Pumpkin Crunch Cake

[snaffle]

I had a piece of this cake yesterday and asked for the recipe.
This is deeee licous!

PUMPKIN CRUNCH CAKE

1 (16 oz.) can pumpkin
1 1/2 c. sugar
4 tsp. pumpkin spice
1/2 tsp. salt
3 eggs
1 (12 oz.) can evaporated milk
1 Duncan Hines yellow cake mix
Chopped pecans
1 c. butter, melted


Mix first 6 ingredients and pour into prepared 9 x 2 x 13 inch dish.

Empty 1 Duncan Hines yellow cake mix evenly on top of pumpkin mixture.

Sprinkle with chopped pecans.

Drizzle 1 cup butter on top (2 sticks).

Bake at 350 degrees for 50-55 minutes until golden.

Serve with coolwhip

[Deleted]

mmmmm, YES! This was a recipe my mother had used, gosh... 15 years ago that I LOVED so much more than the regular pumpkin pie. I've made it since losing her, and I love it. It's SO tasty!!

Thanks for the recipe - I've been just sort of guessing at ingredients 'til now!

[snaffle]

I love it when I find a great recipe and then find out it is someone else's favorite!

I wish I had pecans and whipped cream in the house, I would have made this today.

[steph]

That sounds delicious! Gonna make this to take to my mom's for Thanksgiving! Thanks for sharing!

[snaffle]

I made this cake today and cut the sugar down to 1 cup.

Turned out just fine

[stephnli]

Snaffle, made this for work on Friday--everyone loved it. Gonna make it for Mom's for Thanksgiving as well. Thanks for sharing!!

[snaffle]

steph ... glad everyone liked it!

I had cut the sugar to 1 cup and plan to use 3/4 of a cup next time. Then the recipe will be very close to my regular pumpkin pie filling recipe.

I plan to make this on Thanksgiving and serve it instead of our traditional pumpkin pie.

I talked to the lady who gave me this recipe and she said it has been a family favorite for 22 years. Makes it every year.

I told her how we have a family favorite pumpkin bar recipe and have made it since the 80's. When I told her whose recipe it was, she said she has that recipe too and it IS the best!

[Deleted]

snaffle, I couldn't remember the recipe fully, so I just made it according to can directions for the pie filling, and it did come out fine - very delicious in fact. It was the topping I couldn't remember exactly, so this'll probably come out better than my 'guesstimate'! Can't wait to bite into that next week, YUM.

[snaffle]

I made this again today. This time I mixed up the filling almost like my regular pumpkin pie filling...

I still used the same amount of pumpkin pie spice... the pie recipe calls for much less.

I used 1/2 the sugar, and when I asked Reds how she liked it, she said it was sweet..

Mr Reds... came back for seconds ... and he is very picky.


I am going to try to make this a 'snaffle recipe' and revise it until I get one I absolutely love.

[Reds]

When I make it, Im going to use cinnamon instead of pie spice.

[steph]

Ok, so I made this 3 times this week. One for my work--one for hubbys and one for Mom's today. Everyone has LOVED it. Thanks again for sharing! I'm keeping this one forever.

[Deleted]

Little hint if you want to cut down the butter - I remembered that my mom mixed the butter into the cake mix until it was all moist but still grainy - then sprinkle over the top of the pumpkin, then the nuts. I did this and only had to use half the butter (let's face it, during the holidays we need all the help we can get to cut some calories/fat out!). Worked *beautifully*! It's wonderful and delicious and I will bite my DHs hand if he tries to wrestle any from me!

[snaffle]

steph... that is great~

Reds... let me know how it turns out..

t-leigh I was wondering about the butter...
I will try that next time

[snaffle]

I made another cake. This time I cut the sugar in half, using 3/4 of a cup. I also cut the pumpkin pie spice to 2 teaspoons.

My pumpkin pie recipe calls for 3/4 cup of sugar and 1 3/4 teaspoon of pumpkin pie spice.

The 'filling' layer in the cake this time tasted just like my pumpkin pies.

I used 1/2 the butter, melted it and stirred it into the cake mix.
I had to work it quite a bit and was never able to completely get it to 'crumb'

I put the cake/butter over the cake anyway. It came out of the oven with some very dry 'powdery' areas on the top.
Not good on those areas.

t-leigh, did your mom cut the cake mix in half?

If anyone has a suggestion for a 'crumb topping' that they might like better, please share!

[Deleted]

I'm not sure what my mom did, but I used just one stick of butter and a whole cake mix - melted butter first, tossed in bowl and yeah, I had to work it too, but I got it to all be moist and crumb nicely - and came out of the oven just right.

I'd say if you don't get the right consistency to know all the cake is moistened to just add more butter. Even if you use 3/4 cup, it's still less fat and calories than the whole cup.