Recipe: Pumpkin Crunch Cake

Enjoy the delicious pumpkin crunch cake this Halloween.


1 can pumpkin puree.

1 can evaporated milk.

5 eggs.

1 1/2 cups white sugar.

2 teaspoons pumpkin pie spice.

1 teaspoon salt.

1 package yellow cake mix.

1 cup chopped pecans.

1 cup margarine, melted.

1 container frozen whipped topping, thawed.


Preheat oven to 300 degrees F. Grease a rectangular baking pan.

In a large bowl, mix pumpkin along with evaporated milk, eggs, sugar, pumpkin pie spice, and salt in a large mixing bowl. Mix the ingredients well, and spread them into the prepared pan.

Sprinkle the top with the cake mix of the pumpkin mixture, and pat down. Evenly sprinkle the cake mix over the cake then drizzle it with melted margarine.

Bake for a duration of 60 to 80 minutes, or until the toothpick comes out clean done.

Top it up with whipped topping when the cake is refrigerated and is ready to serve.

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