Pumpkin Crunch Cake

There’s something magical about fall—the scent of cinnamon, the rustle of leaves, and that first slice of pumpkin crunch cake still warm from the oven. I first made this for a family potluck when I was trying to recreate a dish my mom used to bake with canned pumpkin and yellow cake mix. The moment the buttery pecan topping crackled under the fork, we all knew it was a keeper.

Now, every time I pull a pumpkin crunch cake from the oven, I’m reminded of that cozy afternoon—sweaters on, hot cider in hand, and our family packed around the kitchen island, forks ready. This recipe is simple enough for weeknights yet decadent enough to steal the show at any holiday table. Whether it’s your first or fiftieth time baking it, this fall classic always feels like home.

Let’s make memories one bite at a time.

Why You’ll Love This Recipe

This pumpkin crunch cake is everything autumn desserts should be—rich, spiced, and irresistibly easy. It layers smooth pumpkin custard with buttery cake crumbles and a pecan-studded crunch that’s downright addictive.

Perfect for holiday gatherings or simple weeknight indulgence, it comes together with pantry staples in under 10 minutes of prep. Just mix, sprinkle, bake, and let the aroma of pumpkin spice fill your kitchen.

It’s beginner-friendly and ideal for anyone short on time but big on flavor. You don’t need fancy tools or fuss—just a mixing bowl and a 9×13 pan.

It’s also a crowd-pleaser—kids love the sweetness, adults love the texture, and you’ll love how fast it disappears from the dessert table.

Best of all, it’s a make-ahead marvel. Bake it in advance and warm it up just before serving. Add whipped cream or vanilla ice cream for the full effect.

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Ingredient Overview

This pumpkin crunch cake is a flavor-packed delight that’s soft, spiced, and topped with a golden crunch. Let’s take a peek at the ingredients that make it shine:

• Pumpkin Puree: A whole 29 oz can of 100% pure pumpkin adds earthy sweetness and creamy texture. Don’t use pumpkin pie filling—this cake needs the real deal.

• Sugar: Just one cup sweetens the pumpkin layer perfectly without overwhelming.

• Evaporated Milk: Adds richness and helps bind the pumpkin custard together smoothly.

• Eggs: Three eggs create structure and help set the cake’s silky bottom layer.

• Pumpkin Pie Spice: A generous 4 teaspoons bring warming notes of cinnamon, nutmeg, and cloves.

• Yellow Cake Mix: Sprinkle this over the pumpkin base—no mixing needed! It creates a dreamy crumble topping.

• Melted Butter: Poured over the cake mix, it melts in the oven and crisps up the top beautifully.

• Salt: Just a dash (½ tsp) enhances the overall flavor.

• Chopped Pecans: Toasty, crunchy, and buttery—these are the crowning glory of this dessert.

Tip: Garnish with extra pecans and a dusting of cinnamon for a rustic autumn look.

Step-by-step Instructions

Step 1: Preheat the Oven and Prep Your Pan

Start by preheating your oven to 350°F (175°C). While the oven warms, grease a 9×13-inch cake pan generously with butter or nonstick spray. This step helps the pumpkin crunch cake release cleanly with that golden crust intact.

Step 2: Mix the Pumpkin Base

In a large mixing bowl, combine the pumpkin puree, sugar, evaporated milk, eggs, pumpkin pie spice, and salt. Whisk or beat until smooth and fully blended. This custard base is what gives the pumpkin crunch cake its signature velvety bottom.

Step 3: Pour and Spread

Pour the pumpkin mixture evenly into your prepared baking pan. Use a spatula to smooth out the top. The silky texture makes spreading easy and satisfying—this layer is the heart of your pumpkin crunch cake.

Step 4: Add the Dry Cake Mix

Sprinkle the dry yellow cake mix evenly over the pumpkin base. Do not stir it in—just let it rest as a powdery blanket. This creates that delicious crumbly top layer we all love in a pumpkin crunch cake.

