Plenty Sweet Life

Grandma's Recipes One By One!

Pumpkin Crunch Dessert

on November 25, 2013

Today’s recipe is one that you can use for Thanksgiving week.

Or any week.

Pumpkin Crunch Dessert is a pumpkin pie/cake hybrid that’s an easy and quick addition to your holiday dessert repertoire.

Gotta hand it to Grandma – she picked some great, easy recipes for her collection.

Pumpkin Crunch Dessert

Here is the recipe as I made it:

Pumpkin Crunch Dessert

1 16 ounce can of pumpkin

1 12 ounce can of evaporated milk

3 eggs

1 1/2 cups white sugar

1/2 teaspoon salt

4 teaspoons pumpkin pie spice

1 box of cake mix (I used white)

1 cup melted butter

1 cup  chopped walnuts or pecans (I used pecans)

Combine pumpkin, milk, eggs, sugar, salt, and spices.

Put in 9″ x 13″ cake pan.

Sprinkle dry cake mix over this.

Drizzle melted butter over the top of the cake mix.

Sprinkle nuts on top.

Bake at 350 degrees for 50-55 minutes. It took mine about 10 extra minutes.


This really is an easy one!


Here is the batter before baking.


I didn’t know whether to use a spoon to get it out of the pan or a spatula.

The spatula worked just great.


This would be a good one to feed a crowd.

The crunchy topping is great with the pumpkin pie like filling.

So good.

3 responses to “Pumpkin Crunch Dessert

  1. Rita Holm says:

    Carla…this really looks good and I want to try it…the melted butter…do you pour that over the cake mix and pecans as the very last thing to do…then bake?

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