Name: Pumpkin Crunch Cake Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 can (15 ounces) pumpkin purée; 1 can (12 ounces) evaporated milk; 3 large eggs; 1 cup granulated sugar; 1 teaspoon cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon salt; 1 box yellow cake mix (15.25 ounces); 1 cup chopped pecans; 1 cup unsalted butter, melted

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If you’re craving an irresistibly easy, crowd-pleasing fall dessert, Pumpkin Crunch Cake is your answer! This magical cake packs all the silky richness of pumpkin pie beneath a golden-brown, buttery, crunchy topping. Imagine the cozy aroma of pumpkin and cinnamon swirling through your kitchen as you bake this beauty, then the sweet satisfaction when you take that first bite—creamy, spicy, nutty goodness with a fabulous crunch. Whether you need a no-fuss Thanksgiving dessert or a comforting weeknight treat, Pumpkin Crunch Cake delivers big flavor and a texture party in every slice.

Pumpkin Crunch Cake Recipe - Recipe Image

Ingredients You’ll Need

This Pumpkin Crunch Cake recipe is blissfully simple, and every ingredient plays its part in building layers of spice, sweetness, and crunch. Here’s why you’ll love each one:

Pumpkin purée: Adds a velvety base and that unmistakable seasonal flavor—be sure to use pure pumpkin, not pie filling!
Evaporated milk: Brings creaminess without extra sweetness, creating a custardy texture.
Eggs: Bind the pumpkin layer together, giving it lift and a silky finish.
Granulated sugar: Sweetens the filling just right, enhancing the pumpkin’s natural earthiness.
Cinnamon: Classic warmth that complements pumpkin and brings autumn vibes to every bite.
Ground nutmeg: A little goes a long way, adding a cozy depth alongside the cinnamon.
Salt: Balances each flavor and perks up the spices for a more vibrant taste.
Yellow cake mix: The “crunch” layer! Sprinkling it dry gives you a golden, buttery toppping. No need to mix it—just scatter!
Pecans: More crunch and a toasty, nutty finish. Toast them first for extra flavor if you have time!
Unsalted butter, melted: Soaks into the cake mix and pecans, binding everything together and creating those irresistible, crispy pockets.

How to Make Pumpkin Crunch Cake

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C) and lightly greasing a 9×13-inch baking dish. Giving the dish a quick coat of butter or baking spray ensures your Pumpkin Crunch Cake comes out in perfect, easy-to-serve slices.

Step 2: Whisk the Pumpkin Filling

In a large mixing bowl, whisk together the pumpkin purée, evaporated milk, eggs, granulated sugar, cinnamon, nutmeg, and salt. Be generous with your whisking—this creates a creamy, smooth base that bakes up like a dream. Make sure everything is thoroughly combined with no streaks.

Step 3: Pour and Layer

Pour your pumpkin mixture into the prepared baking dish, spreading it with a spatula for an even layer. Here comes the magic: Sprinkle the dry yellow cake mix evenly over the entire pumpkin surface. Don’t stir! Just let it sit on top, ready to soak up all the buttery goodness.

Step 4: Add Crunch and Butter

Time for the “crunch” in Pumpkin Crunch Cake: generously sprinkle the chopped pecans over the cake mix. Next, drizzle the melted butter evenly over the surface, making sure to cover as much as possible for maximum golden-brown crispiness. If you have a few dry spots of cake mix, don’t stress—they’ll still bake up deliciously!

Step 5: Bake to Perfection

Bake the cake in your preheated oven for 50 to 55 minutes. It’s ready when the top is deeply golden and a toothpick inserted near the center comes out mostly clean (a bit of pumpkin on the tester is totally fine). Let the cake cool before slicing or scooping—it’ll hold together better and set up perfectly for serving.

How to Serve Pumpkin Crunch Cake

Garnishes

Whipped cream is a classic, dreamy choice—pile on a generous swirl, or use a dollop of vanilla ice cream for even more decadence. For a finishing touch, sprinkle a little extra cinnamon, a handful of toasted pecans, or even a caramel drizzle to give your Pumpkin Crunch Cake bakery-worthy flair.

