I can still remember that first chilly October evening when we pulled this cake from the oven. The windows fogged, the house smelled like cinnamon and sugar, and everyone hovered around the pan, spoons ready. This cake is more than dessert it’s a moment of fall comfort baked into layers.
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Why You’ll Love This Pumpkin Crunch Cake
Pumpkin Crunch Cake is like the cozy cousin of pumpkin pie. It’s soft and spiced on the bottom, crunchy and buttery on top. The warm pumpkin flavor pairs perfectly with toasted pecans and a hint of whipped cream.
It’s simple to make, but always feels special. Whether you’re heading to a potluck, hosting friends, or just want something comforting on a cool evening, this dessert fits the mood.
Also, it holds up beautifully if you make it ahead, and it feeds a crowd making it ideal for holidays or casual gatherings.
Ingredients You’ll Need
- 1 (15-ounce) can pumpkin puree (not pie filling)
- 1 (12-ounce) can evaporated milk
- 4 eggs
- 1 cup sugar
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 (15.25-ounce) box yellow cake mix (just the dry mix)
- 1 cup chopped pecans (or walnuts, almonds, hazelnuts, or toffee bits)
- 1 cup melted unsalted butter
- 1 (8-ounce) container whipped topping (optional)
You can easily swap in a butter pecan, vanilla, or even spice cake mix for a slightly different twist. Want more crunch? Try adding a handful of toffee bits or streusel topping.
How to Make Pumpkin Crunch Cake
Step 1: Mix the Pumpkin Base
In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. The mixture will be thin — that’s totally fine. Pour it into a greased 9×13 pan.
Step 2: Layer with Cake Mix and Toppings
Sprinkle the dry cake mix evenly over the pumpkin batter. Don’t stir. Gently pat it down with your hand or the back of a spoon. Next, scatter the chopped pecans on top.
Step 3: Bake to Perfection
Drizzle melted butter over everything. Try to cover as much surface as you can. Place in the oven at 350°F and bake for 60–80 minutes. After the first hour, check every five minutes. The top should be golden and the center set.
Step 4: Let It Rest and Serve
Once it’s done, let it rest for 5–10 minutes. Serve warm or chilled, with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips for Best Results
- Gently press down the dry cake mix before adding the butter — it helps create that signature “crunch” layer.
- Don’t skip the melted butter. It’s what helps bind the topping into those delicious crisp bits.
- If making ahead, cover and refrigerate after cooling. It reheats nicely in the oven or microwave.
- Want a sweeter topping? Add a sprinkle of brown sugar with the nuts before baking.
For a fun fall dessert tray, you can also try these Chewy Maple Pumpkin Cookies for fall dessert trays or layer flavors with Pumpkin Magic Custard Cake for an irresistible layered dessert.
And if you’re looking for low-carb treats, don’t miss the Mini Keto Crustless Pumpkin Pie for low-carb pumpkin treats.
Pumpkin Crunch Cake FAQs
Do I need to refrigerate it?
Yes, once it cools. You can leave it on the counter for a couple of hours, but store any leftovers in the fridge. It also freezes well — just wrap tightly and thaw in the fridge overnight.
Can I use a different cake mix flavor?
Absolutely! Spice cake mix blends beautifully with the pumpkin. Vanilla and butter pecan also work great. Chocolate or strawberry mixes don’t pair as well with the spiced base.
Can I make this ahead of time?
Yes, and it’s even better the next day. Make it a day in advance, then refrigerate. Reheat gently before serving, or serve chilled with whipped topping.
Pumpkin Crunch Cake Recipe (Recipe Card)
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Pumpkin Crunch Cake | Easy Fall Favorite Dessert
- Total Time: 1 hour 12 minutes
- Yield: 18
Description
A fall dessert with smooth pumpkin flavor, crunchy pecans, and whipped cream.
Ingredients
1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
1 (12-ounce) can evaporated milk
4 eggs
1 cup sugar
2 teaspoons pumpkin pie spice
½ teaspoon salt
1 (15.25-ounce) box yellow cake mix (just the dry mix)
1 cup chopped pecans (or walnuts, almonds, hazelnuts, toffee, or streusel)
1 cup unsalted butter, melted
1 (8-ounce) container whipped topping (optional topping)
Instructions
1. Preheat oven to 350°F.
2. Grease a 9×13 baking pan.
3. In a large bowl, mix together pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Batter will be runny.
4. Pour batter into greased pan.
5. Sprinkle the dry yellow cake mix evenly over the top and gently pat it down.
6. Spread chopped pecans evenly over cake mix layer.
7. Drizzle melted butter over entire surface.
8. Bake for 60–80 minutes, checking every 5 minutes after 1 hour until set.
9. Let stand for 5–10 minutes before serving.
10. Serve with whipped cream or vanilla ice cream.
Notes
Can be kept on the counter for a few hours after cooling.
Store in the refrigerator if not serving immediately.
Freezer-friendly for later use.
Alternative cake mix flavors may be used (vanilla, spice, butter pecan).
Can be made ahead and refrigerated or frozen.
- Prep Time: 12 minutes
- Cook Time: 60-80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 292
- Sugar: 24g
- Sodium: 289mg
- Fat: 16g
- Saturated Fat: 8g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 64mg
More Such Recipes
Craving more fall flavors?
Try this Quick and Easy Pumpkin Butter as a sweet topping for toast or pancakes.
Final Thoughts
Pumpkin Crunch Cake is pure comfort. It’s easy, nostalgic, and rich with fall flavor. I’ve made this for years, and it never disappoints even the pumpkin skeptics come back for seconds.
What’s your favorite fall dessert? I’d love to hear in the comments. If you try this, tag us or share your version on Pinterest or Facebook.