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Pumpkin Crunch Cake
This is the easiest, yummiest, pumpkin dessert EVER!!
Course:
Dessert
Cuisine:
American
Servings:
12
Author:
Kathy Heaverlo
Ingredients
1
(30 oz.) can
100% pure pumpkin
4
lg.
eggs
1
(12 oz.) can
evaporated milk
1
c.
granulated sugar
2
tsp.
ground cinnamon
1
tsp.
ground ginger
1/2
tsp.
nutmeg
1
box
yellow cake mix
1
c.
butter
1
c. chopped
walnuts or pecans
Instructions
Preheat oven to 350 degrees. Grease a 9x13-inch baking pan.
In a large bowl, beat pumpkin, eggs, milk, sugar, cinnamon, ginger, and nutmeg until well combined. Pour into prepared pan.
Sprinkle yellow cake mix over all.
Melt butter and pour over cake mix.
Sprinkle chopped nuts over butter and cake mix.
Bake for 1 hour. Serve warm or cold with a dollop of whipped cream or Cool Whip.