Pumpkin crunch cake is one of the most surprisingly delicious fall fruit cake recipes in my repertoire.
When that cool crisp air sweeps in and you need that perfect dessert on the fly, this is the recipe to grab. Its easier to throw together than a hummingbird cake or a pineapple upside down cake and every bit as scrumptious.
That soft savory pumpkin flavor tempered with warm winter spices and a sweet crunchy cakey topping will make you forget all about that easy lemon cake recipe you were planning. You are gonna’ love this! And so will everyone you serve it to…
Check it out….
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What I Love About This Recipe
- A delicious dessert that is a snap to make
- It’s not actually cake-like at all, it’s more like a crustless pumpkin pie with a yummy, cakey, buttery, nut topping.
How To Make Pumpkin Crunch Cake Recipe
Whipping up this awesome cake takes no time at all and it’s so easy. Just mix up the pumpkin mixture and pour it into your baking pan.
Then sprinkle your cake mix pecan combo on top and drizzle with melted butter. Now bake it up in the oven and enjoy. Easy peasy!
Pumpkin Cake Recipe Notes
Serving up this indulgent pumpkin cake is so much fun. Here’s a couple of simple tips to help ensure pumpkin crunch cake deliciousness.
When you sprinkle the dry cake mix on top, take a moment to gently press it down into the pumpkin mixture before adding the chopped pecans evenly across the top. This will give every scrumptious bite a little sweetness and a little crunch.
Also, when checking for doneness, just insert the toothpick into the cake-like topping. If you insert it too deep you might get a false read.
Pumpkin Crunch Dump Cake Ingredient Notes
When making this pumpkin crunch dump cake, I usually opt for a yellow cake mix because the flavor blends so well with the pumpkin pie mixture underneath. That said, it’s also great with vanilla cake mix.
I just love this recipe because its easily adapted to make pumpkin crunch bars, pumpkin crunch pie, or even pumpkin pie bars. Sometimes on those special cold-weather occasions, I throw together pumpkin pie fudge.
Tools to Make
Making this cake doesn’t require anything special at all. This is a totally simple recipe. All you need to make it happen is a 9 x 13-inch baking dish and you’re good to go.
How Long Can You Keep This In The Fridge?
The FDA recommends storing your cake within 4 days if it has been stored properly in the fridge. You’ll want to cover it loosely with cling wrap or foil to protect its integrity.
Just be sure to reserve the FDA recommended 2-hour serving rule but this cake is absolutely delicious cold, especially with a big scoop of whipped cream.
Can You Freeze Them?
Absolutely! This scrumptious cake freezes beautifully and it’s every bit as crave-worthy upon serving. Just let it cool completely before preparing for the freezer. I prefer to double wrap mine in plastic wrap, then in aluminum foil for extra protection.
It’ll stay fresh and yummy for up to a month. For best results slow thaw in the fridge for up to 24 hours before serving.
Pumpkin Crunch Make Ahead Tips
This crazy simple recipe only has a 10-minute prep time so there really isn’t a bunch of prep to speak of. But, its great in the fridge for a few days so you can always make it a day ahead.
Serving Recommendations
I just love serving this cake with a big ‘ole dollop of homemade whipped cream and a piping hot cup of coffee or hot chocolate. It makes a fantastic afternoon snack or fall dessert.
This is my go-to when I don’t have time to make a Harvey Wallbanger cake and I want something other than that delectable blueberry boy bait.
Recipe Variations
This cake is insanely delicious and totally versatile. You can come up with so many different desserts from this one recipe. Here are a few tasty suggestions.
- Trade the pumpkin for peaches and for a delectable peach dump cake recipe that goes great with vanilla ice cream.
- A few simple swaps will give you grandma’s applesauce cake that’s so good you’ll have to sit on your hands to keep from clapping.
- Pull out the bundt pan and whip up a solid pumpkin bundt cake complete with garnish.
- Switch out the pumpkin for apples and whip up an apple coffee cake that’ll make you forget about store-bought versions.
- Substitute bananas and serve up a lip smackin’ unforgettable banana pudding cake.
Pumpkin Crunch Cake
Ingredients
- 1 (15-ounce) can pumpkin puree
- 1 (12-ounce) can evaporated milk
- 4 eggs large
- 1 1/2 cups sugar
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 (18.25-ounce) box yellow cake mix
- 1 1/2 cups pecans chopped
- 1 cup unsalted butter melted
Instructions
- Preheat oven to 350°F. Lightly grease a 9 x 13-inch baking pan.
- In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
- Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted butter.
- Bake for 60-80 minutes, or until done. The cake is done when the center part of the cake is set and the toothpick inserted in the center, just through the cake part, comes out clean.
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More Pumpkin Desserts Recipes
Here are even more pumpkin desserts you may enjoy.
- Pumpkin Parfait – There’s only one word to describe this sweet dreamy pumpkin pie spiced filling layered with golden Oreo crumble….OMG!
- Pumpkin Scones – Moist pumpkin spice little beauties with a double glaze that’ll make you forget all about the ones Starbucks sells.
- Pumpkin Pie – Sweet warm delicious spiced just like grandma used to make.
- Pumpkin Oatmeal Cookies – Oh yeah! I went there…
- Pumpkin Spice Cookies – Soft fluffy little cookies with sweet warm pumpkin flavor and white chocolate chips to boot.
Conclusion
This intensely scrumptious pumpkin crunch cake is the alternative 5-star fall dessert to that plain old pumpkin pie you’re used to. It’s awesome enough to make even when you’ve got plenty of time to kill in the kitchen.
