Pumpkin Crunch Cake

This scrumptious blog comes courtesy of our dear friend Kim, who blogs over at Today’s Creative. She is a wonderful lifestyle blogger. Be sure to check her out!

This fall dessert is not only a favorite in my home, but also around my neighborhood. It’s not uncommon for me to make this a couple of times a month and has become a tradition at my October Ladies Bunco night. This classic dump cake is simple to make and is a hit for any event, even Thanksgiving!  No fancy ingredients, or techniques makes this cake super fast to make.

pumpkin crunch dump cake recipePumpkin Crunch Cake

Cook Time: 50 minutes



* 1 can pumpkin puree

* 1 can evaporated milk

* 4 eggs

* 2 teaspoons pumpkin pie spice

* 1 1/2 Cups sugar

* 1 teaspoon salt

* 1 package yellow cake mix

* 1 Cup chopped nuts ( I used pecans)

* 1 Cup butter or margarine – melted



whipped cream


Lightly grease 9×13 baking pan. Preheat oven to 350 degrees.

Mix together: Pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt. Mix well. I use a mixer, but you could use a wooden spoon.

Pour into prepared pan

Sprinkle cake mix over the top of the mixture. Pat down and spread nuts evenly. Drizzle melted butter over the top.

Bake 50-60 min.

Top with whipped cream when serving…if wanted. I prefer mine plain.


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