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
Can I use pumpkin pie mix instead.
I think it would probably work but I have only made this recipe as written. Please let us know how it works out for you if you try it.
I made this and substituted coffee cake crumble top instead of nuts . Awesome results
Thank you for sharing!
How well does this freeze?
I haven’t tried freezing this recipe.
Looks scrumptious; definitely going to bake soon❗️
that pumpkin pie crunch cake looks and sounds yummy. but can’t use evaporated milk because of the sugar content. could I use just plain milk. okay just found substitute for that. I plan on using 1-1/4 cup water and 1 cup dry milk and will equal the correct amount of evaporated milk
Thank you for sharing your tip, I would love to hear how it works out for you!
Evaporated milk doesn’t have any added sugar. Are you thinking of sweetened condensed milk? (Like Eagle Brand?)
I’d like to try the pumpkin pie crunch recipe, but I am allergic to most nuts. Can you recommend some other alternative to replace the nuts in the struesel topping?
You can leave the nuts out of this recipe and it will still be delicious. You could also substitute some unsweetened coconut.
I’ve heard of using Grape Nuts, but I’ve never tried it! I would add them right before baking so they don’t get soggy.
I’d like to try the pumpkin pie crunch recipe, but I am allergic to most nuts. Can you recommend some other alternative to replace the nuts?
You can leave the nuts out or try an unsweetened coconut in its place.
Hi,
Can I substitute full or lite cream for the evaporated milk?
Thanks
I have only tried the recipe as written.
Looks so good and easy to make.
Will try
What is your pumpkin spice
You can purchase pumpkin pie spice in the spice aisle or make your own homemade Pumpkin Pie Spice.
I have been making this recipe for over 30 yrs….when * I * got it, it was called ” Linda’s Pumpkin Crunch” and used only cinnamon, not pumpkin pie spice. I too have used it with spice cake, and have also crushed the pecans and added to cake mix prior to pouring, but the favorite version is with Yellow Butter flavored cake mix. and whole pecans.
I’m going to try it with the PP spice. May make for a nice twist.
Could I substitute walnut pieces for the pecans.
Walnuts would definitely work!
Would spice cake be too much spice?
Spice cake is great with this recipe.
They all look yummy ! !
How can I watch the calories when I see a receipt like this????
I have NOT (yet) made this, but what I’ve done with other recipes is to make substitutions. Splenda instead of sugar. Use skim evaporated milk. I’d probably cut the butter to 3/4 cup. Sugar-free cake mix. Walnuts instead of pecans. It won’t taste quite as rich, but will still be very good. And cut myself a smaller serving. :) Good luck to you & have fun experimenting. :)
What can I do to replace cake mix…I don’t like processed foods…this sounds so good but the cake mix is a problem for me
I have only made this recipe as written.
There are a lot of diy cake mix recipes out there to choose from that are quite simple, you can Google it.
I make a very similar ‘Peter’s Pumpkin Delight’ recipe, but instead of a yellow cake mix, I use a SPICE CAKE MIX. It UPs the PUMPKIN SPICE flavor to perfection!
Yummy!!
Looks awesome
I love pumpkin pie and i am looking forward to trying this new recipe. Can i use fresh pumpkin. I keep fresh frozen in my freezer.
That should work just fine. You’ll want to ensure it isn’t watery and may want to drain it if needed.
How many pecans?
1 cup of pecans