Pumpkin crunch cake is the ultimate cozy dessert for fall and holiday gatherings. It features a soft, custard-like pumpkin base flavored with warm pumpkin spice, topped with a buttery layer of cake mix and crunchy pecans that bake into a golden, crisp topping. Finished with whipped cream or ice cream, this dessert delivers rich pumpkin flavor with irresistible texture contrast in every bite. It’s simple to make, feeds a crowd, and always disappears fast.

Why You Will Love This Recipe

You’ll love this pumpkin crunch cake because it’s incredibly easy while tasting like a dessert you spent hours making. There’s no mixing of dry cake batter, no layering fuss, and no special equipment required. The pumpkin layer stays soft and creamy, almost like a pumpkin pie filling, while the top turns crisp, buttery, and nutty. It’s perfect for Thanksgiving, potlucks, fall weekends, or anytime you want a warm, comforting dessert that feels nostalgic and crowd-pleasing. Best of all, it’s nearly impossible to mess up.

Pumpkin Crunch Cake

Pumpkin crunch cake is one of those classic desserts that shows up year after year for a reason. It’s comforting, familiar, and deeply satisfying.

This dessert sits somewhere between pumpkin pie and cake, offering the best of both worlds. The bottom layer is soft and custardy, while the top is crisp and golden.

Pumpkin puree forms the foundation of the cake. It provides natural sweetness, moisture, and that unmistakable fall flavor.

Evaporated milk adds richness and body to the pumpkin layer, helping it bake into a smooth, cohesive base.

Eggs give the structure needed to support the topping while keeping the interior soft and spoonable.

Pumpkin pie spice does the heavy lifting when it comes to flavor. It brings warmth, depth, and that cozy aroma people associate with fall baking.

Using yellow cake mix as the topping is what makes this recipe so approachable. Instead of preparing batter, you simply sprinkle it on dry.

As the cake bakes, melted butter seeps through the cake mix, creating a crumbly, crisp topping with deep buttery flavor.

Chopped pecans add crunch and nuttiness, balancing the sweetness of the pumpkin layer underneath.

The contrast in textures is what really makes this dessert shine. Creamy bottom, crunchy top, and soft pockets in between.

Because the batter is runny, it spreads evenly in the pan, ensuring every slice bakes consistently.

This cake is designed for sharing. A 9 x 13 pan makes it perfect for family gatherings, holidays, and potlucks.

It’s also forgiving. Slightly underbaked, it’s extra gooey. Slightly overbaked, the topping gets even crunchier.

Serving it warm takes it over the top. A scoop of ice cream or a dollop of whipped topping melts right into the surface.

If you’re looking for a reliable fall dessert that feels homemade, nostalgic, and satisfying, pumpkin crunch cake always delivers.

Servings & Time

• Servings: 12 to 15 servings

• Prep Time: 15 minutes

• Bake Time: 60–80 minutes

• Rest Time: 10 minutes

• Total Time: About 1 hour 40 minutes

Ingredients

• 1 (15-ounce) can pumpkin puree

• 1 cup granulated sugar

• 1 (12-ounce) can evaporated milk

• 4 large eggs

• 2 teaspoons pumpkin pie spice

• 1/2 teaspoon salt

• 1 box yellow cake mix

• 1 cup chopped pecans

• 1 cup unsalted butter, melted

• 1 (8-ounce) container frozen whipped topping, thawed, for serving

Instructions

1. Preheat your oven to 350°F and grease a 9 x 13-inch baking dish generously.

2. In a large bowl, whisk together the pumpkin puree, sugar, evaporated milk, eggs, pumpkin pie spice, and salt until smooth. The mixture will be thin.

3. Pour the pumpkin mixture evenly into the prepared baking dish.

4. Sprinkle the dry yellow cake mix evenly over the pumpkin layer, covering it completely.

5. Gently pat the cake mix down so it rests evenly on the surface.

6. Scatter the chopped pecans evenly over the cake mix layer.

7. Drizzle the melted butter evenly over the entire surface, making sure to moisten as much of the cake mix as possible.

8. Bake for 60 to 80 minutes, until the top is golden brown and set.

9. Remove from the oven and let the cake rest for 5 to 10 minutes before serving.

10. Serve warm with whipped topping or vanilla ice cream.

Tips

• Pan Check: If the center still looks very loose, bake a little longer until set.

• Nut Swap: Walnuts work well if pecans aren’t available.

• Make-Ahead: Bake earlier in the day and rewarm gently before serving.

• Extra Spice: Add a pinch of cinnamon or nutmeg for more warmth.

• Storage: Cover and refrigerate leftovers for up to 4 days.