Go Back
–+ servings
Save and Subscribe Form

Save this recipe and we'll send it right to your email inbox. Plus we'll send you other great recipes every week!

A serving of pumpkin dessert topped with whipped cream on a plate, with more dessert and a glass baking dish in the background.

Pumpkin Crunch Cake

Chef Jenn
Pumpkin Crunch Cake is the perfect no-fuss alternative to pumpkin pie. It’s rich, easy to make, and has that irresistible buttery crunch everyone loves. Great for holidays, potlucks, or just because.
No ratings yet
Print Recipe [btn-google-source] Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 563 kcal

Equipment

Ingredients
  

  • 15 ounce pumpkin puree
  • 12 ounce evaporated milk
  • 4 eggs
  • 1 ½ cups white sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon salt
  • 1 box yellow cake mix
  • 1 cup pecans chopped
  • 1 cup margarine melted
  • 8 ounce frozen whipped topping thawed

Instructions
 

  • Preheat oven to 350°F and grease a 9x13-inch baking dish.
  • In a large bowl, mix together pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt until smooth.
  • Pour pumpkin mixture into the prepared dish and spread evenly.
  • Sprinkle dry yellow cake mix evenly over the top. Do not stir. Gently pat down the cake mix layer.
  • Sprinkle chopped pecans evenly over the cake mix. Drizzle melted butter slowly over the entire surface, covering as much as possible.
  • Bake 60 to 80 minutes until the top is golden brown and the center is set.
  • Cool for at least 20 minutes before slicing and serve topped with whipped topping.

Notes

Chef Jenn's Tips

  • Use real pumpkin puree, not pumpkin pie filling, which has added sugar and spices.
  • Don’t skip the pat-down step with the cake mix; it helps prevent dry patches.
  • If your butter doesn’t cover the top completely, you can melt a few extra tablespoons to fill in the gaps.
  • Let the cake cool at least 20 minutes before slicing for cleaner cuts.

Nutrition

Serving: 1squareCalories: 563kcalCarbohydrates: 72gProtein: 7gFat: 29gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 63mgSodium: 753mgPotassium: 263mgFiber: 2gSugar: 52gVitamin A: 6358IUVitamin C: 2mgCalcium: 210mgIron: 2mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword easy pumpkin dessert, fall cake recipe, pumpkin crunch cake, pumpkin dump cake
Tried this recipe?Let us know how it was!