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Aunt Trina’s Holiday Pumpkin Crunch

By Paula Deen


Difficulty: Easy

Prep time: 15 minutes

Cook time: 50 to 60 minutes

Servings: 10



  • 1 (15 oz) can canned pumpkin
  • 1 (12 oz) can evaporated milk
  • 1 1/2 teaspoons divided cinnamon
  • 1 cup sugar
  • 3 beaten eggs
  • 1 box yellow cake mix
  • 1 cup chopped pecans
  • 2 sticks cut into pieces butter
  • 1 (8 oz) package softened cream cheese
  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar


In a large mixing bowl, whisk together pumpkin, evaporated milk, 1 teaspoon cinnamon and sugar until well combined. Add eggs and mix well.

Pour mixture into a 9×13 baking dish prepared with a non stick spray. Sprinkle cake mix evenly over entire top. Sprinkle nuts evenly over cake mix and top with butter pieces. Bake at 350º for 50-60 minutes. Set aside to cool.

Prepare frosting while cake is cooling. In a large mixing bowl using a hand mixer, whip cream cheese until light. Add in whipping cream and continue to whip until fully combined and thickening. Add powdered sugar and 1/2 teaspoon cinnamon and whip until smooth.

To Serve: Scoop out a slice of the pumpkin crunch and top with a dollop of the cream cheese frosting, or frost the entire pumpkin crunch with the frosting.

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