Pumpkin Crunch Cake is the ultimate fall dessert — a creamy, spiced pumpkin base topped with buttery cake crumbles and a golden crown of crunchy pecans. It’s the kind of treat that makes your kitchen smell like autumn itself. I still remember the first time I made it on a crisp October afternoon; the windows were fogged from the oven’s warmth, and the scent of cinnamon and nutmeg felt like a cozy blanket. This recipe is simple enough for a weeknight and impressive enough for a holiday table, making it a true crowd-pleaser for any occasion.

Why You’ll Love This Pumpkin Crunch Cake

Layers of Flavor and Texture

Imagine sinking your fork through a silky pumpkin custard, then into a tender, buttery crumb, and finally hitting the delightful crunch of toasted pecans. Every bite delivers a harmonious mix of creamy, sweet, and nutty — like pumpkin pie, but with an irresistible extra layer of indulgence.

Simple, Pantry-Friendly Ingredients

No need to track down fancy spices or specialty flours. This recipe uses kitchen staples you likely already have: canned pumpkin, evaporated milk, sugar, eggs, and a box of yellow cake mix. A few warm spices round it all out, giving you the flavors of fall without the fuss.

Foolproof for Any Skill Level

If you can whisk and sprinkle, you can make this cake. It’s essentially a “dump cake,” meaning you layer and bake without complex techniques. Perfect for first-time bakers, busy parents, or anyone who wants a no-stress dessert with impressive results.

Customizable for Every Occasion

Nut allergies? Swap the pecans for pumpkin seeds or skip them altogether. Need a gluten-free option? Use a gluten-free cake mix. Want to level it up? Add caramel drizzle or chocolate chips for an even richer finish.

Ingredients

Full List of Ingredients

• 1 can (15 oz) pumpkin puree — The rich, earthy base that sets the tone for the dessert.

• 1 can (12 oz) evaporated milk — Brings a creamy, custard-like texture to the filling.

• 3 large eggs — Bind the ingredients together, creating a smooth, set base.

• 1 cup granulated sugar — Adds sweetness that balances the natural pumpkin flavor.

• 1 teaspoon cinnamon — Infuses the cake with warm, cozy spice.

• ½ teaspoon nutmeg — Adds depth and a hint of holiday nostalgia.

• ½ teaspoon ginger — Gives a subtle zing that brightens the pumpkin’s richness.

• ½ teaspoon salt — Balances sweetness and enhances overall flavor.

• 1 box yellow cake mix — Becomes the crisp, buttery topping.

• 1 cup chopped pecans — Add a nutty crunch and toasty aroma.

• 1 cup unsalted butter, melted — Rich, golden flavor that ensures the topping bakes to perfection.

How to Make Pumpkin Crunch Cake

This is the kind of recipe that makes you feel like a pro baker without actually needing pro skills. Everything comes together in a few simple steps, and before you know it, the whole house will smell like cinnamon, nutmeg, and pure autumn comfort.

Step-by-Step Instructions

1. Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. You want a nice even coating so nothing sticks.

2. Make the pumpkin filling: In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger, and salt until the mixture is smooth and creamy. It should look like pumpkin pie batter at this stage.

3. Pour and level: Pour the pumpkin mixture into your prepared baking dish, spreading it out evenly with a spatula.

4. Add the cake layer: Sprinkle the dry yellow cake mix evenly over the pumpkin mixture. No mixing needed — just a light, even coating.

5. Top with pecans: Scatter the chopped pecans across the surface. They’ll toast beautifully in the oven.

6. Drizzle the butter: Slowly pour melted butter over the top, making sure to cover as much of the cake mix as possible for even browning.

7. Bake: Slide the dish into the oven and bake for 50–60 minutes, or until the top is golden brown and the center is set.

8. Cool and serve: Let it cool for at least 15 minutes before slicing. Serve warm for gooey comfort, or chill it for a firmer, custard-like texture.

What to Serve with Pumpkin Crunch Cake

This cake is rich and satisfying all on its own, but pairing it with the right extras can take it from “yum” to “oh wow.”

Suggested Pairings

• Drinks: A hot cup of coffee, creamy chai latte, or spiced mulled cider will complement the warm spices beautifully.

• Toppings: A dollop of whipped cream or a scoop of vanilla ice cream makes each bite extra indulgent.

• Extras: A drizzle of caramel sauce over the top is pure magic — especially when served warm.

Variations and Substitutions

Pumpkin Crunch Cake is wonderfully adaptable, so you can tailor it to fit any taste or dietary need.

Nut-Free Option

Swap the pecans for pumpkin seeds (pepitas) to keep the crunch, or skip them entirely for a smoother topping.

