Pumpkin Crunch Cake Recipe

Short Intro

This Pumpkin Crunch Cake Recipe is a cozy, fall dessert with a silky pumpkin layer on the bottom and a buttery, crunchy pecan topping on top. It tastes like pumpkin pie and crumb cake had a very delicious baby—easy enough for weeknights, special enough for Thanksgiving.

Full Recipe Introduction

If you’ve never had a pumpkin crunch cake before, think of it as a layered pumpkin cake that skips the frosting and goes straight for a crunchy topping. The base is a soft, custardy pumpkin filling (very much like classic pumpkin pie), and on top you get a crumbly, buttery, nutty layer that tastes like pumpkin pecan cake and pumpkin crumb cake rolled into one.

This Pumpkin Crunch Cake Recipe is my “I don’t have time for finicky pie crust” answer to busy fall days. It uses canned pumpkin (not pumpkin pie filling), a simple cake mix topping, and warm pumpkin spice. It’s the kind of pumpkin dessert recipe you can throw together while you’re chatting with family, and it still turns out good enough for a holiday dessert recipe.

I started making this when my kids were in middle school and we needed a fast fall dessert for school potlucks. These days, I pull it out for church gatherings, Friendsgiving, or when my neighbors drop off extra cans of pumpkin they never used. You know what? It never lasts more than a day in my house—my grandkids ask for “the crunchy pumpkin cake” by name.

Health-wise, it’s still a dessert, but there are a few pluses. You’re getting real pumpkin (hello, fiber and vitamin A), fewer steps than a full layer cake, and no frosting loaded with shortening. If you want to cut back a bit, I’ll share some lighter swaps down below. But sometimes we just need a classic pumpkin spice dessert that makes the whole kitchen smell like fall, and this is it.

This easy pumpkin cake also works beautifully as pumpkin crunch bars. Bake it in a 9×13 pan, chill, and slice into neat little squares for snack trays or bake sales. It’s one of my favorite canned pumpkin recipes because it’s nearly foolproof and the texture is so satisfying: creamy, crunchy, and a little chewy at the edges.

Why You’ll Love This Recipe

• Fast, pantry-friendly fall dessert recipe that uses canned pumpkin and a cake mix.
• No rolling, chilling, or fussing with pie crust—stir, layer, bake.
• Perfect Thanksgiving pumpkin dessert when you want something different from classic pie.
• The crunchy topping cake layer gives you that streusel-style texture everyone fights over.
• Easy to transport for potlucks, school events, and holiday parties.
• Works as a pumpkin crunch cake, pumpkin crunch bars, or a pumpkin cake with streusel topping.
• Simple to make gluten-free, nut-free, or dairy-free with a few tweaks.
• Make-ahead friendly—the flavor gets even better after it chills overnight.
• Great “starter” recipe for new bakers; the method is forgiving and uses basic tools.
• Smells like a candle shop in October—but tastes a whole lot better.

Ingredients

This Pumpkin Crunch Cake Recipe uses a few simple ingredients that are easy to find at any grocery store. Here’s what you’ll need:

For the pumpkin layer:

• 1 can (15 ounces) pure pumpkin purée
  • (Not pumpkin pie filling; look for “100% pure pumpkin” on the label.)
• 1 can (12 ounces) evaporated milk
  • You can use whole or low-fat; whole gives a creamier texture.
• 3 large eggs, room temperature
  • Room temp eggs mix more easily and bake more evenly.
• 1 cup granulated sugar
  • You can use ¾ cup if you prefer it less sweet.
• 1 teaspoon vanilla extract
  • Adds depth and rounds out the pumpkin spice flavor.
• 2 teaspoons pumpkin pie spice
  • Or use 1½ teaspoons cinnamon + ¼ teaspoon nutmeg + ¼ teaspoon ginger + pinch of cloves.
• ½ teaspoon fine sea salt
  • Balances the sweetness and makes the pumpkin flavor pop.

