The easiest pumpkin cake! Pumpkin Crunch Cake has a layer of creamy pumpkin pie filling and it’s topped with cake mix, pecans, and butter. The topping bakes up so crunchy and delicious!
This post original published September 17, 2011. Updated August 8, 2021.
This Pumpkin Crunch Cake is one of my favorite cakes for fall. I make this and Pumpkin Roll Bars over and over during fall.
This cake is the easiest pumpkin cake you will ever make and it’s so delicious!
What Is Pumpkin Crunch Cake?
Pumpkin Crunch Cake is sometimes called Pumpkin Dump Cake because you really just layer all the ingredients in a baking pan and pop it in the oven.
The bottom layer bakes up almost like pumpkin pie filling. And then the topping, which is made of cake mix, pecans, and butter, gets all crunchy and delicious.
Ingredients
- Pumpkin puree – make sure it’s pure 100% pureed pumpkin and not pumpkin pie filling
- Evaporated milk
- Eggs
- Granulated sugar
- Pumpkin pie spice
- Yellow cake mix
- Pecans
- Butter
- Whipped cream
Instructions
- Preheat oven to 350 degrees F. Lightly grease one 9×13 inch baking pan.
- Combine the pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt. Mix well and spread into the prepared pan.
- Sprinkle the yellow cake mix over the top of the pumpkin mixture and pat down.
- Sprinkle the chopped pecans over the top of the cake mix then drizzle the melted butter all over top.
- Bake at 350 degrees F for 60 – 70 minutes, until a toothpick inserted into the center comes out clean.
- Top cooled cake with whipped cream before serving.
How Long Is It Good For?
This Pumpkin Crunch Cake will be good for 2 – 3 days.
This is a super moist cake so it needs to be stored in the refrigerator – and make sure to use an airtight cake container to keep it fresh for as long as possible.
Can You Freeze Pumpkin Crunch Cake?
To freeze Pumpkin Crunch Cake, wrap the baked and cooled cake tightly and freeze for up to 3 months. Don’t add the whipped cream until you are ready to serve it!
When you are ready to serve it, let it defrost overnight in the refrigerator and serve chilled.
More Pumpkin Recipes
- Pumpkin Pie Milkshake
- Pumpkin Spice Cupcakes
- Pumpkin Pie Fudge
- Pumpkin Banana Muffins
- Pumpkin Banana Bread
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Pumpkin Crunch Cake
Ingredients
- 2 cups pumpkin puree
- 1 (12 ounce) can evaporated milk
- 4 eggs
- 1 ½ cups white sugar
- 2 teaspoon pumpkin pie spice
- 1 teaspoon salt
- 1 (18.25 ounce) package yellow cake mix
- 1 cup chopped pecans
- 1 cup unsalted butter, melted
- whipped cream, for serving
Instructions
- Preheat oven to 350 degrees F. Lightly grease one 9x13 inch baking pan.
- Combine the pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt. Mix well and spread into the prepared pan.
- Sprinkle the yellow cake mix over the top of the pumpkin mixture and pat down.
- Sprinkle the chopped pecans over the top of the cake mix then drizzle the melted butter all over top.
- Bake at 350 degrees F (175 degrees C) for about 60 - 70 minutes, until a toothpick inserted into the center comes out clean.
- Top cooled cake with whipped cream before serving.
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Michelle says
Made this! Yum …. Wondering though if you could use spice cake mix vs yellow cake mix?
Amanda Livesay says
I don’t see why not!
Sandra says
Such a delicious cake!! Everyone loved it!
Erin | Dinners, Dishes and Dessert says
This Pumpkin Crunch Cake looks incredibly delicious!