Friday, September 5, 2008

Pumpkin Crunch (Cake) - Fall is Coming

This Pumpkin Crunch (cake) is a classic fall dessert, loaded with pumpkin, spices and topped with crunchy - cake mix - pecan topping. 
The last couple days it's really felt like Fall. I know it'd not officially Fall in Texas, but the weather sure has been pleasant. Thanks to Hurricane Gustav we received some cooler temps. It was a bit cloudy, but really fall like for the most part. 

The weather was so nice out that it really put me in the baking mood, so I made on of my favorite pumpkin recipes for Pumpkin Crunch (Cake). This recipe is simple and comes together pretty quickly. The crispy buttery topping is the best! 

Pumpkin Crunch taste just like pumpkin pie without the crust. This is also my favorite dish to bring to holiday get-together. Its such a nice change from all those pies sitting on the dessert table. 

No one really knows exactly what this recipe is from first site until the dive in and realize just how good it really is. This is my first official fall recipe and as soon as the weather cools down even more I can post all those recipes I've been dying to make. 

Pumpkin Crunch Cake 

1 - 15 ounce package yellow or butter cake mix
1 - can (15 oz) solid pack pumpkin (not pumpkin pie mix)
1 - can (12 oz) evaporated milk
3 - eggs
1 - 3/4 cups granulated sugar
1 - 1/2 teaspoon cinnamon
1/2 - teaspoon pumpkin pie spice
1 - cup pecans, pieces 
1 - cup melted butter 
whipped topping for garnish or whipped frosting (recipe below)

Preheat oven to 350 degrees. Grease the bottom of a 12 x 9 inch baking pan.  

Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and cinnamon. Using a wire whisk, mix to combine. 

Pour the mixture into a 13 x 9 inch baking pan that's been sprayed with non stick spray. Sprinkle the dry cake mix evenly over the pumpkin mixture. 

Sprinkle the pecan pieces over the cake mix and then evenly pour the melted butter over the top. 

Bake for 50-55 minutes or until golden brown.

Cool and serve. Refrigerate any leftover and then reheat in the microwave on low. 

Whipped Cream Frosting:

1 - (8 oz.) pkg. softened cream cheese
1 cup heavy whipping cream
1/2 cup powdered sugar
1/2 teaspoon cinnamon

Prepare frosting while cake is cooling. In a large mixing bowl using a hand mixer, whip cream cheese until light.

Add in whipping cream and continue to whip until fully combined and thickening. Add powdered sugar and cinnamon and whip until smooth.

To Serve: Scoop out a slice of the pumpkin crunch and top with a dollop of the cream cheese frosting, or frost the entire pumpkin crunch with the frosting.

servings: 8 - 10

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  1. I am starting to get in the mood for fall. This recipe were help for sure. It looks wonderful!

  2. Hi Maria, all it takes is a bit of cold air and i am immedietly in the Fall mood LOL. I cant wait to get started on all my recipes. Your Lemon Bread looks out of this world good.

    Hey Stephanie thanks for stopping by. It taste fabulous as well.

  3. Yum,Yum
    I can smell it now!! Can hardly wait to try. Anxious for fall to arrive as well. But, like in TX, MS is still HOT.

  4. This should be illegal, it looks so good. Pumpkin pie without the crust and pecans? I'm sold.

  5. Found you through your guest post. Oh, this is just one of my favorite recipes! I'm subscribing because it looks like we're Cooking Sisters.

  6. yummy, my family and i enjoy this. we have this same recipe, and it is so perfect for fall time!

  7. I am loving the entrance of Fall this time of year. Football is on now and I stepped on a crunchy leaf this morning. Lots of tea drinking and of course baking with pumpkin. I'm glad I've found your blog and I'm going to try this recipe soon!

    I am a regular reader of Christy's Southern Plate... so glad to see your guest blog there! I decided to visit your blog site and was INTANTLY blessed by that yummy looking treat! I will try it!
    Thanks so much!

  9. Hi Jessica, yep football is on in our house today as well. I wish i stepped on a crunchy leaf LOL not here in Texas Fall is a bit away. I am hoping for a early entrance but i wont hold my breath. You will really love this recipe it is one of my faves. Thanks for stopping by I will be checking out your blog as well.

