Pumpkin Crunch Recipe (2024)

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This pumpkin crunch recipe is an easy and delicious pumpkin “cake” recipe! It’s a tasty treat you can make to use pumpkin that your family and friends will love!

Pumpkin Crunch Recipe

1 package Yellow cake mix
1 can (15 oz.) solid pack pumpkin
1 can (12 oz.) evaporated milk
3 large eggs
1 1/2 cup sugar
1 tsp. cinnamon
1 tsp. salt
1/2 cup nuts
1 cup butter, melted

Heat oven to 350 degrees. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt in a large bowl. Pour into a greased 9×13 pan. Sprinkle dry cake mix over pumpkin mixture. Then sprinkle with nuts. Drizzle with butter. Bake for 50-55 minutes or until golden brown. Cool, served chilled. Serve this pumpkin crunch with whipped topping.

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Reader Interactions

Comments

Alicia Webster
November 2, 2010 at 12:14 pm

Oh my goodness…this recipe has my name written all over it !!
Reply
Anne
November 2, 2010 at 1:56 pm

I didn’t see this recipe in the cookbook, and it sounds delicious so printed it off. I’m really enjoying my Cooking on A Dime Cookbook. I’ve wanted it for years and this year managed to get it. Love your website. Keep up the good work.
Reply
Theresa
November 3, 2010 at 4:32 pm

OH MY GOSH!!! THIS IS A TO DIE FOR RECIPE if YOU LOVE PUMPKIN!!!!
I use crushed pecans. Also, I have used other cake mixes, even choc. & still is delish. My recipe calls for Pumpkin Pie spice. (instead of just Cinn.) TRULY this is a keeper!!!
Reply
Rachel
November 4, 2010 at 8:08 am

Sounds so good! After seeing that a small can of pumpkin was $1.50 at Wal-Mart, I called my daughter, who was carving Jack-o-lanterns that night. Save me his innards, I said. She brought it to me and yesterday I boiled it down, pureed and put in the freezer. It was really easy. And otherwise would have been thrown away.
Reply
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- Magdalen
  November 22, 2019 at 4:04 am
  
  Well done and it was effectively free. Bet it’s nicer than the canned stuff too.
  Reply
Angie M.
November 16, 2010 at 7:47 am

I made the Pumpkin Crunch on Sunday and it was really, really good. My husband and two boys loved it!
I didn’t have any Pumpkin Pie Spice so I added cloves and ginger to the 1 tsp cinnamon. I can’t remember the exact amounts I used but it was the amounts specified on the Libby’s Pumpkin Pie recipe on the can label.
This will definitely be added to my list of Thanksgiving recipes I make each year. My husband said he likes it better than Pumpkin Pie…he doesn’t care much for pie crust. He requested that I make this in addition to the Pumpkin Pies on Thanksgiving Day.
Thanks for a great recipe!
Reply
- Jill
  November 16, 2010 at 7:59 am
  
  I never use pumpkin pie spice because I don’t usually have it on hand either but the spices you used are basically what it is.
  I needed pumpkin pie spice once and decided to use it for a recipe so looked through my cookbooks and all over for a recipe and finally found one. I called Tawra and said I have a pumpkin pie spice recipe if you need it. She said, “Mom there is a recipe for it in Dining”. My brain let’s see how many times have I proof read Dining on a Dime now???? Like 100 times?!?!? Duhhh!!!
  Anyway for anyone who may need it here is our pumpkin pie spice mix from Dining on a Dime.
  Pumpkin Pie Spice
  1/2 tsp. cinnamon
  1/4 tsp. nutmeg
  1/8 tsp. ginger
  1/8 tsp. cloves
  Mix well. Makes 1tsp.
  Reply
Angie M.
November 16, 2010 at 9:08 am

Jill, thanks for the recipe for Pumpkin Pie Spice! That will come in so handy in the future. :)
Reply
grandma
November 16, 2010 at 9:34 am

Jill I am just teasing you with this one.
“Heat oven to 350°. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt in a large bow.”
does the colour of bow matter? Is silky better than fuzzy?
curious cook wants to know.
Reply
- Jill
  November 16, 2010 at 9:42 am
  
  Of course it does. It should be orange or a fall color. HA!HA! Thanks for letting us know. We can proof read things until we have it memorized and still seem to miss things so it helps for you guys to let us know. It is especially nice when you do it in a kind way. :) :) Thanks.
  Reply
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Judi
November 8, 2011 at 9:15 am

