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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.
Lisa says
It taste too salty…not sure if it’s the butter or the actual salt making it taste that way
Karly says
If you use salted butter over the top, you will be able to taste it on with the cake mix. I think it’s a nice contrast to the cake, but you can use unsalted butter if you prefer.
Kristy Raines says
Making my first batch of 2017. I made several batches in Fall 2016 and it was an amazing hit! I even sold one for $55 at a fundraiser cake auction! I serve with Whipped Cream and Caramel Sauce! Love, love, love this recipe. I mix a little cake mix in with the custard and use 3/4 box of mix on top. So amazing!
Karly says
That’s so great to hear! 🙂
Sharon says
Second time I’m making this and it was a huge hit here. These are trials for my Thanksgiving dessert table. First time I only had a white cake mix on hand, used half a box and it turned out delicious. Made it today with yellow cake mix and sprinkled the whole box over the pumpkin mixture. We’ll see which version we choose for our holiday dessert.
Karly says
I’ll be curious to see which you preferred! 🙂
Sharon says
The whole box version is the winner, Karly 🙂 Delicious either way for me. Thanks for the yummy recipe.
andrea says
This was dynamite!! I made it more diabetic friendly by ommitting sugar, and using 1 c stevia and 1/2 c honey instead. My yellow cake mix was the sugar-free kind from pillsbury. For the crunch topping I did not use pecans or butter, I went with only 1 cup of glazed walnuts
Tara B. says
Can sweet potatoes be used instead?
andrea says
YES
Sandi says
I’m not a pumpkin fan but would like to try with apple or something different… any suggestions?
Karly says
Sprinkling dry cake mix over fruit pie filling and topping with melted butter works great. It’s just a dump cake. 🙂
Diana Ludwig says
Your pumkin recipes made their way to my kindle fire, all of sound so yummy.
Instead of using canned pumpkin, we cut, cook, and freeze ours. This makes like
a custard type filling. Would this be good to use this or would it be too liquidy?
I subscribe to Buns in My Oven and use many of the recipes.
Karly says
Hi Diana!
As long as you’ve drained the pumpkin well so that it’s not too wet, this should work great. Enjoy! 🙂
Alena Koroi says
Looking for the recipe
Karly says
If you’re on a mobile device, click the “click for recipe” button and scroll down.
Georgie says
Going to try this with gluten free cake mix for my daughter-in-law. Sounds easier than making gluten free pie crust for my traditional pumpkin pie. Thanks for sharing. It sound wonderful.
Eddie little says
Can you make this in a crockpot? I’ve seen cake recipes like this where you put cake mix on top made in crockpot.. with that work?
Karly says
I haven’t tried it, so I can’t say.
Nara says
Hi Karly!! Can I use some cake mix on the bottom of pan? Thank you for all your resepies??????
Karly says
I’ve never tried this, so I can’t advise. 🙂
Dana Robinson says
I use a can of pumpkin pie mix instead of puree and don’t need any spices. Makes it even easier.
Liz Tosti says
Pumpkin Crunch Cake was amazing. My husband said this was the best dessert ever and I bake a lot. I actually forgot to add the salt and clove so I mixed them together and sprinkled them on top and took a knife and carefully swirled it through trying not to disturb the cake and butter and everyone liked the salty taste on top. Going to make another one for Thanksgiving!
Karly says
So glad to hear that! 🙂
Michelle Peterson says
I made this last night as a test for Thanksgiving. I love quick and easy desserts. I used half a box of spice cake and mixed it with the butter to avoid dry cake mix. It was okay being lukewarm, but I had it this morning for breakfast and thought it was much better chilled. I’m so glad that I stumbled on this recipe on Facebook. My husband said he wants to have it more like a cake, so I have a feeling he will be making it like that in the very near future!!
Letha says
Can I use pumpkin pie spice instead of all the other spices? That would cut it down to just the pumpkin, evap milk, eggs, sugar, cake mix, & nuts.
Karly says
Yes, you can!