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Pumpkin Crumble Cake

A simple, yet delicious Fall treat.
Course Dessert
Keyword Autumn, Thanksgiving
Servings 8 people
Author Amy Roberts | Raising Arrows


  • 1 can (15 oz) pumpkin puree (NOT pumpkin pie filling!)
  • 1 can (12 oz) evaporated milk
  • 3 large eggs
  • c. sugar
  • 1 tsp cinnamon
  • ½ tsp salt
  • 1 box yellow cake milx (or make your own - https://www.raisingarrows.net/homemade-yellow-cake-mix )
  • ½ c. chopped pecans
  • 1 c. butter
  • whipped topping optional


  • Preheat oven to 350°.
  • Grease bottom of a 9x13" pan with butter or cooking spray.
  • Combine pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt in a large bowl.
  • Pour the mixture into your 9x13" pan.
  • Sprinkle dry cake mix over pumpkin mixture - it will completely cover the top.
  • Top with pecans and drizzle melted butter over the pecans.
  • Bake for 50-55 minutes or until golden and tasty!
  • Cool...chill...and serve chilled (if you can, but frankly, we almost always dig in long before it is chilled!).
  • Add a dollop of whipped topping as garnish for the fun of it! (totally optional, but super festive!)