Pumpkin Crunch Cake Recipe
If you love pumpkin pie but secretly wish it came with a buttery, crunchy topping and cake-like texture, this Pumpkin Crunch Cake Recipe is going to be your new fall favorite.
This easy pumpkin dessert recipe layers a silky spiced pumpkin filling under a golden cake mix and pecan topping that bakes up crisp and toasty. It’s part pumpkin pie, part pumpkin crumble, part pumpkin crunch bars—everything you want from a cozy fall dessert in one pan. I bring this to almost every Thanksgiving potluck now, because it checks all the boxes: simple, impressive, and very, very snackable.
Why You’ll Love This Pumpkin Crunch Cake Recipe
- Ridiculously easy: Uses a boxed cake mix and canned pumpkin, so most of the work is already done for you.
- Perfect fall flavor: Warm pumpkin spice, brown sugar, and toasted pecans make this the ultimate pumpkin spice dessert.
- Feeds a crowd: Baked in a 9×13 pan, it’s ideal for Thanksgiving, Friendsgiving, potlucks, and holiday dessert tables.
- Great make-ahead dessert: Actually tastes better after chilling, so you can bake it the day before.
- Texture heaven: Creamy pumpkin base + crunchy topping cake layer = that “just one more bite” problem.
- Flexible and forgiving: Easy to tweak—make it a pumpkin pecan cake, pumpkin crumb cake, or pumpkin crunch bars.
- Beginner-friendly: No fancy tools or skills; if you can stir and sprinkle, you can make this.
- Crowd-pleaser for all ages: Kids love the cake mix top, adults love the pumpkin spice flavor and nutty crunch.
What Makes This Pumpkin Crunch Cake So Special?
This Pumpkin Crunch Cake Recipe is a fun twist on classic pumpkin pie and those old-fashioned “dump cakes” some of us grew up with. Instead of a pie crust, you pour a pumpkin custard-style filling into the pan, sprinkle dry cake mix on top, add a layer of pecans, and then drizzle it all with melted butter.
It bakes into a layered pumpkin cake with streusel-style edges and a crisp, buttery top that tastes like the crumb on a good coffee cake. If pumpkin crumb cake and pumpkin pie had a baby, this would be it.
I usually bake this in October, right around the time the leaves start to fall and canned pumpkin quietly takes over my pantry. It shows up for Halloween parties, then again as a Thanksgiving pumpkin dessert, and then once more for good measure somewhere in December. You know what? No one has ever complained.
From a “data” perspective, this style of pumpkin dessert recipe works for most households because:
- It uses pantry staples many of us already buy: canned pumpkin, boxed cake mix, butter, sugar.
- It’s budget-friendly for feeding a large group.
- It reheats and chills well—both big wins for busy holiday weeks.
And while I wouldn’t call this a health food, you can lighten it a bit with simple choices like halving the sugar, using evaporated skim milk, or serving smaller squares with a dollop of Greek yogurt instead of whipped cream. It’s flexible enough to meet your family where you’re at.
Ingredients
Here’s everything you need for this cozy fall dessert recipe. I’m listing a few simple notes so you can tweak as needed.
For the Pumpkin Layer:
- 1 can (15 ounces) pure pumpkin puree (not pumpkin pie filling)
- 1 can (12 ounces) evaporated milk (regular or low-fat both work)
- 3 large eggs, at room temperature if possible
- 1 cup granulated sugar (you can reduce to 3/4 cup for a less sweet version)
- 1 teaspoon pure vanilla extract
- 2 teaspoons pumpkin pie spice
- or: 1 ½ teaspoons ground cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, and a pinch of cloves
- 1/2 teaspoon fine sea salt (balances the sweetness and brings out the spice)
For the Crunchy Cake Topping:
- 1 box (15.25 ounces) yellow cake mix
- Spice cake mix works too for extra pumpkin spice dessert vibes
- 1 cup chopped pecans (lightly toasted if you have time)
- 1 cup (2 sticks) unsalted butter, melted and slightly cooled
To Serve (Optional but Recommended):
- Lightly sweetened whipped cream or whipped topping
- Vanilla ice cream
- Extra cinnamon or pumpkin pie spice for dusting
Ingredient Tips:
- Pumpkin: Use 100% pure canned pumpkin for best texture in this pumpkin crunch cake. Homemade pumpkin puree can be more watery—if you use it, drain a bit in a fine mesh strainer.
- Cake mix: Most standard brands (like Betty Crocker, Pillsbury, or Duncan Hines) in the 15–16 ounce range work fine for this pumpkin cake mix recipe.
- Butter: Real butter gives you the best crunch and flavor; margarine doesn’t crisp quite the same way.
