Pumpkin Crunch Cake

I developed this Pumpkin Crunch Cake so that smooth, custardy pumpkin meets crunchy cake topping layered with pecans and buttery richness. Baked in a 9×13 pan, it’s an easy, nostalgic dessert that’s perfect served warm with whipped cream or chilled with a dollop of topping.

Why I Love This Recipe

I love how simple pantry ingredients turn into a layered dessert with both soft and crunchy textures. The spiced pumpkin filling paired with cake mix and pecans on top creates a delightful contrast—and it tastes even better after a day for flavors to meld.

Ingredients

(Here’s a tip: Check the recipe card below for all measurements.)

Serves about 18 slices:

Pumpkin Filling

• 1 can (15 oz / ~425 g) pumpkin puree (not pumpkin pie filling)

• 1 can (12 oz / ~360 ml) evaporated milk

• 1½ cups (300 g) granulated sugar

• 4 large eggs

• 2 teaspoons pumpkin pie spice

• 1 teaspoon salt

Crunch Topping

• 1 box (15.25 oz) yellow cake mix

• 1 cup (115 g) chopped pecans (or walnuts)

• 1 cup (225 g) unsalted butter, melted

To Serve (optional):

• Whipped topping or whipped cream

Directions

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

2. In a large bowl, whisk together pumpkin puree, evaporated milk, sugar, eggs, pumpkin pie spice, and salt until smooth and combined. Pour into the prepared pan.

3. Evenly sprinkle the dry cake mix over the pumpkin layer—do not stir; gently pat to level.

4. Sprinkle the chopped pecans over the cake mix.

5. Drizzle the melted butter evenly across the top—it will seep through during baking.

6. Bake for 60–80 minutes, until the center is set and the top is golden (cover with foil if browning too quickly after 40 minutes).

7. Remove from oven and allow to cool completely, then refrigerate for at least 2–3 hours or overnight to let it firm up.

8. Serve chilled or at room temperature with whipped topping if desired.

Servings and Timing

• Yields about 18 slices

• Prep time: ~15 minutes

• Bake time: 60–80 minutes

• Chill time: ~2–3 hours (or overnight)

• Total time: 3–4 hours (mostly inactive)

Variations

• Use spice cake mix instead of yellow for more warm spices.

• Skip nuts and top with toffee bits or crushed cookies if nut-free.

• Cut the butter amount to make the topping lighter—still delicious.

• Serve warm with vanilla ice cream or drizzle with caramel sauce for extra indulgence.

Storage

Store leftovers refrigerated in an airtight container for up to 5 days. It’s best enjoyed well chilled or slightly warmed. You can also freeze slices wrapped tightly for up to 2 months—thaw overnight in the fridge.

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FAQs

Can I use homemade pumpkin puree?

Yes—as long as it’s unsweetened. Just drain excess moisture before mixing so your custard sets properly.

What if I prefer a firmer cake topping?

Use the full box of cake mix (rather than half) and distribute more pecans to increase the crumbly top layer.

How do I know it’s fully baked?

Insert a knife in the center—it should come out mostly clean, and the filling should feel set, not jiggly.

Can I omit the nuts?

Absolutely. You can top with toffee bits, graham cracker crumbs, or leave it nut-free without losing texture.

Can I serve it warm?

Yes—serve it warm with whipped cream or a scoop of ice cream right after cooling slightly. Chilled it also tastes wonderful and holds shape well.

Conclusion

I love making Pumpkin Crunch Cake when I want a dessert that’s easy, flavorful, and beloved by everyone. It delivers luscious pumpkin custard, crisp cake-like topping, and buttery pecan crunch—all in a simple, nostalgic dessert that feels like fall in every bite.

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