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    Home » Recipes » Desserts » Pumpkin Crunch Cake

    Pumpkin Crunch Cake

    Published: Sep 12, 2023 by Sherri · This post may contain affiliate links · 2 Comments

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    A stack of pumpkin crunch cake on a plate.

    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. 

    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 topped with vanilla ice cream on a white plate.

    Table of contents

    • Easy Pumpkin Crunch Cake Recipe
    • Ingredients/shopping list
    • Variations/ Substitutions
    • How to Make this Dump Cake Recipe
    • Tips
    • FAQ’s

    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. 

    Pumpkin crunch cake topped with vanilla ice cream on a white plate.

    Ingredients/shopping list

    Ingredients for Pumpkin Crunch Cake - Pumpkin puree, sugar, pie spice, salt, eggs, evaporated milk, yellow cake mix, pecans and butter.

    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. 

    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. 

    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/ Substitutions

    1: Use a white cake mix instead of a yellow cake mix to swap out the flavor a bit. 
    2. Spice cake mix could add extra flavor to the original version. 
    3. Use walnuts in a swap of pecans. This still will give a crunchy cake with a twist in flavor. 
    4. You can use whole milk in replace of evaporated milk. Or if you need you can use a plant-based milk substitute. 
    5. Mix up some softened cream cheese, sugar, and egg to create a cheesecake mixture, to swirl in the pumpkin filling. 
    6. Mix in some chocolate chips. Whether it is milk chocolate, semi-sweet chocolate, or white chocolate chips. 
    7. Fold in some coconut flakes for a delicious twist. 
    8. Add in ¼ cup molasses for a deep and rich flavor that gives it a gingerbread flavor. 

    How to Make this Dump Cake Recipe

    Step 1 – Preheat oven to 350° F. Then use non-stick spray to grease the baking dish. 

    A large glass bowl of ingredients for pumpkin mixture mixture together.
    A large glass bowl containing pumpkin mixture.

    Step 2 – Then In a medium bowl, combine pumpkin purée, evaporated milk sugar, eggs, pumpkin pie spice, and salt and mix well.

    A glass baking dish with pumpkin mixture in it.

    Step 3 – Pour into the greased pan. 

    A glass baking dish layered with cake mix over top of pumpkin mixture..

    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. 

    A glass baking dish filled with pecans and cake mix.

    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. 

    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

    How to Store?

    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!

    Can you Freeze?

    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.

    If you like this recipe, please leave us a comment and rate the recipe below. You can also find us on Facebook, Pinterest, and Instagram!

    Pumpkin crunch cake topped with vanilla ice cream on a white plate.

    Pumpkin Crunch Cake

    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. 
    5 from 3 votes
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    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 50 minutes minutes
    Total Time: 1 hour hour
    Servings: 20 slices
    Calories: 285kcal
    Author: Sherri Hagymas

    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

    Store in an airtight container in the refrigerator for 2-3 days.
    Use a spice cake mix and leave out the pumpkin pie spice. For bolder flavor, you can use a teaspoon of pumpkin pie spice.
    Swap the pecans for chopped walnuts or sliced almonds or omit the nuts completely.
    Top with vanilla ice cream or whipped cream.
    ​Drizzle with chocolate syrup or caramel sauce before serving.
    Be sure to use pumpkin puree and not pumpkin pie filling.
    You are only using the dry cake mix and not the other ingredents listed on the back of the box.

    Nutrition

    Serving: 1slice | Calories: 285kcal | Carbohydrates: 33g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 67mg | Sodium: 353mg | Potassium: 146mg | Fiber: 1g | Sugar: 21g | Vitamin A: 3691IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 1mg

    Nutritional Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Mention @ToSimplyInspire or tag #ToSimplyInspire!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected

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    Filed Under: Desserts, Holiday Recipes, Recipes

    Reader Interactions

    Comments

    1. Julie

      September 19, 2023 at 2:43 am

      Hi when you mention sugar in your recipes is this caster sugar or granulated sugar .. I’m in the UK

      Reply
      • Lynn

        September 24, 2023 at 11:36 am

        Why can’t I use pumpkin pie filling? Pumpkin puree does not exist anywhere near me.

        Reply

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    Sherri Hagymas leaning on a counter with a white coffee mug

    Hi there! I’m Sherri I love creating a variety of easy recipes that anyone can make and enjoy! From healthy to comforting, I hope you find something that inspires you!.

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