Pumpkin Crunch Cake


  • 2 – 15 oz can of pumpkin puree
  • 2 – 12 oz can evaporated milk
  • 8 eggs
  • 3 cups sugar
  • 2 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ground ginger
  • 1 teaspoon salt
  • 1 yellow cake mix
  • 2 cups coarsely chopped pecans
  • 2 cups of butter melted (Yeah, there is nothing low cal or low fat about this!! But it’s totally worth it!)

Preheat oven to 350 degrees

In a large bowl, mix together pumpkin, evaporated milk, sugar, eggs, and spices.  Pour this into a greased 11×14 or a deep 9×13 baking dish. 

Sprinkle the cake mix over the top.  Sprinkle the pecans on top of the cake mix.

Melt the 2 sticks of butter and pour it over the top.

Bake one hour to one hour & 20 minutes, until the top is golden brown and the dessert is no longer runny in the middle.  

Serve warm with vanilla ice cream.  This is totally worth the calories!!

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