Recipe: Pumpkin Crunch Cake

I’m not entirely sure why this recipe is called Pumpkin Crunch Cake because it really isn’t much of a cake at all.  It’s more of a custard-y pumpkin dessert with a yummy crunchy topping (as you can see in the picture above).  Maybe the cake part comes from the cake mix that you use in the recipe?

At any rate, I really don’t think you’ll be disappointed if you try it.  It is one of those desserts that we find terribly addictive- it’s that good.  In fact, I don’t make it unless I know that I we are having people over that we can share it with, otherwise we eat too much.  And well, like most desserts, it’s not exactly low calorie or terribly healthy!

Easy Pumpkin Crunch Cake
1 can pumpkin (15 oz.)
1 can evaporated milk (12 oz.)
3 eggs
3/4 c. sugar
1/2 tsp. salt
3 tsp. pumpkin pie spice
1 pkg. yellow cake mix
1/2 c. butter, melted

Combine first 6 ingredients.  (I like to use a whisk.)  Pour into a greased 9×13 baking dish.  Sprinkle dry cake mix evenly on top and drizzle butter over that.  Bake at 350 degrees for 45 to 60 min.  Cake should look set and top should be golden brown.  Cool completely.

This dessert is delicious as is, but you can also serve it with whipped cream or with ice cream.

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