Pumpkin Crunch Cake
  • Cooking Time: 1 hour
  • Preparation Time: 30 min. or less
  • Filling:
  • 30 oz. pumpkin pie filling
  • 13 oz. carnation milk
  • 3 eggs
  • Directions:
  • Mix these ingredients together with an electric mixer.
  • pour into a 13x9 pan lined with wax paper.
  • Crust:
  • 1 box of yellow cake mix
  • 1 cup of melted butter
  • 1 cup pecans/walnuts
  • Directions:
  • sprinkle dry cake mix over pumpkin pie mixture in pan.
  • Spread chopped pecans evenly over cake mix.
  • Pour melted butter completely over entire top
  • Bake at 350 degrees for an hour or until top is golden brown. depending on your oven. Sometimes, I end up baking it for an hour & 30 minutes just to make sure the top is "crunchy".
  • Remove from oven and allow to cool completely before inverting cake.
  • Frosting:
  • 1 package of Philly cream cheese
  • 1 package powdered sugar
  • 1 tub (8oz) cool whip
  • Directions:
  • Mix the cream cheese and powdered sugar with the mixer then add Cool Whip until smooth.
  1. Refrigerate for a half hour until everything sets.
This pumpkin crunch recipe was given to me from my mom (which she had gotten from a coworker years ago). It is absolutely delicious! One you take a bite your mind refuses to stop!