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Pumpkin crunch cake is a perfect fall treat! It’s loaded with pumpkin puree, pumpkin spice, and crunchy pecans. This recipe uses a cake mix to keep things so easy!
Let’s talk about something that’s real important, k?
Pumpkin season.
Lately, it seems super cool to be all anti-pumpkin.
I mean, it also seems super cool to be obsessed with pumpkin, which is why the anti-pumpkin people are coming out in full force to say “no, we will not stand for pumpkin spice macaroni and pumpkin spice shoelaces.”
But, guys. I’m getting nervous.
I feel like we’re about to have a full on Grease-style feud between two rival gangs and it’s stressing me out.
Can’t we all just get along? Can’t we all just eat or not eat our pumpkin in peace, like respectable adults?
I’m clearly on Team Pumpkin and I even converted my mother-in-law over to Team Pumpkin with this recipe!
She’s one of those crazy people that doesn’t like pumpkin, but she LOVES this pumpkin crunch cake!
It’s a cross between pie and cake, super simple to make, and perfect topped with a scoop of vanilla ice cream!
We’re using our homemade pumpkin pie spice in this recipe. It’s perfect in most pumpkin recipes, like our chocolate chip pumpkin bread and pumpkin coffee cake!
Ingredient Notes:
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Pumpkin Puree – Look for the 100% pure pumpkin puree, and not the canned pumpkin pie filling which has added ingredients.
Yellow Cake Mix – I’m using only half of the bag of mix for this. You could also use the entire bag, it just makes this much more cake-like. I like it with a half bag of mix, because the custard-y pumpkin bottom shines through a lot more.
Pumpkin Pie Spice – You’ll need cinnamon, nutmeg, ground ginger, and cloves to make the pumpkin spice that I’ve tweaked for this recipe. Store bought works too.
Milk, Eggs, & Sugar – Just like in pumpkin pie, we’re using evaporated milk to make it so rich and creamy.
Pecans – We use chopped pecans on top, but we’ve also done walnuts and I’ve seen people with nut allergies use toffee bits.
What Readers are Saying!
“This recipe is to die for! I don’t favor sweets but my husband does and we both loved this Pumpkin Crunch Cake. I followed the recipe to a T and it’s light, savory, and has the perfect texture of cake, custard, and crunch.” – Melissa
My Favorite Hand Mixer!
It’s so easy to whip up dessert with this cute hand mixer. It doesn’t take up much space and is a must for any kitchen!
How to Make Pumpkin Crunch Cake:
Pumpkin Custard: While your oven preheats you can start mixing together the pumpkin filling/custard like batter. Add the canned pumpkin puree, milk, eggs, sugar, and spices to a large bowl and beat together until well combined. Use a whisk or hand mixer – both work!
Cake Mix: Pour the pumpkin batter into a greased 9×13 baking dish and then start sprinkling the top of it with the yellow cake mix. I only use half a box, but you can use more if you want it to be more cake-like.
Top: To finish preparing this pumpkin crunch cake you’ll sprinkle the the chopped pecans over the yellow cake mix. Finally, pour the melted butter evenly over the top of the cake!
Bake: It’ll take about 60 to 70 minutes for the pumpkin crunch cake to finish baking, or until the top is lightly browned and the custard has set.
You can serve this cake warm or cold! It’s pretty amazing fresh from the oven with a scoop of vanilla ice cream and some caramel sauce!
Variations:
Personally, I think our pumpkin crunch cake is perfect as is, but I know it can be fun to play around with recipes!
Some fun ideas include swapping the pecans for cookie pieces (Biscoff, gingersnaps, etc.), toffee bits, or walnuts.
Use a spice cake or butter pecan cake mix in place of the yellow cake mix.
Use a full box of cake mix for a more cake-like pumpkin crunch cake or use half the box (my preferred method) for a more pie-like pumpkin crunch cake!
Use 1 tsp. cinnamon, 1/4 tsp. nutmeg, 1/4 tsp. ginger, and a pinch of cloves in place of the pumpkin pie spice.
FAQ’s:
I store this in the fridge and it sets up nice and thick. In the video above and in these pictures, it was still warm, which is why it fell apart when I scooped it out. It holds it shape perfectly when cold!
Absolutely! I prefer yellow, but many people make this with spice cake.
I top my pumpkin crunch cake with ice cream and caramel sauce. It’s also good with whipped cream or served plain!
You can skip the nuts entirely or substitute them with graham cracker or Biscoff pieces! Skor bits are also good, from what I hear.
I haven’t tried it myself and generally always use 100% pure pumpkin puree. I do think it would work though – just follow the recipe on the can for making pie, but add to the pan and sprinkle with the cake mix.
I’ve never tried it, so I can’t really make recommendations on this.