- Pecans: If someone in your family doesn’t like nuts, you can leave them off half the pan and mark that side for nut-free eaters.
Directions
-
Preheat and prep your pan.
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray. This helps the pumpkin dessert release easily after chilling. -
Mix the pumpkin base.
In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, vanilla, pumpkin pie spice, and salt. Whisk until smooth and well combined; it should look like pumpkin pie filling. -
Pour the pumpkin layer into the pan.
Pour the pumpkin mixture into your prepared pan and gently tap the pan on the counter to pop any large bubbles. Don’t worry if it looks a little thin—that’s exactly what you want at this stage. -
Add the cake mix layer.
Sprinkle the dry cake mix evenly over the pumpkin layer. Use your hands to spread it out, breaking up any large clumps. Try not to stir; you want a distinct pumpkin layer and a crunchy topping cake layer. -
Top with pecans.
Sprinkle the chopped pecans evenly over the cake mix. If you like a little extra sweetness, you can dust a tablespoon or two of brown sugar over the nuts, but this is totally optional. -
Drizzle with melted butter.
Slowly drizzle the melted butter all over the surface, trying to cover as much of the dry mix as possible. Some dry spots are fine; those can actually add extra crunch. -
Bake until golden and set.
Bake at 350°F for 50–60 minutes, or until the top is deep golden brown and the pumpkin layer looks set around the edges with just a slight jiggle in the center. Every oven runs a little different, so start checking around 45–50 minutes. -
Cool completely (this part matters!).
Let the pumpkin crunch cake cool at room temperature for at least 1 hour, then chill in the fridge for another 1–2 hours before cutting. This helps the pumpkin layer set and makes cleaner slices—think of it like pumpkin pie time. -
Serve and enjoy.
Cut into squares and serve chilled or at room temperature with whipped cream or vanilla ice cream. A little sprinkle of cinnamon or pumpkin pie spice on top looks pretty and adds that bakery-style touch.
Servings & Timing
- Yield: About 12–16 servings (depending on how big you cut the pieces)
- Prep Time: 15 minutes
- Bake Time: 50–60 minutes
- Cool/Chill Time: 1–2 hours
- Total Time: About 2–3 hours, with only 15 minutes of hands-on work
For holidays, I like to bake this Pumpkin Crunch Cake Recipe in the morning, let it cool while I handle other dishes, then chill it until dessert time. Much less stressful than fussing with a late afternoon pie crust.
Variations
You can have a lot of fun playing with this base recipe. Here are some of my favorite twists:
- Pumpkin Crunch Bars: Line the pan with parchment, bake, chill well, and cut into small rectangles—great for dessert platters.
- Gluten-Free Pumpkin Crunch Cake: Use your favorite gluten-free yellow cake mix instead of regular.
- Nut-Free Version: Skip the pecans and use a mix of oats and a bit of brown sugar scattered over the top for a pumpkin crumb cake feel.
- Extra-Spiced Pumpkin Dessert: Use spice cake mix instead of yellow and add an extra 1/2 teaspoon cinnamon to the pumpkin layer.
- Maple Pumpkin Crunch: Replace 1/4 cup of the sugar in the pumpkin layer with real maple syrup for a cozy, fragrant twist.
- Chocolate Chip Crunch: Sprinkle 1/2 cup mini chocolate chips over the pumpkin layer before the cake mix for a kid-friendly version.
Storage & Reheating
One of the best things about this pumpkin dessert recipe is how well it keeps. It’s a “bake once, enjoy for days” kind of treat.
Storing:
- Fridge:
Cover the cooled pumpkin crunch cake tightly with foil or plastic wrap and refrigerate for up to 4 days. - Freezer:
Cut into squares, wrap individually, and freeze in an airtight container for up to 2 months. Thaw overnight in the fridge.
Reheating:
- For a warm slice, place a piece on a microwave-safe plate and heat for about 20–30 seconds.
- For the crispiest topping, warm in a 300°F oven or toaster oven for 8–10 minutes; this perks the crunchy layer back up nicely.
Make-Ahead Tips:
- Bake the day before your event, chill overnight, and slice just before serving.
- If you’re feeding a big Thanksgiving crowd, you can even bake two pans and freeze one up to a couple of weeks ahead.
Notes From My Kitchen
-
Don’t skip the chill time.
I know it’s tempting to dig in right away, but chilling turns this from “tasty but soft” into a firm, sliceable layered pumpkin cake—almost like pumpkin pie bars with crunch. -
Check your center.
If the center is very loose and sloshy when you gently shake the pan at the 50-minute mark, give it another 5–10 minutes. A slight jiggle is good; a wave is not. -
Toasting the pecans is worth it.
