Pumpkin crunch cake is a must-make during the fall season. It entails all of the smooth pumpkin flavors, topped with crunchy pecans and a dollop of whipped cream.
If you need more variety in your pumpkin desserts this fall, add pumpkin crunch cake to the list! It has layers of pumpkin, as well as a crunchy pecan topping, really similar to our pumpkin dump cake recipe.
The Perfect Holiday Dessert
Pumpkin crunch cake might become my go-to autumn dessert this year. It has all of the flavors of pumpkin pie but is way easier to throw together for a last minute dessert idea. And that crunch pecan topping is out of this world delicious!
This dessert is certainly addicting. It’s hard to just have one square!
Bring this dessert to all of your holiday get-togethers and quickly become the favorite person in the room. It travels really well which makes it great for bringing to all of your family and friend parties this holiday season. Halloween, Thanksgiving, or even Christmas!
making Pumpkin Crunch Cake
MIX. In a large mixing bowl combine the pumpkin puree, evaporated milk, eggs, sugar, pumpkin spice, and salt. Mix everything together really well and don’t worry because the batter will be runny. That’s normal.
LAYER. Grease a 9 x 13 pan and pour in the batter. Sprinkle the yellow cake mix on top of the batter. Make sure to gently pat the cake mix down completely covering the batter. Spread the chopped pecans evenly over the cake mix layer, then drizzle everything with the melted butter.
BAKE. Bake for 60-80 minutes at 350 degrees. After an hour, check the cake every 5 minutes to see if it’s cooked through and set. Take it out of the oven and allow the cake to stand for 5-10 minutes before serving.
Top each slice with whipped cream or ice cream. Soooo good!
Making for a Crowd + Serving
This recipes serves about 18 people. Depending on your crowd you might want to make two or three 9×13 pans of pumpkin crunch cake to accommodate!
Serve your pumpkin crunch cake with dollops of whipped cream and a sprinkle of cinnamon on top. Vanilla ice cream would also be a delicious option.
You can make this a day ahead of time if you need to. Keep it in the fridge overnight or until you’re ready to bake it. STORE any leftover pumpkin crunch cake in an airtight container in the fridge for 2-3 days.
For more pumpkin recipes, check out:
Pumpkin Crunch Cake Recipe
- 1 15 oz. can pumpkin puree
- 1 12 oz. can evaporated milk
- 4 eggs
- 1 cup sugar
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 box yellow cake mix
- 1 cup pecans chopped
- 1 cup unsalted butter melted
- 1 8 oz. container whipped topping frozen
- Preheat oven to 350°.
- 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 x 13 pan 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.