Description
This recipe outlines how to make a delicious Pumpkin Crunch Cake, featuring a pumpkin base topped with yellow cake mix, walnuts, and melted butter, baked to a golden perfection. It’s perfect served warm or at room temperature with ice cream or whipped cream.
Ingredients
- 29 oz can of Libby’s (or similar) Pure pumpkin
- 1 cup sugar
- ¾ tsp cinnamon
- 3 eggs
- 14 oz can sweetened condensed milk
- 1 cup (2 sticks) melted butter
- 1 box yellow cake mix
- 1 cup walnuts, chopped
Instructions
- Preheat oven to 350 degrees.
- Spray a 9×13 baking dish with non-stick baking spray.
- Mix pumpkin, sugar, cinnamon, eggs, and milk together. Pour batter into a 9×13 baking dish.
- Sprinkle cake mix over top of the pumpkin mixture then pat down gently.
- Sprinkle chopped walnuts on top of cake mix then pat down gently.
- Pour melted butter over top of cake making sure to cover all of the cake mix.
- Bake for 50-60 minutes at 350 degrees.
- Serve warm or at room temperature with ice cream or whipped cream.
Notes
- Make sure the walnuts are chopped small. The store-bought ones are typically okay but if they’re bigger chunks, I recommend giving them a quick rough chop with a knife anyway. You want them to add crunch but not be an entire mouthful of walnut.
- Store in the refrigerator for up to five days before tossing. You can either serve it cold directly out of the fridge or put in a cold oven, preheat to 350 degrees, and let it warm up with the oven to reheat.
- Ingredient Notes/Substitutions:
- Pure pumpkin – this may also be called pumpkin puree, just don’t use pie filling.
- Sweetened condensed milk – you can also use evaporated milk if you don’t have this, I just prefer the sweetened version.
- Walnuts – can replace with chopped pecans instead if you prefer.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American