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Pumpkin Crunch Cake

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.
Prep Time15 minutes
Cook Time1 hour
Resting Time10 minutes
Total Time1 hour 25 minutes
Servings: 12

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

  • Preheat your oven to 350°F and grease a 9 x 13-inch baking dish generously.
  • 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.
  • Pour the pumpkin mixture evenly into the prepared baking dish.
  • Sprinkle the dry yellow cake mix evenly over the pumpkin layer, covering it completely.
  • Gently pat the cake mix down so it rests evenly on the surface.
  • Scatter the chopped pecans evenly over the cake mix layer.
  • Drizzle the melted butter evenly over the entire surface, making sure to moisten as much of the cake mix as possible.
  • Bake for 60 to 80 minutes, until the top is golden brown and set.
  • Remove from the oven and let the cake rest for 5 to 10 minutes before serving.
  • Serve warm with whipped topping or vanilla ice cream.

Notes

  • 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.