Pumpkin Crunch Cake is one of the easiest and most delicious fall desserts you can make. It starts with a creamy, spiced pumpkin base and gets topped with dry cake mix, chopped pecans, and melted butter. As it bakes, it forms the perfect soft and crunchy layers that taste like fall in every bite.
This dessert is perfect for Thanksgiving or any fall get-together. It’s simple enough for beginners but impressive enough to serve at a holiday table.
If you love easy pumpkin desserts, try Pumpkin Dump Cake, Chocolate Pumpkin Cake Pumpkin Cake and Pumpkin Magic Cake.
Why you’ll love it + Why it works:
- Creamy and Crunchy: The smooth pumpkin filling and buttery topping create the perfect combination of textures.
- Perfect for the Holidays: It’s an easy dessert that’s always a favorite at Thanksgiving and fall gatherings.
- Simple Ingredients: Pantry staples come together with very little prep.
- Feeds a Crowd: A 9 x 13-inch pan makes plenty to share with family and friends.
Pumpkin Crunch Cake Ingredients
- Pumpkin puree (1 can, 15 oz): Creates the creamy pumpkin base. Be sure to use canned pumpkin puree and NOT canned pumpkin pie filling.
- Evaporated milk (1 can, 12 oz): Adds richness and smooth texture.
- Eggs (4): Binds the pumpkin mixture and help it set.
- Sugar (1 cup): Sweetens the pumpkin layer.
- Pumpkin pie spice (2 tsp): Adds classic fall flavor. Use store-bought or homemade Pumpkin Pie Spice
- Salt (½ tsp): Balances the sweetness.
- Yellow cake mix (1 box, 15.25 oz): Forms a buttery, crumbly topping. The box of cake mix should be about 15-16 ounces. Make sure to only use the cake mix powder in the recipe. You will not be using the ingredients that are typically listed on the back of the box.
- Chopped pecans (1 cup): Adds crunch and a toasty, nutty flavor. If you’re not a fan of pecans try using walnuts, almonds, or hazelnuts for the crunchy topping. If you can’t have nuts try adding chopped toffee or use a streusel topping instead.
- Unsalted butter (1 cup, melted): Soaks into the topping to create that delicious golden crust.
- Whipped topping (1 container, 8 oz): Adds a creamy, cool finish when serving. Drizzle Caramel Sauce over the top of the cake for even more decadence.
How to Make Pumpkin Crunch Cake
PREP. Grease a 9 x 13 pan and pour in the batter. Preheat oven to 350°F.
MIX. In a large mixing bowl combine the pumpkin puree, evaporated milk, eggs, sugar, pumpkin spice, and salt. Mix everything well. Pour into the prepared dish. Don’t worry that the pumpkin batter is runny. That’s normal.
LAYER. Sprinkle the box of yellow cake mix on top of the pumpkin mixture. Gently pat the cake mix down completely covering the batter. Spread the chopped pecans evenly over the top of the cake mix layer.
BAKE. Drizzle the melted butter over the top and bake for 60-80 minutes. After an hour, check the cake every 5 minutes to see if it’s cooked through (golden and firm in the center) and set. Take it out of the oven and allow the cake to stand for 5-10 minutes before serving.
ENJOY! Serve your pumpkin crunch cake with dollops of Whipped Cream and a sprinkle of cinnamon on top. A scoop of Homemade Vanilla ice Cream would also be a wonderful option
Kristyn’s Recipe Tips
- This cake is perfect for making ahead. Just bake, cool, and refrigerate, then warm slices before serving.
- Use real pumpkin puree and not pumpkin pie filling for the best texture and flavor.
- Don’t over-mix the cake mix. Simply sprinkle and pat it down so it bakes into a crumble topping.
- Swap pecans for walnuts, almonds, or even a streusel topping if you need a nut-free version.
Pumpkin Crunch Cake Recipe
Video
Ingredients
- 1 (15-ounce) can pumpkin puree
- 1 (12-ounce) can evaporated milk
- 4 eggs
- 1 cup sugar
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 (15.25-ounce) box yellow cake mix
- 1 cup chopped pecans
- 1 cup unsalted butter, melted
- 1 (8-ounce) container whipped topping, frozen
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl combine pumpkin puree, evaporated milk, eggs, sugar, pumpkin spice, and salt. Mix well (the batter will be runny).
- Grease a 9×13 baking dish and pour in the batter. Sprinkle the yellow cake mix on top of the batter. Gently pat the cake mix down completely covering the batter.
- Spread the chopped pecans evenly over the cake mix layer, then drizzle it with melted butter.
- Bake for 60-80 minutes or until done. Allow the cake to stand for 5-10 minutes before serving. Top each slice with whipped cream or ice cream.
Notes
- This cake is perfect for making ahead. Just bake, cool, and refrigerate, then warm slices before serving.
- Use real pumpkin puree and not pumpkin pie filling for the best texture and flavor.
- Don’t over-mix the cake mix. Simply sprinkle and pat it down so it bakes into a crumble topping.
- Swap pecans for walnuts, almonds, or even a streusel topping if you need a nut-free version.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Keep this pumpkin crunch recipe in the fridge overnight or until you’re ready to bake it.
Store any leftover pumpkin crunch dump cake in an airtight container in the fridge for 2-3 days.
Freeze this cake after it has cooled completely. Cover the cake with plastic wrap and again with foil. Label and freeze for up to 3 months. Thaw in the fridge overnight and serve chilled or reheat it in the oven.
More Like This
Pumpkin Cake
Libby’s Pumpkin Roll
2 hrs 35 mins
Pumpkin Magic Cake
1 hr 15 mins
Pumpkin Dump Cake
1 hr 5 mins
Pumpkin Gooey Butter Cake
50 mins
Pumpkin Desserts
Pumpkin Brownies
1 hr 3 mins
Pumpkin Lasagna
1 hr 20 mins
Pumpkin Custard
1 hr 10 mins
Pumpkin Cobbler
1 hr 20 mins
Collections
This recipe was originally published September 2019.
We love this recipe! It was a big hit last fall, and we plan to make it again this year for Halloween or Thanksgiving. We have nut allergies in our home, so we cannot use pecans. We sub sunflower seeds, pumpkin seeds (pepitas), or a streusel.
Note: Your alternatives for nuts (above) include chopped toffee, but FYI, most toffee in the U.S. is made with almonds, such as Skor and Heath bars. If we want toffee, we have to make it from scratch at home!
Good