Pumpkin Crunch Cake

Table of Contents

A buttery, spiced pumpkin cake with a crunchy pecan topping—like a cross between pumpkin pie and a crumble!

Ingredients

For the Pumpkin Layer:

1 (15 oz) can pumpkin purée (not pie filling)

1 cup (200g) granulated sugar
1 tsp ground cinnamon
½ tsp ground nutmeg

¼ tsp ground ginger
¼ tsp ground cloves
½ tsp salt

4 large eggs
1 (12 oz) can evaporated milk

For the Crunch Topping:

1 box yellow cake mix (15.25 oz)

1 cup (2 sticks / 230g) butter, melted
1 cup (100g) chopped pecans or walnuts

For Serving (Optional):

Whipped cream or vanilla ice cream

Instructions

1. Prep & Preheat

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

2. Make the Pumpkin Layer

In a bowl, whisk pumpkin, sugar, spices, and salt.
Beat in eggs one at a time, then stir in evaporated milk until smooth.

Pour into the prepared dish.

3. Add the Crunch Layer

Sprinkle dry cake mix evenly over the pumpkin layer (do not stir).
Drizzle melted butter over the cake mix, covering as much as possible.

Top with chopped pecans.

4. Bake

Bake for 50–60 minutes, until the top is golden and the pumpkin layer is set (it should jiggle slightly but not be liquid).
Cool for at least 30 minutes before serving (it firms up as it cools).

5. Serve

Scoop into bowls and top with whipped cream or ice cream.

Tips & Variations

✨ Extra crunch? Add ½ cup toasted coconut to the topping.
✨ Lighter version? Use ½ cup butter and ½ cup applesauce.
✨ Make it gluten-free with a GF yellow cake mix.

Why It’s a Fall Favorite

✔ Easy to make—just layer and bake!
✔ Warm spices + buttery, crispy topping.
✔ Crowd-pleaser—perfect for Thanksgiving or potlucks.

Storage: Cover and refrigerate for up to 4 days. Reheat in the microwave or enjoy cold! 🎃🍂

Fun Fact: This is sometimes called “Pumpkin Dump Cake” because you just “dump” the layers! 😄