Pumpkin Crunch Cake
 

1 box yellow or white cake mix
1 can (29 oz) solid pack pumpkin
1 cup white sugar
1 can (12 oz) evaporated milk
1 stick butter or margarine (melted)
1 cup brown sugar
3 eggs
4 tsps. pumpkin pie spice
whipped topping

Preheat oven to 350 degrees. Grease 9x13 pan. Mix all ingredients except cake mix, whipped topping and butter.
Pour into pan. Sprinkle dry cake mix over the pumpkin mixture and frizzle melted butter over cake mix
Bake for 50-55 minutes. Spread whipped topping over warm pumpkin crunch. Refrigerate any leftovers.

MMMMmmm.... this looks good. Bet it will smell terrific in the oven.

Warning! This recipe is addictive! I made it for the first time this Thanksgiving instead of Pumpkin Pie. Except I added nuts to the top of the cake mix. Everyone loved it and everyone wanted it later in the day and the next day till it was gone. So much better than pumpkin pie. It is also called Pumpkin Pie Cake.

Sounds wonderful, will try it for our snowmobile Christmas party! Thank you for sharing.

Yum....Thanks for sharing...

Thanks... I'll have to try this...

This was often made by my SIL. She passed last year and we miss her phone calls so much.

This sounds so yummy and best of all easy to make!

This sounds so delicious! I am down to serve November meeting for women's church group. I think this will be perfect. Thanks for sharing.

Thank you for posting

Sounds really good. Saved the recipe and will try it soon. Love anything pumpkin. Hubby doesn't care for pumpkin pie but I bet he'll love this. Thanks for sharing.

Is the tempature for metal or glass?

My family loves this recipe, much better than pumpkin pie. We aren't big pie crust fans. I also add chopped nuts to the topping. When my boys were younger they called it "pumpkin stuff"

Love this dessert, make it often and everyone loves it...we put whipped cream on top...

Glad I seen this. It sounds delicious! I will be making it this week!😊

Yum! Sounds so good! Thanks!

Thanks Jazs2 for the receipe--it looks good and want to try for this week end.
Karen

anyone tried it with the cake mix also stirred in?

I made this gluten-free recipe which is similar to your recipe and it was well received by my gluten-free friends ...

Gluten-free Vanilla Cake with Sweet Pumpkin swirl (Pumpkin Crack Cake)

Ingredients
· 15 ounces canned pumpkin puree
· 14 ounces sweetened condensed milk
· 4 eggs, at room temperature
· 1 cup sugar
· 5 teaspoons pumpkin pie spice
· 1 15-ounce box gluten-free yellow cake mix
· 12 tablespoons (3/4 cup) unsalted butter, melted and cooled
· 1 cup chopped pecans or semi-sweet chocolate chips
Instructions
1. Preheat the oven to 350 degrees F. Grease a 9x13 inch pan and set it aside.
2. In a medium-sized bowl, place the pumpkin, condensed milk, eggs, sugar and pumpkin pie spice, and beat until well combined.
3. Pour the pumpkin mixture into the prepared pan. Sprinkle ⅓ of the dry cake mix over the top and swirl it into the wet ingredients with a knife.
4. Sprinkle the rest of the dry cake mix on top, and smooth carefully until it covers evenly. Pour the melted butter evenly on top of the cake. Next, sprinkle evenly with pecans or chips. Cover the top of the pan with foil.
5. Place the cake in the center of the preheated oven, and bake for 25 minutes. Uncover and bake for another 15 to 25 minutes, or until it has begun to brown around edges.
6. Remove from the oven and allow to cool completely.
Recipe from GlutenFreeOnAShoestring.com