If you have 5 extra minutes, toss the chopped pecans onto a dry skillet over medium heat and stir a few minutes until fragrant. It makes this pumpkin pecan cake taste like it came from a bakery. -
Balance the sweetness.
If you’re serving with sweet whipped cream or ice cream, using 3/4 cup sugar in the pumpkin layer instead of 1 cup keeps everything from feeling too sugary. -
Pan choice matters.
A glass pan usually takes a few minutes longer to bake than a metal one. If using glass, check closer to the 55–60 minute range.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, but make sure it’s well-drained and very smooth. Fresh pumpkin puree is often wetter, so you may need to bake a bit longer to help it set.
Can I use pumpkin pie filling?
I don’t recommend it. Pumpkin pie filling is already sweetened and spiced, which can make the dessert too sweet and throw off the flavor balance.
Why is my pumpkin crunch cake soggy in the middle?
It likely needed more bake time or more chill time. Bake until the top is deep golden and the center has only a slight jiggle, then cool and chill fully before slicing.
Can I leave out the nuts?
Yes. Just skip the pecans or replace them with oats or crushed graham crackers for a nut-free crunchy topping cake style dessert.
Can I use a different cake mix flavor?
Absolutely—spice cake, butter pecan, or even white cake mix all work. Spice cake gives the most “fall dessert recipe” flavor.
How do I know when it’s done baking?
The edges will be set, the top will be golden brown, and the center will have a gentle jiggle, similar to pumpkin pie. If it’s still very liquid in the center, bake a bit longer.
Can I halve the recipe?
Yes. Bake in an 8×8 or 9×9 pan and start checking around 35–40 minutes. It’s great for smaller households that still want an easy pumpkin cake.
Is this served warm or cold?
Both work! I like it chilled for clean layers, but slightly warmed with a scoop of ice cream is also wonderful.
Conclusion
This Pumpkin Crunch Cake Recipe brings everything we love about fall baking—pumpkin spice, cozy aromas, and a little bit of nostalgia—into one simple, crowd-pleasing dessert. It’s the kind of pumpkin dessert recipe you can pull together fast, yet people will swear you fussed over it.
If you make this, I’d love to hear how it turns out for you—tell me if you served it as pumpkin crunch bars, warm with ice cream, or straight from the fridge with a fork. And if you’re planning your holiday menu, you might also enjoy exploring more pumpkin and fall dessert ideas next, so you’ll have a whole line-up ready for your table.
Pumpkin Crunch Cake
Ingredients
- 1 can (15 ounces) pure pumpkin puree not pumpkin pie filling
- 1 can (12 ounces) evaporated milk regular or low-fat
- 3 large eggs room temperature if possible
- 1 cup granulated sugar use 3/4 cup for a less sweet version
- 1 teaspoon pure vanilla extract
- 2 teaspoons pumpkin pie spice or 1 1/2 teaspoons cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch of cloves
- 1/2 teaspoon fine sea salt
- 1 box (15.25 ounces) yellow cake mix spice cake mix also works
- 1 cup chopped pecans lightly toasted if possible
- 1 cup unsalted butter melted and slightly cooled; 2 sticks
- lightly sweetened whipped cream or whipped topping for serving, optional
- vanilla ice cream for serving, optional
- cinnamon or pumpkin pie spice for dusting on top, optional
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray to help the cake release easily after chilling.
- In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, vanilla, pumpkin pie spice, and salt until smooth and well combined. The mixture should look like pumpkin pie filling.
- Pour the pumpkin mixture into the prepared baking dish. Gently tap the pan on the counter to pop any large air bubbles. The layer will look thin at this stage—that’s expected.
- Sprinkle the dry cake mix evenly over the pumpkin layer. Use your hands to spread it out and break up any large clumps. Do not stir; you want a distinct pumpkin layer underneath and a separate crunchy cake topping.
- Sprinkle the chopped pecans evenly over the cake mix. If desired, you can add a tablespoon or two of brown sugar over the nuts for extra sweetness.
- Slowly drizzle the melted butter evenly over the entire surface, trying to moisten as much of the dry mix as possible. A few dry spots are fine and can add extra crunch.
- Bake at 350°F (175°C) for 50–60 minutes, or until the top is deep golden brown and the pumpkin layer looks set around the edges with just a slight jiggle in the center. Start checking around 45–50 minutes, as ovens vary.
- Let the pumpkin crunch cake cool at room temperature for at least 1 hour. Then refrigerate for another 1–2 hours until fully chilled and set before cutting. This helps the pumpkin layer firm up and gives cleaner slices.
- Cut into squares and serve chilled or at room temperature. Top with whipped cream or vanilla ice cream and a light dusting of cinnamon or pumpkin pie spice, if desired.
