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
Ingredients
- 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
Instructions
- 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.
Thank you for this wonderful pumpkin cake recipe. I am going to make this right now and will not share this with anybody.lol.
You are so welcome! I am glad to share 🙂 I hope you like it!
I’ve made this before and love it!
How much time do i bake it for if i made them into cup CAKEs?
I have not tried them as cupcakes, so not sure of the exact time. They are more gooey, instead of cake-like, but definitely wouldn’t take as long as cake. I would lessen the time to half, then you can add more minutes & keep checking.
Thank you , can’t wait to try 🙂
Thank you so much!
Made this last year for a family gathering & it was a hit!! It is super creamy & crunchy & it wasn’t hard to make. Will be making again this fall!
Baking with pumpkin is the best part of fall! This cake is perfect, we love that crunch on top!
We loved this cake! It’s so easy and delicious!
This cake sounds like it has great texture. I know my dad would love it, and I know i would love the smell coming from the kitchen as i made it.
THE TEXTURE WAS MORE LIKE PUMPKIN PIE THAN CAKE, BUT I LOVED IT AS DID MY KIDS. THE ONLY REASON I HESITATE MAKING IT AGAIN IS BECAUSE I WILL EAT THE WHOLE THING! I’LL HAVE TO MAKE IT FOR MY NEXT HOLIDAY PARTY.
Not your traditional cake recipe but oh sO good with the Creaminess of the pumpkin and the cruNch of the nuts.
how much sugar?
Hi there! the list of ingredients and quantities doesn’t specify how much sugar you need. I used 1/2 cup and that was plenty but figured I would let you know so you can update your recipe post.
This sounds delish. I have a question: instructions mention adding sugar but it is not in the list of ingredients?? Was the mention of sugar a mistake? If I do need sugar how much?
This cake sounds like it has great texture. I know my dad would love it, and I know i would love the smell coming from the kitchen as i made it.
It smells amazing!! I hope you give it a try!! Thank you!
I just noticed that sugar wasn’t on the list of ingredients until after. I hope it turns out okay…I’m baking it without sugar.
How much sugar do i put?
Beware…if you are going to make this, you better have lots of people to share it with. I could have eaten it all by myself. So, So GOOD!
We love your recipe! We made it last year & my family wants me to make it again this year. We love the creamy & crunch together & the flavor is amazing!
The best yum!
Thank you for letting me know!
This looks Amazing!!!! Do you think salted butter would be okay or would i have to adjust the salt level?
You might have to. I haven’t used salted, so not sure how much extra it gives.
Question: when you say pecans, do you mean just raw ones? I only found raw ones at the store, so i’m hoping that’s what you meant. Thank you so much! i’m excited to try this.
Yep 🙂 I hope you like it! Thank you!