Pumpkin Cake Crunch is almost better than pumpkin pie or pumpkin roll. This dump cake is the perfect way to embody fall in a dessert. With a velvety pumpkin base and a golden, crunchy topping that tastes like fall in every bite, my dessert is a crowd-pleaser that’s as easy as it is irresistible.
In the fall, I love to make pumpkin desserts for my family. Like my pumpkin cheesecake dip and my pumpkin spice cake muffins.
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Why this Pumpkin Crunch Cake Recipe is a Keeper
This easy dump cake is as delicious as it is simple to make, you’re sure to love it.
- Easy and Foolproof: This recipe is a “dump cake” style dessert, meaning you simply layer the ingredients in the pan. There’s no need for a mixer or complicated steps, making it perfect for novice bakers.
- Crowd-Pleaser: It combines the classic, comforting flavors of pumpkin pie with a crunchy, buttery cake topping, creating a dessert that appeals to a wide range of tastes. It’s a fantastic choice for potlucks and holiday gatherings.
- Simple Ingredients: The recipe relies on common pantry staples like canned pumpkin, cake mix, and butter, which are easy to find and often on hand, especially during the fall season.
- Versatile: It’s highly adaptable. You can easily switch up the cake mix flavor, add different nuts, or top it with various frostings or whipped cream to suit your preference.
- Make-Ahead Friendly: This dessert holds up exceptionally well when made in advance, and some people even find that the flavors improve after a day or two in the refrigerator.
Is Pumpkin Puree the Same as Pumpkin Pie Filling?
No. The main difference is that pumpkin pie filling has several ingredients, and pumpkin puree is just mashed pumpkin.
What Reader’s Are Saying…
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“Super easy to whip up and everyone loved it at the party! Thank you for sharing the recipe!”
~ Ana
Ingredient Notes for this Pumpkin Dump Cake Recipe
You only need a few easy-to-find ingredients to make this pumpkin cake made with a cake mix, many of which you probably have in your pantry already.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Pumpkin: You will need one can of pumpkin puree to make this fall dessert.
- Cake Mix: The recipe calls for a box of yellow cake mix, so use your favorite brand.
- Pumpkin Pie Spice: Make your own Pumpkin Pie Spice at home to have on hand throughout the fall season.
Variations and Substitutions for this Pumpkin Cake
Feel free to use different ingredients to substitute or experiment with flavors.
- Cake Mix: Substitute the yellow cake mix with a spice cake mix, white cake mix, butter pecan or a gluten-free cake mix.
- Nuts: Use walnuts, almonds, or even macadamia nuts instead of pecans. For a nut-free version, simply omit them.
- Spices: Enhance the pumpkin layer by adding a pinch of ginger, nutmeg, or cloves if your pumpkin pie spice blend is mild.
- Topping: For a richer topping, add a layer of cream cheese frosting or a simple dusting of powdered sugar after the cake has cooled completely.
- Whipped Topping: Enjoy the cake topped with whipped cream made with cream cheese.
How to Make Pumpkin Cake Crunch
This recipe comes together in just 4 quick and easy steps. This crunch cake is a classic, so it’s a must-bake for fall.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Preheat Oven and Prep Pan: Preheat the oven to 350 degrees and grease a 9×13 inch baking pan.
- Make the Batter: In a large bowl, combine pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice and salt. Pour into the greased dish.
- Add Cake Mix and Nuts: Sprinkle the dry cake mix over the pumpkin mixture and sprinkle chopped pecans over the top of the cake mix.
- Add Butter and Bake: Drizzle the melted butter over the top and bake until golden brown.
Prep Ahead Suggestions for this Pumpkin Recipe
Preparing ingredients ahead of time can help to save me time and kitchen space when it comes to making the recipe.
- Batter: You can prepare the pumpkin layer up to 24 hours in advance and store it in an airtight container in the refrigerator. When you’re ready to bake, pour the mixture into the pan, add the dry ingredients, and bake as directed.
- Nuts: Chop your nuts and prep all your other ingredients.
- Topping: Prepare your frosting or homemade whipped cream to top your dessert.
Alternate Cooking Methods for Pumpkin Cake Batter
This recipe for pumpkin crunch cake is best in the oven, but here’s how to switch it up.
- Slow Cooker: Pour the pumpkin layer into a greased slow cooker. Sprinkle with the dry cake mix and nuts, then top with melted butter. Cook on low for 2-3 hours, or until the pumpkin mixture is set.
- Mini Cakes/Muffins: Bake in a muffin tin or small ramekins for individual servings. The baking time will be significantly shorter, so check them after 25-30 minutes.
How to Store, Reheat and Use Leftovers
- Store: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze: 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.
- Leftovers: Crumble the leftover cake into yogurt, make cake pops or layer in a decadent parfait.
Common Questions About This Pumpkin Spice Recipe
If your topping isn’t crunchy, it may be because you added the pecans too long before baking. For maximum crunch, be sure to add the topping just before baking.
Feel free to mix sprinkles, chopped candies or chocolate chips into the batter.
Expert Tips for Making This Pumpkin Pie Cake with Cake Mix
- Don’t Mix!: The “dump cake” method relies on the separation of the layers. Do not stir the cake mix and butter into the pumpkin layer.
- Parchment Paper: Use a sling of parchment paper to make it easy to lift the entire cake out of the pan for clean cutting and serving.
- Test for Doneness: The pumpkin layer should be set and a knife inserted into the center should come out clean. The top should be a deep golden brown and feel firm to the touch.
- Serve With: Serve alongside Apple Snickers Salad and Toffee Cheesecake Bites, or topped with Cream Cheese Whipped Cream.
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Pumpkin Crunch Cake
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Ingredients
- 15 ounces Pumpkin puree , 1 can
- 12 ounces Evaporated milk , 1 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℉.
- In a large bowl, whisk together pumpkin, evaporated milk, eggs, sugar, pumpkin 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.
Christina’s Notes
- 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.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Super easy to whip up and everyone loved it at the party! Thank you for sharing the recipe!
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!