Pumpkin Crunch Cake (Easy Fall Dessert with Cake Mix)

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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

1. Preheat the oven to 350°F. Lightly grease a 9×13-inch baking pan.
2. In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well and spread evenly in the pan.
3. 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.
4. 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.

Lynda – Southern Kissed

Pumpkin Crunch Cake

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This Pumpkin Crunch Cake has it all—pumpkin, spice, buttery crunch, and a fluffy whipped topping. Easy to make, perfect for fall gatherings!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings: 12

Course: Dessert

Cuisine: American

Calories: 568

Ingredients Method Nutrition Video Notes

Ingredients

  

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• 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

Method

 

1. Preheat the oven to 350°F. Lightly grease a 9×13-inch baking pan.
2. In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well and spread evenly in the pan.
3. 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.
4. Bake for 60–80 minutes, or until the topping is golden brown and the center is set. Let cool before topping with whipped cream.

Nutrition

Calories: 568kcalCarbohydrates: 72gProtein: 7gFat: 29gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 104mgSodium: 696mgPotassium: 263mgFiber: 2gSugar: 53gVitamin A: 6155IUVitamin C: 2mgCalcium: 209mgIron: 2mg

Video

Notes

I’m not a dietitian, just a dessert enthusiast. Nutrition info is an estimate, calculated with frozen whipped topping—because what’s Pumpkin Crunch Cake without a little fluff on top?

Tried this recipe?

Let us know how it was!

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.