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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.
Michael says
Hello, do you know how long this would be good for if stored in the fridge? The reason I ask is because I read that the typical pumpkin pie is only good for 3-4 days in the fridge. Anyway, thanks in advance! 🙂
Karly says
I think it’d be fine for 3-4 days. I’m not sure it’s ever lasted longer than that – we eat it too fast. 🙂
Tab says
Just made this – it’s amazing – next time I will add half the salt
Gracie says
Do you think this would be okay with fat free evaporated milk?
Karly says
I think so, but haven’t tried it to say for sure.
Sabena says
Hi, can I leave it out overnight or does it have to go in the fridge right away.
Karly says
It needs to be refrigerated. 🙂
Brittany says
I really want to make this but I’m out of butter. I do have a butter yellow cake mix. Would coconut oil work?
Karly says
Hmm, I think it might but haven’t tried it myself.
Tiffiny says
Is this something that you can make ahead of time and freeze? Has anyone tried that?
Jennifer Pinske says
I am not a very good baker, but I made this and it was so easy and and big hit! I used extra pecans & used whole ones because I was too lazy to chop them. In Minnesota, pecans are about $8 or$9 a pound, but I got them on sale & used lots! It turned out so delicious! Everyone loved it! It’s like a cross between pumpkin pie & pecan pie,
Thank you so much for this recipe! I can’t wait to make it again!
Karly says
So glad it was a hit! 🙂
Kim says
I’ve made this with less sugar for those who were asking: don’t do it! It did not taste as good as the original recipe- very bland .use all the sugar called for. Trust me on this.
Judy Johnson says
If you use 1/2 the box of cake mix, could you use 1/2 the amount of butter?
Karly says
Nope, I don’t think that would work. There wouldn’t be enough butter to cover the top of the cake mix and it’d turn out very dry and crumbly.
Christine says
I’m interested to hear how it was only using 1 cup sugar. That is what I was thinking of doing.
Betty W says
I’m curious if it would be fine to just use 1c sugar? Thats just too much sugar for me. I think I’ll just try the 1c and see.
Karly says
I haven’t tried it, so please report back if it turned okay! 🙂
ELLEN EVARS says
I reduce the sugar to 1 cup and it was fine. I might take it a little lower next time.
Mariloy Galle' says
I just made this and doubled the amounts to have anough for all the pumpkin lovers in the family. It came out wonderfully and I’m not a pumpkin aficionado and I enjoyed it. The spices are not overwhelming but just right. Thanks for this one.
Karly says
So glad it was a hit!
Traci says
Did you use 9×13 with doubling ingredients?
Nicole says
Have you ever tried this in the instant pot?
Karly says
Nope.
Theresa says
Any suggestions for substituting out the cake mix?
Karly says
None from me! 🙂
Toni says
For a homemade cake-like topping:
1 1/2 cups AP Flour
3/4 Cups Sugar
1/2 Cup Powdered Milk
1/2 teaspoon Salt
1 tsp. Vanilla
Whisk together in a bowl till the vanilla is evenly mixed through out.
If you’d rather use a standard struesel topping:
2 Cups AP Flour
1 Cup Brown Sugar
1/2 Cup White Sugar
1/2 teaspoon salt
2 Sticks Cold Butter
Add first 3 ingredients to a large bowl. Cut the butter into cubes, then add and mix till crumbs form and butter is well distributed.
If you use the Struesel Topping mix, you do not need to add melted butter on top, the butter is already in the mix.
You will still need to use the melted butter if you choose the Homemade Cake Mix option.
Mike says
What do you think about putting this in a crock pot? Maybe 4 hours on low?
Roberta Jean Bliss says
Mike, did you try it in the crockpot? And if so, how did it turn out? It sounds like it would be a great option for this.
Karly says
I think it would work, but I’m not sure how long it would take.