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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.
Kristina Jones says
I have had a pumpkin obsession since a was a little girl and my grandmother would make me pumpkin pies all year long lol. I love making pumpkin crunch cakes but I always use salted butter and it seems a little salty on top. Do you use salted or unsalted butter on yours?
Karly says
I use salted butter, but I like the saltiness paired with the sweetness. You can definitely use unsalted butter and it won’t have that, though. 🙂
Angie says
I haven’t made this yet, so I don’t know exactly how the texture is, but I was wondering how you (anyone) how well you think this would freeze. Mostly for individual sizes (great after school snacks!), but even a half pan size would be good. And would you bake it first or no? Any ideas?
Thanks!
Karly says
I think it would freeze fine after baking!
Pat C.Wilson says
yea i always love this pumpkin time. your photo looks delicious. seems like it’s good combining with ice cream.
thanks so much for sharing, Karly
Ellen says
the recipue is great
but I read the attached article about how Libby’s canned pumpkin is not made of pumpkin at all, but squash. Thanks for ruining canned pumpkin for me, whoever allowed the article to be attached to a pumkin recipie that calls for CANNED PUMPKIN!!!
Karly says
Pumpkin is a type of squash. I’m not sure why it matters at all or why you’d consider it “ruined” for you.
Joann says
Hi Karly, this looks delicious and can’t wait to try this. I may have missed it, but how many will this serve? Thanks so much for any help you can give me. 🙂
Angie says
It’s a 9×13, so it would just depend on how you cut it, and how many pieces people would probably eat as a serving. I would usually cut it into 12 squares, 3 rows by 4 rows on the long side. But just because it’s cut into bars, doesn’t mean I will necessarily only eat 1 bar! LOL
Karly says
It makes a 9×13 pan. You can cut as many pieces as you like.
Megan says
What size can of pumpkin purée?
Karly says
15 ounces.
Raquel says
So funny I posted that recipe in my blog and someone just took my video, edited it and reposted. It’s cool! At least it’s nice to see my hands.
Karly says
Are you talking about the video in this post? Because that’s definitely my hands and my own video that I filmed myself? I’m confused about what you’re talking about here, to be honest.
Ann Holbrook says
I use Splenda instead of sugar, add 1 tbsp molasses per cup of Splenda for “brown” sugar for pies, should work in this recipe — here in the Smokies, a lot of people grow cashaw and is works beautifully in pumpkin recipes — you just have to boil it and puree it yourself, because we don’t find it in the grocery store —
Becky says
You can always buy Jiffy brand cake mixes; they only make a single 8″ cake layer (equal to half a regular box of cake mix).
Karly says
How did I never know that?? That’s brilliant! Thanks for sharing! 🙂
Jodi says
I live for pumpkin season!!! It should be year-round, don’t you think? Can’t wait to make this Karly. Thanks!!
Jan says
Made this just this afternoon. OMG!! It was fabulous. Thanks for sharing this wonderful recipe.
Karly says
Glad to hear that!
Rebecca says
This is in my over as we speak! I used the whole box of cake mix and a cup and a half of pecans.. It smells amazing g and I can’t wait to taste it! Otherwise I followed the recipie to the T!
Rosiland says
Hello to u 1st ok now do you have to use pumpkin or can I use like something else sweet potatoe
Karly says
Pureed sweet potatoes would be fine in place of the pumpkin.
Erin@WellPlated says
I am ALL ABOUT pumpkin season. Love that topping!!
Krystle says
My mouth is watering this looks so good! I think the cakey version sounds perfect!