Introduction

Pumpkin Crunch Cake is a delightful autumn dessert featuring a rich pumpkin custard base topped with a crunchy cake and pecan layer. This easy-to-make treat combines warm spices and creamy textures that are perfect for holiday gatherings or cozy nights at home.

Pumpkin Crunch Cake Recipe - Recipe Image

Ingredients

1 can pumpkin puree (15 ounces)
1 can evaporated milk (12 ounces)
4 large eggs
1/2 cup sugar
1/2 cup packed light brown sugar
2 teaspoons pure vanilla extract
1 tablespoon pumpkin pie spice
1 teaspoon salt
1 box yellow cake mix (15.25 ounces)
1 cup chopped pecans
1 cup unsalted butter (melted)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and butter a 9×13 inch baking pan to prevent sticking.
Step 2: In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, brown sugar, vanilla extract, pumpkin pie spice, and salt until the mixture is smooth and well combined.
Step 3: Pour the pumpkin mixture into the prepared pan, spreading it evenly.
Step 4: Sprinkle the dry yellow cake mix evenly over the pumpkin mixture. Gently press it down with your hands so it adheres to the batter.
Step 5: Sprinkle the chopped pecans evenly over the cake mix layer, then drizzle the melted butter over the entire surface.
Step 6: Bake in the preheated oven for 40 minutes. Check the cake; if the top is browning too quickly, cover it loosely with foil and continue baking for an additional 10 to 20 minutes, or until the cake is set.
Step 7: Remove the pan and cool on a wire rack until completely cool. Chill the cake for a few hours before serving for best results.
Step 8: Optional: Top with whipped cream and additional chopped pecans before serving for extra flavor and texture.

Tips & Variations

For a nut-free option, omit the pecans or substitute with toasted coconut flakes.
Use a store-bought pumpkin pie spice blend or make your own to customize the flavor.
Press the cake mix gently but firmly to ensure a better crunchy top layer.
Serve chilled or at room temperature depending on your preference.

Storage

Store the pumpkin crunch cake covered in the refrigerator for up to 4 days. It tastes great cold and can be warmed slightly before serving if desired. Leftovers can also be frozen for up to 2 months; thaw overnight in the refrigerator before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but be sure to cook and puree fresh pumpkin thoroughly until smooth and drain any excess liquid before using to maintain the proper texture.

What is the texture of this cake?

This cake has a creamy, custard-like pumpkin base topped with a crunchy cake and pecan crust, offering a delightful contrast in every bite.

Pumpkin Crunch Cake Recipe

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★★★★★

4.7 from 82 reviews

This Pumpkin Crunch Cake is a delightful autumn dessert featuring a creamy pumpkin custard base topped with a crunchy pecan and cake mix layer, all baked to perfection and drizzled with melted butter. It’s perfect for fall gatherings and holiday dinners, offering a comforting blend of pumpkin spice flavors and a satisfyingly crisp topping.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 50-60 minutes
Total Time: 3 hours 15 minutes (including chilling time)
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Pumpkin Custard

1 can pumpkin puree (15 ounces)
1 can evaporated milk (12 ounces)
4 large eggs
1/2 cup sugar
1/2 cup packed light brown sugar
2 teaspoons pure vanilla extract
1 tablespoon pumpkin pie spice
1 teaspoon salt

Topping

1 box yellow cake mix (15.25 ounces)
1 cup chopped pecans
1 cup unsalted butter (melted)

Instructions

Prepare Pan: Preheat your oven to 350°F (175°C). Lightly butter a 9×13 inch baking pan to prevent sticking and set aside.
Mix Pumpkin Custard: In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, light brown sugar, vanilla extract, pumpkin pie spice, and salt until the mixture is smooth and well combined.
Pour Custard into Pan: Pour the pumpkin mixture evenly into the prepared baking pan, spreading it out smoothly with a spatula or the back of a spoon.
Add Cake Mix Layer: Sprinkle the entire dry yellow cake mix evenly over the pumpkin mixture. Using your hands, gently press the cake mix into the pumpkin batter to ensure it adheres well.
Top with Pecans and Butter: Evenly sprinkle the chopped pecans over the cake mix layer. Then, drizzle the melted butter thoroughly across the top of the entire cake to moisten the topping.
Bake: Place the pan in the preheated oven and bake for 40 minutes. After this time, check the cake’s top; if it appears too brown, loosely cover it with a piece of aluminum foil. Continue baking for an additional 10 to 20 minutes or until the custard layer is set and the topping is golden and crisp.
Cool and Chill: Remove the cake from the oven and place it on a wire rack to cool completely. Then chill in the refrigerator for a few hours to allow the flavors to meld and the texture to firm up.
Serve: Before serving, optionally top slices with whipped cream and additional chopped pecans for extra richness and crunch.

Notes

Using fresh pumpkin pie spice will give the best flavor, but a mix of cinnamon, nutmeg, ginger, and cloves can be substituted.
Make sure to press the dry cake mix gently, but firmly to help it bake properly and form the crunchy topping.
If the top browns too fast, covering with foil prevents burning while the inside finishes baking.
Chilling the cake enhances the custard texture and makes it easier to slice cleanly.
For a nut-free version, omit pecans or substitute with sunflower seeds or no nuts at all.
Serve chilled or at room temperature according to preference.

Keywords: pumpkin crunch cake, pumpkin dessert, fall dessert, pumpkin pie, pecan topping, layered pumpkin cake