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
Love this desert!!
I make mine with sugar free cake mix no sugar added and no salt. It is a huge success. Thank you for sharing this wonderful recipe.
So glad you loved it Shelley!
I fix it for a social at work at it was a hit. My husband’s description was SCRUMPTIOUS! It was so easy to make everyone at work couldn’t believe it was that good and so easy to make.
So glad everyone loved it!
I made these to ship to a family member out of town. Not only do I find them to be too soft on the bottom (pumpkin mix), I am thinking it might need to be refrigerated. What do you think? Should I try to ship them?
It’s supposed to be the texture of pumpkin pie so it’s not ideal for shipping.
I just made this two weeks in a row. It is so simple to make. The second week I accidentally messed up my homemade pumpkin pie spice blend; it made it brown instead of orange. And I didn’t cover it while baking so that it would have more of a crust. My friends loved it!
Glad you and your friends loved it Kim!
This sounds delicious,but I like a crust on bottom of pie.Going to try it with a pie crust, wish me luck!
The top was very jiggly and runny so I baked it a little longer. Hopefully the pumpkin part isn’t too overdone. .
Made this for Thanksgiving and it was a huge hit. So easy to make, yet so delicious.
I am so glad your loved ones enjoyed this recipe Mechele!
Hello, ‘ 1 package yellow cake mix’ … mine has 432g, is that ok? Do I need to use the entire package?
Thanks
Yes, I use the enitre package for this recipe. Enjoy Cristi Ana!
If using sweet potato instead of pumpkin,would you still use the pumpkin pie spice or would you sub something else in its place?
I haven’t tried it that way but I think I would still use the same spice mixture.
We love this recipe Holly, thanks so much, have seen a couple of people asking about freezing this dessert, again asking if anyone has done that? Know you haven’t Holly, but wondering if anyone has, I am going to try it.
Do you think walnuts could be substituted? I like that your recipe does not have as much sugar as others.
Thanks,
Julie
Hi Julie, You could use pecans if you prefer the flavor!
Amazing recipe! Great alternative for people who aren’t the biggest fans of traditional pumpkin pie and a good change for everyone else!
I make this cake every Thanksgiving,we all love it.I have a grandson in the army and when he is home on Christmas or Thanksgiving I better have one made,He absolutely loves it.My intire family loves this cake.
Is this something that should be served warm? Could I make it the night before and then add the toppings before baking the next day?
Do you think I can switch out the evaporated milk for condensed milk?
It would definitely change the recipe.
I would use less sugar if using condensed milk.
condensed milk is MUCH sweeter
I’ve made this several times but my servings do not come out in “pretty,” squares, not solid enough. I’ve tried baking it less and alsdo longer. What am I doing wrong? It is so good!
HI there, can this be made in cupcake cups (sturdy foil ones), to make individual servings, similar to mini-cheesecakes? If so I’m guessing the baking time would need to be adjusted to be shorter? Would love to hear if this has ever been tried?
I made it following the recipe a few weeks ago, and it was FABULOUS!!
(PS I can’t see the different ratings to choose from… so if I picked the lowest instead of the highest, I apologize!!)
I haven’t tried this in foil cupcake wrappers so I can’t say for sure. Please let us know how it works out for you if you do try it.
Very good and well liked by my guests.
I saw the recipe on Facebook and have it in the oven now. It sounds yummy!! I didn’t have any evaporated milk. I looked for a substitute on Pinterest and wah lah! So easy!! Just simmer 2 cups of milk for 20-30 minutes and you have evaporated milk! Also only had a hand full of chopped pecans but I found some Ghiradelli dark chocolate chips. Put the pecans and chocolate chips on top. Hoping it turns our great!!
I hope you love it! I love that hack Jo Lynn! I had no idea you could make evaporated milk!
I would love to know if anyone has froze this recipe. Would like to take it thanksgiving camp trip and refrigeration is limited
I cannot say enough about how good this recipe is! So easy and beautiful to look at. The first time I made it I couldn’t stop eating it. I have 2 in the oven now for 2 sick friends. It taste like a pumpkin pie with a topping. So moist and delicious.