by Holly
Pumpkin Crunch Cake is a delicious dessert even easier than pie! Instead of a pastry crust, a nutty, crumbly cake topping is layered over sweet and spicy pumpkin pie filling.
The best part is that this cake is effortless to put together!
Like a traditional pumpkin pie, this dessert delivers all the warm and cozy flavors of the traditional Thanksgiving dessert, and then some. To complete the perfect fall dessert top with whipped cream or ice cream!
Easier than Pie!
‘Tis the season for sweaters and yellow leaves and …. ALL things pumpkin from pumpkin spice lattes to pumpkin desserts!
This fabulous treat is a simple twist on the Thanksgiving classic. A layer of pumpkin pie filling is spread into a pan and it is topped with cake mix, drizzled with butter, studded with pecans, and baked.
Serve pumpkin pie crunch with a scoop of ice-cream or a drizzle of homemade caramel sauce!
How to Make Pumpkin Crunch Cake
This is the best recipe if you love pumpkin pie but don’t like fussing with pastry dough. Here’s all there is to it:
- Mix the pumpkin layer ingredients.
- Place in a baking dish and sprinkle with yellow cake mix.
- Drizzle with butter and pecans.
Bake, cool, and enjoy!
Variations
- Instead of pecans, you could substitute chopped walnuts.
- Swap out yellow cake mix for white cake or even spice cake.
- You can also bump up the spice with a sprinkle of cinnamon or nutmeg over the top.
- You can easily make homemade pumpkin pie spice.
How Long Will Pumpkin Pie Crunch Last?
Whether you are keeping pumpkin pie crunch on the countertop, in the refrigerator or freezer, they key to making it last is storing it in a tightly covered container.
- In the Fridge: Leftovers can be stored for up to four days. The topping will get soggy over time but will remain just as tasty as when fresh.
- In the Freezer: Leftover can be frozen for up to four months. When thawed the toppings will get soggy but it will still be delicious!
For best results and texture, plan to serve it oven fresh.
Pumpkin Desserts Galore
- Fluffy Pumpkin Pie Dip – ready in 5 mins!
- Praline Pumpkin Pie – perfect flavor & texture!
- Pumpkin Cheesecake Bars – made with Amaretto
- Pumpkin Cupcakes – all the flavors of fall!
- Pumpkin Pie Recipe – a staple of autumn
Pumpkin Pie Crunch Cake
Prep Time 10 minutes
Servings 15 servings
Ingredients
- 15 ½ ounces canned pumpkin
- 12 ounces evaporated milk
- 3 eggs large
- ¾ cup sugar
- ¼ teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 package yellow cake mix
- 1 cup pecans chopped
- 1 cup unsalted butter melted
Instructions
- Preheat oven to 350° F. Grease and flour a 9x13 pan and set aside.
- In a bowl, combine pumpkin, milk, eggs, sugar, salt and pumpkin pie spice. Pour into the prepared pan.
- Gently sprinkle the cake mix powder over the pumpkin mixture and top with pecans.
- Drizzle melted butter over the cake mix & pecans layer.
- Bake 25 minutes uncovered. Cover with foil and bake an additional 25 minutes.
- Remove from oven and uncover (be careful, the steam will be hot). Cool completely.
- Cut into squares and serve with ice cream.
Recipe Notes
Nutrition Information
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
slightly adapted from Duncan Hines
Will mKe for my friendslooks super good.
Very good. We used a yellow cake mix & added 1/4 cup of pecans on top. Next time we’ll plan ahead & have ice cream on hand.
Thank you.
You’re welcome Ann! This is a personal favorite of mine too!
Love this. I substitute Sweet potatoes for canned pumpkin. It tastes the same and works great with a hubby whose colon does not tolerate pumpkin. Lol. Shared this in many potlucks.
I would like if I can use Sweet potatoe filling instead??
I haven’t tried it but I do think it would work.
Love this. I substitute Sweet potatoes for canned pumpkin. It tastes the same and works great with a hubby whose colon does not tolerate pumpkin. Lol. Shared this in many potlucks.
Easy to follow recipes
Looks delicious!!
could you use sweet potatoes with this
I haven’t tried it but I do think it would work. If you are using fresh and they are boiled, ensure you drain them very well as they can be a bit watery.
Can you use fresh pumpkin instead of canned pumpkin? If so, what is the amount that is to be used?
That should work as long as it is cooked and very well drained. Fresh pumpkin puree tends to have more water. If yours is watery, I would suggest placing it in a colander lined with cheese cloth (or paper towels) for a little while. Let us know how it goes!
Can’t wait to make this! Can you use a French vanilla cake mix or does it have to be yellow cake?
That will work just fine Wendy!
I made this on a Friday night fir a Saturday dinner to take to my mother-in-law’s house. My pumpkin layer seemed VERY watery. I baked as directed, for the full time. I did not cover it when I stored it, as it was still slightly warm & I didn’t want any condensation to form. I simply placed in the microwave with paper towels over it…
The next morning I covered & took to MIL’s. My husband and she LOVED it. I took a few squares home with us & tried a small bite at home (not usually liking ANY pumpkin flavored things). This was uh-mazing. I’m making another to take to work later this week.
Delicious recipe. Super easy.
This is delicious and very easy to make. After the second 25 minutes and I removed the foil it wasn’t done yet. I baked an additional 10 minutes uncovered. I served with whipped topping.
I tried a different recipe that called for 2 cans of pumpkin, 4 eggs, more sugar and more milk. 1 hour of baking. I ended up baking it for 1 hour and 10 minutes but still do not think it was done. Will try this one next time.
Enjoy Penny!
I followed the recipe exact- and my bottom layer was a very thin, souplike consistency. What could I have done wrong? I’ve triple checked the recipe! The flavor is delicious, I’m throwing it back in for a few to test that out.
I’m not sure what happened, Lauren, this recipe is usually a success for our readers. Was it any better once you put it in the oven for a bit longer?
Thank you for adding me!!!
The recipes are soooo good!!!!
I am making the pumpkin crunch cake for thanksgiving; your recipe has become a family favorite over the past few years. Can I make ahead and freeze it? I’m needing to transport to another state and would like to make it this weekend. Have you tried freezing it? Thank you so much for such a great recipe!
Hi Andrea, sorry we haven’t frozen this recipe before. Maybe another reader has and can offer some tips!
Do left overs need to be refridgerated?
Hi Elisha, You can leave them out in an airtight container or zippered bag.
No. It doesn’t matter if it’s chicken dishes or whatever. Don’t take a chance. You can take them out of the refrigerator and let them sit out 15-20 minutes before heating, just to be safe!
Looks so easy and delicious!
I hope you love it Mary Alice!
Looks great! If I use spice cake mix do I still add the pumpkin pie spice?
If using spice cake it would be optional as the cake is spiced. I personally love the warm spices so I would add it.
My grandmother gave me this recipe; I’ve been making it for 40 yrs. It’s the best! You’ll never go back to plain pie again
I love that you have been enjoying this recipe for so long! It is definitely time tested!
Love this desert!!
I make mine with sugar free cake mix no sugar added and no salt. It is a huge success. Thank you for sharing this wonderful recipe.
So glad you loved it Shelley!