Gluten-Free Option

Simply use a gluten-free yellow cake mix. The texture and flavor will still be deliciously close to the original.

Extra Decadent

For a richer dessert, drizzle caramel sauce just before serving, or sprinkle chocolate chips into the cake mix layer for a gooey surprise in every bite.

Storage Instructions

One of the best things about Pumpkin Crunch Cake — aside from its cozy, spiced flavor — is how well it keeps. Whether you’re making it ahead for a holiday meal or enjoying leftovers (if you’re lucky enough to have any), here’s how to store it for maximum freshness.

Room Temperature Storage

If you plan to enjoy the cake within a day or two, store it in an airtight container at room temperature. This keeps the topping crisp while the filling stays soft and tender.

Refrigeration Tips

For longer storage, keep the cake covered in the refrigerator. It will stay fresh for 4–5 days. You can serve it cold for a firmer texture, or reheat individual slices in the microwave for 20–30 seconds to bring back that fresh-from-the-oven warmth.

Freezing Instructions

This dessert freezes beautifully. Wrap cooled slices tightly in plastic wrap, then place in a freezer-safe container or bag. Freeze for up to 3 months. To serve, thaw overnight in the fridge and warm gently if desired.

Recipe Tips and Tricks

• Use real pumpkin puree — not pumpkin pie filling, which already contains sugar and spices.

• Distribute the melted butter evenly over the cake mix layer for uniform browning and crunch.

• Let the cake rest for at least 15 minutes before slicing so the layers can set properly.

• Use fresh spices for the best, most vibrant flavor. Ground cinnamon, nutmeg, and ginger lose their punch over time.

Related Recipes

• Pumpkin Cupcakes with Cream Cheese Frosting – Another pumpkin dessert for fall.

• Bourbon Brûlée Pumpkin Pie – A fancier holiday pumpkin treat.

• No-Bake Pumpkin Cheesecake Balls – Easy bite-sized pumpkin dessert.

• Easy No-Bake Pumpkin Cheesecake Balls – Similar variation to cross-link.

• Pumpkin Pie Cinnamon Rolls – A breakfast twist on pumpkin spice.

FAQs

Can I use salted butter instead of unsalted?

Yes — just reduce the added salt in the filling by half to keep the balance right.

Can I make Pumpkin Crunch Cake ahead?

Absolutely. Bake it the day before, store it in the fridge, and reheat before serving.

Can I replace yellow cake mix with spice cake mix?

Yes! This will add an extra kick of warm, aromatic spice to the topping.

Why is my cake soggy?

It may have been underbaked or contained too much liquid. Make sure to bake until the center is set and the top is golden brown.

Conclusion

Pumpkin Crunch Cake is everything a fall dessert should be — warm, comforting, and irresistibly delicious. With its creamy pumpkin base, buttery topping, and nutty crunch, it’s a dessert that’s as beautiful on a holiday table as it is on a quiet weeknight. Best of all, it’s easy enough for beginners yet impressive enough for seasoned bakers. So grab your whisk, preheat your oven, and treat yourself (and your lucky guests) to this seasonal favorite. Pin this recipe for later or leave a review to share how it turned out for you!

Print

Pumpkin Crunch Cake Recipe

---

• Author: Sophia
• Total Time: 1 hr 10 mins
• Yield: 12 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A cozy fall dessert with a creamy pumpkin spice base, buttery cake topping, and crunchy pecans. Quick to make, perfect for gatherings.

---

Ingredients

Scale 1x2x3x

• 1 can (15 oz) pumpkin puree

• 1 can (12 oz) evaporated milk

• 3 large eggs

• 1 cup granulated sugar

• 1 tsp ground cinnamon

• ½ tsp ground nutmeg

• ½ tsp ground ginger

• ½ tsp salt

• 1 box yellow cake mix

• 1 cup chopped pecans

• 1 cup unsalted butter, melted

---

Instructions

• Preheat oven to 350°F (175°C) and grease 9×13-inch pan.

• Whisk pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger, and salt until smooth.

• Pour mixture into pan.

• Sprinkle dry cake mix evenly over pumpkin.

• Top with pecans.

• Drizzle melted butter evenly over top.

• Bake 50–60 minutes, until golden and set.

• Cool slightly before serving.

Notes

• Use real pumpkin puree, not pie filling.

• For nut-free, use pumpkin seeds or omit nuts.

• Serve with whipped cream or vanilla ice cream.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Calories: 420
• Sugar: 28g
• Sodium: 400mg
• Fat: 24g
• Saturated Fat: 11g
• Carbohydrates: 47g
• Fiber: 3g
• Protein: 5g

Keywords: pumpkin dump cake, fall pumpkin dessert, pumpkin pecan cake, easy pumpkin cake recipe, holiday pumpkin dessert