Pumpkin Crunch Cake

Did you hear that there is supposed to be a pumpkin storage this year?

There was talk about it, but when I went to the store, I saw plenty of pumpkin on the shelves. I do a lot of my shopping at BJ’s Wholesale Club, and they sell pumpkin by the 3 pack. I bought two three packs. Then I went to the grocery store and I saw the 15oz size cans of pumpkin for under a dollar, so I bought 3 more. I’m so ready for all things pumpkin.

I found this cake on my beloved Pinterest. It’s also called a “dump cake” because basically you are throwing everything in the dish and baking it. I think crunch cake sounds nicer than dump cake don’t you?

If you like pumpkin pie with a crunchy topping, this is a dessert for you. The bottom layer is like creamy pumpkin pie, and the top layer is nutty and crunchy. I used spice cake for this recipe, but yellow, butter or even white would work too.

It literally took minutes to throw together.



Pumpkin Crunch Cake
15 oz can pumpkin; or 2 cups fresh pumpkin puree
1-12 oz can evaporated milk
1 1/2 cups sugar
3 eggs
1 teaspoon cinnamon
1 box cake mix (I used spice cake, but yellow, butter or white would work too)
1 cup melted butter (yup that’s 2 sticks)
1 cup chopped walnuts or pecans (optional)

Mix the pumpkin, evaporated milk, sugar, eggs, and cinnamon.

Spread mixture evenly in a lightly greased 9 x 13 baking pan.

Sprinkle dry cake mix evenly over pumpkin mixture. Sprinkle the nuts over the top of the cake mix. Pour the melted butter evenly over the top of everything. Do not stir.

Bake at 350 degrees for 50 to 60 minutes or until top is browned. Let cool before serving. Refrigerate leftovers.