Name: Pumpkin Crunch Cake
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 can (15 oz) pumpkin puree; 1 cup granulated sugar; 3 large eggs; 1 can (12 oz) evaporated milk; 1 tsp vanilla extract; 1 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/4 tsp ground ginger; 1/2 tsp salt; 1 box (15.25 oz) yellow cake mix; 3/4 cup unsalted butter, melted; 1 cup chopped pecans (optional)

Why You’ll Love This Recipe

This recipe requires minimal effort—no crust-making or complicated steps—yet delivers rich, layered flavors. The pumpkin filling is smooth and creamy, while the crunchy topping provides a perfect textural contrast. It’s make-ahead friendly, travels well, and is a guaranteed hit for potlucks, Thanksgiving, or any autumn celebration.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Canned pumpkin puree
Granulated sugar
Eggs
Evaporated milk
Vanilla extract
Ground cinnamon
Ground nutmeg
Ground ginger
Salt
Yellow cake mix
Unsalted butter, melted
Chopped pecans (optional)

Directions

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, whisk together pumpkin puree, sugar, eggs, evaporated milk, vanilla, cinnamon, nutmeg, ginger, and salt until smooth.
Pour the pumpkin mixture into the prepared baking dish.
Sprinkle the dry cake mix evenly over the pumpkin filling.
Drizzle melted butter evenly over the cake mix, making sure to cover as much as possible.
Sprinkle chopped pecans over the top if using.
Bake for 50–60 minutes, or until the top is golden brown and the filling is set.
Cool slightly before serving. Serve warm or chilled, with whipped cream if desired.

Servings and timing

Serves 12–16
Prep time: 10 minutes
Cook time: 55 minutes
Total time: 1 hour 5 minutes

Variations

Use spice cake mix instead of yellow cake mix for extra flavor.
Swap pecans for walnuts or omit nuts for a nut-free version.
Add a sprinkle of pumpkin pie spice to the cake mix before baking.
Make it dairy-free by using coconut milk instead of evaporated milk and plant-based butter.
Serve with caramel sauce drizzled over the top for extra indulgence.

Storage/Reheating

Store covered in the refrigerator for up to 4 days. Reheat individual slices in the microwave for 20–30 seconds, or enjoy cold. Pumpkin crunch cake can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.

FAQs

Can I make this ahead of time?

Yes, it’s delicious when made a day in advance as the flavors have time to develop.

Can I use fresh pumpkin puree?

Yes, just make sure it’s well-cooked and strained of excess liquid.

Can I use a gluten-free cake mix?

Yes, any gluten-free yellow or spice cake mix will work.

Do I mix the cake mix into the pumpkin filling?

No, it should be sprinkled on top to form the crusty layer.

Can I make it without nuts?

Yes, simply omit the pecans.

Can I serve it with ice cream?

Absolutely, vanilla ice cream pairs perfectly with the warm spiced flavors.

Why is my topping soggy?

Make sure the butter is evenly drizzled and bake until the topping is crisp.

Can I halve the recipe?

Yes, bake in an 8×8-inch pan for about 40–45 minutes.

Is this more like cake or pie?

It’s a mix—creamy like pumpkin pie on the bottom with a crumbly cake topping.

Can I use pumpkin pie filling instead of puree?

Not recommended, as it already contains sugar and spices, which may throw off the balance.

Conclusion

Pumpkin crunch cake is a simple, comforting dessert that delivers big on flavor with minimal effort. With its creamy pumpkin base and buttery, crisp topping, it’s a fall favorite that will have everyone asking for seconds.