Pumpkin Crunch Cake

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Pumpkin Crunch Cake embodies the essence of fall in every bite! This heavenly combination creates a symphony of textures and flavors that will leave you powerless against its charm.

A stack of pumpkin crunch cake with whipped cream on to[.


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This Pumpkin Crunch Cake is an irresistible treat combines all of your favorite seasonal flavors into one mouthwatering creation. As the leaves change and the air turns crisp, there’s no better way to embrace the season than by savoring the rich, comforting flavors of pumpkin and spice.

If you’re looking for more deliciously fall inspired recipes, try these Easy Apple Crumble, Apple with Caramel Dip and Pumpkin Monkey Bread Muffins.

A spoonful of the finished dessert.

Why We Love This Best Pumpkin Crunch Recipe for Thanksgiving Dessert

Discover the heartwarming reasons why we love this pumpkin dump cake recipe. This family favorite dessert has captured our hearts for its simplicity, irresistible flavors, and it’s undeniable charm as a fall classic crack cake. The pumpkin batter is enhanced with cake mix and pecans.

  • Easy Prep: With easy to follow and readily available ingredients, this recipe is a breeze to prepare, making it the perfect fall dessert for busy families.
  • Family Friendly: The warm, comforting flavors of pumpkin and spice will delight taste buds of all ages. It’s a delightful dessert that the whole family can enjoy together. Especially if they love pumpkin or the flavor of traditional pumpkin pie.
  • Perfect for Fall: As the leaves change and the air turns crisp, this pumpkin crunch cake captures the essence of autumn in every bite. Top with some Pumpkin spice whipped cream, cool whip or frost with a little cream cheese frosting. A great Thanksgiving dessert too.

Ingredient Notes for Dump Cake Pumpkin Dessert with Canned Pumpkin Puree

Cake mix, pumpkin, pecans, eggs etc for the dessert.
  • Pure Pumpkin Puree: This recipe uses canned pumpkin puree for convenience. Make sure you are using pumpkin puree and not canned pumpkin pie filling.
  • Evaporated Milk: This ingredient adds creaminess to the cake, creating a luscious texture.
  • Pumpkin Pie Spice: A blend of cinnamon, nutmeg, and ginger, this spice mix infuses the cake with that unmistakable fall flavor.
  • Box of Cake Mix: We recommend a yellow box cake mix for the perfect balance of sweetness and moisture.
  • Pecans: Chopped pecans provide a delightful crunch and nutty flavor that compliments the pumpkin or if you can’t have nuts simply omit them.

See the recipe card below for a complete list of the ingredients with measurements.

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Variations and Substitutions to Make the Perfect Pumpkin Recipe

Whether you’re following a specific dietary path or simply looking to experiment with different flavors, these adaptations offer a chance to make this beloved dessert uniquely yours, it is simple to make.

  • Dairy Free Evaporated Milk: If you have dietary restrictions, you can use a dairy-free alternative for the evaporated milk.
  • Gluten Free Cake Mix: Easily make this recipe gluten-free by using a certified gluten-free cake mix.

How to Make This Recipe for Delicious Pumpkin Crunch Dessert

These are the basic steps for making this recipe for Pumpkin Crunch Cake. Refer to the full, printable recipe card below for detailed instructions.

Mixing the pumpkin cake mix layer

Step 1: Prep

Begin by preheating your oven to 350 degrees F. Then, grease a 9×13 baking dish.

Step 2: Make Batter for Pumpkin Layer

Next, in a large mixing bowl combine pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Beat together to combine the ingredients together. Next, pour into the prepared, greased 9×13 baking dish.

Step 3: Add Cake Mix Layer and Pecans and Butter

Then sift the cake mix powder and then spread it in an even layer over the pumpkin mixture. Next, sprinkle on the chopped crunchy pecans and then finish it off by drizzling melted butter on top.

Finishing the dessert and adding the pecans.

Step 4: Bake Time for the Crunchy Cake.

Finally, place the baking dish into the preheated oven and bake at 350 degrees for 50-55 minutes or until the top of the cake is golden brown.

Recipe FAQs to Make Pumpkin Crunch Cake Recipe

Yes, you can freeze pumpkin cake. Simply wrap it tightly in plastic wrap or aluminum foil before freezing. When ready to enjoy, thaw it in the refrigerator or at room temperature.

