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With smooth pumpkin flavors, crunchy pecans, and a dollop of whipped cream, this pumpkin crunch cake is a must-make during the fall season.

If you need more variety in your pumpkin desserts this fall, add pumpkin crunch cake to the list! It is similar to our Pumpkin Dump Cake recipe and just as tasty as our Pumpkin Delight Dessert.

Pumpkin Crunch Cake topped with whipped cream served on a white plate.

The Perfect Holiday Dessert

There are many types of crunch cake, but the one thing they all have in common is the crunchy topping. The base of this cake is a delicious pumpkin flavor, perfect for any autumn party, and it’s topped with a crunchy pecan topping. 

Pumpkin crunch cake might become my go-to fall dessert this year! It has all of the flavors of Pumpkin Pie but is easier to throw together for a last-minute dessert idea!

Bring this dessert to all of your holiday get-togethers and quickly become the favorite person in the room. It travels well which makes it great for bringing to all of your family and friend parties this holiday season.

Prepped in Minutes!

This tasty fall dessert is ready to bake in minutes. It’s a deliciously easy dessert, perfect for company!

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 together really well and don’t worry because the batter will be runny. That’s normal.

LAYER. 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 everything with the melted butter.

BAKE. Bake for 60-80 minutes. 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.

Serve your pumpkin crunch cake with dollops of Whipped Cream and a sprinkle of cinnamon on top. Vanilla ice Cream would also be a wonderful option.

Serve a crowd

This recipe serves about 18 people. Depending on your crowd, you might want to make two or three 9×13 pans of pumpkin pie crunch to accommodate!

variations + Substitutions

Change up this pumpkin crunch dessert with any of these tasty ideas.

  • Pumpkin puree. When making this pumpkin cake be sure to use canned pumpkin puree and NOT canned pumpkin pie filling. 
  • Extra spice. For extra flavoring use a spice cake mix instead of a yellow cake mix. You may want to reduce the pumpkin pie spice to 1 tsp. You can also make your own Pumpkin Pie Spice.
  • Box cake. The box of cake mix should be about 15-16oz. 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. 
  • Nuts. 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. 
  • Caramel. Drizzle Caramel Sauce over the top of the cake for even more decadence. 
Close up of pumpkin crunch dump cake layers in a glass baking dish.

Storing info

Make it ahead of time. 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.

A slice of pumpkin pie crunch cake on a white plate topped with whipped cream.

Recipe FAQ

Do I refrigerate pumpkin crunch cake?

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.

Is canned pumpkin the same as pumpkin puree?

Canned pumpkin is pumpkin puree combined with sugar and extra spices. Pumpkin puree is pure pumpkin. Be sure to use pumpkin puree in the pumpkin crunch cake recipe.

For More Pumpkin Recipes, Check Out:

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5 from 302 votes

Pumpkin Crunch Cake Recipe

By: Lil’ Luna
With smooth pumpkin flavors, crunchy pecans, and a dollop of whipped cream, this pumpkin crunch cake is a must-make during the fall season.
Servings: 18
Prep: 12 minutes
Cook: 1 hour
Total: 1 hour 12 minutes

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
Save This Recipe!
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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 x 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. 

Video

Nutrition

Calories: 292kcal, Carbohydrates: 36g, Protein: 3g, Fat: 16g, Saturated Fat: 8g, Cholesterol: 64mg, Sodium: 289mg, Potassium: 53mg, Fiber: 1g, Sugar: 24g, Vitamin A: 380IU, Vitamin C: 1mg, Calcium: 74mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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About Kristyn

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!

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5 from 302 votes (268 ratings without comment)

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63 Comments

  1. Brenda says:

    How to store Pumpkin Crunch Cake

  2. Ashley says:

    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.

    1. Lil'Luna Team says:

      Oh that makes me so happy to hear! Glad to hear the cake is always a hit!

  3. Pat says:

    Can I use a white cake mix instead of a yellow cake mix?

    1. Lil'Luna Team says:

      Yes you can!

  4. Baker says:

    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!

    1. Lil'Luna Team says:

      I’d say stick with the measurements on the recipe card. I’m glad you enjoyed the cake! Thanks for giving it a try.

  5. Joan Irvine says:

    5 stars
    Absolutely wonderful.
    Shared it with friends and they want the recipe

  6. Ginger Cockrell says:

    5 stars
    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!

  7. Jenni says:

    5 stars
    This was a hit at my Thanksgiving dinner! I’ll be making this again.

  8. Whitney Runge says:

    Does this need refrigerated before and after serving if any remains?

  9. Caroline Hartman says:

    Can this recipe be doubled? Thanks for any info.

  10. Angela says:

    Hi there
    How long in advance is ok to make if any?
    Thx!