Pumpkin Crunch Cake


  • 1 (15 ounce) can pumpkin puree
  • 1 (12 fluid ounce) can evaporated milk
  • 3 eggs
  • 1 cup granulated white sugar
  • 4 teaspoons pumpkin pie spice
  • 1 (18.25 ounce) package yellow cake mix (any brand)
  • 3/4 cup butter or margarine, melted
  • 1 1/2 cups chopped fresh walnuts


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking pan.
  2. In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, sugar and pumpkin spice. Mix all the ingredients well and pour into a 9×13 inch cake pan.
  3. Sprinkle the dry yellow cake mix over the top, then drizzle with melted butter or margarine. Top with the chopped walnuts.
  4. Bake at 350 degrees F (175 degrees C) for 1 hour or until a pick inserted near the center comes out clean with no cake crumbs attached.