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The Best Pumpkin Crunch Cake Recipe (Easy & Delicious)

The Best Pumpkin Crunch Cake

A creamy pumpkin custard layer is topped with yellow cake mix, chopped pecans, and melted butter for an easy dessert with a crisp, buttery crunch. Serve it plain, with whipped cream, or alongside vanilla ice cream.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Pumpkin Layer
  • 1 15-ounce can Plain pumpkin puree
  • 1 12-fluid-ounce can Evaporated milk
  • 3 Large eggs
  • 1 cup Granulated sugar
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Salt
Crunch Topping
  • 1 box, traditionally 18.25 ounces or currently 15.25 ounces Dry yellow cake mix
  • 1 cup Chopped pecans
  • 1 cup Unsalted butter, melted

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and grease a 9 x 13-inch baking dish.
  2. Whisk the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, and salt in a large bowl until smooth and evenly combined.
  3. Pour the pumpkin mixture into the prepared baking dish and spread it into an even layer.
  4. Sprinkle the dry yellow cake mix evenly over the pumpkin mixture. Do not stir the cake mix into the pumpkin layer.
  5. Scatter the chopped pecans over the cake mix, then drizzle the melted butter evenly across the entire surface.
  6. Bake for 55 to 65 minutes, until the top is golden brown and the pumpkin layer is set.
  7. Cool for at least 30 to 60 minutes before slicing. Serve plain or with whipped cream or vanilla ice cream.

Notes

Use plain pumpkin puree, not pumpkin pie filling. Spread the cake mix evenly and drizzle butter over as much of the surface as possible so fewer dry pockets remain. A 15.25-ounce modern cake-mix box works, although the topping may be slightly less substantial than one made with the older 18.25-ounce box.