Pumpkin Crunch Cake – A Cozy Fall Dessert with a Buttery Crunch
If you’re looking for a dessert that’s warm, flavorful, and incredibly easy to make, this Pumpkin Crunch Cake will quickly become your go-to fall treat. It combines the smooth, custardy flavor of pumpkin pie with a golden, buttery, crunchy topping—all in one irresistible bite.
Perfect for Thanksgiving, fall gatherings, or any time you crave something pumpkin-spiced, this recipe fills your home with the inviting aroma of cinnamon, nutmeg, and baked pumpkin.
Ingredients
For the Pumpkin Base:
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 can (15 oz) pumpkin puree – unsweetened
- 3 large eggs
- 1 can (12 oz) evaporated milk
- ½ teaspoon salt
For the Crunchy Topping:
- 1 box yellow cake mix – dry, straight from the box
- 1 cup chopped pecans – optional but highly recommended for extra crunch
- 1 cup unsalted butter, melted
Instructions
Step 1 – Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper for easy removal.
Step 2 – Make the Pumpkin Mixture
In a large mixing bowl, combine the pumpkin puree, sugar, cinnamon, nutmeg, salt, eggs, and evaporated milk. Whisk until the mixture is smooth and well blended.
Step 3 – Assemble the Layers
Pour the pumpkin mixture into the prepared baking dish. Evenly sprinkle the dry yellow cake mix over the top—do not stir.
Step 4 – Add the Crunch
Sprinkle the chopped pecans evenly over the cake mix layer. Then, drizzle the melted butter evenly across the entire surface, ensuring as much coverage as possible. This step creates the crunchy golden crust.
Step 5 – Bake
Bake for 50–55 minutes, or until the top is golden brown and the pumpkin layer is set. Remove from the oven and let cool completely before slicing.
Serving Suggestions
- Serve at room temperature or chilled.
- Top with whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert.
- Add a light dusting of cinnamon before serving for a pretty finish.
Tips for Success
- Use hot melted butter for a crispier topping.
- If you want deeper flavor, try spice cake mix instead of yellow cake mix.
- For extra crunch, toast the pecans before adding them.
Storage
- Refrigerator: Store covered for up to 4–5 days.
- Freezer: Freeze in an airtight container for up to 2 months, but the topping will lose some crunch.
Nutrition (per serving, 12 servings)
- Calories: ~380 kcal
- Carbs: 50g
- Fat: 18g
- Protein: 5g