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.
Good
Uses a box cake recipe, not from scratch
For the Pumpkin Crunch Cake, can I substitute coconut milk or regular milk For the condensed milk?
Can I make this into bars instead of cake by using a 15 x10” pan and cook for less time? What temperature?
You could try. I haven’t made this one in a 15×10 before, but I’d probably keep the temp the same. I’d watch the baking time though and definitely shorten it, since the layers would be much thinner. You’ll have to let us know how it turns out if you make it into bars.
I love the pumpkin combination with the crunch on top! It was super easy to make and baked up perfectly!
Served this with hot milk for our snack and it’s great! Decadent and delightful 😍
This cake was perfection. And the crunch was my favorite. Cannot wait to make this again.
Can you use sweetened condensed milk instead of evaporated milk?
Can you make this ahead & Freeze it?
Fantastic. I made it twice since getting the recipe. Bringing one to Thanksgiving dinner today. Nice change to traditional pumpkin pie.
How can you tell this is done? 20 minute window given with no clues of what done looks like.
In the text of the post, we do mention “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.” Hopefully that helps!
How to store Pumpkin Crunch Cake
I have been making this for years now and it’s always a hit for the holidays. I usually have to make 2 because there’s never left overs and then I have a cake for my house.
Oh that makes me so happy to hear! Glad to hear the cake is always a hit!
Can I use a white cake mix instead of a yellow cake mix?
Yes you can!
I’m so confused as to which recipe I made?? One recipe says it’s a 30oz can of pumpkin and a 16oz can of evaporated milk. Other times it says 15oz and 12oz. I don’t know if there are 2 different recipes on this site?? Anyway, I used 1 can of pumpkin and 1 can of evaporated milk. And uses pumpkin pie spice instead of the individual spices. Also used golden butter cake mix since that’s what I had on hand. Worked out perfectly in texture. Tastes good. Thanks for the recipe!
I’d say stick with the measurements on the recipe card. I’m glad you enjoyed the cake! Thanks for giving it a try.
I think she saw the Pumpkin Dump cake recipe. I was confused on the difference myself. Is the dump cake just more pie like and less crunch?
Yes! There are two very similar but different recipes. The Pumpkin Dump Cake uses more pumpkin and milk, which gives it a creamier, more pie-like base.
Absolutely wonderful.
Shared it with friends and they want the recipe
The pecan cake should be called…. Pecan crack cake! Someone brought it to thanksgiving and I took a large portion home and it’s all I ate for 2 days after! I’m going to try to make it for Christmas but I am not a baker! I can cook for sure!!!! Baking is usually a no! LOL!
This was a hit at my Thanksgiving dinner! I’ll be making this again.
Does this need refrigerated before and after serving if any remains?
Can this recipe be doubled? Thanks for any info.
Hi there
How long in advance is ok to make if any?
Thx!
Sorry for the dumb question, but can canned pumpkin be used in this recipe instead of pumpkin puree? I have never baked with pumpkin! thanks,
canned pumpkin is the puree. you don’t want the canned pumpkin pie filling
Made this Pumpkin Crunch Cake yesterday and it is sooo good! Made it exactly as recipe instructed and wouldn’t advise tweeking it. Definitely a great dessert to take for Thanksgiving dinner! Will for sure be making it again!
Also tastes great when made with sweet potatoes. Add a little bourbon, 1 t. each of vanilla and lemon extract, Cinnamon and nutmeg to taste (I used 1 T Cinnamon and 1 t. Nutmeg). Yummy!
Yummy!! Thanks for sharing what you did! Glad you enjoyed the recipe.
I just made it and it is delicious!! However, is the texture more like pumpkin pie at the bottom? From the video it looked more like a cake than mine seems to be.
Easy, smells great, tastes great. I used canned pumpkin for the pumpkin purée, walnuts for the top.
So easy and absolutely delicious!
How long can I leave it out after baking till I serve?
So easy and absolutely delicious!
How long can I leave it out after baking till I serve?
This is my permanent pumpkin pie….so much better than crust pie….I like more of a deep dish pie so I changed it a bit….1 30oz can of Libby pumpkin & you just add evaporated milk & eggs…..2 cups sugar….1 c white & 1 c brown….6 eggs…2 cans evaporated milk….whisk well……pour liquid mixture into 9×13 sprayed pan…..sprinkle over 1 box yellow cake mix evenly…..pour evenly 1 c melted butter sprinkle over top 1 c chopped walnuts….bake 350 60 to 80 min ….when toothpick comes out clean….
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This was a huge with everyone in my family, they are asking for it again soon! 10/10 great recipe!
I’ve been on the lookout for a recipe like this! My Grandma use to make something similar – it’s so good!
Both smooth and creamy, this Pumpkin Crunch Cake makes a delicious fall dessert. I will be making this again!
Love this ❤️ So easy to make everyone loves it !
Yay!! I’m so glad you all enjoyed it!
Sooo good! Going to make for the fam on Thanksgiving in Hawaii!
Yay! I’m so glad to hear you enjoy the cake. Have fun in Hawaii for Thanksgiving!!
Awesome! I made this with a spice cake and didn’t change anything else. Will make again!!! Thanks!
Awesome!! So glad you enjoyed the recipe. Thanks for sharing!
Will it keep for a week in the fridge??
Yes – but probably not longer than that.;)
I only have white cake mix can you substitute for the yellow cake mix ?
You sure could! Enjoy!!
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!
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.
The best yum!
Thank you for letting me know!
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!
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!
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!
Not your traditional cake recipe but oh sO good with the Creaminess of the pumpkin and the cruNch of the nuts.
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.
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.
We loved this cake! It’s so easy and delicious!
Baking with pumpkin is the best part of fall! This cake is perfect, we love that crunch on top!
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!
Thank you , can’t wait to try 🙂
Thank you so much!
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.