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Pumpkin Crunch Cake Recipe

Lil' Luna
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.
4.9 from 19 votes
Prep Time 12 mins
Cook Time 1 hr
Total Time 1 hr 12 mins
Course Dessert
Cuisine American
Servings 18
Calories 292 kcal


  • 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


  • Preheat oven to 350°.
  • 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 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.
  • 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. 


Calories: 292kcalCarbohydrates: 36gProtein: 3gFat: 16gSaturated Fat: 8gCholesterol: 64mgSodium: 289mgPotassium: 53mgFiber: 1gSugar: 24gVitamin A: 380IUVitamin C: 1mgCalcium: 74mgIron: 1mg
Keyword Pumpkin Crunch Cake
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