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
Had this Pumpkin Pecan Crunch for Thanksgiiving Dinner, and it was soooooo good,
thank you for the chance to enjoy this wonderful desert.
I’m so glad you enjoyed it!
I used 3/4 cups of brown sugar and I used
1 3/4 TBSP of pumpkins pice. Delish!
I used 3/4 cups of brown sugar and I used
1 3/4 TBSP of pumpkins pice. Delish!
Think I’ll try 1/2 cake mix with butter and part of the pecans on the bottom and bake a few min,then add the pumpkin followed with dry cake and drizzle butter and pecans on top.
Is the bottom of Pumpkin Pie Crunch moist? I am looking for a recipe for a bake sale that can be bagged. Not sure this would bag well. your thoughts? Definitely looks like a good Thanksgiving recipe thought!
They are moist as a piece of pecan pie would be. Unfortunately I would not suggesst bagging this recipe.
I do have pumpkin cookies that would be great for a bake sale! You can view them here: https://www.spendwithpennies.com/frosted-pumpkin-cookies/
My family loves pumpkin recipes.
Very very good
I about to make it now . But I like recipes with pumpkin
I make this every year for last 15 years, with homemade whipped cream, it is required by my family for thanksgiving. :) it is yummy!
Looks good , send me some more recipes,please! Thank you!
i can not wait to make this i also love evrything pumpkin, it looks really good , thanks for the recipe , thanks for sharing it .
Hi absolutely loved it but found it quite rich. I think next time I’d cut back on the butter.
Looks good, I would add a small can of drained crushed pineapple to the pumpkin and brown sugar instead of white. What do you think?
YEs to the brown sugar. I rarely use white sugar ever. I think brown gives a much deeper flavor. I also added some pure maple syrup! I am a fan of all things pineapple but cannot imagine adding to this. Sounds awful lol Did you try it?
The video says to cover and bake for 50 minutes, but the recipe says bake to 25, then cover and bake for 25 more. Which is the correct way?
I bake 25 min uncovered and 25 minutes covered.
I have been making this for about 10 years. I love it and so much easier to make than pie.
Does the type of pan you use matter? I do not have a glass baking dish, but I have nonstick metal pans. Thanks.
A metal pan will work just fine for this recipe.
We loved the pumpkin pie crunch. Plan to make again soon.
So glad you loved it June!
Sounds good to me!
Have not tried this.Will cook this soon.
I am currently watching The Chew. They are making this recipe and used brown sugar. I see regular sugar. Is that a type O?
No, I used regular white sugar. :)
I would love receiving. Recipes from you.All look so very good!