It’s Not Thanksgiving Without Pumpkin…Cake!

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It’s Not Thanksgiving Without Pumpkin…Cake!

By Jessica Turner
     Photos by Jessica Turner

Move over Pumpkin Pie… there is a new star in town. Cinnamon Pumpkin Crunch Cake pairs perfectly with a scoop of ice cream or a nice after dinner latte. Although there are a few key ingredients, this recipe adapts well to added flare, so have fun with it!

Pumpkin Cake

It’s Not Thanksgiving Without Pumpkin…Cake!

1 (18-oz) package yellow cake mix
1 (16-oz) can solid pack pumpkin (real pumpkin, not Pumpkin Pie)
1 (12-oz) can evaporated milk
3 eggs
1 1⁄4 cups sugar
1 table pumpkin pie spice
1 tea spoon Cinnamon
1⁄2 teaspoon salt
1 cup pecans or walnuts, chopped (optional)
1 cup butter, melted

1 Cup whipping cream
¼ cup powdered sugar

Preheat oven to 350 degrees F.

Grease bottom of 13x9x2-inch pan.

Blend pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, cinnamon and salt in large bowl.

Pour into greased pan.

Sprinkle dry cake mix evenly over pumpkin mixture. Pat smooth with hand softly.

Sprinkle pecans or walnuts on top of cake mix evenly, if desired

Drizzle with melted butter.

Bake at 350 degrees F for 50 to 55 minutes or until golden.

Cool completely.


Whip, whipping cream and powdered sugar in mixer on medium/high until it begins to firm. Spread topping evenly on top of cooled cake.

Pro Tip: Ensure cake is fully cooled before applying topping to avoid the whipping cream melting.
Fun Tip: Serve with a scoop of vanilla ice cream and sprinkle Wilton Fall sprinkles on top.