Pumpkin Crunch Cake

This pumpkin crunch cake is a classic dump cake made with canned pumpkin, evaporated milk, pecans, and yellow cake mix, served with whipped topping.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 412 Calories

Ingredients

• 1 ½ cups white sugar
• 1 cup chopped pecans
• 1 teaspoon salt
• 4 large eggs
• 1 (12 fluid ounce) can evaporated milk
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (15 ounce) can pumpkin puree
• 1 cup margarine, melted
• 2 teaspoons pumpkin pie spice
• 1 (15.25 ounce) package yellow cake mix

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease one 9x13-inch baking pan.

Step 2

Combine pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice, and salt in a large bowl; mix well. Spread batter into the prepared pan.

Step 3

Sprinkle cake mix over pumpkin batter and pat down gently. Sprinkle chopped pecans evenly over cake mix, then drizzle with melted margarine.

Step 4

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 80 minutes. Top with whipped topping when ready to serve.