This is the best pumpkin dessert ever! I made this last week and … seriously … can not get enough of how good it is. Even Don said last night “I think this might be the best thing you’ve ever made.” It’s that good.

If you are looking to usher in fall with a bang, or what to “wow” your family – this is for you!

This is my church potluck, county fair bake-off, Thanksgiving table, bad week comfort food. The other thing that I love is that it’s inexpensive to make, and more times than not – I have these ingredients on hand. There isn’t anything that is so far out that it’s not already in my pantry.

So, I’m posting the recipe here, but know in advance that I can’t claim it. It’s one of those that has been passed down over and over again.

PUMPKIN CRUNCH CAKE

1 pkg. Duncan Hines yellow cake mix
3 eggs, beaten
1 16 oz. can pumpkin
1 12 oz. can evaporated milk
1 1/2 cup sugar
1 tsp pumpkin pie spice
1/2 tsp salt
1 cup pecans
1 cup melted butter

  • Spray bottom of 9×13 baking dish with cooking spray.
  • Preheat oven to 350-degrees.
  • Combine pumpkin, milk, eggs, sugar, spice, and salt. Mix Well.
  • Pour into a 9×13 dish
  • Sprinkle dry cake mix evenly over the pumpkin mixture
  • Top with pecans
  • Drizzle melted butter over the top.
  • Bake for 1 hour until golden brown & bubbly (sometimes longer than 1 hour).
  • Cool completely before serving!
  • Serve with Cool Whip topping. (Jennifer recommends French Vanilla flavored; we used regular).

I will add that I sometimes use more than the recommended amount of melted butter. I know, I know. But, it just tastes so good and I only make this dessert once or twice a year, so I think I can justify a little extra in the savory goodness department.

Let me know what you think or if you use any add-in’s or garnishes that add a special touch! Happy eating!!!