For the crunchy topping:

• 1 box (about 15.25 ounces) yellow cake mix
  • This is the classic pumpkin cake mix recipe approach; spice cake mix also works.
• 1 cup chopped pecans
  • Walnuts or a mix of nuts are fine; toast them lightly for extra flavor.
• 1 cup (2 sticks / 226 g) unsalted butter, melted
  • Salted butter works too—just reduce the salt in the pumpkin layer to a pinch.
• 1 teaspoon ground cinnamon (optional)
  • For an extra warm, cozy aroma in the crumb topping.

Pan prep:

• Nonstick spray or softened butter, for greasing the pan
• Parchment paper (optional, but helpful if you want to cut this into pumpkin crunch bars)

Ingredient Tips:

• Pumpkin: If you accidentally grabbed pumpkin pie filling, reduce the sugar to ½ cup and taste the filling before baking; it’s already sweetened and spiced.
• Cake mix: Name brands like Duncan Hines or Betty Crocker both work. Choose yellow cake for classic flavor, spice cake for a more intense pumpkin spice dessert.
• Nuts: For a nut-free crunchy topping cake, swap the pecans for rolled oats and a few pumpkin seeds.

Directions

1. Preheat and prep the pan.
   Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray or a thin layer of butter. If you want very clean slices for pumpkin crunch bars, line the pan with parchment, leaving a little overhang on the long sides.

2. Mix the pumpkin filling.
   In a large mixing bowl, whisk together the pumpkin purée, evaporated milk, eggs, sugar, vanilla, pumpkin pie spice, and salt. Whisk until the mixture is smooth and no streaks of egg remain. It will be fairly thin—more like a pumpkin pie custard than a cake batter.

3. Pour into the pan.
   Pour the pumpkin mixture into your prepared baking dish and gently tap the pan on the counter to release any air bubbles. This helps the pumpkin layer bake up even.

4. Sprinkle on the cake mix.
   Open the box of cake mix and sprinkle the dry mix evenly over the pumpkin layer. Don’t stir. The dry cake mix will absorb moisture from the pumpkin layer as it bakes, creating a soft “cake meets streusel” topping.

5. Add nuts and cinnamon.
   In a small bowl, toss the chopped pecans with the cinnamon (if using). Sprinkle this nut mixture evenly over the cake mix layer. Try to cover as much of the surface as you can so every bite gets some crunch.

6. Pour on the melted butter.
   Slowly drizzle the melted butter over the entire surface of the cake. Pay attention to any dry spots of cake mix and aim the butter there. A few tiny dry patches are fine, but you want most of the top moistened so it bakes into a golden, crunchy crumble.

7. Bake until set and golden.
   Bake at 350°F for about 45–55 minutes. The edges will be deeply golden and the center will look set but may still jiggle just a bit—similar to pumpkin pie. If the top is browning too fast around 35–40 minutes, loosely tent with foil and continue baking.

8. Cool (and chill, if you can wait).
   Let the pumpkin crunch cake cool on a wire rack for at least 45–60 minutes. For clean slices and a more layered pumpkin cake feel, chill it in the fridge for 2–3 hours or overnight. The flavors deepen and the layers firm up as it chills.

9. Serve and enjoy.
   Slice into squares and serve at room temperature or chilled. For an extra treat, top with whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce. This is where it goes from “everyday pumpkin dessert recipe” to “holiday dessert recipe showstopper.”

Servings & Timing

• Yield: About 12–16 servings (or up to 20 smaller pumpkin crunch bars)
• Prep Time: 15–20 minutes
• Bake Time: 45–55 minutes
• Cooling/Chill Time: At least 45 minutes cooling; 2–3 hours chilling is ideal
• Total Time: About 1 hour active + chill time (great make-ahead Thanksgiving pumpkin dessert)

Variations

Here’s where you can play a little and make this Pumpkin Crunch Cake Recipe your own:

• Spice Cake Version: Use a spice cake mix instead of yellow cake mix for a stronger pumpkin spice dessert with extra cinnamon and clove notes.
• Gluten-Free Pumpkin Crunch Cake: Use your favorite gluten-free yellow or spice cake mix and check that your canned pumpkin and spices are certified gluten-free.
• Nut-Free Crunch Topping: Skip the pecans and use 1 cup rolled oats plus ¼ cup pumpkin seeds for a safe, crunchy topping.
• Cream Cheese Swirl: Dollop 4–6 ounces softened cream cheese (mixed with 2 tablespoons sugar) over the pumpkin layer and gently swirl with a knife before adding the cake mix.
• Salted Caramel Finish: After baking and cooling, drizzle salted caramel sauce over the top for an extra indulgent pumpkin pecan cake vibe.
• Extra Crunch Pumpkin Crumb Cake: Add ½ cup old-fashioned oats to the cake mix layer for even more texture, making it feel closer to a pumpkin crumb cake.

