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.
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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!
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
Looks absolutely wonderful going to try them. Thank you
Enjoy!
What is pack pumpkin?
It’s canned pumpkin puree.
Pumpkin pie crunch recipe
Looks good and easy to make
Can you. Use sweet potatoes rather than pumpkin
I have only tried this recipe as written. If you are using a canned sweet potato puree I think it would work.
You can. I make the same thing with canned yams (I mash them) every year at Thanksgiving.
Do you think this recipe could be just as good using a gluten free cake mix?
I haven’t tried it but I think it should work just fine.
Gluten free cake mix works great!
Thank you Bonnie!
I don’t really like pumpkin,but this looks really good with the pecans and dry cake mix..we’re having a pie contest at church,I’m thinking I’ll make this..
If I use Eagle Brand milk(Pumpkin Pie Crunch) should I cut out the sugar?
I haven’t tried this with Eagle Brand so I’m not sure how it would work. If you do try it, I would reccomend leaving out the sugar.
Can I use condensed milk instead?
Sweetened condensed milk is different than evaporated milk as it has sugar and a different consistency. I’m not sure how that would work in this recipe.
Can this be made with gluten free cake mix for the streusel?
I haven’t tried it with gluten free cake mix. I would love to hear how it works out if you do try it!
I have for other dump cakes and it comes out great. Just make sure the volume is equal because most gluten free cake mixes are smaller in quantity.
Yes, you can use gluten free yellow cake mix. I used the Betty Crocker brand and it was delicious!
I only have spice cake at home. Do you think this would work with this recipe?
Absolutely! I’ve made this with yellow cake, spice cake and butter pecan cake… all of them are delicious!
When I was a kid, we had spice cake every Thanksgiving and Xmas. I have looked for it in stores but cannot find any nor a recipe for it. Would you please share your recipe. It was my favorite cake for the hollidays.
Thanks so very much,
I make this recipe every Thanksgiving. To get a better crush, pour the crushed nuts, melt the butter and mix with cake mix. pack it at the bottom of the pan then pour the rest of the pumpkin mix over it. Sometimes I bake the butter and cake mix for 5 min then pour the pumpkin mix. You can flip it over on a platter if you want the crunchy part on top.
Sounds delicious! Thank you for sharing!
I think I will make this tomorrow and again on thanksgiving. It looks s yummy. Thankyoul
Is that a regular box of cake mix or the smaller size that some companies sell?
This is the regular box of cake.
Do you need to refrigerate this after cooking, or can the leftovers be stored at room temp?
It lasts longer if you refrigerate it because the pumpkin is so moist!
There is an error on the amount of sale, it says 1/ salt??? And the recipe does not tell when to add the salt.
Thank you! It should read ¼ teaspoon salt. The salt is added with the pumpkin in step 2.
Can you use chocolate cake mix instead?
I haven’t tried it with chocolate cake… I’m sure it would work and I bet it would be delicious!!
Your Pumpkin Pie Crunch is awesome! Hope you are having a great week and thanks so much for sharing your great post with Full Plate Thursday.
Come Back Soon!
Miz Helen
This looks really good… I think it may be what I had at the church potluck on Sunday and it tasted GREAT! Thank you for sharing this. :)
I was just wondering how much pumpkin I would need if I’m using fresh pumpkin not the can can’t wait to make this
If using fresh I would suggest to cook & puree the pumpkin (drain it over coffee filters if it’s watery) and then measure out 15.5 oz. Enjoy, this is delicious!
Maybe 2 cups
My family devoured this! It was a major hit. Thank you!
I’m so glad you and your family loved this! My sister introduced me to this recipe!!