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
I make this recipe, but mix the cake mix with 1/2 cup chopped pecans and 1/2 mini chocolate chips. I line the baking pan with parchment paper, and spray it with cooking spray. And, after I sprinkle cake mix mixture on the pumpkin, I cut the butter into pats and place it on the top. When it’s baked, I let it cool, and then refrigerate it over night.
Then I flip it upside down on a cookie sheet and cut into bars. It makes an amazing pumpkin bar!
That sounds both delicious and easy! Thank you for sharing!
Can this be made ahead and frozen for a week?
I haven’t tried freezing this recipe.
Has anyone tried freezing this since this comment? Thank you!
I’m planning to make this for my work potluck but I just noticed the recipe doesn’t call for a crust. Would you recommend using a pie crust with this recipe?
This recipe doesn’t need a crust.
Would love to try these
Will a graham cracker crust on bottom change cooking time???
The cooking time should remain the same.
Thank you. Happy Thanksgiving!
Happy Thanksgiving to you and your family too!
Made the pumpkin pie crunch cake. It was soooo easy and everyone loved it. I have already bought the ingredients to make two more.
That’s awesome, Rhonda! I’m glad you enjoyed the recipe!
So many of recipes I see look scrumptious !! :) Thank you !
Can this be divided & use two 9″ pie dishes instead of 9 x 13 baking dish?
I did use a 9″ deep pe dish and it was perfect!!
Pumpkin pie crunch won’t print. I really want this receipe, y have great receipts, keep it up
I couldn’t find the full recipe.
Just scroll above for the full recipe.
Looks soon good.
It definitely is! :)
The recipes all look good.
Is this better served warm or cold?
This dish is best served room temperature or cold (like a pumpkin pie).
I just made this tonight. Can I leave it unrefeigerated until after thanksgiving dinner tomorrow or should it be refrigerated now.
I would suggest refrigerating it overnight and then you can remove it from the fridge tomorrow morning.
Made it per the recipe- everyone at work loved this. Made again and used spice cake instead of yellow cake mix and it was even more of that fall warm flavor! Fast and easy!
Looks good. I’m going to try it this weekend. I was thinking of drizzling some maple syrup over the top.
What size yellow cake mix is used in this recipe. Is it the Jiffy box size or the Pillsbury/Duncan Hines/Betty Crocker box size?
I use the Betty Crocker/Duncan Hines size (for a 9×13 pan).
Couldn’t find a covered pan that size is it ok to do in a smaller pan
This cooked perfectly in a 9×13, you can use foil to cover the top.
Recipes look delicious, have to try some of them for the holidays. thank you for posting.
This was such a big hit today I will be making this again it was alsome
Sounds good love pumpkin. Going to try this week
Thanks for recipe
Is this best made the day of eating or can I make it the day before?
This is great made the day before and served at room temperature.