Pumpkin Crunch Cake

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5 from 1 vote
Pumpkin Crunch Cake is sweet, moist and crunchy all in the same scrumptious cake. It is the perfect fall dessert.
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.

Pumpkin Crunch Cake with a dollop of whipped cream on a white plate.

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.
Pumpkin dump cake on a white plate with a fork on the side.

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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
Pumpkin cake recipe with pecans in a baking dish with a spatula.

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

5 from 1 vote
Pumpkin Crunch Cake is sweet, moist and crunchy all in the same scrumptious cake. It is the perfect fall dessert.
Print Pin Rate
Servings: 12
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour

Ingredients

  • 1 can Pumpkin puree (15 oz)
  • 1 can Evaporated milk (12 oz)
  • 3 eggs
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons Pumpkin Pie Spice
  • 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.

Video

Expert Tips

  • 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.

Estimated Nutritional Information

Calories: 310kcal | Carbohydrates: 27g | Protein: 2g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 82mg | Sodium: 251mg | Potassium: 66mg | Fiber: 1g | Sugar: 26g | Vitamin A: 910IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg

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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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
    Lynn

    Reply
  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!
    Carol

    Reply
    • 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!

      Reply

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