Side Dishes

This dessert truly shines after a hearty fall meal, especially Thanksgiving dinner or a cozy Sunday roast. It pairs beautifully with spiced chai tea, hot cocoa, or a hot apple cider. For a lighter touch, try serving with fresh berries or a fruit salad alongside.

Creative Ways to Present

Get playful with presentation: serve the Pumpkin Crunch Cake in individual ramekins for dinner parties, layer scoops into parfait glasses with whipped cream and nuts, or cut into neat squares and dust with powdered sugar. If you’re entertaining, offer a variety of toppings and let guests build their own favorite slice!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, cover your Pumpkin Crunch Cake tightly with plastic wrap or transfer it to an airtight container. It will keep fresh in the refrigerator for up to four days, and some might argue it tastes even better once the flavors have had time to meld.

Freezing

Yes, this dreamy cake freezes well! Cool the cake completely, then slice it into portions and wrap tightly with foil or plastic wrap. Place the wrapped pieces in a freezer-safe container or zip bag, and freeze for up to two months. Thaw overnight in the fridge before serving.

Reheating

To reheat, pop individual slices in the microwave for 20 to 30 seconds, or warm larger portions in a low oven (about 300°F) until heated through. The top will regain its signature crunch, especially if you reheat uncovered in the oven.

FAQs

Can I use pumpkin pie filling instead of pumpkin purée?

Stick with pure pumpkin purée for best results—pumpkin pie filling already has sugar and spices added, which could make your Pumpkin Crunch Cake overly sweet or unbalanced in flavor.

Do I need to toast the pecans before adding them?

Toasting the pecans before sprinkling them on top is a wonderful way to intensify their flavor and boost the overall crunch factor, but the recipe works just as well with raw pecans if you’re short on time.

Can I make Pumpkin Crunch Cake ahead of time?

Absolutely! You can bake it a day ahead, let it cool, and refrigerate. In fact, the texture and flavor often improve after a night in the fridge.

What if I don’t have yellow cake mix?

If you’re in a pinch, any similar cake mix (like white or spice cake) will do, though yellow cake mix gives the most classic flavor and color.

How do I know when the cake is done baking?

The top should be deeply golden brown and a toothpick inserted in the center should come out mostly clean—don’t worry if there’s a little bit of pumpkin on it; that means it has that perfect creamy layer underneath the crunch.

Final Thoughts

If you’re looking for a dessert that inspires smiles and second helpings, you can’t go wrong with Pumpkin Crunch Cake. It’s festive, comforting, and so easy to pull together, whether it’s for a holiday table or a spontaneous sweet craving. Give it a try and share a slab (or two!) with the people you love—you’ll be baking it all season long!

Pumpkin Crunch Cake Recipe

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4.8 from 18 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the delicious flavors of fall with this Pumpkin Crunch Cake. A moist pumpkin layer topped with a crunchy cake mix and pecan topping, this dessert is a perfect addition to your Thanksgiving table or any fall gathering.

Ingredients

Scale

Pumpkin Layer:

1 can (15 ounces) pumpkin purée
1 can (12 ounces) evaporated milk
3 large eggs
1 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

Cake Topping:

1 box yellow cake mix (15.25 ounces)
1 cup chopped pecans
1 cup unsalted butter, melted

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Instructions

Preheat the oven and prepare baking dish: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Mix pumpkin layer: In a large bowl, whisk together pumpkin purée, evaporated milk, eggs, sugar, cinnamon, nutmeg, and salt until smooth. Pour into the baking dish.
Add cake topping: Sprinkle dry cake mix over pumpkin layer, then top with chopped pecans. Drizzle melted butter evenly over the top.
Bake: Bake for 50–55 minutes until golden and a toothpick inserted comes out mostly clean.
Cool and serve: Allow to cool before serving.