Storage & Reheating

Because this recipe has a custard-style pumpkin base, treat it like pumpkin pie when it comes to storage.

• Fridge:
  Cover the cooled pumpkin crunch cake tightly with plastic wrap or store leftovers in an airtight container. Keep in the refrigerator for up to 4–5 days.

• Freezer:
  Cut into squares, wrap each piece in plastic wrap, then place in a freezer bag or container. Freeze for up to 2–3 months. Label it—trust me, you’ll forget what it is by February.

• Thawing & Reheating:
  Thaw frozen slices overnight in the fridge. You can serve chilled or warm slightly in a 300°F oven for about 10 minutes. The crunchy topping cake layer will crisp up a bit when warmed.

• Make-Ahead Tips:
  This is a fantastic make-ahead fall dessert recipe. Bake it a day before you need it, chill overnight, and slice just before serving. The pumpkin flavor deepens and the layers hold together better, especially if you’re serving it as pumpkin crunch bars.

Notes

A few personal tips from testing this Pumpkin Crunch Cake Recipe over the years:

• Don’t panic about the jiggle.
  The center should still have a slight wobble when you take it out of the oven, just like pumpkin pie. It will firm up as it cools and chills.

• Watch your butter coverage.
  If too much cake mix stays dry on top, the texture can be floury rather than crunchy. If you see large dry patches after drizzling the butter, use a spoon to gently tap them down or add another tablespoon or two of melted butter.

• Let it cool fully.
  This is the hardest part, I know. But slicing too early makes the pumpkin layer run and the pieces messy. If you like tidy squares, plan ahead and chill it well.

• Spice to taste.
  Every pumpkin pie spice blend is a little different. If you love a bolder flavor, add an extra ½ teaspoon cinnamon or a pinch more nutmeg.

• Serving ideas:
  For a more formal holiday dessert, serve small portions with whipped cream and a sprinkle of crushed pecans. For casual snacking, cut into smaller pumpkin crunch bars and serve straight from the pan.

If you enjoy this recipe, you might also like similar cozy treats like apple crisp, sweet potato casserole, or a simple gingerbread loaf—any dessert that makes your kitchen smell like fall is usually a winner.

FAQs

1. Can I use fresh pumpkin instead of canned?
Yes, but make sure it’s very smooth and well-drained. Use the same amount (about 1¾ cups) of homemade pumpkin purée and strain out extra liquid so the pumpkin layer isn’t too watery.

2. My center looks soft—did I underbake it?
A little jiggle in the center is normal. If the edges are set and the top is golden, it will finish setting as it cools. If it’s very loose or sloshing, bake another 5–10 minutes.

3. Can I make this without nuts?
Absolutely. Skip the pecans and add oats or just keep the cake mix and butter topping. You’ll still get a crunchy, streusel-like top without the nuts.

4. Can I halve this recipe?
Yes. Halve all the ingredients and bake in an 8×8 or 9×9-inch pan. Start checking for doneness around 35–40 minutes.

5. Can I use pumpkin pie filling instead of pumpkin purée?
You can, but cut the sugar in the pumpkin layer to about ½ cup and reduce the pumpkin pie spice to 1 teaspoon, since pumpkin pie filling is already sweetened and spiced.

6. How do I keep the topping from getting soggy?
Cool the cake fully before covering and refrigerating. If the topping softens in the fridge, you can warm individual slices in a low oven for a few minutes to refresh the crunch.

7. Is this recipe dairy-free friendly?
Yes, with a couple of swaps. Use full-fat coconut milk instead of evaporated milk and a vegan butter substitute for the topping. Check that your cake mix is dairy-free too.

8. What’s the best way to serve this for Thanksgiving?
I like to bake it the day before, chill overnight, then cut into neat squares and serve with whipped cream or ice cream. It’s a lovely alternative or addition to classic pumpkin pie on the holiday dessert table.