Absolutely! Experiment with various cake mix flavors to customize the cake’s taste to your liking. Chocolate, a box of yellow cake mix, or spice cake mixes can all work well.

While this cake is delicious on its own, a drizzle of cream cheese icing can be a delicious addition for those who crave extra sweetness and creaminess. Or try vanilla ice cream or whipped cream on top of the streusel topping.

Store any leftovers of this cake in an airtight container in the refrigerator for up to 3-4 days. This is a recipe that everyone will love. Cut into squares so they are ready to serve.

Measuring spoons next to the pumpkin crunch cake.

Expert Tips for Making This Cake Mix Pumpkin Cake

Take your cake mix pumpkin cake from delicious to extraordinary with these expert tips. Whether you’re looking to customize the flavors or elevate the presentation, these insights will help you master this fall-inspired dessert like a pro.

  • Different Nuts: If you’re not a fan of pecans, try chopped walnuts or slivered almonds for a unique twist on this simple recipe.
  • Spice: Don’t hesitate to increase the amount of spice if you enjoy a bolder flavor. Additional cinnamon, nutmeg, and ginger can enhance the taste.
  • Alternate Pan: To impress your guests, bake this cake in a bundt pan for a fancier presentation.
  • Caramel Drizzle: Elevate your cake with a drizzle of caramel sauce before serving or a scoop of vanilla ice cream or pecans on top. It’s the perfect finishing touch!

What to Serve with Easy Pumpkin Crunch Cake

A stack of pumpkin crunch cake with whipped cream on to[.
5 from 5 votes

Pumpkin Crunch Cake

Yield: 12 servings
Prep: 5 minutes
Cook: 55 minutes
Total: 1 hour
Pumpkin Crunch Cake is sweet, moist and crunchy all in the same scrumptious cake. It is the perfect fall dessert.
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⭐️ ⭐️ ⭐️ ⭐️ ⭐️Did you try this recipe? Please leave a star rating and review below!


  • 15 ounces Pumpkin puree , 1 can
  • 12 ounces Evaporated milk , a can
  • 3 Eggs
  • 1 ½ cups Sugar
  • 1 ½ teaspoons Pumpkin Pie Spice
  • ½ teaspoon Salt
  • 1 box Yellow cake mix
  • 1 cup Pecans, chopped
  • 1 cup Butter, melted


  • Preheat oven to 350 degrees.
  • In a large bowl, whisk together pumpkin, evaporated milk, eggs, sugar, pie spice and salt.
  • Pour into greased 13×9 baking dish.
  • Sift cake mix and spread evenly on top of pumpkin mixture.
  • Sprinkle pecans on top of cake mix.
  • Drizzle melted butter evenly over the top.
  • Bake for 50-55 minutes or until golden brown.
  • Serve either warm or chilled.

Expert Tips

  • Add Different Nuts: Replace the Pecans with walnuts or slivered almonds if you prefer.
  • Spice: Feel free to add more spice to the cake, everyone loves the taste of cinnamon, nutmeg and ginger with their pumpkin so add a little more if you want a spicer finish.
  • Variation tip: Feel free to add as many tips as you need in this section
  • Alternate Pan: Bake in a bundt pan for a fancier presentation.
  • Finish: Drizzle a little caramel sauce on top before serving to create a great surprise.

Estimated Nutritional Information

Calories: 514kcal | Carbohydrates: 68g | Protein: 6g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 580mg | Potassium: 235mg | Fiber: 2g | Sugar: 48g | Vitamin A: 6120IU | Vitamin C: 2mg | Calcium: 193mg | Iron: 2mg
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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Course: Dessert
Cuisine: American

6 thoughts on “Pumpkin Crunch Cake”

  1. Hi Christina,
    Can’t wait to make this. Can chocolate chips be added and can this sit out on the counter or must it be refrigerated? Thank you

  2. Christina,
    This sounds delicious and I will try it. Bet it would be even better served warm with homemade whipped cream on top. And, it might make a good, pumpkin trifle dish! Ideas are flowing….fall is in the air here at the beach!

    Have a Great Day!

    • It probably would, Carol! This dessert is starting to grow on me! I love all things pumpkin! And, I agree. Homemade whipped cream would definitely take it up a notch!

      Thanks for reading!


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