MORE FALL PUMPKIN RECIPES!
- Pumpkin Pecan Pie
- Pumpkin Bars with Cream Cheese Frosting
- Pumpkin Rice Krispie Treats
- Pumpkin Pie Dip
- Keto No Bake Pumpkin Pie
Pumpkin Crunch Cake
Ingredients
- 15 ounces canned pumpkin puree
- 12 ounces evaporated milk
- 4 large eggs
- 1 1/2 cups sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 1/2 box yellow cake mix see note
- 1 cup chopped pecans
- 1 cup butter melted
Instructions
- Preheat oven to 350 degrees. Spray a 9×13 baking dish with non-stick spray.
- In a large bowl, beat together the pumpkin, milk, eggs, sugar, and spices until well combined. Pour into the prepared baking dish.
- Sprinkle the top with yellow cake mix. I prefer a half of a box, but use more if you want it to be very cakey.
- Sprinkle with the chopped pecans.
- Pour the melted butter evenly over the top of the cake.
- Bake for 60-70 minutes or until the top is lightly browned and the custard is set.
- Serve warm or cold. Store in the refrigerator.
Kathi says
I used an Aldi gluten free cake mix, it only makes one layer. It was absolutely delicious, we couldn’t stop eating it. Thank you.
Karly Campbell says
Thanks for sharing! Glad to hear it works with gluten free mix as well! 🙂
Katie says
I make this every year. Made it for Thanksgiving one year and it was a hit! Everyone loved it. I enjoy this over a few days for breakfast
Karly Campbell says
It really does make a great breakfast, just like cold pumpkin pie. 🙂 So glad you like this one!
Janett says
Go to every winter holidays, wonder if it can be frozen? 13×9 is to big for my small group gatherings
Karly Campbell says
I’m not sure if it would freeze well or not. I think it would though!
Michelle says
What do you do with the remaining half box of cake?
Karly Campbell says
I just save it for next time or use it to make a half size of another dump cake, like this chocolate strawberry cake. You can also use it to make cake batter cookies.
Nurah says
Could I sub apple pie mix for the pumpkin puree for an apple crunch cake?
Karly says
Hi Nurah! You’d just put the apple pie filling in the bottom and then using the topping ingredients – don’t add the other ingredients to the apple pie filling. But yes, that should work fine. 🙂
Sabah says
Omg, it was amazing!! I’m not a big fan of pumpkin pie but this is totally different. It was delicious. I used candied pretzels for the crunch because of nut allergies. We’ll be making this every year.
Karly says
So happy to hear you enjoyed it! I’m sure it was amazing with the pretzels!
Cheryl Dignard says
This is amazing! Huge hit at Thanksgiving. Easy and delicious. You have to try it!
Karly says
Thanks, Cheryl!
Trisha says
This is always a huge hit when i make it. This year I was asked to make a double batch. Do I need to adjust the bake time if i make a double batch? Any itjer adjusts i should make? Or do you not suggest I double the recipe?
Karly says
Hi Trisha! I would double the recipe, but be sure to bake in 2 separate dishes. I wouldn’t try baking all in one. Bake time should be the same.
Sonia Seufer says
This was delicious! I used the full cake mix and served it warm with a little vanilla ice cream and drizzle of caramel. Definitely a keeper!
Karly says
So glad you enjoyed it! Thanks, Sonia!
Tara says
I made this for a dinner party and it was a HUGE hit! I subbed graham cracker crumbs for the pecans to make it nut-free, but otherwise followed the recipe. The perfect fall dessert!
Karly says
Great idea with the graham crackers! I’ll have to try that sometime!
Mark Dumouchelle says
was easy and the house smelled wonderful … i found the end product to be kind of retirement home food … i think if i was to do this again i would use the full cake mix, but not from a box, and use fresh over canned pumpkin … was all a bit stodgy underneath the top layer of crunch was nice … without the crunch, for me would be inedible … highly processed … and needs tweaking
Michelle says
Can I use pure pumkin
Karly says
Yes, that’s what the recipe calls for.
Sherry says
So delicious. Since I have a family member allergic to nuts, I sprinkled the top with brown sugar. It was so good.
Karly says
Sounds tasty! I’ve heard of people using toffee on top as well. 🙂
Lindsay says
Hi, I’m trying to make something in single serving sizes for a party – do you think I could I follow the same process in a muffin tin?
Karly says
Hi Lindsay! I haven’t tried this in a muffin tin, so I don’t know for sure how it would work. I think it would be tricky to remove from the tin without turning into a mess. You’d definitely want to use muffin liners, but even then I can’t say for sure it will work. Fun experiment though! 🙂
judi mckinney says
Pumpkin crunch cake is delicious. I make it every fall.
Karly says
Love to hear that, Judi!