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
Delicious. And easy !
I made the Pumpkin Pie Crunch the afternoon and took it to my Rockford Celiac Sprue Association meetingtonight. I did with my favorite Pillsbury Gluten Free Yellow Cake mix. Pillsbury Gluten Free Cake mixes are for 9×13 cake pan. Everyone at the meeting told me it was delicious! Them meant like better than sex cake description.
LOL! I’m so glad everyone loved it!
Really good…easy to make and tastes great!!
It is so good! Glad you enjoyed it Deb.
This is SO good! I took to a potluck and was asked for the recipe several times. I’d rather have this than traditional pumpkin pie.
I made this and it was great! It gets better as the flavors meld together, it was very flavorful the day after when it wasn’t hot from the oven.
Can’t wait to try this
i just made it and omg its fantastic but out of curiousity i wonder if putting it on a cookie bottom first would make it a little bit easier to get out of pan and add a bit more of a crunch hmmmmmm maybe ill try lol
Did you try putting the cake mixture on the bottom first? I’m thinking that as long as it was patted down a bit, it might work? Maybe even prebake a bit before pouring pumpkin mixture on top. If you did, please respond as to how it turned out. Thank you.
Can you use sweet potato instead of pumpkin?
That should work out just fine!
Thank you so much for this recipe. I made it with sweet potato instead of pumpkin and it was amazing! You Rock.
Yay, that sounds delicious! I love sweet potatoes :)
Came out deliiicous. I didn’t use pumpkin pie spice bc I had each spice independently so I just made my own.
I had this at A casino. They told me they found it online. ..it is very very very yummp!
Looks so good. Am going to with coconut milk as I am lactose intolerant
I’m going to make it tonight and serve it tomorrow. Can I leave it out over night or do I need to refrigerator over night.
You can leave it out overnight.
Made this around our Canadian Thanksgiving, It was so well liked and requested I ended up making it 3 times in a short period. Easy and Delicious . Thank you for sharing it is a keeper ,
I am so glad that you enjoyed this recipe Lynne!
I made this tonight and it’s still cooling in the glas pan. I plan on refrigerating it overnight. However, I was thinking of cutting it into squares and stacking in a serving platter for tomorrow- will that work? Or do you usually serve out of the glass pan?
It’s quite soft (like a pumpkin pie) so I generally serve it out of the glass 9×13 pan.
This turned out amazing! Next time I might reduce the butter to 3/4 cup, but other than that this was the best pumpkin dessert!
I’m so glad you loved it Shawna!
Video says cover and bake 50 min. written recipe says bake 25 min uncovered then cover and bake 25 min more. Which is correct ?
I see you answered my question in an earlier post, is in the oven now and house smells awesome ! Will let you know what the family thinks tomorrow. Happy Thanksgiving !!
Video says to cover and bake 50 min. written recipe says bake 25 min then cover and bake 25 min. more Which is it ?
Bake 25 minutes uncovered and 25 minutes covered for a total of 50 minutes.
In oven now, is it suppose to be firm when ready or still a little soft?
Thanks!
It will be about the same texture as pumpkin pie.
I would like to make this with a graham cracker crust. Do you think this would work and not fall apart?
I haven’t tried putting a crust on this recipe.