Pumpkin Crunch Cake Recipe

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 248 kcal


  • 1 15 oz. can pumpkin puree
  • 1 12 oz. can evaporated milk
  • 4 eggs
  • 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


  1. Preheat oven to 350°.

  2. In a large mixing bowl combine pumpkin puree, evaporated milk, eggs, sugar, pumpkin spice, and salt. Mix well (the batter will be runny).

  3. 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.

  4. Spread the chopped pecans evenly over the cake mix layer, then drizzle it with melted butter.

  5. 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. 

Nutrition Facts
Pumpkin Crunch Cake Recipe
Amount Per Serving
Calories 248 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 7g44%
Cholesterol 63mg21%
Sodium 289mg13%
Potassium 52mg1%
Carbohydrates 24g8%
Sugar 12g13%
Protein 2g4%
Vitamin A 380IU8%
Vitamin C 0.1mg0%
Calcium 74mg7%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.