Pumpkin Crunch Cake Recipe Video

Pumpkin Crunch Cake

Pumpkin Crunch Cake

Buns in My Oven’s sensational Pumpkin Crunch Cake recipe. So good!

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Pumpkin Crunch Cake

Author: Buns in My Oven


1 can (15 ounces) pumpkin puree
1 can (12 ounces) evaporated milk
4 eggs
1 1/2 cups sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
pinch of cloves
1 teaspoon salt
1/2-ish box yellow cake mix (if you’d like a more cake-like consistensy, use more – up to the full box. If you’d like it to be more like a pie texture, use around 1/2 the box)
1 cup chopped pecans
1 cup butter, melted


Preheat oven to 350 degrees. Spray a 9×13 baking dish with non-stick spray.

In a large bowl, beat together the pumpkin, milk, eggs, sugar, and spices until well combined. Pour into the prepared baking dish.

Sprinkle the top with yellow cake mix. I prefer a half of a box, but use more if you want it to be very cakey.

Sprinkle with the chopped pecans.

Pour the melted butter evenly over the top of the cake.

Bake for 60-70 minutes or until the top is lightly browned and the custard is set.

Serve warm or cold. Store in the refrigerator.

View the original video here: Buns in My Oven – Pumpkin Crunch Cake.

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