Pumpkin Crunch Cake (Easy Fall Dessert with Cake Mix)
When fall rolls around, pumpkin desserts are non-negotiable. This Pumpkin Crunch Cake is part pie, part cake, and completely irresistible. With just a few pantry staples – like pumpkin puree, a box of yellow cake mix, and chopped pecans – you’ll have a crowd-pleasing dessert that’s perfect for Thanksgiving, potlucks, or any night you need a cozy dose of pumpkin spice.
Why You’ll Love This Recipe
- Simple ingredients – no special shopping trip required.
- Effortless prep – layer, bake, and enjoy. It’s that simple.
- Texture heaven – creamy pumpkin custard topped with buttery crunch.
- Perfect for gatherings – easily feeds a crowd and travels well.
Ingredients
- 1 can pumpkin puree
- 1 can of evaporated milk
- 4 eggs
- 1 ½ cups granulated sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 1 box of yellow cake mix
- 1 cup chopped pecans
- 1 cup butter, melted
- Frozen whipped topping, thawed, optional
Step-By-Step Instructions
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking pan.
- In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well and spread evenly in the pan.
- Sprinkle the dry cake mix evenly over the pumpkin mixture. Gently pat it down, but don’t stir. Scatter chopped pecans on top, then drizzle evenly with melted margarine.
- Bake for 60 – 80 minutes, or until the topping is golden brown and the center is set. Let cool before topping.
If you enjoyed this Pumpkin Crunch Cake, you’ll want to try a few more cozy, crowd-pleasing desserts. Bake up our sweet and fluffy Cinnamon Pull-Apart Bread, dig into the rich layers of Ooey Gooey Butter Cake, or treat yourself to buttery, cinnamon-kissed Easy Apple Dumplings.
Pumpkin Crunch Cake
Ingredients
- 15 ounces pumpkin puree
- 12 ounces evaporated milk
- 4 eggs
- 1 ½ cups sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 18.25 ounces yellow cake mix
- 1 cup chopped pecans
- 1 cup butter melted
- 8 ounces whipped topping thawed, optional
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking pan.
- In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well and spread evenly in the pan.
- Sprinkle the dry cake mix evenly over the pumpkin mixture. Gently pat it down but don’t stir. Scatter chopped pecans on top, then drizzle evenly with melted butter.
- Bake for 60–80 minutes, or until the topping is golden brown and the center is set. Let cool before topping with whipped cream.
Notes
Nutrition
Tips for Success
- Use pumpkin puree. Pumpkin pie filling is a distinct product.
- Butter vs. margarine – butter adds richer flavor, and margarine gives a lighter texture. I recommend using butter instead of margarine whenever possible.
- Want it extra special? Drizzle with caramel sauce or sprinkle cinnamon sugar before baking.
Storage & Make Ahead
- Store covered in the refrigerator for up to 4 days.
- Serve with whipped cream or a scoop of vanilla ice cream.
Variations
- Use spice cake mix for a more decadent, fall-flavored treat.
- Add a swirl of cream cheese to the pumpkin layer for extra richness.
Final Bite
Now that you’ve got this Pumpkin Crunch Cake recipe, it’s time to grab a can of pumpkin and get baking! Do you serve yours chilled or warm, with whipped cream or a scoop of ice cream? Drop a comment below – I’d love to hear how you enjoy it.
I could be wrong but this is not a Keto recipe. Too much sugar! As a diabetic I would,substitute sugar free cake mix for regular cake mix and eliminate the extra sugar. I have made it this way every year and my family loves it!