Pumpkin Crunch Cake

October 25, 2013
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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
In This Recipe
  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.

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  • Regine
  • Lee Bennion
    Lee Bennion