Pumpkin Crunch Cake

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.

Pumpkin Crunch Cake topped with whipped cream on a white plate

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!

Process Pictures for layering ingredients in the pumpkin crunch cake recipe

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!

Close up of pumpkin crunch dump cake

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.

A slice of pumpkin pie crunch cake on a white plate

For more pumpkin recipes, check out:

Pumpkin Crunch Cake Recipe

4.9 from 19 votes
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.
Course Dessert
Cuisine American
Prep Time 12 minutes
Cook Time 1 hour
Total Time 1 hour 12 minutes
Servings 18
Calories 292 kcal
Author Lil' Luna

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. 

Like this Recipe?

Pin it now!

Pin It NowPin It Now

Shop Online

Lil' Luna Products

See All Products

Want more inspiration?

More Recipes You'll Love

Chocolate Oreo Spider Cake

40 minutes

5 from 1 vote

Halloween Cookie Cake

19 minutes

5 from 4 votes

Halloween Sugar Cookie Cake

24 minutes

5 from 2 votes

Lemon Blossoms

20 minutes

5 from 8 votes

Strawberry Shortcake Kabobs

40 minutes

4.86 from 7 votes

Better than Anything Cake

2 hours 35 minutes

5 from 4 votes

About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments:

See More Comments