Pumpkin Crunch Cake is an easy fall dessert with a creamy pumpkin pie-style filling and a buttery, crunchy cake mix topping. It has all the pumpkin and warm spice flavors we love, but there is no cake batter to mix and no pie crust to make.
It is similar to our Pumpkin Dump Cake, but this version has a thinner pumpkin layer and uses melted butter drizzled over the dry cake mix and pecans to create that crunchy, golden topping. We love making it for Thanksgiving and fall get-togethers because it is simple to make, feeds a crowd, and can be made ahead.
Serve it warm with Whipped Cream or a scoop of Vanilla Ice Cream. If you love easy pumpkin desserts, be sure to try our Chocolate Pumpkin Cake Pumpkin Cake and Pumpkin Magic Cake as well!
Why you’ll love it + Why it works:
- Creamy + Crunchy. The soft pumpkin filling and buttery pecan topping give you two totally different textures in every bite.
- So Easy. The pumpkin layer mixes up quickly, and the dry cake mix goes right on top with no separate cake batter to make.
- Made for Fall. Pumpkin pie spice, pecans, and that golden topping make this an easy favorite for Thanksgiving and fall get-togethers.
- Melted Butter Makes the Crunch. Drizzling the butter evenly over the cake mix helps it bake into a crisp, golden topping.
- Feeds a Crowd. One 9×13-inch pan makes plenty for family dinners, potlucks, and holiday parties.
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): Creates the buttery, crumbly topping. Use the dry cake mix only, not the ingredients listed on the back of the box. A 15 to 16-ounce box works well. You can also use spice cake mix for even more fall flavor.
- 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 evenly over the top and bake for 60 to 80 minutes. After 60 minutes, check the cake every 5 minutes until the topping is golden and the pumpkin layer is set in the center. If the top starts to brown too quickly, loosely tent the pan with foil for the remaining bake time. Let the cake rest for 15 to 20 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
- Use Pumpkin Puree. Be sure to use 100% pumpkin puree, not pumpkin pie filling, for the right texture and flavor.
- Do Not Stir the Layers. Sprinkle the dry cake mix evenly over the pumpkin layer and gently pat it down. Do not mix it into the filling.
- Switch Up the Topping. Use walnuts or almonds in place of pecans, or leave the nuts off and use a tested streusel topping instead.
- Cover the Cake Mix. Drizzle the melted butter slowly and evenly over the entire surface so as much of the cake mix as possible is covered and bakes up golden and crunchy.
- Gluten-Free Variation. Use a certified gluten-free yellow cake mix in place of regular cake mix. The remaining ingredients are naturally gluten-free, but always check package labels if you are cooking for someone with celiac disease or a gluten allergy.
- Make It Ahead. Bake the cake ahead of time, let it cool, then refrigerate until needed. Warm individual slices before serving if you like it best warm.
Pumpkin Crunch Cake Recipe
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.
- Drizzle the melted butter evenly over the top and bake for 60 to 80 minutes. After 60 minutes, check the cake every 5 minutes until the topping is golden and the pumpkin layer is set in the center. If the top starts to brown too quickly, loosely tent the pan with foil for the remaining bake time. Let the cake rest for 15 to 20 minutes before serving. Top each slice with whipped cream or ice cream.
Notes
- Use Pumpkin Puree. Be sure to use 100% pumpkin puree, not pumpkin pie filling, for the right texture and flavor.
- Do Not Stir the Layers. Sprinkle the dry cake mix evenly over the pumpkin layer and gently pat it down. Do not mix it into the filling.
- Switch Up the Topping. Use walnuts or almonds in place of pecans, or leave the nuts off and use a tested streusel topping instead.
- Cover the Cake Mix. Drizzle the melted butter slowly and evenly over the entire surface so as much of the cake mix as possible is covered and bakes up golden and crunchy.
- Gluten-Free Variation. Use a certified gluten-free yellow cake mix in place of regular cake mix. The remaining ingredients are naturally gluten-free, but always check package labels if you are cooking for someone with celiac disease or a gluten allergy.
- Make It Ahead. Bake the cake ahead of time, let it cool, then refrigerate until needed. Warm individual slices before serving if you like it best warm.
Nutrition
Recipe FAQ
Both are easy layered pumpkin desserts made with dry cake mix, but our Pumpkin Crunch Cake has a thinner pumpkin layer and uses melted butter poured over the top for that buttery, crunchy finish. Our Pumpkin Dump Cake has a thicker pumpkin pie-style layer and uses thin slices of butter over the cake mix.
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.
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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!
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