Pumpkin Crunch Cake Recipe

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

Cook Time1

Total Time1 12

Course: Dessert

Cuisine: American

Servings:

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.
Drizzle the melted butter evenly over the top and bake for 60 to 80 minutes. After 60 minutes, check the cake every 5 minutes until the topping is golden and the pumpkin layer is set in the center. If the top starts to brown too quickly, loosely tent the pan with foil for the remaining bake time. Let the cake rest for 15 to 20 minutes before serving. Top each slice with whipped cream or ice cream.

Video

Notes

Recipe Tips.

Use Pumpkin Puree. Be sure to use 100% pumpkin puree, not pumpkin pie filling, for the right texture and flavor.
Do Not Stir the Layers. Sprinkle the dry cake mix evenly over the pumpkin layer and gently pat it down. Do not mix it into the filling.
Switch Up the Topping. Use walnuts or almonds in place of pecans, or leave the nuts off and use a tested streusel topping instead.
Cover the Cake Mix. Drizzle the melted butter slowly and evenly over the entire surface so as much of the cake mix as possible is covered and bakes up golden and crunchy.
Gluten-Free Variation. Use a certified gluten-free yellow cake mix in place of regular cake mix. The remaining ingredients are naturally gluten-free, but always check package labels if you are cooking for someone with celiac disease or a gluten allergy.
Make It Ahead. Bake the cake ahead of time, let it cool, then refrigerate until needed. Warm individual slices before serving if you like it best warm.

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.

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