    Terri thanks for stopping by as well. I to am a loyal southern plate reader I am so addicted to christys site. I am so glad you like my blog come back again i have lots more recipes to add. If you think the pumplin crunch looks good wait till you try it. Yummo

  10. Oh wow, you have me longing for Fall AND this Pumpkin Crunch!!!!!! I love the variation of this.

  11. OMG I made this tonight and I just had a piece and it is melt in your mouth amazing GOOD! I let it cool almost completely so it was still just slightly warm and topped with coolwhip! YUM YUM! Thanks for sharing. I found your blog a couple weeks ago and all of your recipes look so good. It's so hard to find a blog about food that I like. Your pictures and the ease of the recipes you share are what makes it a blog I visit often. I plan on trying many more of your recipes. Thanks so much!!

  12. Hi Shelly thank you so much for the nice comment. I am happy that you found my blog and are trying some of the recipes. I try not to make recipes that are to complex i just dont have the time for that. I tried to visit your blog but it is states it has the privacy settings set. I wanted to comment to say thank you. Pumpkin Crunch is just to die for in my book.

  13. You are welcome Tina! :)

    I actually haven't posted in my blog in like a year so I don't have it showing anymore! LOL just never enough time after working online and browsing my favorite blogs to post in my own. It's always on my to-do list, just never seems to happen! I changed my link to go to my website instead!

    By the way, I followed a link from your blog to the Southern Plate blog. OMG another awesome blog. Thanks for sharing it!

    Have a great night!

  14. Hi Shelly. I definitly know about time it is so hard to blog. I try and get my recipes up in draft on the weekends and schedule or publish during the week. Its so crazy i cannot do it during the week with 3 kiddos.

    Southern Plate is awesome i always tell Christy I am the Southern Plate Stalker. Its one my favorite blog Ü I hope you keep visiting mommys kitchen I enjoy your comments.

  15. I just made this tonite and I think my husband fell in love with me all over again! <3
    Thanks Tina for the great recipe!

  16. Yeah Carla now that gives me warm fuzzies all over. Pumpkin Crunch is awesome.

  17. Tina, I just made these today and they were great. I made them 1/2 with pecans and half without since some of us don't like pecans.

  18. I just made this for my family and everyone loves it! My oldest daughter declared this as her favorite dessert. Thanks again for another wonderful recipe.

  19. This looks so yummy! It's nice to see a different recipe with pumpkin aside from the traditional pumpkin recipes. I wanted to print this one but couldn't find at the bottom where you usually have that available. Can't wait to make this!!

  20. Thanks for ruining my diet!! :) This was DELICIOUS!!!

  21. I made this last night for some dinner guest and it was absolutely amazing and made us feel all warm and fuzzy inside! I made some fresh cinnamon whipped cream to dollop of top and I keeled over. I can't wait to try all of your recipes!!

    Much Love,
    your fellow southern sista

  22. I am so glad you liked it!!! That crunchy topping is the best. Perfect fall dessert.

  23. i just made this for the first time...i didn't have a 9x13 so i used a 8x11.. im not sure if i just haven't let it cool long enough but the pumpkin filling is not firm its kinda mush... will it harden?

  24. You need to use a 9x13 inch pan for it to bake correctly. The middle won't cook all the way in that small of a pan. Or next time you can use two 8x8 pans.

  25. I LOVE this recipe. I have made it several times this fall. I always wonder if I should refrigerate it for the next day or not.. I have been, but does it have to be refrigerated?

  26. About to make this for the 2nd time this month... thanks for sharing it!! Happy Thanksgiving!!

  27. I made this one and it was a HUGE HIT!!! I plan to make another one but I only have Butter Pecan Flavor cake mix so I wonder if i can use it instead of yellow or butter cake! Thanks!

  28. I can't wait to try this, it looks really good but I wish I could've printed it without a dozen pages of pictures printing. Maybe there is a way and I just don't know how....

  29. after hours of searching on the web & reading
    over 25 different recipes, i came across yours.
    i'm a visual type of gal so by you putting adding
    the pics, it was fool proof, lol!
    the end result was PERFECTION!!!
    my kids & my husband loved it!
    it was suppose to be for thanksgiving, but........
    we sorta ate it all the night before :)
    thank you again!

  30. Does this need refrigerated? Wonderful recipe, taste great. Hoe do you store the leftovers

  31. any leftovers can be refrigerated.

  32. i make this too. the recipe i follow puts wax paper in the pan and flip it after after it cools then whip cream on top so the nut layer becomes the crust. =)

  33. Does it need refridgerated?


Hi Friends!

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