18 tsp. cloves?????
Reply
- Jill
  November 8, 2011 at 10:07 am
  
  Oops. Left out the slash. 1/8 tsp.
  Reply
AutumnGal
November 9, 2011 at 8:59 am

Jill you and Grandma made me LOL! (I’m a gr-granma :)
I’m a newby to your site but really, really like it!
Can’t wait to try this recipe and thinkin it would be great with a cup of coffee anytime.
Reply
- Jill
  November 9, 2011 at 9:16 am
  
  Your a gal after my own heart AutumnGal there is nothing like a good cup of coffee with a something sweet to eat with it. You have tempted me and it is time for me to go up and get me a cup of coffee and something to go with it. Yum.
  Reply
AutumnGal
November 9, 2011 at 9:45 am

Wondering if I could use something like applesauce for part of the butter amount? Health issues require limiting fat in our diet :(
Jill, I’m a “post depression baby” and your site is just chocked full of common sense info that feeds my soul! My only problem is, I can lose ALL track of time here!! Ha Oh well, I’ll deal with that one, maybe… :)
Just have to share your site with my daughter and neices!
Reply
- Jill
  November 9, 2011 at 11:01 am
  
  AutumnGal in this recipe the butter isn’t mixed in with the batter but more for a crumb like topping so I don’t think applesauce would work. You could try using maybe 1/2 the butter or drizzle with a little milk. Not sure if it would be quite the same as the original recipe but would be better then applesauce. Also I don’t know how careful you have to be on the fat intake but this makes a large amount so if the cake is cut into 24 pieces you will be getting only about 1 tsp. of butter per serving. I don’t know if that helps any or not.
  Reply
- Grandma
  November 9, 2011 at 3:46 pm
  
  When I make crumbles or crisps I keep the butter separate and melt it then drizzle it over the top.
  I use about half the amount called for unless I want to be really bad.
  works fine.
  Reply
AutumnGal
November 9, 2011 at 11:50 am

Thanks Jill and yes the milk would work better than applesauce… or even to decrease the amount of butter.
(A duhhh moment here :)
Reply
Donna B.
November 9, 2011 at 12:53 pm

I often get confused over evaporated milk and sweetened condensed milk. they are not the same, and not interchangeable? texture different? I see a lot of condensed sweetened milk used for fudge, but I don’t see evaporated milk too often? Can you ladies tell me?
I don’t want to use the wrong thing.
thanks,
Donna B.
Reply
- Tawra
  November 9, 2011 at 1:16 pm
  
  No Donna they are TOTALLY different.
  Evaporated Milk is just milk with 1/2 the water removed.
  Sweetened Condensed Milk has most of the water removed PLUS a LOT of sugar added to make it sweet.
  I’m like you, I never realized the difference until one day it finally sunk in after reading the names and registering what it actually says. LOL I’m a little slow most days!
  Reply
Karen
November 9, 2011 at 1:15 pm

How do you store this cake is it okay to leave it out or do you need to put it in the fridge?
Reply
- Jill
  November 9, 2011 at 1:33 pm
  
  Karen I don’t think you have to keep it in the fridge but you could. It is kind of like a custard type thing with a crumb top that bakes into it. I don’t always put my pumpkin pie in the fridge and this would be a lot like that. But some people do put their pumpkin pies in the fridge so it is what ever you want.
  Reply
Debbie T.
November 10, 2011 at 3:00 pm

I have had this recipe for a few years now and it is always a hit. Awesome with Cool Whip! My recipe is a little different, a 29 oz. can of pumpkin, only 1 cup of sugar and 3/4 cup of butter but 3 tsp. of cinnamon and 1 cup of nuts. Mine is called Pumpkin Dump Cake, same principle though. A fall favorite for sure!
Reply
Melva
October 25, 2013 at 10:53 am

I have made this but I put it into a pie shell. I also cover the top with a another pie shell cut into thin slices making a lattice effect. I then brush the top with egg whites for a shiny effect. Looks delish & tastes even better. This will definitely be on my Thanksgiving table this year.
Reply
dina
November 27, 2013 at 7:43 pm

I put in an extra can of pumpkin because I was following a less discriptive version that said large can. I hope it comes out OK!
Reply
Jan
November 18, 2019 at 1:13 pm

I was given this recipe a few years ago, as “Pumpkin Cobbler” and I had to try it!
I used a spice cake mix! Delish!
Reply