Pumpkin Crunch Cake

Why You’ll Love This Recipe

I always go for this cake because:

• Effortless assembly—just whisk pumpkin, milk, eggs, spices, sugar, then dump‑style finish with cake mix, pecans, and butter .

• Perfect balance—custardy pumpkin layer contrasts with the sweet, crunchy pecan-studded topping.

• Versatile serving—delicious warm with ice cream or cool and firmed up in the fridge for clean slicing

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 can (15 oz) pumpkin puree

• 1 can (12 oz) evaporated milk

• 4 large eggs

• 1–1½ cups sugar (mix of granulated and/or brown)

• 2 tsp pumpkin pie spice

• 1 tsp salt

• 1 box yellow or French vanilla cake mix

• 1 cup chopped pecans (or walnuts)

• 1 cup (2 sticks) unsalted butter, melted

directions

1. Prep oven & pan
   Preheat to 350 °F (175 °C). Grease a 9×13‑inch baking dish.

2. Combine pumpkin base
   Whisk pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt until smooth. Pour into the pan.

3. Layer the crunch topping
   Sprinkle dry cake mix evenly over the pumpkin mixture (don’t stir). Then add pecans.

4. Add butter
   Drizzle the melted butter uniformly over the top so it soaks into the mix.

5. Bake
   Bake 60 – 80 minutes, covering with foil if the top browns too fast. The center should be set.

6. Cool & serve
   Cool on a wire rack, then chill for clean slices. Serve warm with whipped cream or ice cream, if desired.

Servings and timing

I usually cut into 12 servings.

• Prep time: ~15 minutes

• Bake time: 60–80 minutes

• Chill/Rest time: ~1–2 hours (optional but helps slicing)

• Total time: ~2¼ hours (mostly hands-off)

Variations

• Use half a box of cake mix for a custard-rich bottom; use full box for a cakier dessert

• Swap walnuts or toffee bits for pecans for crunch and flavor variation.

• Top with caramel drizzle or a scoop of vanilla ice cream for extra indulgence .

storage/reheating

I store leftovers covered in the fridge for 3–4 days. Warm gently in the oven or microwave before serving, or enjoy cold (chilling helps it hold shape).
I also freeze uncut bars up to 2 months—thaw in the fridge, then reheat or serve chilled.

FAQs

Can I use pumpkin pie filling instead of puree?

No—pumpkin pie filling is sweetened and spiced already. Stick with plain canned or homemade pumpkin puree.

Can I skip the pecans?

Yes—you can omit nuts or swap them with toffee bits, coconut flakes, or crushed cookies.

How do I know when it’s done?

The custard bottom should be set and not jiggly. A toothpick through the cake layer should come out mostly clean.

Can I make it ahead?

Definitely—I bake, chill overnight, and serve the next day. It tastes great cold or warmed slightly.

Can this be gluten-free?

Yes—with a gluten-free yellow cake mix and certified GF add‑ins, it works beautifully.

Conclusion

Pumpkin Crunch Cake is one of my favorite fall desserts—rich, comforting, and deceptively easy. It’s a dump‑and‑bake wonder that balances creamy pumpkin custard with a crunchy, buttery topping. Perfect for potlucks, holidays, or cozy nights in.