Pumpkin Crunch Pie Cake


  • 1 large 29 ounce canned pumpkin
  • 3 eggs
  • 1 can evaporated milk
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 4 teaspoons pumpkin pie spice
  • 1 yellow cake mix
  • 1 cube butter, melted


  1. Mix all ingredients except cake mix and butter.  Pour into a greased 9 x 13 pan.  Sprinkle cake mix over top.  Drizzle with butter.
  2. Bake 350 degrees for 1 hour.

Source:  Beretta Toland


Try this recipe to compare next time.

Magic Pumpkin Pie Cake


  • 1 can (29 oz.) pumpkin puree
  • 2 cans (12 oz. each) evaporated milk
  • 4 eggs
  • 1 1/4 C. sugar
  • 1 tsp. salt
  • 1 Tbsp. pumpkin pie spice
  • 1 Pillsbury Yellow Cake Mix (dry)
  • 1/2 C. butter, melted


1. Preheat oven to 350 degrees and grease a 9 X 14 pan..
2. In a large bowl, combine pumpkin puree, evaporated milk, eggs, sugar, salt, and pumpkin pie spice, I like to use a whisk. Pour into prepared pan.
3. In a separate bowl combine dry cake mix and melted butter. Crumble over your pie filling. (You can sprinkle cinnamon sugar over the top if you want!)
4. Bake for 40-50 minutes or until the center is set. It cake still jiggle, but just can’t be liquid.
5. Let cool completely before refrigerating.
Source:  Lizzy Early


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