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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 hainline says
Great recipe
Priscilla says
This recipe was absolutely delicious! I made it using half the cake mix! My whole family loved it! I’m going to try the whole cake version next to see which way they like it better! Thank you for a new Thanksgiving dessert!
Karly says
So glad you enjoy! 🙂
Natalia Yuen says
Hello, I can’t find yellow cake mix, but plenty cake flour, is it similar? Can I use it instead? Thank you
Karly says
No, they’re not the same thing at all. You could also use spice cake mix or white cake mix.
Mary says
Haven’t made this yet but I have a coworker that doesn’t like Punkin and he wonders could you use sweet potato instead
Karly says
Hi Mary! I think you could use pureed sweet potato, but I haven’t tried it.
Bertram says
Guess your print button just doesn’t work, huh!
Karly says
Hi Bertram, it works fine on my end. Try using a different browser or device.
Van H. says
This looks so delicious. I want to make it very soon but was wondering if I omitted the pecans for my but allergy friends if it still would be ok or if there was something I could add in place of nuts to not change the consistency.
Karly says
It will still bake just fine, you’ll just be missing the crunch factor.
Nancy says
I totally agree, makes my mouth salivate.
Sandi says
I dont want to put pecans on, doyou think a little brown sugar sprinkled in the last 20 min of baking would give it a little crunch?
Karly says
Hi Sandi! I don’t think it will add crunch so much, but maybe a bit of texture.
Dawn Robertson says
Never making pumpkin pie again! My family LOVES this dessert instead!!! I stayed with the exact recipe and used a 9×13 glass pyrex and it turned out perfect (had to make a second one the day after thanksgiving to keep for myself!) We served it with cool whip instead of ice cream. I’m bringing this to our company Christmas party!
Karly says
So glad you gave it a try and loved it! 🙂
Emmy says
I’m bringing this to a family thanksgiving tomorrow, but plan to make it in advance and store in the fridge. Would this be okay to be reheated in the oven before being served? If so, does anyone have a recommendation on how long to reheat and what temperature for the oven?
Karly says
Hi Emmy! We actually prefer this served cold, but if you wanted to reheat, I’d just bring it to room temp first and then pop it in a warm oven (maybe 250-300) for 5-10 minutes or until warmed a bit.
Emmy says
Thanks so much Karly!! Happy Thanksgiving to you and your family ??
Julia says
Um. This is DELICIOUS! I am eating it only a few minutes out of the oven and it has fallen apart like yours did but who cares! I couldn’t wait to let it set in the fridge! It is so great, so many wonderful flavours. I never made a cake like this before so I was really questioning how it would turn out, what with pouring cake mix on top and when covering in butter. Here’s what I did a bit different: I didn’t have pecans and didn’t use a replacement, used a spice cake (so nice), and my evaporated milk was almost 2 years expired, but it passed the smell test so I went for it… It was a risky endeavour. Still might have negative consequences. However, I firmly believe that whatever happens next is absolutely worth it. To anyone considering making this: you can do it risk-free by ensuring you discard expired products long before you’ve already mixed the rest of the batter and have gone too far to throw it out. I can only imagine how much better it would taste (is it possible?!) if you aren’t worried about what might happen in the next few hours. Thank you Karly! I can’t wait to use the other half of my cake mix to make this again after I finish it off tomorrow! This time it’ll be worry-free and oh so gooood.
April says
Do you think it would be ok to use full fat coconut milk instead of the evaporated milk? I can’t have milk.
Karly says
I’m really not sure. I’ve never baked with coconut milk before.
Lucy Beliveau says
It’s a done deal!! This gorgeous cake is on the menu! It’s got everything going for it! Pumpkin!!! Cake mix!!! Ease of preparation and it’s your recipe!!! Yours are the best!!
Thanks for your fun posts!! I thoroughly enjoy reading them all!
Irene Galaz-Medellin says
Can you make this split in two pans? I have two 8×2 round cake pans. I’m wondering what the cook time would be?
Karly says
I’m sure you could, but I don’t know how it will change the bake time.
Kaye Martin says
I have to tell you that this is the absolute BEST pumpkin-anything recipe out there! I love pumpkin, especially pumpkin pie, but I can’t make pic crust worth eating. I’m even bad at using the pre-made crusts! When I found this recipe a couple of years ago, I just HAD to try it and I fell in love again, and again, and again! Thank you so very much for giving us this delicious recipe!
Karly says
So glad you enjoy this one! I’m making one for Halloween. 🙂