Pumpkin crunch cake is a must-make for fall season baking. This easy recipe is made with a yellow cake mix and pumpkin puree, crunchy pecans, and our favorite warm spices. Topped with a scoop of vanilla ice cream or whipped cream, it will quickly become a new fall favorite.
Easy Pumpkin Crunch Cake Recipe
If you are on the hunt for the perfect pumpkin cake that is easy to make and full of fall flavors, you have found it. This is one of the easiest cakes for you to make, as it starts with a box of yellow cake mix. This is a great dump cake recipe to throw together for guests, serving after dinner, or taking to a family gathering or fall potluck.
If you love easy pumpkin desserts, some of our other favorite pumpkin recipes are this layered pumpkin delight, baked pumpkin oatmeal, or this decadent pumpkin cheesecake trifle.
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Pumpkin Crunch Cake Ingredients
- Pumpkin Puree – Canned pumpkin what I use for this recipe for the pumpkin flavor. You can also use homemade pumpkin puree.
- Evaporated Milk – For the liquid I find evaporated milk helps create that perfect creaminess in the pumpkin custard portion of the dessert. You can use whole milk in replace of evaporated milk. Or if you need you can use a plant-based milk substitute.
- Sugar – White sugar is going to help add a nice sweetness to the cake. You can use brown sugar if you’d like as well.
- Eggs – The eggs are going to really add a custard texture to this cake.
- Pumpkin Spice – I love making a big batch of homemade pumpkin pie spice but you can buy it as well.
- Salt – When you bake desserts it is important to add salt to help enhance the sweetness of the cake.
- Cake Mix – Yellow cake mix is perfect for this dessert. It is mild in flavor but sweet enough that it works great. Use a white cake mix instead of a yellow cake mix to swap out the flavor a bit. Spice cake mix could add extra flavor to the original version.
- Pecans – chopped pecans offer that extra crunch to the cake.
- Butter – Opt for unsalted butter. If you use salted butter make sure that you omit the salt in the recipe.
Variations
1. Use walnuts in a swap of pecans. This still will give a crunchy cake with a twist in flavor.
2. Mix up some softened cream cheese, sugar, and egg to create a cheesecake mixture, to swirl in the pumpkin filling.
3. Mix in some chocolate chips. Whether it is milk chocolate, semi-sweet chocolate, or white chocolate chips.
4. Fold in some coconut flakes for a delicious twist.
5. Add in ¼ cup molasses for a deep and rich flavor that gives it a gingerbread flavor.
How to Make this Pumpkin Cake Recipe
Step 1 – Preheat oven to 350° F. Then use non-stick spray to grease the baking dish.
Step 2 – Then, in a medium bowl, combine pumpkin purée, evaporated milk sugar, eggs, pumpkin pie spice, and salt and mix well.
Step 3 – Pour into the greased pan.
Step 4 – Sprinkle cake mix on top of the pumpkin mixture. Press down gently to get the dry into the batter, but not too hard.
Step 5 – Sprinkle with chopped nuts, and drizzle melted butter all over the cake mix evenly.
Bake as directed. Let cool and then slice and serve.
My Tips
- When you add the top layer of the dry cake mix, you lightly press it into the bottom layer. You just want it slightly pressed. If you do too much it will make the cake dense.
- Pour the butter over the entire cake. It is important for the butter to get all over the dry cake mix or it won’t help transform the dry mixture into cake.
- Let the cake cool for about 10-15 minutes prior to slicing.
- The cake is done when the top is golden brown and you can stick a toothpick in the cake and it comes out clean.
- Be sure to use pure pumpkin puree and not pumpkin pie filling.
FAQ’s
This cake needs to be refrigerated in a covered dish. I just cover it with plastic wrap or aluminum foil. The pumpkin cake can be stored for up to 4 days in the refrigerator. Then when you are ready to eat, you can eat the cake cold or warm it in the microwave for about 15 seconds, which is my favorite!
Yes, you can freeze this cake as well. Place in a freezer container and freeze for 2 months. Then when you are ready to eat thaw on the counter for an hour, or in the refrigerator overnight for a slow thaw. This is a delicious pumpkin dessert that thaws perfectly.
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Pumpkin Crunch Cake
Ingredients
- 15 ounces pumpkin purée
- 12 ounces evaporated milk
- ¾ cup sugar
- 4 large eggs
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
- 1 yellow cake mix
- 1 cup pecans chopped
- 1 cup butter melted
Instructions
- Preheat the oven to 350° F and spray a 9×13 baking dish with cooking spray.
- In a large bowl, add the pumpkin purée, evaporated milk, sugar, pumpkin pie spice, salt, eggs and mix until combined well.15 ounces pumpkin purée, 12 ounces evaporated milk, ¾ cup sugar, 4 large eggs, 1 tablespoon pumpkin pie spice, ½ teaspoon salt
- Pour into the prepared baking dish.
- Sprinkle the dry cake mix evenly over the top of the pumpkin mixture and press down gently. (be careful not to press too hard or the cake may become dense).1 yellow cake mix
- Sprinkle the chopped pecans over top and drizzle the butter all over the top, almost covering everything.1 cup pecans, 1 cup butter
- Bake in the oven and once done, let cool before slicing.
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
Deb
I’ve been making this dessert for years, it’s so good and easy to make. Another cake mix you can use is Spice Cake, too/
Julie
Hi when you mention sugar in your recipes is this caster sugar or granulated sugar .. I’m in the UK
Lynn
Why can’t I use pumpkin pie filling? Pumpkin puree does not exist anywhere near me.