Description
Pumpkin crunch cake is a classic fall dessert with creamy pumpkin filling and a buttery, nutty topping. Easy to make with a yellow cake mix, it’s a holiday favorite from Hawaii.
Ingredients
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 cup sugar
1 tsp cinnamon
1 box yellow cake mix
1 cup chopped pecans or walnuts
1 cup melted butter
Instructions
1. Preheat oven to 350°F and grease a 9×13 baking dish.
2. In a bowl, whisk pumpkin puree, evaporated milk, eggs, sugar, and cinnamon until smooth.
3. Pour pumpkin mixture into the baking dish.
4. Sprinkle dry yellow cake mix evenly on top.
5. Add chopped nuts over the cake mix.
6. Drizzle melted butter evenly over the surface.
7. Bake for 50–55 minutes, until golden brown.
8. Cool completely, then refrigerate for a firmer texture before serving.
Notes
Serve with whipped cream or vanilla ice cream.
For a keto version, use almond flour cake mix and sugar substitute.
Best chilled overnight before serving for maximum flavor.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian, American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg