This pumpkin crunch cake is a fall staple. Pumpkin puree and pumpkin spice add pumpkin flavor, top with pecans and a dollop of whipped cream for a must-make dessert!
Need more pumpkin desserts for the season? Add pumpkin pie, easy pumpkin dump cake and pumpkin lasagna dessert to the list!
Table of Contents
Pumpkin Pie Crunch Cake
I’ve adapted this pumpkin crunch cake over the years and it is one of my family’s favorites pumpkin recipes for the fall season. The pecan crunch on top reminds me of a cross between the crumb topping on a pumpkin coffee cake and pecan pie bars.
Top this pumpkin pie crunch with homemade whipped cream or a scoop of vanilla ice cream and drizzle with salted caramel sauce (trust me!) and you’ll be in heaven. This easy boxed cake mix recipe is seriously my favorite fall dessert!
Easy Pumpkin Dump Cake Ingredients
- Crumb topping: Yellow cake mix, salted butter, light brown sugar and cinnamon.
- Pumpkin mixture: Made with pumpkin puree, pumpkin pie spice, vanilla, sugar, evaporated milk and eggs. Do not used canned pumpkin pie filling.
- Topping: Chopped pecans.
How to Make Pumpkin Crunch Cake
I refer to this cake as a “pumpkin dump cake recipe.” A dump cake means you literally dump all of the ingredients in a pan and bake! It’s the best holiday dessert.
- First layer: Combine yellow cake mix, softened butter, brown sugar and cinnamon. It has a lumpy texture, similar to a crumble topping. Sprinkle half of the mixture onto the bottom of the prepared pan (reserving the other half for later).
- Second layer: Combine pumpkin puree, pumpkin pie spice, vanilla, sugar, evaporated milk and eggs then pour pumpkin batter over the crumb topping and spread it out evenly with a spatula.
- Third layer: The final layer is the remaining crumb topping. Sprinkle the mixture over the pie filling until most of the filling is covered. Feel free to add crunchy pecans on top of the cake mix.
- Bake. Bake at 350°F for 55 minutes to an hour, or until a toothpick inserted comes clean.
Pumpkin Crunch Cake Tips and Variations
- Nuts. We always do half with pecans and half without, since my kids prefer no nuts. Chopped walnuts would also make a great addition.
- Cake mix. Feel free to use spice cake mix for a bolder fall flavor like I do in my spice cake mix cookies.
- Layering. Instead of splitting the crumb topping in half, you can add the filling into the pan and then sprinkle all of the crumb mixture on top.
- Topping. This would also taste delicious with a streusel topping with oats. It would have less of a cakey texture and would taste similar to a pumpkin crisp.
- From scratch. While I love this dump cake for simplicity, this easy pumpkin cake is a favorite too!
- Love dump cake recipes? You can use just about any canned fruit in one from an apple dump cake to peach cobbler dump cake!
Storage
- Store leftovers of pumpkin crunch dump cake covered in the fridge up to 3 days.
- Freeze the cake whole by cooling it completely then covering with plastic wrap first and then with foil second to prevent freezer burn. Freeze for up to 3 months, thaw in the fridge and serve chilled or reheat slightly.
More desserts with fall flavors we love include apple cobbler, pumpkin spice cupcakes, easy pumpkin crisp and this mini pumpkin pie recipe.
More Pumpkin Recipes to Try
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Pumpkin Crunch Cake
Video
Ingredients
For the crumb topping:
- 15 ounces yellow cake mix , 1 box
- 3/4 cup salted butter , softened
- ½ cup light brown sugar
- 1 teaspoon ground cinnamon
For the filling:
- 15 ounces pure pumpkin , 1 can
- 1 cup granulated sugar
- 2 large eggs
- 5 ounces evaporated milk , 1 can (about 2/3 cup)
- 1 Tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
Cake toppings:
- ½ cup chopped pecans , if desired
- ice cream or caramel sauce , if desired
Instructions
- Prep. Preheat oven to 350°F. Butter a 9×13″ baking pan and set aside.
