Looking for the perfect fall dessert that will satisfy your pumpkin cravings? Our Pumpkin Pie Crunch Cake Recipe is the ultimate autumn indulgence. With its moist pumpkin base, topped with a layer of crunchy pecans and finished off with a dollop of whipped cream, this dessert is a true crowd-pleaser.
Pumpkin Crunch Cake is going to satisfy all of your pumpkin dessert lovers. This cake has a delicious pumpkin pie filling along with a soft cake. Plus, the top has a nice buttery, crunchy goodness with the pecans. Serve it warm or cold, this cake is so good either way.
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Try some of our other favorite fall cakes, such as Apple Dapple Cake, Pumpkin Sheet Cake, Pumpkin Earthquake Cake or Chocolate Banana Split Cake.
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Ingredients for Pumpkin Pie Cake using Cake Mix
- pumpkin puree
- evaporated milk
- eggs
- granulated sugar
- pumpkin pie spice
- salt
- yellow cake mix
- pecans, chopped
- unsalted butter
FAQs
Pumpkin Crunch Cake is a delightful dessert that combines the flavors of a pumpkin pie with the texture of a cake and the crunchiness of a crisp topping. This dessert is particularly popular during the fall and holiday seasons.
Spiced Cake Mix: Use a spiced cake mix instead of a yellow cake mix for an extra layer of flavor.
Nuts: Substitute pecans with walnuts or omit the nuts if you prefer a nut-free version.
Add-ins: Add ½ cup of chocolate chips or shredded coconut for a different twist.
Whipped cream, Vanilla ice cream, Caramel sauce, Chopped pecans or walnuts, or a sprinkle of cinnamon or nutmeg.
Top Tips
- Make sure you buy 100% pure pumpkin and not pumpkin pie mix in the can.
- You can use a nut other than pecans, if desired. Try walnuts or almonds or you could even use toffee bits.
- Don't have pumpkin pie spice? You can make your own, use 2 tsp. cinnamon, ½ tsp. nutmeg, ½ tsp. ginger, and a ⅛ tsp. cloves or allspice.
- Store covered in the refrigerator for 3-4 days. (It usually doesn't last that long)
How to make Pumpkin Crunch Cake
- Preheat oven to 350 degrees. Prepare a 9x13" baking pan with nonstick spray.
- In large bowl, combine pumpkin puree, evaporated milk, eggs, granulated sugar, pumpkin pie spice and salt. The batter is going to be runny.
- Pour batter into prepared baking dish.
- Sprinkle dry cake mix over the batter, covering it completely.
- Spread chopped pecans evenly over the top.
- Melt butter in a microwave safe bowl, then drizzle over the top.
- Bake in preheated oven for 65-80 minutes or until golden brown and bubbly. Allow to cool 10-15 minutes. Serve warm or cold and enjoy!
Pumpkin Crunch Cake Recipe
Ingredients
- 15 oz. can of pumpkin puree
- 12 oz. can of evaporated milk
- 4 eggs
- 1 cup granulated sugar
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
- 1 box yellow cake mix
- 1 cup pecans, chopped
- 1 cup (2 sticks) unsalted butter, melted
Instructions
- Preheat oven to 350 degrees. Prepare a 9×13″ baking pan with nonstick spray.
- In large bowl, combine pumpkin puree, evaporated milk, eggs, granulated sugar, pumpkin pie spice and salt. The batter is going to be runny.
- Pour batter into prepared baking dish.
- Sprinkle dry cake mix over the batter, covering it completely.
- Spread chopped pecans evenly over the top.
- Melt butter in a microwave safe bowl, then drizzle over the top.
- Bake in preheated oven for 65-80 minutes or until golden brown and bubbly. Allow to cool 10-15 minutes. Serve warm or cold and enjoy!
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