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Enter your email below & I'll send it straight to your inbox. Plus you’ll get great new recipes from me each week!I’m not sure how I happened to have this recipe. I found it in my recipe box, typed up on a white piece of paper. Something about it reminded me of other recipe and household tips my mom had given me when I first got married.
But, I have never known her to make this. So I’m assuming that a relative had handed it out during an exchange at a party or family reunion.
Regardless of how I came to have it, it’s delicious! The recipe was actually titled Pumpkin Crunch Cake, but I don’t find it to be very cake-like. So I’m calling it Pumpkin Pecan Crunch – to highlight the main ingredients and the experience. I hope you enjoy it as much as I do!
And, thank you to the sweet person that added this to my recipe collection!
Kitchen Items for this Recipe
Enjoy and happy cooking! 💋
Pumpkin Pecan Crunch
Ingredients
- 1 box yellow cake mix
- 1 15 oz can pumpkin puree
- 1 12 oz can evaporated milk
- 3 large eggs
- 1 ½ Cup sugar
- 1 ½ Tbsp cinnamon
- ½ tsp salt
- ½ C pecans, chopped
- 1 Cup butter, melted
- Whipped topping, optional for serving
Instructions
- Preheat oven to 350°
- Prepare 9x13 baking pan with cooking spray, butter or other fat
- In large bowl, mix pumpkin puree, evaporated milk, eggs, sugar, cinnamon, and salt
- Pour into pan
- Sprinkle dry cake mix evenly over top of pumpkin mixture
- Drizzle melted butter over the cake mix
- Sprinkle pecans on top
- Bake approximately 60 minutes*
- Remove from oven, and allow to cool
- Serve with whipped topping if desired