Pumpkin Crunch Cake

It seemed like a good idea. Start an interesting new project and then alternate between that and the boring-but-going-to-be-cute cowl. It was supposed to motivate me to continue working (slowly but surely) on the cowl. However, once I started the hat, I didn’t want to go back to the cowl. The hat is almost done. Hoping I get some time to work on it this weekend. I’ll show you pictures next week.

In the meantime, if you are in the mood to make something other than pumpkin pie this coming week, you might try this Pumpkin Crunch Cake recipe. It smells wonderful in the oven and it tastes great.

Pumpkin-Crunch-CakePumpkin Crunch Cake

1 Large can of Pumpkin (29 oz)
1 Large can Evaporated Milk (10 or 12 oz)
1 Box Yellow Cake Mix
3 eggs
1 cup butter or margarine
1 cup sugar
1 tsp. cinnamon
1 cup chopped nuts (walnuts or pecans or hazelnuts)

Line a 9 x 13 pan with foil and then spray the foil with cooking spray.

Mix pumpkin, evaporated milk, eggs, sugar and cinnamon in a large bowl. Pour into foil-lined pan.

Sprinkle the dry cake mix over the top of the pumpkin and pat down lightly. Sprinkle nuts on top of the dry cake mix. Melt the butter and drizzle it over the top.

Bake for 1 hour at 350 degrees.  Let stand for 2 hours before turning it out on a cutting board.  Peel off the foil and cut into squares. Serve with ice cream or whipped cream.  Enjoy!

Do you have a favorite pumpkin recipe?

Sheri whomightwhipupsomepumpkinbreadthisweekendtoo


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26 comments on “Pumpkin Crunch Cake

  1. Ah pumpkin! I make pumpkin ice cream pie. I love it. I take a graham cracker crust (homemade if I am feeling good) and layer homemade pumpkin ice cream and fresh marshmallow sauce. I love it. I’d give the recipe for my pumpkin ice cream, but it is a little different each time. This time it involved a little bit of pumpkin licquer to boost the pumpkin flavor and custard (based on David Lebovitz’s recipe online).

    I so understand about the desire to only work on the fun things. I have a number of projects set aside for when boring seems fun again.

  2. that looks good. Hubbys birthday falls on turkey day this year, that means the meal will be semi traditional…. but all with a southwest flair! His birthday cake is always a double layer pumpkin cheesecake. I had to laugh years ago when the manager at our local Star***** coffee place had seen a slice in my lunch bag and asked about it. I brought him a slice later and he asked for the recipe stating it was better than their pumpkin crunch cheesecake. ( i was happy) I have only given it out to two others… one lived in Samoa, the other was in trade for his familys huge true italian lasagne his gramma had taught him to make :) Off to camp!

  3. I made a recipe like this last year for Thanksgiving and it was yummy. When I feel like being more calorie conscious, I make a pumpkin pie filling and pour it into custard cups, put the custard cups into a 9 x 13 baking dish and add about 1 inch of water to the baking dish, then bake until the custard is set.

    I’m looking forward to hearing all about how the transition to Colorado is going.

  4. I have the same two-project conundrum going on. I get kind of bored with socks so when I started a new sock project this week I also started a quick garter stitch shawl to break up the sock monotony. I’m flying on the shawl and can’t get back to the poor sock.

  5. Ooo! I have a GF yellow cake mix! I think I have to try this!

    I make pumpkin bread every year. People actually put in orders. :D

  6. I love pumpkin! In pancakes, muffins, cake, bread- you name it and I love it. I like to make a Pumpkin Trifle for Thanksgiving. There is never any left!

  7. Oooo, Sheri I just made this last Saturday for our church Thanksgiving dinner. I skipped the nuts and added toffee chips and crushed graham crackers. Yum-E!

  8. My favorite is Pumpkin pancakes with toasted pecans and cinnamon maple syrup.
    Sounds like a lot of work or ingredients but honestly it couldn’t be easier.

  9. I love to eat pumpkin seeds – soak over night in salt water, toss with oil & seasoning & bake at 350 until browned.

    I have made this pumpkin crumble before – but accidentally used skim milk instead of evaporated. This made a very fluffy cake without having to stir the batter – win win to me!

  10. That looks wonderful! It won’t work for Thanksgiving Day because of conflicting nut allergies (oldest son, who is allergic to pecans, will be here with his GF), while youngest son (who is my current college guy) and I are allergic to walnuts. I suppose almonds might work, actually, though? It looks scrumptious, and I will definitely add the recipe to my collection. Thank you very much, Sheri! Happy Thanksgiving!

  11. When you use pumpkin to make a cheesecake then combine it with a chocolate cheesecake layer and chocolate ganache coating, you can’t go wrong. Happy Thanksgiving!

  12. Definitely going to try this! Added cake mix and evaporated milk to the shopping list.
    Thanks Sheri and hope you have a HAPPY THANKSGIVING!

  13. Pumpkin Chiffon Pie. It’s like a pumpkin mousse in a gingersnap cookie crust. We’ve been making this one for so many years my family wouldn’t believe it was Thanksgiving without it!

    Have a Happy Thanksgiving!!