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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.
Gerald says
What can’t you show how much ingredients and baking information on the video? This is crazy. Stupid
Karly says
There is a recipe card with that information above the comment section.
Anon says
Learn to read and write and it won’t be an issue. Nice name calling ?
Tanya says
There is a recipe card at the bottom of the page. That’s how all food blogs work in case you weren’t aware. There’s no need to get rude, or use names. That’s very unkind of you.
Nathalie says
Mine still had left over cake mix on top after I baked for 60 min. What can I do next time to keep that from happening ?
Karly says
The cake mix stays dry in the areas that aren’t touched by the butter. If this bothers you, you can drizzle on more butter before baking.
Rena says
Do you use regular butter, or unsalted butter?
Karly says
I use salted butter, but it does make the topping a little salty – I LOVE that though, kinda like salted caramel. If you don’t like sweet and salty together, use unsalted.
Smlwoman says
Do u really use a four sticks of butter? I had a hard time finding the recipe so I followed the video. Then I found the recipe ? I wound up using 2 sticks, not enough sugar, and all the cake mix. And crushed kit Kay bars since I had no nuts. It still came out great! My house smelled Devine!! And I can’t wait to try it the correct way! Shared on our fb page for recipes! Thanks for sharing!
Karly says
The recipe calls for 1 cup of butter, which is just two sticks. Kit-Kat bars sound like a great topping!
Lianne says
Agree. WAAAAYY too much butter. I used 1.5 cubes but would definitely cut back to 1 cube or even less.
Susan says
How much pumpkin pie spice ? teaspoon, tablespoon ? Thanks so much.
Karly says
As stated above, you’d swap in 1 1/2 teaspoons pumpkin spice for the spices listed in the recipe.
Kim says
How long do you bake it?
Karly says
As stated in the recipe, this bakes for 60-70 minutes.
Bridgette says
I have everything in the pan, but wondered if I’m supposed to mix the cake mix in with the pumpkin stuff. It seems kinda weird just sitting on top of the liquid mixture.
Thanks.
Karly says
Nope, you just pour the butter over the top. No stirring. 🙂
Nicole K says
Used Immaculate Baking Company’s yellow cake mix, and baked this for work today. For a sure crowd-pleaser, this is it! It was delicious paired with vanilla bean ice cream, and I received several compliments. Thanks Karly!
Karly says
Glad to hear that!
Pamela Ungerleider says
Hi Karl,your stuff is AMAZING…ty do much for sharing them.
My question is about the Pumpkin Crunch Cake…no baking instructions were given.Can you please email me what type of pan to bake it in,should I spray and flour the pan and what temp oven and how long.
I am very excited to try this for Thanksgiving.
Once again,many thanks…keep sending wonderful things….
I’m not that good of a cook,but I sure love to eat????
Pam
Va Beach,Va.
Karly says
Hi Pam,
The baking instructions are included in the gray recipe card found towards the bottom of the post. If you’re reading on a mobile device, you need to click the “read more” button to access the full post.
Hope that helps!
Lashon says
Can I use almond milk
Karly says
I haven’t tried this with almond milk, so I can’t say.
Pat garrett says
Oh I need those instructions too. Thanks
Hilary says
This recipe sounds amazing! About to make it now actually. I love using brown sugar in a lot of my pumpkin/sweet potato recipes, so I was wondering if you think this would still turn out really good if I substituted brown sugar instead of white sugar or maybe do half of each? I also accidentally bought condensed milk instead of evaporated milk, so I’m wondering if I should use the same amount of sugar from the recipe or cut it back some because of the condensed milk sweetness. Thanks for any advice! Really excited to try it!
Karly says
I would leave the sugar out entirely in place of the condensed milk. Otherwise, I think swapping in brown sugar would be fine.
Jessica says
I hope this reaches you since I’m posting a year later, yikes.
Was just wondering how you would alter the recipe to bake up into Cupcakes rather than a whole cake
Cecelia M says
Fill your cupcake liners 2/3 – 3/4 full and bake 15-20 minutes until they are the right color on top and when you touch them with a finger the cupcake bounces back.
Carol Taylor says
The video and the recipe both say to used Evaporated milk not condensed milk. The video swhows a can of eveaporated milk being added to the batter mixture. If you used condensed by all means reduce or eliminate the sugar. If you used evaporated milk you will need to leave the sugar in or your recipe may not be sweet enough.
lynn massman says
You are confusing Sweetened Condensed milk with Evaporated milk which in some places is also called condensed milk.
Diana says
Where are the directions??? How long do you bake it???
Smlwoman says
Way at bottom of article 350 at 60-70 min.
Karly says
There is a gray recipe card at the bottom of the post. If you’re on a mobile device, click the “read more” button and scroll down.
Emily H says
I made this today! It tastes so good! I used just a little more than half the cake mix like suggested and it’s perfect! I will try it with the whole mix next time just to say I have tried it both ways! Thanks for sharing this!
Renee says
Do you store this in the refrigerator or on the counter? Is it good cold or taste better warm?
Karly says
I store it in the fridge and prefer it cold.
Don says
I added a cup of mini chocolate chips with the cup of pecans. It was amazing.
Karly says
Great addition!
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?
Karly says
The powdery cake mix reacts with the butter, so if you don’t use enough, it will likely not work out.
Jessica Gavin says
Karly! How am I supposed to stick to my diet when you tempt me with this amazingness? I am definitely going to make this for my family after we get back from vacation 🙂 XOXO