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–+ servings
Pumpkin crunch cake slice on white plate with whipped cream on top.
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5 from 308 votes

Pumpkin Crunch Cake Recipe

This Pumpkin Crunch Cake is rich, creamy, and full of fall flavor with a buttery cake topping and crunchy pecans.
Prep Time12 minutes
Cook Time1 hour
Total Time1 hour 12 minutes
Course: Dessert
Cuisine: American
Servings: 18
Author: Kristyn Merkley

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 9x13 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

Notes

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.
Make ahead of time. Keep this pumpkin crunch recipe in the fridge overnight or until you're ready to bake it. 
Store. Store any leftover pumpkin crunch dump cake in an airtight container in the fridge for 2-3 days. 
Freeze. 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.
 

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