Pumpkin Crunch Cake

by Sesika Johnson


  • 1 (15 oz) can pumpkin puree
  • 1 (12 oz) can evaporated milk.
  • 4 eggs
  • 1 1/2 cups sugar
  • 2 tsp cinnamon or pumpkin pie spice
  • 1 tsp salt
  • 1 (18.25 oz) package yellow OR spice cake mix
  • 1 cup chopped pecans
  • 1 cup butter, melted


Preheat oven to 350 degrees. Lightly grease one 9x13 baking pan. In a large bowl combine: pumpkin, milk, eggs, sugar, spice and salt. Mix well and spread into prepared pan. Sprinkle cake mix over the top. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted butter. Bake for 60-80 minutes, or until done. Top with whipped cream or serve with ice cream