Pumpkin Crunch Cake is the perfect Fall dessert!
This cake has all of the flavors and texture of a traditional pumpkin pie in a super easy recipe.
Simple to make, this recipe starts with cake mix and a can of pumpkin and ends with an amazing fall dessert.
This cake reminds me of pumpkin pie and it’s SUPER easy to make.
- It’s made in a 9×13 pan, so it’s perfect to feed a crowd.
- Pumpkin crunch cake is best made ahead so it’s the perfect holiday dessert.
- It’s super quick and easy to make with a box of yellow cake mix sprinkled over a pumpkin base!
Ingredients in Pumpkin Crunch Cake
Pumpkin Mixture – This recipe uses the same ingredients you’d add to pumpkin pie.
- Ensure you use canned pumpkin puree and not pumpkin pie filling.
- Evaporated milk, eggs, and sugar are added to this recipe.
- Pumpkin pie spice can be replaced with cinnamon and a pinch of nutmeg and ginger.
Cake Mix – You’ll need a box of yellow cake mix or you can use a box of spice cake mix.
Topping – Chopped pecans are sprinkled on top of the cake mix but other varieties of nuts can be used.
How to Make Pumpkin Crunch Cake
Perfect as a make ahead dessert or for Thanksgiving, this recipe is so easy to make.
- Mix the pumpkin mixture (per recipe below) and pour into a 9×13 pan.
- Sprinkle yellow cake mix evenly over the top of the batter.
- Top with pecans & drizzle melted butter over the top and bake.
Let the cake cool completely and serve with ice cream or whipped cream.
How to Store
- In the Fridge: Leftovers can be stored in the refrigerator for up to 4 days. Serve cold or reheat in the oven.
- In the Freezer: Leftovers can be frozen for up to 4 weeks. Freeze cooled portions in zippered bags with the date labeled on the outside. Pop-out a portion and add it to a lunchbox or briefcase as a tasty mid-morning snack.
Did your family love this Pumpkin Crunch Cake? Be sure to leave a rating and a comment below!
Pumpkin Crunch Cake
Pumpkin Crunch Cake is the perfect fall dessert. A rich layer of pumpkin cake is topped with pecans and a simple 2 ingredient streusel.
Preheat the oven to 350°F. Grease and flour a 9×13 baking dish and set aside.
In a large bowl, combine pumpkin, milk, eggs, sugar, pumpkin pie spice, & salt. Pour into the prepared pan.
Gently sprinkle the dry cake mix powder over the pumpkin batter and top with the pecans.
Drizzle melted butter over the cake mix.
Bake uncovered for 25 minutes uncovered. Cover with foil and bake for an additional 25 minutes.
Remove from oven and uncover (be careful, the steam will be hot) and cool completely.
Cut into squares and serve with a scoop of vanilla ice cream or whipped cream.
Leftovers can be stored for up to 4 days in an airtight container in the fridge.
Calories: 372 | Carbohydrates: 44g | Protein: 5g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 72mg | Sodium: 328mg | Potassium: 230mg | Fiber: 1g | Sugar: 28g | Vitamin A: 2977IU | Vitamin C: 3mg | Calcium: 154mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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slightly adapted from Duncan Hines