How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Pumpkin Crunch Pudding Cake?

You need 11 ingredients. The key ingredients include: 1 (15 oz.) can pumpkin, 1 (13 oz.) can evaporated milk, 1 c. sugar, 3 eggs, and more.

Is Pumpkin Crunch Pudding Cake suitable as baking & desserts?

Yes, Pumpkin Crunch Pudding Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Pumpkin Crunch Pudding Cake?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Crunch Pudding Cake Recipe

Name: Pumpkin Crunch Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15 oz.) can pumpkin; 1 (13 oz.) can evaporated milk; 1 c. sugar; 3 eggs; 2 Tbsp. cinnamon; 1 (18 1/2 oz.) yellow pudding cake mix; 1 c. melted butter; 1/4 c. chopped nuts; 1 (8 oz.) cream cheese; Cool Whip; coconut

Bake this irresistible Pumpkin Crunch Pudding Cake at home. Made with pumpkin, milk, sugar and eggs. Easy step-by-step instructions included.

This Pumpkin Crunch Pudding Cake relies on simple, everyday ingredients such as (15 oz.) can pumpkin, (13 oz.) can evaporated milk, sugar and eggs. It comes together quickly and makes 4 servings, at about 889 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Pumpkin Crunch Pudding Cake delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

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Pumpkin Crunch Pudding Cake

Tips for the best results

Variations & substitutions

My Personal Notes

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