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: I was at a potluck at work and when someone offered me a piece of this Pumpkin Crunch Cake, I looked at it with hesitation and said I was not too sure I would take it since I am not too fond of pumpkins. But a bite of it made me change my mind. So buttery, so crunchy, so good!!!!! My co-worker shared the recipe with me, so here it is but with a few modifications by me.Regine

Serves about 15

  • 1 15-16 oz pumpkin Puree (or even mashed sweet potatoes if you so desire)
  • 1 12 oz evaporated milk
  • 1 cup sugar (or more to taste). Some recipes ask for as much as 11/2 Cup.
  • 3 large eggs
  • 1/2 tsp each pure vanilla, cinnamon, fresh grated ginger, and orange zest, or more to taste
  • 1 box of Yellow Cake Mix
  • 1 cup (2 sticks or 8 oz or 16 tbsp or 227 grams) of unsalted butter, melted
  • 1/2 cup Chopped walnuts or pecans
  1. Preheat oven at 350F. Spray one 9x13 baking pan. In a bowl, mix all ingredients, except cake mix, nuts and butter; and pour into baking pan. Sprinkle cake mix, then the nuts; and pour the melted butter all over. Bake at 350 for 60 to 70 minutes or until golden brown (may take less if using a Pyrex). Best to let cool completely before serving so that it firms up and cuts nicely. Serve, if desired, with whipped cream or vanilla ice cream.
  2. NOTE: My coworker's cake had the sides really crunchy, brown, and buttery, so if necessary, adjust the timing in oven accordingly.
Jump to Comments (2)

Comments (2) Questions (0)

Default-small
Default-small
Image

10 months ago Regine

This is excellent Mama Lee. Happy the recipe turned out well. Also, I do like you many times when I use someone else's recipe; I adjuste downward or upward the extracts/flavorings. In fact, I will update this recipe and add "or more to taste." Thanks! Regine

Glass_jar_in_hands

10 months ago Mama Lee

I made this for a family gathering/dinner last night for 34 people. I doubled it with no problems. I also added more fresh ginger and cinnamon than the recipe called for and used a hubbard squash that I had baked the night before and then processed in my food processor for the pumpkin. It was a huge hit and I had to come back to the website to forward the recipe to everyone who asked for it!