Conclusion

This Pumpkin Crunch Cake Recipe gives you all the cozy flavors of pumpkin pie with the easy prep of a cake mix and the irresistible texture of a crunchy streusel topping. It’s the kind of fall dessert recipe that works for busy weeknights, potlucks, and holiday dinners—without a lot of fuss.

If you try this pumpkin crunch cake, let me know how it turned out and what twists you added—did you go for caramel drizzle, cream cheese swirl, or simple and classic? And if you’re in a pumpkin mood, you might also enjoy playing around with pumpkin bread, pumpkin muffins, or other pumpkin spice desserts next.

Pumpkin Crunch Cake

This Pumpkin Crunch Cake is a cozy fall dessert with a silky, pumpkin pie–style base and a buttery, crunchy pecan and cake mix topping. Easier than pie, special enough for Thanksgiving, and perfect for serving as cake or pumpkin crunch bars.

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Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Ingredients

  

1x2x3x

• 1 can (15 ounces) pure pumpkin purée not pumpkin pie filling; look for 100% pure pumpkin
• 1 can (12 ounces) evaporated milk whole or low-fat; whole is creamier
• 3 large eggs room temperature
• 1 cup granulated sugar use 3/4 cup for a less sweet cake
• 1 teaspoon vanilla extract
• 2 teaspoons pumpkin pie spice or 1½ tsp cinnamon + 1/4 tsp nutmeg + 1/4 tsp ginger + pinch of cloves
• 1/2 teaspoon fine sea salt
• 1 box (about 15.25 ounces) yellow cake mix spice cake mix also works
• 1 cup pecans chopped; walnuts or mixed nuts also work
• 1 cup unsalted butter melted; 2 sticks / 226 g; use salted butter and reduce salt in pumpkin layer to a pinch
• 1 teaspoon ground cinnamon optional, for topping
• nonstick spray or softened butter for greasing the pan
• parchment paper optional, for easy removal and clean slices

Instructions

 

• Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with nonstick spray or a thin layer of butter. For very clean slices, line the pan with parchment paper, leaving some overhang on the long sides.
• In a large mixing bowl, whisk together the pumpkin purée, evaporated milk, eggs, sugar, vanilla, pumpkin pie spice, and salt until smooth and no streaks of egg remain. The mixture will be thin, like pumpkin pie custard.
• Pour the pumpkin mixture into the prepared baking dish and gently tap the pan on the counter to release any air bubbles so the layer bakes evenly.
• Sprinkle the dry cake mix evenly over the pumpkin layer. Do not stir. The dry mix will absorb moisture as it bakes and form a soft cake-meets-streusel topping.
• In a small bowl, toss the chopped pecans with the ground cinnamon (if using). Sprinkle the nut mixture evenly over the cake mix layer, covering as much of the surface as possible for even crunch.
• Slowly drizzle the melted butter over the entire surface, aiming for any dry spots of cake mix. A few small dry patches are fine, but most of the top should be moistened so it bakes into a golden, crunchy crumble.
• Bake at 350°F (175°C) for 45–55 minutes, until the edges are deeply golden and the center looks set but still has a slight jiggle, similar to pumpkin pie. If the top browns too quickly, loosely tent with foil and continue baking.
• Let the pumpkin crunch cake cool on a wire rack for at least 45–60 minutes. For firmer layers and clean slices, chill in the refrigerator for 2–3 hours or overnight.
• Slice into squares and serve at room temperature or chilled. Top with whipped cream, vanilla ice cream, or a drizzle of caramel sauce, if desired.

Notes

A slight jiggle in the center when you remove the cake from the oven is normal; it will firm up as it cools and chills. Make sure most of the cake mix on top is moistened with butter so the texture is crunchy rather than floury. For extra crunch, you can add 1/2 cup rolled oats to the cake mix layer. This dessert stores like pumpkin pie: refrigerate leftovers for 4–5 days or freeze well-wrapped bars for up to 2–3 months.

Keyword Canned Pumpkin Recipe, Easy Fall Dessert, Pumpkin Crunch Cake, Pumpkin Dessert, Thanksgiving Dessert

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