Step 5: Layer the Pecans

Next, scatter the chopped pecans across the entire surface. You want nutty goodness in every bite. For an extra toasty flavor, feel free to lightly toast the pecans beforehand.

Step 6: Pour the Butter

Evenly drizzle the melted butter over the entire top of the cake. Make sure it touches as much of the dry mix as possible. Tip: If you miss any dry patches, gently press them with a spatula so they bake into the cake.

Step 7: Bake Until Set and Golden

Place your pan in the center of the oven and bake for 50 to 60 minutes. You’ll know your pumpkin crunch cake is done when the top is golden brown and the pumpkin layer doesn’t jiggle much when shaken.

Step 8: Cool Before Serving

Let the cake cool for at least 30 minutes before slicing. The custard layer needs this time to set fully. It tastes fantastic warm or chilled—your call!

Pro Tips

For the perfect pumpkin crunch cake, always use high-quality pumpkin puree. Avoid pumpkin pie filling—it contains added sugar and spices that will throw off your flavor balance.

Don’t skimp on the butter. That full ¾ cup ensures the cake mix melts into a buttery crumble instead of staying powdery. Use unsalted butter so the salt levels stay in check.

Want a deeper flavor? Lightly toast your chopped pecans before adding them. It brings a warm nuttiness that enhances the crunchy topping of your pumpkin crunch cake.

Always let the cake cool at least 30 minutes before slicing. The custard layer continues to set as it rests, and slicing too early can lead to a gooey mess (a tasty one, but still messy!).

Make this a make-ahead hero. The flavors deepen overnight, and you can reheat slices the next day. Just cover and store in the fridge. Reheat at 300°F for 10 minutes.

For even more pumpkin inspiration, don’t miss our Pumpkin Cheesecake Muffins—they’re the cupcake cousin to this comforting crunch cake.

Variations

Switch up your crunch topping with walnuts, crushed gingersnaps, or even granola for a textured twist on the classic pumpkin crunch cake.

Want it gluten-free? Use a 1:1 gluten-free yellow cake mix and double-check your pumpkin pie spice label. It’s an easy swap that doesn’t sacrifice flavor or texture.

For a more decadent finish, drizzle caramel sauce over the warm cake and top with whipped cream. It transforms your pumpkin crunch cake into a restaurant-worthy dessert.

If you’re avoiding dairy, swap in coconut evaporated milk and vegan butter. The cake still bakes up rich and satisfying.

Need more fall dessert ideas? Our Pumpkin Fluff Pie is a no-bake delight that makes a great companion on your holiday table.

Frequently Asked Questions

Serving Suggestions

Pumpkin crunch cake is a dream alongside warm drinks and cozy moments. I love serving it slightly warm with a scoop of vanilla bean ice cream or a drizzle of caramel sauce. For a festive brunch spread, pair it with a cinnamon-spiced latte or apple cider. It also complements savory fall dishes beautifully—try it after a hearty bowl of fall soup or slow-cooked pork.

Whether you’re hosting a Thanksgiving feast, a casual potluck, or just craving something sweet on a Sunday evening, this cake is always a welcome guest at the table. The crunch on top and custardy center make it versatile enough for both elegant celebrations and laid-back family nights.

Conclusion

The beauty of this pumpkin crunch cake lies in its simplicity—it’s rustic, reliable, and full of love. It brings people together, invites conversation, and leaves just enough crumbs behind to know it was enjoyed thoroughly. From the first whiff of cinnamon to the final forkful, every part of this recipe speaks to comfort and connection.

If this dessert speaks your language, be sure to explore more treats in our Desserts collection—there’s something sweet for every season.

Have you tried making this pumpkin crunch cake? I’d love to hear how it turned out! Drop your thoughts in the comments, share your twist on pinterest, and tag us when you do—we’re always thrilled to see your creations.

Let’s make memories one bite at a time.