Pumpkin Crunch Cake

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This Pumpkin Crunch Cake has all of the flavor (and texture) of a traditional pumpkin pie in a super easy recipe.

Simple to make, this recipe starts with a cake mix and a can of pumpkin and ends with an amazing fall dessert.
piece of Pumpkin Crunch Cake on a plate with bite taken out

What is Pumpkin Crunch Cake?

  • This is an easy dessert that reminds me of pumpkin pie.
  • Since it makes a 9×13 pan, 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 assembled to make Pumpkin Crunch Cake

Ingredients in Pumpkin Crunch Cake

PUMPKIN MIXTURE: This recipe uses the same ingredients you’d add to pumpkin pie.

Canned pumpkin, evaporated milk, eggs, sugar, and pumpkin pie spice.

CAKE MIX: A standard yellow cake mix is what I usually use but try another flavor (like spice cake mix) to change it up.

TOPPING: Chopped pecans complement the pumpkin flavor, but so will walnuts or even toasted coconut.

process of mixing ingredients for Pumpkin Crunch Cake

How to Make Pumpkin Crunch Cake

Everyone will love this perfect pumpkin crunch cake!

  1. Mix the pumpkin mixture (per recipe below) and spread into a 9×13 pan.
  2. Sprinkle yellow cake mix evenly over the top of the batter.
  3. Top with pecans & drizzle melted butter over the top.
  4. Bake.

Let the cake cool completely and serve with ice cream or whipped cream.

process of adding topping for Pumpkin Crunch Cake

How to Store

  • In the Fridge: Leftovers can be stored in the refrigerator for up to four days. Serve cold or reheat in the oven.
  • In the Freezer: Leftovers can be frozen for up to four months. Freeze cooled portions in zippered bags with the date labeled on the outside for up to 4 weeks. Pop-out a portion and add it to a lunchbox or briefcase as a tasty mid-morning snack.

cooked Pumpkin Crunch Cake in a baking dish

Perfect Pumpkin Desserts

Pumpkin Crunch Cake on a plate

Did your family love this Pumpkin Crunch Cake? Be sure to leave a rating and a comment below! 

piece of Pumpkin Crunch Cake on a plate with bite taken out
4.96 from 68 votes
Review Recipe

Pumpkin Crunch Cake

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 15 servings
Author Holly N.
Pumpkin Crunch Cake is the perfect fall dessert! A rich layer of pumpkin cake is topped with pecans and a simple 2 ingredient streusel.


  • 15 ½ ounces canned pumpkin
  • 12 ounces evaporated milk
  • 3 large eggs
  • ¾ cup sugar
  • 1 tablespoon pumpkin pie spice
  • ¼ teaspoon salt
  • 1 package yellow cake mix
  • 1 cup pecans chopped
  • 1 cup unsalted butter melted

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  • Preheat oven to 350°F. Grease and flour a 9x13 pan and set aside.
  • In a bowl, combine pumpkin, milk, eggs, sugar, pumpkin pie spice, & salt. Pour into the prepared pan.
  • Gently sprinkle the cake mix powder over the pumpkin mixture and top with pecans.
  • Drizzle melted butter over the cake mix & pecans layer.
  • Bake 25 minutes uncovered. Cover with foil and bake an additional 25 minutes.
  • Remove from oven and uncover (be careful, the steam will be hot). Cool completely.
  • Cut into squares and serve with ice cream.

Recipe Notes

Any flavor cake mix can be used in this recipe (white cake/spice cake).
Leftovers can be stored for up to 4 days in an airtight container in the fridge.

Nutrition Information

Calories: 372, Carbohydrates: 44g, Protein: 5g, Fat: 21g, Saturated Fat: 10g, Cholesterol: 72mg, Sodium: 328mg, Potassium: 230mg, Fiber: 1g, Sugar: 28g, Vitamin A: 2977IU, Vitamin C: 3mg, Calcium: 154mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword best pumpkin crunch cake, how to make pumpkin crunch cake, pumpkin crunch cake, pumpkin crunch cake recipe
Course Cake, Dessert
Cuisine American
piece of Pumpkin Crunch Cake topped with ice cream with text
close up of Pumpkin Crunch Cake with text


slice of Pumpkin Crunch Cake with text
Pumpkin Crunch Cake and ingredients with text

slightly adapted from Duncan Hines

About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

More Posts by Holly

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Recipe Rating


  1. Very good. We used a yellow cake mix & added 1/4 cup of pecans on top. Next time we’ll plan ahead & have ice cream on hand.
    Thank you.

  2. Love this. I substitute Sweet potatoes for canned pumpkin. It tastes the same and works great with a hubby whose colon does not tolerate pumpkin. Lol. Shared this in many potlucks.5 stars

    1. Love this. I substitute Sweet potatoes for canned pumpkin. It tastes the same and works great with a hubby whose colon does not tolerate pumpkin. Lol. Shared this in many potlucks.5 stars

    1. I haven’t tried it but I do think it would work. If you are using fresh and they are boiled, ensure you drain them very well as they can be a bit watery.

    1. That should work as long as it is cooked and very well drained. Fresh pumpkin puree tends to have more water. If yours is watery, I would suggest placing it in a colander lined with cheese cloth (or paper towels) for a little while. Let us know how it goes!

  3. I made this on a Friday night fir a Saturday dinner to take to my mother-in-law’s house. My pumpkin layer seemed VERY watery. I baked as directed, for the full time. I did not cover it when I stored it, as it was still slightly warm & I didn’t want any condensation to form. I simply placed in the microwave with paper towels over it…
    The next morning I covered & took to MIL’s. My husband and she LOVED it. I took a few squares home with us & tried a small bite at home (not usually liking ANY pumpkin flavored things). This was uh-mazing. I’m making another to take to work later this week.
    Delicious recipe. Super easy.5 stars

  4. This is delicious and very easy to make. After the second 25 minutes and I removed the foil it wasn’t done yet. I baked an additional 10 minutes uncovered. I served with whipped topping.

  5. I tried a different recipe that called for 2 cans of pumpkin, 4 eggs, more sugar and more milk. 1 hour of baking. I ended up baking it for 1 hour and 10 minutes but still do not think it was done. Will try this one next time.

  6. I followed the recipe exact- and my bottom layer was a very thin, souplike consistency. What could I have done wrong? I’ve triple checked the recipe! The flavor is delicious, I’m throwing it back in for a few to test that out.

    1. I’m not sure what happened, Lauren, this recipe is usually a success for our readers. Was it any better once you put it in the oven for a bit longer?

  7. I am making the pumpkin crunch cake for thanksgiving; your recipe has become a family favorite over the past few years. Can I make ahead and freeze it? I’m needing to transport to another state and would like to make it this weekend. Have you tried freezing it? Thank you so much for such a great recipe!

    1. Hi Andrea, sorry we haven’t frozen this recipe before. Maybe another reader has and can offer some tips!

    1. No. It doesn’t matter if it’s chicken dishes or whatever. Don’t take a chance. You can take them out of the refrigerator and let them sit out 15-20 minutes before heating, just to be safe!

      1. If using spice cake it would be optional as the cake is spiced. I personally love the warm spices so I would add it.

  8. My grandmother gave me this recipe; I’ve been making it for 40 yrs. It’s the best! You’ll never go back to plain pie again

  9. 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.5 stars