This post may contain affiliate links. Read disclosure policy
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:
This post contains affiliate links. As an Amazon associate and member of other qualifying programs, I earn from qualifying purchases.
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.
Katie says
Will this recipe work with condensed milk rather than evaporated? I’m so use to buying condensed that I got the wrong one, lol. It’s in the oven so we will see.
Katie says
Using the condensed milk thankfully didn’t make it over sweet. Came out pretty good! Thanks for the recipe ?
Karly says
Hopefully it wasn’t too sweet for you!
Jennifer Vasquez says
How much pumpkin spice do you add?
Krista says
I’m reading through the comments wondering myself! How much do you add if you have pumpkin pie spice and don’t want to use all of the individual spices. ?
Natalie Green says
I used 1 tbsp and it seemed to taste right. Ots in the oven now so we will see!
Karly says
I would just sub in the pumpkin pie spice for the other spices called for in the same amount.
Daphne Chavez says
This is what I want to know also
Karly says
You can either use the spices as called for in the recipe or sub in the same amount of pumpkin spice.
Karyn says
So this may seem dumb but….the cup of melted butter. Do you mean one cup of liquid or two sticks then melt? Thx!
Karly says
That should equal the same amount either way. I melt two sticks of butter.
Jackie says
I didn’t have enough enough butter on hand I used 1/2 cup Woll that make a difference also how is it that the cake mix dissolves. It’s been in the oven for 1 hour and the powder cake mix is still visible. Should I panic?
Daphne says
So if I want to make this with pumpkin pie spice how much would I add instead of adding all the spices in the recipe that make a pumpkin pie spice?
Karly says
I would swap in the same amount of pumpkin spice as I’ve listed for the other spices here.
Jeanne says
I used condensed milk, left out the sugar and used pumpkin pie spice instead of the mixture. Yum
Angie says
That’s a fabulous idea! With the amount of milk, did you use it ounce for ance, or can for can?
Karly says
I don’t understand your question.
Angie says
Sorry, that was supposed to say ounce for ounce. But what I meant was, I am not sure if the cans of condensed milk and evaporated milk are the same size, so do you substitute one can of condensed milk for one can of evaporated milk, regardless of size difference (if any)? Or do you use the same number of ounces of condensed milk as you would evaporated milk?
Karly says
Ah, I can’t answer that as I’ve not made the sub myself.
Jeanne says
I used 1 can for 1 can of milk.
Angie says
Thank you! That’s what I needed to know.
olivia @ livforcake says
I am 100% on team pumpkin as well and I don’t understand the haters! I mean, I get it, but like you said, why would ANYone say no to pumpkin? Crazies. This looks all sorts of amazing and I can’t wait to try it! No doubt I’ll use up that cake mix pretty quickly as I can totally see myself making this over and over and over.
Nicole Degraf says
Looks really good. I am going to have to try it. The one thing I don’t get though is if you are making a recipe with so many from scratch ingredients already, why bother using a cake mix?
Brigid says
I agree with Nicole Degraf. What would you use instead of a box mix? I never use them! I would love to make this, it sounds so good.
Karly says
I don’t have any suggestions as I’ve only tried this with a box mix.
Angie says
I’m sure you could make a yellow cake mix from scratch to use in its place.
Karly says
I like cake mixes. They’re simple and they always turn out. If you don’t, you’re welcome to experiment with the recipe.
Cathy says
What temperature do you cook it on ?
Marlene Adams says
karly – have you ever tried this with Spice Cake Mix or Carrot Cake Mix?
Karly says
I’ve tried it with spice mix and it was good. I prefer the yellow mix, but that’s just personal preference.
Rachel @ Bakerita says
I’m majorly drooling over this cake! Loving those big crumbles – and topped with ice cream?! SWOON! Want a big bite of this.
Theresa McDaniel says
I have been making this for year’s. I use the whole box of cake mix and it only make a single serving size. I love this stuff.
Heather @Boston Girl Bakes says
I think with that video how could there still be pumpkin haters out there? I’m team pumpkin all the way! This looks so darn scrumptious!
Karly says
Thank you!
Christin@SpicySouthernKitchen says
I’m definitely on team pumpkin!! This cake looks so amazing. Love all the fall spices and pecans!
Tracy says
Looks delish!! We can’t do nuts though, what would you recommend in its place?
Karly says
Someone mentioned using graham crackers and Skor bits. I thought Biscoff cookies would be a fun crunchy addition, too.
Irene says
Chopped pepitas (aka pumpkin seeds) or sunflower seeds….
Tammy Capps says
I have allspice and Nutmeg how would I substitute that for this spices you have listed?
Karly says
I’ve never tried it, so I’m really not sure. I would definitely want some cinnamon in this recipe, at the very least though.
Denise Rasberry says
Tammy, here is the recipe for pumpkin spice:
Make your own Pumpkin Spice
3 Tablespoons Ground Cinnamon
2 Tablespoons Ground Nutmeg
2 Tablespoons Ground Allspice
2 Tablespoons Ground Ginger
2 Tablespoons Ground Cloves
Nadine Jacobs says
Over the years I have added a couple of shakes of black pepper. Gives the flavor a brite spicy flavor.