Pumpkin Crunch Cake is the perfect Fall dessert!
This cake has all of the flavors and texture of a traditional pumpkin pie in a super easy recipe.
Simple to make, this recipe starts with cake mix and a can of pumpkin and ends with an amazing fall dessert.
This cake reminds me of pumpkin pie and it’s SUPER easy to make.
- It’s made in a 9×13 pan, so it’s perfect to feed a crowd.
- Pumpkin crunch cake is best made ahead so it’s the perfect holiday dessert.
- It’s super quick and easy to make with a box of yellow cake mix sprinkled over a pumpkin base!
Ingredients in Pumpkin Crunch Cake
Pumpkin Mixture – This recipe uses the same ingredients you’d add to pumpkin pie.
- Ensure you use canned pumpkin puree and not pumpkin pie filling.
- Evaporated milk, eggs, and sugar are added to this recipe.
- Pumpkin pie spice can be replaced with cinnamon and a pinch of nutmeg and ginger.
Cake Mix – You’ll need a box of yellow cake mix or you can use a box of spice cake mix.
Topping – Chopped pecans are sprinkled on top of the cake mix but other varieties of nuts can be used.
How to Make Pumpkin Crunch Cake
Perfect as a make ahead dessert or for Thanksgiving, this recipe is so easy to make.
- Mix the pumpkin mixture (per recipe below) and pour into a 9×13 pan.
- Sprinkle yellow cake mix evenly over the top of the batter.
- Top with pecans & drizzle melted butter over the top and bake.
Let the cake cool completely and serve with ice cream or whipped cream.
How to Store
- In the Fridge: Leftovers can be stored in the refrigerator for up to 4 days. Serve cold or reheat in the oven.
- In the Freezer: Leftovers can be frozen for up to 4 weeks. Freeze cooled portions in zippered bags with the date labeled on the outside. Pop-out a portion and add it to a lunchbox or briefcase as a tasty mid-morning snack.
Perfect Pumpkin Desserts
Did your family love this Pumpkin Crunch Cake? Be sure to leave a rating and a comment below!
Pumpkin Crunch Cake
Equipment
Ingredients
- 15 ounces pumpkin puree
- 12 ounces evaporated milk
- 3 large eggs
- ¾ cup granulated sugar
- 1 tablespoon pumpkin pie spice
- ¼ teaspoon salt
- 15.25 ounces yellow cake mix 1 box
- 1 cup chopped pecans
- 1 cup unsalted butter melted
Instructions
- Preheat the oven to 350°F. Grease and flour a 9×13 baking dish and set aside.
- In a large bowl, combine pumpkin, milk, eggs, sugar, pumpkin pie spice, & salt. Pour into the prepared pan.
- Gently sprinkle the dry cake mix powder over the pumpkin batter and top with the pecans.
- Drizzle melted butter over the cake mix.
- Bake uncovered for 25 minutes uncovered. Cover with foil and bake for an additional 25 minutes.
- Remove from oven and uncover (be careful, the steam will be hot) and cool completely.
- Cut into squares and serve with a scoop of vanilla ice cream or whipped cream.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Cake, Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
slightly adapted from Duncan Hines
loved it so tasty and fed my family 10-10 recommend
This pumpkin crunch dessert sounds delicious but since I can’t have nuts I was wondering if broken up pretzels could serve as the crunch?
I have not tried that, but would love to hear how it turns out for you!
Hi can this be cooked in a aluminum pan.
Hi Tara, you can bake this in an aluminum pan but it might bake at a faster rate, adjust the cook time accordingly! Let us know how it turns out for you :)
I’m looking forward to making this as I love anything pumpkin! Instead of using nuts for the topping, can a streusel crumb topping be used instead? Love your recipes!
Hi Claire, a crumb topping can definitely be used instead, the cake just won’t have that ‘crunch’. I think it would still be delicious, though! :)
can I use a GF cake mix with this recipe?
Hi Lynda, we haven’t tried this recipe with GF cake mix but I think it should work. Let us know how it turns out for you!
The favorite dessert on Thanksgiving.
Hi Holly,
All boxed cake mixes are unhealthy because they contain many toxic ingredients. The Yuka app grades them as “bad”. I would like to make this, but with my own cake ingredients. Do you have any homemade cake recipes we can use for this recipe?
Hi Clasina, I have only tried this recipe as written but you could try making your own cake mix from this yellow cake recipe. I hope that helps!