Pumpkin Crunch Recipe

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Pumpkin Crunch

1 package Yellow cake mix
1 can (15 oz.) solid pack pumpkin
1 can (12 oz.) evaporated milk
3 large eggs
1 1/2 cup sugar
1 tsp. cinnamon
1 tsp. salt
1/2 cup nuts
1 cup butter, melted

Heat oven to 350°. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt in a large bowl. Pour into a greased 9×13 pan. Sprinkle dry cake mix over pumpkin mixture. Then sprinkle with nuts. Drizzle with butter. Bake for 50-55 minutes or until golden brown. Cool, served chilled. Serve with whipped topping.

For more quick and easy recipes like this, check out our Dining On A Dime Cookbook!


photo by: shelley_ginger


  1. Anne says

    I didn’t see this recipe in the cookbook, and it sounds delicious so printed it off. I’m really enjoying my Cooking on A Dime Cookbook. I’ve wanted it for years and this year managed to get it. Love your website. Keep up the good work.

  2. Theresa says

    I use crushed pecans. Also, I have used other cake mixes, even choc. & still is delish. My recipe calls for Pumpkin Pie spice. (instead of just Cinn.) TRULY this is a keeper!!!

  3. Rachel says

    Sounds so good! After seeing that a small can of pumpkin was $1.50 at Wal-Mart, I called my daughter, who was carving Jack-o-lanterns that night. Save me his innards, I said. She brought it to me and yesterday I boiled it down, pureed and put in the freezer. It was really easy. And otherwise would have been thrown away.

  4. Angie M. says

    I made the Pumpkin Crunch on Sunday and it was really, really good. My husband and two boys loved it!

    I didn’t have any Pumpkin Pie Spice so I added cloves and ginger to the 1 tsp cinnamon. I can’t remember the exact amounts I used but it was the amounts specified on the Libby’s Pumpkin Pie recipe on the can label.

    This will definitely be added to my list of Thanksgiving recipes I make each year. My husband said he likes it better than Pumpkin Pie…he doesn’t care much for pie crust. He requested that I make this in addition to the Pumpkin Pies on Thanksgiving Day.

    Thanks for a great recipe!

    • says

      I never use pumpkin pie spice because I don’t usually have it on hand either but the spices you used are basically what it is.
      I needed pumpkin pie spice once and decided to use it for a recipe so looked through my cookbooks and all over for a recipe and finally found one. I called Tawra and said I have a pumpkin pie spice recipe if you need it. She said, “Mom there is a recipe for it in Dining”. My brain let’s see how many times have I proof read Dining on a Dime now???? Like 100 times?!?!? Duhhh!!!

      Anyway for anyone who may need it here is our pumpkin pie spice mix from Dining on a Dime.
      Pumpkin Pie Spice

      1/2 tsp. cinnamon
      1/4 tsp. nutmeg
      1/8 tsp. ginger
      1/8 tsp. cloves

      Mix well. Makes 1tsp.

  5. says

    Jill I am just teasing you with this one.

    “Heat oven to 350°. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt in a large bow.”

    does the colour of bow matter? Is silky better than fuzzy?
    curious cook wants to know.

    • says

      Of course it does. It should be orange or a fall color. HA!HA! Thanks for letting us know. We can proof read things until we have it memorized and still seem to miss things so it helps for you guys to let us know. It is especially nice when you do it in a kind way. :) :) Thanks.

  6. AutumnGal says

    Jill you and Grandma made me LOL! (I’m a gr-granma :)
    I’m a newby to your site but really, really like it!
    Can’t wait to try this recipe and thinkin it would be great with a cup of coffee anytime.

    • says

      Your a gal after my own heart AutumnGal there is nothing like a good cup of coffee with a something sweet to eat with it. You have tempted me and it is time for me to go up and get me a cup of coffee and something to go with it. Yum.

  7. AutumnGal says

    Wondering if I could use something like applesauce for part of the butter amount? Health issues require limiting fat in our diet :(
    Jill, I’m a “post depression baby” and your site is just chocked full of common sense info that feeds my soul! My only problem is, I can lose ALL track of time here!! Ha Oh well, I’ll deal with that one, maybe… :)
    Just have to share your site with my daughter and neices!

    • says

      AutumnGal in this recipe the butter isn’t mixed in with the batter but more for a crumb like topping so I don’t think applesauce would work. You could try using maybe 1/2 the butter or drizzle with a little milk. Not sure if it would be quite the same as the original recipe but would be better then applesauce. Also I don’t know how careful you have to be on the fat intake but this makes a large amount so if the cake is cut into 24 pieces you will be getting only about 1 tsp. of butter per serving. I don’t know if that helps any or not.

    • Grandma says

      When I make crumbles or crisps I keep the butter separate and melt it then drizzle it over the top.
      I use about half the amount called for unless I want to be really bad.
      works fine.

  8. AutumnGal says

    Thanks Jill and yes the milk would work better than applesauce… or even to decrease the amount of butter.
    (A duhhh moment here :)

  9. Donna B. says

    I often get confused over evaporated milk and sweetened condensed milk. they are not the same, and not interchangeable? texture different? I see a lot of condensed sweetened milk used for fudge, but I don’t see evaporated milk too often? Can you ladies tell me?
    I don’t want to use the wrong thing.

    Donna B.

    • says

      No Donna they are TOTALLY different.
      Evaporated Milk is just milk with 1/2 the water removed.
      Sweetened Condensed Milk has most of the water removed PLUS a LOT of sugar added to make it sweet.

      I’m like you, I never realized the difference until one day it finally sunk in after reading the names and registering what it actually says. LOL I’m a little slow most days!

    • says

      Karen I don’t think you have to keep it in the fridge but you could. It is kind of like a custard type thing with a crumb top that bakes into it. I don’t always put my pumpkin pie in the fridge and this would be a lot like that. But some people do put their pumpkin pies in the fridge so it is what ever you want.

  10. says

    I have had this recipe for a few years now and it is always a hit. Awesome with Cool Whip! My recipe is a little different, a 29 oz. can of pumpkin, only 1 cup of sugar and 3/4 cup of butter but 3 tsp. of cinnamon and 1 cup of nuts. Mine is called Pumpkin Dump Cake, same principle though. A fall favorite for sure!

  11. Melva says

    I have made this but I put it into a pie shell. I also cover the top with a another pie shell cut into thin slices making a lattice effect. I then brush the top with egg whites for a shiny effect. Looks delish & tastes even better. This will definitely be on my Thanksgiving table this year.

  12. dina says

    I put in an extra can of pumpkin because I was following a less discriptive version that said large can. I hope it comes out OK!

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