• Prep Time: 15 mins
  • Cooking Time: 60 mins
  • Serves: 15

Pumpkin Crunch Cake Recipe

  • Recipe Submitted by on

 Ingredients List

  • 1 large 15 oz. can of pumpkin
  • 1 12 oz.can evaporated milk
  • 1/2 tsp cinnamon
  • 1 cup sugar
  • 3 eggs
  • 1 box of yellow pudding cake mix
  • 1 package chopped nuts
  • 2 sticks butter melted
  • Cream Cheese Frosting:
  • 8 oz. cream cheese
  • 3/4 cup Cool Whip
  • 1 cup powdered sugar


Mix pumpkin, evaporated milk, cinnamon, sugar & eggs together
Oil a 9×13 inch pan with a non-stick cooking spray. Then line the pan with wax paper. Spray the paper lightly with the cooling spray.
Pour pumpkin mix into pan, sprinkle yellow cake mix over pumpkin mixture.
Pat chopped nuts over mix. I used chopped walnuts.
Spoon melted butter evenly over the surface.
Bake at 350° for 50-60 minutes or until done & slightly golden brown.
When cooled, turn over on plate & frost. This is the cream cheese frosting recipe I use every single time. Yum!
Cream Cheese Frosting
Bring cream cheese to room temperature. Mix cream cheese & Cool Whip together in a small bowl. Gradually stir in the powdered sugar. Stir until smooth.
Frost the cake, cut into pieces & then serve. This cake is best served at room temperature. Store leftovers (if you have any!) covered in the refrigerator.

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