Pumpkin Crunch Cake is sweet, moist and crunchy all in the same scrumptious cake. It is the perfect fall dessert.
Truly, 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. Did you know that pumpkin is super healthy for you and includes protein and tons of vitamin A? Find out all the nutritional facts here.
If you are a fan of fall desserts, check out these favorite festive fall recipes.
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What We Love About This Pumpkin Season Recipe
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. It is the best recipe for this time of year.
- 5 Minute Prep: Since this is a dump and go cake, it takes only a few minutes to assemble.
- Easy Ingredients: All found in pantry or fridge and with nine simple ingredients you will have a cake to rival any bakery.
- Family Friendly: When cake is around, everyone is a fan and pumpkin is such a seasonal fun tret.
- Adaptable: Can make it low-carb or dairy free, etc…
- Makes Great Leftovers: A wonderful treat to pack into a back to school lunchbox.
Ingredient Notes for Pumpkin Crunch Cake Recipe
- Pumpkin Puree: 1 can, remember it is the pure pumpkin puree and not the pie filling for the perfect dessert.
- Evaporated Milk: Not sweetened condensed milk.
- Eggs: 3 large eggs are required for this recipe.
- Sugar: white sugar
- Pumpkin Pie Spice: this is the perfect blend of warm fall spices.
- Cake mix: 1 box of yellow cake mix. Any brand.
- Pecans: Chop the crunchy pecan finely.
- Butter: Melted butter is needed for this recipe you can use salted or unsalted butter.
Equipment Needed for Pumpkin Desserts
- Mixing Bowl
- Whisk
- 13X 9 Pan
How to Make Pumpkin Crunch Cake
These are the basic steps for making recipes for pumpkin crunch cake. Please refer to the recipe card below for more detailed instructions and nutrition information.
STEP 1: PREP
Begin by preheat oven to 350 degrees and grease a 13X 9 inch baking pan.
STEP 2: MIX
First, in a large bowl, combine pumpkin, evaporated milk, eggs, sugar, salt and pumpkin pie spice. The spread into a prepared pan.
STEP 3:TOP
Second, sprinkle dry cake mix in an even layer over the top of the pumpkin mixture, then drizzle with melted butter and spread the pecans evenly over the top. Finally, bake for 50 to 55 minutes or until it is golden brown.
Prep and Storage Tips
HOW TO MAKE THIS RECIPE AHEAD OF TIME
This is a simple 5 minute recipe and therefore there is no need to prep in advance however this delicious dessert will stay fresh for several days.
HOW TO STORE THIS RECIPE
Store the pumpkin pie crunch recipe in an airtight container or wrapped well in plastic wrap or aluminum foil at room temperature. It wills tay good for up to 5 days.
HOW TO FREEZE THIS RECIPE
Yes, Pumpkin Spice cake is great to freeze. 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.
HOW TO REHEAT THIS RECIPE
The pumpkin cake with a cake mix can be warmed in the microwave for a few seconds.
Frequently Asked Questions about the Perfect Pumpkin Dessert
Of course you can make a healthier version of this cake. Try a gluten-free cake mix, or a sugar free cake mix. Replace the sugar with a sugar alternative if you like as well. Replace the dairy with a dairy free alternative to meet your needs.
Indeed, that is an easy swap out, try a butter cake, a spice cake mix or any variety that you like or have on hand.
Yes, if you enjoy a rich molasses flavor to your cake, you can split the sugar into half white and half brown or all brown sugar for the pumpkin pie cake.
Expert Tips for Making This Recipe
- Add Different Nuts: Replace the Pecans with walnuts or slivered almonds for the pumpkin dump cake recipe.
- 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 to your pumpkin pie crunch cake.
- 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 for the fall season.
- Finish: Drizzle a little caramel sauce on top before serving to create a great surprise to the pumpkin pie crunch cake recipe.
- Toast: With minimal effort you could toast your nuts in the oven for a few minutes to really up the fall flavors. Simply spread on a baking sheet in a single layer and bake for a minute or two. Until you can smell them.
What to Serve with Pumpkin Crunch Cake
- Homemade Vanilla Ice Cream
- Stabilized Whipped Cream
- Chocolate Cinnamon Latte
Did you try this recipe?
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Pumpkin Crunch Cake
Equipment
Ingredients
- 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
Instructions
- 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.
Video
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
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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Wondering if I could use mashed sweet potato, being that’s what I bought. LOL
I’ve never tried it. If you do, please let me know how you make out.
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
I don’t see why you couldn’t add chocolate chips… that would be great! I prefer to have it refrigerated.
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
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!