If you love pumpkin flavor and cake mix combined, this Easy Pumpkin Crunch Cake will be your new favorite fall dessert!
This pumpkin pecan crunch cake will give your tastebuds a true treat!
Note: This post may contain affiliate links for your convenience. If you make a purchase, this site may receive a small commission at no additional cost to you. You can read my full disclosure policy here.
I’ll never get tired of that amazing pumpkin flavor. It’s a fall tradition that I’m never giving up.
There’s just something so comforting knowing that I can recreate the flavors of my childhood with delicious pumpkin treats.
I have such fond memories of sitting with my grandma around the holiday table and enjoying all the warm treats, barely giving them time to cool as they’re coming out of the oven…and those memories are just one of the reasons why I love baking for our children, too.
There’s nothing wrong with filling the house up with the scent of pumpkin spice and everything nice (and this is my plan for the next 3-4 months!)
And since you can’t go wrong with pumpkin desserts, these Pumpkin Banana Muffins are on my radar for a fun weekend breakfast. I also have my eyes on this Double Chocolate Pumpkin Bread recipe as well because who can deny the winning combination of pumpkin and chocolate?!
More Delicious Pumpkin Recipes You’ll Love:
Delicious Pumpkin Crunch Cake with Cake Mix
One of the best parts about this pumpkin pie crunch recipe is that it takes just about 10 minutes to prep. Even when I’m having a busy day, I know that I can carve out 10 minutes of my time to prepare this tasty treat.
I also love the added nuts that give this pumpkin pecan crunch cake that texture that I crave. The nuts are subtle but add such a refreshing taste and texture!
And if you’re anything like my kids, adding on a dollop of homemade ice cream or whipped cream really sets this dish over the top!
How to Make Pumpkin Dump Cake
It’s really easy to combine the ingredients to create this magically dish! In fact, I think it’s one of the best pumpkin dessert recipes using cake mix.
Ingredients You’ll Need:
- Pumpkin puree
- Evaporated milk
- Granulated sugar
- Pumpkin pie spice
- Yellow cake mix
- Chopped walnuts or pecans
- Optional: whipped cream or vanilla ice cream for serving
How to Make It:
(Full printable recipe is available below)
Make the pumpkin base. First you’ll use an electric mixer to beat together the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt until smooth.
Pour into a baking dish. Next, you’ll pour the base mixture into the prepared pan. Sprinkle the dry cake mix over the wet mixture.
Use your fingers or a spoon to gently press the mixture so it is somewhat flat and uniform, but isn’t fully mixed into the liquid. Sprinkle with chopped nuts. Drizzle melted butter all over the topping.
Bake the cake. Last, you’ll bake for 60-70 minutes or until golden-brown on top and the center of the cake doesn’t jiggle. Allow to cool partially before serving. Top with whipped cream or vanilla ice cream if desired!
Can You Freeze Pumpkin Crunch Cake?
You can freeze this recipe for later. You can cover the entire pan and freeze it that way, and thaw overnight in the refrigerator.
You can also separate it into smaller sections so that you can freeze by portion. That way, when it’s time to eat and enjoy later, you don’t have to defrost the entire cake all at once.
Does Pumpkin Crunch Cake Need to be Refrigerated?
Yes, if it isn’t served warm shortly after baking, the crunch cake should be refrigerated for up to 3 days.
Some people prefer this cake cold anyways, which works out well! If you prefer your slice warm, as I do, just pop it in the microwave.
Can You Make Pumpkin Crunch Cake Ahead of Time
Yes! Simplify your holiday dinners by making this easy dump cake in advance.
Just keep it in the refrigerator (or freeze according to the instructions above) until you’re ready to serve.
- 15-oz can pumpkin puree
- 12-oz can evaporated milk
- 4 eggs
- 1 1/3 cup granulated sugar
- 1 3/4 tsp pumpkin pie spice
- 1 tsp salt
- 1 box yellow cake mix
- 1 cup chopped walnuts or pecans
- 1 cup butter, melted
- Optional: whipped cream or vanilla ice cream for serving
- Preheat oven to 350F and grease a 9x13" baking dish.
- Using an electric mixer, beat together the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt until smooth.
- Pour mixture into the prepared pan.
- Sprinkle the dry cake mix over the wet mixture. Use your fingers or a spoon to gently press the mixture so it is somewhat flat and unifom, but isn't mixed into the liquid.
- Sprinkle with chopped nuts. Drizzle melted butter all over the topping.
- Bake for 60-70 minutes, until golden-brown on top and the center of the cake doesn't jiggle.
- Allow to cool partially before serving. Top with whipped cream or vanilla ice cream if desired!
This cake can be served warm or cold, depending on your preference.
Amount Per Serving: Calories: 332Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 70mgSodium: 421mgCarbohydrates: 41gFiber: 1gSugar: 29gProtein: 5g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
Get the Instant Pot Meal Plan Jumpstart
Join the free community and you'll learn simple ways to easily create tasty food for your family, as well as immediate access to the FREE Instant Pot Meal Plan Jumpstart to help you get a tasty dinner on the table in a flash!
"Thanks for sharing your knowledge and experience in such a friendly and delightful way!!! So far, I'm very impressed with the results...thanks again for your guidance into this new realm of cooking!" -Margaret
Enter my free resource library for my latest printables and resources! Password is 'IHEARTMARGIN' -- please copy and paste that in at the link above. Thanks for being a subscriber!!