Pumpkin Crunch Cake is sweet, moist and crunchy all in the same scrumptious cake. It is the perfect fall dessert.
Overall, Pumpkin Crunch cake is a quick dessert that is easier then pie, has all the delicious fall scents and taste and takes no time at all to make. It is a great dump cake when you do not have a lot of time but want a pleasing seasonal dessert.
Why Pumpkin Crunch Cake Works
When cooking for a crowd, pies can be so daunting. However, you want to impact the seasonal flavors in your dessert. This cake is the perfect solution because the crunch gives it an extra kick that a traditional pumpkin cake does not have.
Honestly, Pumpkin Desserts are some of the most moist and flavorful desserts. Here are just a few to temp your palate.
First, there is the classic Pumpkin Pie Square or how about some Pumpkin Lush. However, if you want to drink a little pumpkin, try Pumpkin Moonshine, or a Pumpkin Milkshake. Finally, there is always the traditional Pumpkin Pie.
How to Make this Pumpkin Dump Cake – Step by Step
- Preheat Oven: First, preheat oven to 350 degrees. (Photo 1 below)
- Whisk ingredients: Next, in a large bowl, whisk together pumpkin, evaporated milk, eggs, sugar, cinnamon and salt. (Photo 2 below)
- Pour into Pan: Pour into greased 13×9 baking dish. Then, sift cake mix and spread evenly on top of pumpkin mixture. (Photo 3 below)
- Drizzle: Follow with a sprinkle pecans on top of cake mix. Finish with a drizzle melted butter evenly over the top. (Photo 4 below)
- Bake: Finally, bake for 50-55 minutes or until your pumpkin dump cake is golden brown.
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Recommendations for Making this Pumpkin Cake Recipe
Because this pumpkin cake has no frosting, it is really delicious with a delicious topping. Here are a few that are great.
- Whipped topping
- A spiced whipped topping (add pumpkin spice to your whipped cream)
- Pumpkin Ice Cream
- Vanilla Ice Cream
- A dollop of Cream Cheese Frosting
Can I Freeze this Pumpkin Spice Cake?
Yes, Pumpkin Spice cake can be frozen. When ready place in the refrigerator one day before serving. Of course, you want to make sure that you wrap it well to keep the air away from your cake so it does not become freezer burnt.
Here is a great article about how to freeze cakes.
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Expert Tips for Making the Best Pumpkin Cake
- Mix It Up: Try a Spice Cake for this Fall dessert
- Go Nuts: Surly you can never have too many nuts, therefore, walnuts mixed with pecans are a great topper
- Bundt Cake: this recipe makes a beautiful Bundt cake.
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Pumpkin Crunch Cake
Ingredients
- 1 can Pumpkin puree (15 oz)
- 1 can Evaporated milk (12 oz)
- 3 eggs
- 1 1/2 cups sugar
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1 box Yellow cake mix
- 1 cup pecans – chopped
- 1 cup butter – melted
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, whisk together pumpkin, evaporated milk, eggs, sugar, cinnamon 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.
Notes
- Mix It Up: Try a Spice Cake for this Fall dessert
- Go Nuts: Surly you can never have too many nuts, therefore, walnuts mixed with pecans are a great topper
- Bundt Cake: this recipe makes a beautiful Bundt cake.
Nutrition
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.
Helene says
Wondering if I could use mashed sweet potato, being that’s what I bought. LOL
Christina Hitchcock says
I’ve never tried it. If you do, please let me know how you make out.
Lynn K Shaffer says
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
Lynn
Christina Hitchcock says
I don’t see why you couldn’t add chocolate chips… that would be great! I prefer to have it refrigerated.
Carol Griffin says
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!
Carol
itsakeeper says
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!