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.
Can you make this a day before? I’m afraid the crumble on the bottom might get soggy?
It should be fine to make the day before. The topping may be a little softer the next day though.
Rave reviews from the 12 people who had it. My son has requested it for his deer hunting treat!
That’s great news! Thanks for your comment and review, Barbara :)
I took this to a ladies social at church. I had so many asking for the recipe! So delicious! Made it again the next day for a funeral lunch. Thanks so much for an easy yummy desert!!
This makes me SO happy to hear, thanks for sharing Keena! :)
I got rave reviews from everyone at our Family Fall Pumpkin/Squash Harvest potluck. Many had seconds and I came home with an empty pan! My son has requested it for his Deer Hunting Treat;-). It’s being added to our Family Favs.
This makes me so happy to hear! Thanks for your comment and review, Barbara :)
This cake was such a hit here last night! Everyone just loved the crunch and flavors! Absolutely delicious and very addicting. Definitely a cake I’ll make again!
Perfect for pumpkin lovers! This pumpkin pie crunch cake or pumpkin dump cake is awesome, so moist and flavorful, with a great crunch from the pecans. Such a great cake for Fall.
This is one of our favorites!! It gets requested every year!! It wouldn’t be complete without the scoop of vanilla!
Omg, this was amazing. I didn’t have any nuts but wanted that nutty flavor in the crumble so added a cup of oats to it and this is definitely a house favorite
I’m so happy to hear it was a hit!
This was very good!!! I will make it again!!
I was not up to making pumpkin pie for Thanksgiving this year and wanted to do something a little different. I’ve tried the dump cakes and don’t really care for how the topping comes out. I thought maybe a crumb topping would be better so I was thrilled to find this recipe. What I wasn’t prepared for is how darn yummy this would actually be. Oh. My. God. *in best Janice voice* So good, my husband and I both agreed I would never need to make pumpkin pie again. This cake is so much better! As written, it seemed a little too sweet for husband so I reduced the sugar in both the pumpkin mix and the crumb topping by 1/4 cup each. It was perfect. I also topped with a full cup of pecans because we love nuts. I will be making this again and again and already can’t wait for next time. Thank you Jamielyn!! <3 Sooo good.
Your comment made my night! I’m so glad you enjoyed this recipe! :)
I got loads of compliments on this dessert. Making it for the family at Thanksgiving!
I’m so glad to hear it was a hit! :)
This is great! I like it better than pumpkin pie. This will be a favorite!
I’m so glad to hear you enjoyed it! Thanks for your comment and review Rose. :)
I made this recipe exactly per the directions, except for omitting the nuts due to a nut issue. It was awesome! Will make again for sure!
I’m so glad you enjoyed it! Thank you for your comment Cindy! :)
Fabulous pumpkin dessert!!! Adding it to my recipe book ;) I used a Spiced Cake mix and then just didn’t add in the cinnamon, and it was wonderful!!!
Just made this and the middle pumpkin layer is gooey rather than spongey! Is that how it’s supposed to be or did I not bake it long enough? I’m not sure since it is called a cake. Thanks!
Hi Abbie! It should be soft but not gooey! I’m thinking it needed to be baking a few minutes longer!
Hi…!!
I love the recipe and would love to try it as well… But i do not wish to use a cake mix… Can I substitute it with something?? Plus I do not get pumpkin spice easily in India. So can u suggest a substitute for that as well?!
I haven’t tried substituting the cake mix, but you could try making your own like this recipe: https://www.geniuskitchen.com/recipe/homemade-yellow-cake-mix-subtitute-18-25oz-betty-crocker-box-472383. To make your own pumpkin pie spice, you can use this recipe: https://www.tasteofhome.com/recipes/homemade-pumpkin-pie-spice/. Hope that helps!
This is such a yummy pumpkin dessert. We like it even better than pumpkin pie at my house!
Same here! So many delicious layers! :)
Jamielyn this looks incredible, I seriously want to lick my computer screen! The caramel, the ice cream, wow!
Thank you so much! Hope you enjoy! :)