Get the kiddos involved, treat the fam, or do something special for someone nice. You just can’t go wrong with this little beauty.
Source: Adapted From Allrecipes
My new all time favorite
So happy to hear that, Kimberly! 💗
This reminds me of my grandma!
top with cool whip mmmmmmmm amazing !
Great idea, Christine!! 🙂
Love this recipe! It was a hit with my husband’s coworkers and it’s very easy to make.
I’m so happy to hear that, Joan! 🙂
This is a keeper. It’s super easy to make and great flavor and texture.
Thank you Rhonda!
Hello,
Looks great getting ready to make my own right now… Just a question the yellow cake mixture is it just the powder format of does it have to be prepped as according to the instructions on the box?
Thank you
HAPPY THANKSGIVING
Ashley
Hi Ashley. Ignore the package instructions and just use the mix as an ingredient.
i made it with a 15 oz can of pumpkin and yes it is a bit runny but cooks up fine. It tastes very good. I have a question – does it need to be refrigerated? Does anybody know?
Hey Tammy. So glad you liked it. Honestly, I do not know if it has to be refrigerated. I’m sorry. I refrigerate mine if I have any extra but I don’t know if it has to be.
Hmm..every other pumpkin dump cake calls for a 29oz can of pumpkin, not 15 0z. Mine is in the oven, but it looks awfully runny. Has anyone actually made this recipe yet?
Hi Mary Beth. Well, I have made it 🙂 I definitely use 15 ounces and it works great.
I first found this recipe inside an egg carton. I made for a potluck should have made two! It goes quickly and even pumpkin pie haters like this!
I first found this recipe inside an egg carton. I made for a potluck should have made two! It goes quickly and even pumpkin pie haters like this!
This cake sounds great and a wonderful alternative to the sometimes boring pumpkin pie. I see the recipe specifies white sugar. Do you think it would be okay to substitute brown sugar or even half brown sugar? Thanks so much. Your site is great.
Sue in your comments is a friend of mine and I am going to her luncheon – I hope she makes this – looks delish!
sandie
What a fabulous way to enjoy my favorite fall treat-pumpkin! I'm so glad I'm able to type again. I've missed visiting and commenting on your blog. I hope you are doing well and enjoying a restful Sunday. Hugs from Austin, my friend!
Anything that relates in any way, shape or form to a pumpkin pie is welcome on my table. Thanks for the delicious post! – Gary
Amaaaazing!
This sounds wonderfully delicious and looks easy to make. I can't wait to give this pumpkin recipe a try.
I have yet to make anything pumpkin yet but would love something with that crunchy coating on top.
I love this cake my friend gave me the recipe a few years back and calls it pumpkin dump cake, I will have to try your version thanks for the reminder of how good it is 🙂
You had me at “crustless pumpkin pie.” yum
Sooooo tempting! Pumpkin is such a favorite with me. Will have to add this to my to-do stash!
Katy @ food for a hungry soul (Blogger won't let me leave a comment under my blog url!)
I am a pumpkin addict and this looks fabulous!
I love all of your recipes they are always SO good!
Awesome blog! Now following 🙂
This looks absolutely wonderful! I have a pumpkin cake recipe that I love, but I'm just going to have to give this one a try next time…
Great recipe! It sounds delicious! I love the flavors in pumpkin pie, even better as a crumb cake:)
In love with this idea…gonna link back to this today 🙂
All of these great cakes coming out on other folks blogs this time of year. And im sure folks will be enjoying this one a lot. Richard
Hi Kathleen…this cake looks and sounds wonderful…I am having a Bloggers Brunch in November and I will have to have this on the list of things to bake…Thanks for sharing!
Oh my gosh…I know I'd go nuts for this cake. It looks so incredible! Wish I could steal a piece right from the screen.
I can't tell you how happy I am to see pumpkin hitting the blogs! This sounds outrageously delicious Kathleen!
I'm picturing this with a scoop of vanilla ice cream melting on top. Sounds great.
Hi Kathleen! sounds like a wonderful recipe – so perfect for fall and my girls LOVE pumpkin, this is going to be a winner in my house 🙂
Mary x
oh my gosh, i must make this!
I have been looking for something seasonal and sweet. Thanks GREG
I'm bookmarking this one for Thanksgiving. Thanks!
The timing of this recipe i dont think could be better, very nice job!. Richard from Amish Stories.
I haven't received a return email from your SRC blog assignment for October saying that you have indeed received it. Would you please let me know ASAP?
Thanks!
Tami
Group D
SRC Hostess
BTW, This looks awesome! I love just about any dessert made with pumpkin.
I LOVE this recipe! How easy could it be? And all the ingredients I love too. Great recipe, Kathleen!
Wow. Like everyone else, I'm crazy for pumpkin. There's nothing better at this time of year than coming across a new creative way to use it. This has Thanksgiving breakfast written all over it!
what can be better than this. The flavor of pumpkin without having to get a pumpkin latte from starbucks:) and plus it has a crunch factor! Love it!
I love pumpkin anything!
Oh my gosh that topping looks amazing!
Looks yummy! I have pumpkin fever right now–can't get enough pumpkin–so I may have to try this for the weekend!
Wonderful crunch cake! Send a piece over 🙂 Thanks for the recipe, will send it with my Sister.
Gosh this looks good. Love the flavor of pumpkin. Delicious.
Velva