This pumpkin crunch recipe is an easy and delicious pumpkin “cake” recipe! It’s a tasty treat you can make to use pumpkin that your family and friends will love!
Easy Pumpkin Crunch Recipe
This Pumpkin Crunch recipe is a fall favorite that’s part pumpkin pie, and completely irresistible! With a creamy spiced pumpkin base, a buttery cake mix topping, crunchy nuts, and a drizzle of melted butter, every bite has the perfect mix of smooth and crunchy textures. Serve it chilled with a dollop of whipped cream, and you’ve got a crowd-pleasing dessert that’s simple to make but tastes like it came straight from a bakery.
Ingredients
1 (15 oz.) can pumpkin puree (solid pack)
1 (12 oz.) can evaporated milk
3 large eggs
1 1/2 cups sugar
1 tsp. cinnamon
1 tsp. salt
1 box Yellow cake mix
½ cup chopped nuts (pecans or walnuts work best)
1 cup butter, melted
Instructions
- Preheat oven to 350°F. Lightly grease a 9×13-inch baking pan.
- In a large bowl, mix the pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt until smooth.
- Pour the mixture evenly into the baking pan.
- Sprinkle the dry cake mix evenly over the pumpkin mixture.
- Top with chopped nuts, then drizzle the melted butter evenly over everything.
- Bake for 50–55 minutes, or until the top is golden brown and the edges are set.
- Let cool completely, then refrigerate until chilled.
- Serve cold with whipped cream or whipped topping.
Notes
For extra flavor, add a pinch of nutmeg or pumpkin pie spice to the pumpkin mixture before baking.
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