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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Beti | easyweeknightrecipes says
This Pumpkin Crunch Cake looks and sounds incredible!! I can’t wait to try it!
katerina @ diethood.com says
WOW! I would love a slice of this amazing Pumpkin Crunch Cake!! YUM!
Catalina says
I am that person that loves everything pumpkin! This is a must try recipe for sure!
Erik says
Ooh now I’m thoroughly excited for fall!
kita says
LMAO. Cover your nuts. Yeah, I’m mature – I know it. :D
natalie (the sweets life) says
this is one of my husband’s FAVORITES every fall!!
Tessa says
You certainly aren’t the last one, as I’m not sure I’ve ever even seen this before. Looks great though!
Katrina @ In Katrina's Kitchen says
I think this is a cake my MIL makes. She calls it Pumpkin Crisp. It is of the devil because you just want to dive in the pan and live there. But seriously if I hear my MIL say “I’ll bring come Pumpkin Crisp” one more time I might go insane. :D
Veronica Miller says
OMgoats, girl, you HAVE to make it. If you liked this crunch cake, I think you will like it. It’s kinda like pumpkin pie cheesecake on top (OK, not the texture, it’s creamier & not as dense, but the taste) and a cookie-cake on bottom. With whipped cream on top, it is just to die for. I have it on my blog, but it’s everywhere, you can just Google “pumpkin gooey butter cake” (so called b/c…there’s two sticks of butter in it!).
Veronica Miller says
Oh, I need this. I’m not going to fight it. :) It kinda reminds me of an upside-down pumpkin gooey butter cake. Have you ever had that?
amanda says
No, I don’t think I have. I’ll be looking for a recipe now though! ;)
Aggie says
You’re not the last person :) This looks so freaking good!!
Christina @ This Woman Cooks! says
I’ve never seen this recipe before! I like it. :)
Tracey says
I haven’t seen this recipe but man does it sound good! Love your background for the picture too.
Rachel @ Not Rachael Ray says
Yum! I bought some pumpkin at the store, might have to put this on my list of things to make!
Lisa says
Sounds great. l have a potluck once a month, in fact next week. l am going to give this a try. Thank you.
Rachel @ Baked by Rachel says
You’re definitely not the last to make this as I’ve never heard of it before! Sounds like something to try though :)
sami says
Ha on the nuts part! I guess you have caught me, I’ll give it a try.
Holly says
How have I never seen this recipe? It sounds so easy and so yummy!
nicole says
well you never made it before. well i never heard of it before. go figure!
looks awesome.
Pam @ From Apples To Zucchini says
Nope, you’re not the last one – I avoid dump cakes too! I will admit that this one looks amazing, though! Ugh….I guess I’m going to have to dig out some more pumpkin now! :)