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, and Pumpkin Chocolate Chip Bars, Pumpkin Cake and Pumpkin Magic Cake.
Why we think you’ll love it:
- Easy to make. With minimal prep time and simple ingredients, this easy cake recipe is perfect for busy schedules.
- Fall flavors. The warm spices and rich pumpkin taste capture the essence of fall in every bite and way easier than pumpkin pie.
- Great for holidays. Feeds a crowd and tastes even better the next day making it perfect for holidays and potlucks.
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): Bind 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): Add 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
- Don’t worry if the pumpkin batter looks thin—that’s how it’s supposed to be! It sets beautifully as it bakes.
- Pat the dry cake mix down gently so it evenly covers the pumpkin layer.
- Swap pecans for walnuts, almonds, or even a streusel topping if you need a nut-free version.
- This cake is perfect for making ahead—just bake, cool, and refrigerate, then warm slices before serving.
- Serve with whipped cream or vanilla ice cream and a drizzle of caramel for an extra-indulgent holiday dessert.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Once the crunchy pumpkin cake has cooled it can keep on the counter for a couple more hours. If you are not serving it immediately, it can be stored in the refrigerator or freezer for later.
You can use a spice cake mix, just reduce the amount of added spice to help keep the flavor balanced. You can also use white cake mix.
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.
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This recipe was originally published September 2019.
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