- Crumb topping. In a medium size bowl, stir together the box of cake mix, 3/4 cup butter, 1/2 cup brown sugar and 1 teaspoon cinnamon. Spread half the crumb mixture into the bottom of your pan.
- Pumpkin filling. For the second layer, combine 15 ounce can pumpkin, 1 cup sugar, 2 eggs, 5 ounces evaporated milk, 1 Tablespoon pumpkin spice and 1 teaspoon vanilla in a separate bowl. Mix until combined and then pour over your first layer.
- Add pecans. Sprinkle the remaining crumb mixture over the top. Add pecans if desired.
- Bake. Bake in the oven for 55 minutes to an hour, or until a toothpick inserted comes clean.
- Cool and serve. Allow to cool. Top with whipped cream, ice cream and/or caramel sauce if desired.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
ENJOY! Happy fall friends!
Categorized as: American, Cake + Cupcakes, Desserts, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
This cake is so fun! I could not stop at just one piece!
I’m so glad you enjoyed it! Thanks for your comment and review Anna. :)
Love me some Pumpkin Cake. Thank you for this delicious recipe!
The perfect dessert for fall! Hope you enjoy! :)
This cake has become my go-to for pumpkin baking – so full of flavor and easy!
I’m so happy to hear you enjoy this recipe! Thank you for your comment and review Courtney! :)
Does the cake need to be refrigerated ?
Nope! :)
Looks and sounds yummy! Now I just need to adjust some ingredients to make this low carb.
Can you use the pumpkin pie filling that has everything in except the milk?
I would recommend just using the pure pumpkin!
Think you might have good results using this for a sweet potato cake just as well. Might do for I have three boys that will not touch PUMPKIN! I would need three of these along with many other cakes and Pies to feed the brood I have for holidays!!! Think that would just be enough desserts!
Sweet potato cake sounds delicious! So excited for all these holiday desserts!
I made this before, but just put the cake mix on the top. But I’m trying to eliminate process foods. So would this work with the crumb topping for your pumpkin coffee cake?
I think it should work just as well! :)
Wondering about the nuts…the recipe doesn’t say when to add them. I thought maybe sprinkled on top but it looks like they might have been added to the cake.
Hi Jan,
Just updated it. They should go on after the crumb topping. Enjoy! :)
Your recipe looks delicious, and not just for pumpkin lovers. I have made many pumpkin recipes and look forward to giving this a try!
Thank you for your comment Sarah! I hope you enjoy this cake as much as we do! :)
Oh no! I was trying to make this tonight, but don’t understand the recipe. There are no measurements for the third layer. Please help!
Sorry about that Ashley! We updated the instructions – let me know if that’s more clear or if we can help more! :)
I’ve made this before and it’s incredible tasting, and incredibly easy! I love to see it trending again.
This looks amazing! Quick question though… Why do you reserve 1 cup of the cake mix? When does it get added? My understanding is, you have the crumb mixture and the pumpkin mixture. Layer half the crumb mixture, then the pumpkin mixture then the remaining crumb mixture plus nuts. Is that right? Sorry, I’m new to baking and really want to try this recipe!
Hi Crystal, Sorry I just realized I had a mistake in the instructions. Thanks for letting me know. It’s updated now :D
A crumb layer on the bottom AND top? That sounds pretty fabulous to me! This is a wonderful fall dessert!
More the better, right?! ;)
i’m craving all things pumpkin this time of the year and your cake sounds incredible!!
And yes, caramel and ice-cream should be mandatory!
Me too! Definitely a mandatory around my house ;)
When the season starts to change it is officially pumpkin season in my world! I am glad I am not alone!
I love everything about this!! It looks and sounds incredible!!
Somehow my shopping cart magically fills itself with all things pumpkin too! I can’ wait to use those ingredients to make this cake. And the caramel on top…looks like a must to me!