Name: Pumpkin Crunch Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 can (15 oz) pumpkin purée (not pumpkin pie filling); 1 can (12 oz) evaporated milk; 1 cup granulated sugar; 3 large eggs; 2 teaspoons pumpkin pie spice; 1 box yellow cake mix; 1 cup chopped pecans or walnuts; 1 cup (2 sticks) unsalted butter, melted; Whipped cream or vanilla ice cream, for serving

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Pumpkin Crunch Cake is a rich, cozy dessert that brings all the best fall flavors together in one irresistible bite. With a creamy spiced pumpkin base and a buttery, crunchy topping, it’s part cake, part cobbler, and completely addictive. I love serving it warm with whipped cream or ice cream for an easy dessert that always impresses.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly simple to make but tastes like something special. It uses basic pantry ingredients, comes together in one pan, and bakes up with a perfect contrast of soft pumpkin custard and crisp, golden topping. It’s great for potlucks, holidays, or anytime I want a fuss-free fall dessert that feels like a warm hug.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Canned pumpkin purée (not pumpkin pie filling)
Evaporated milk
Granulated sugar
Eggs
Pumpkin pie spice (or cinnamon, nutmeg, and cloves)
Yellow cake mix
Chopped pecans or walnuts
Melted butter
Whipped cream or vanilla ice cream (for serving)

directions

I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, I whisk together the pumpkin, evaporated milk, sugar, eggs, and pumpkin pie spice until smooth.
I pour the pumpkin mixture into the prepared dish.
I sprinkle the dry cake mix evenly over the top of the pumpkin filling—no need to mix it in.
I sprinkle chopped nuts over the cake mix layer.
I drizzle melted butter evenly over the entire surface, trying to cover as much of the dry mix as possible.
I bake for 50–60 minutes, or until the top is golden brown and the center is set.
I let it cool slightly, then serve warm or chilled with whipped cream or ice cream.

Servings and timing

This recipe makes 12–15 servings and takes 15 minutes to prep and 50–60 minutes to bake, so it’s ready in about 1 hour and 15 minutes total.

Variations

Sometimes I use spice cake mix instead of yellow for extra warm flavor. I’ve swapped pecans for walnuts or left out the nuts entirely for a nut-free version. For a deeper taste, I’ve added a splash of maple syrup or a bit of brown sugar to the pumpkin layer.

storage/reheating

I store leftovers in the fridge for up to 4 days. To reheat, I warm individual servings in the microwave for 30–40 seconds. It’s also delicious straight from the fridge. This cake doesn’t freeze well once baked, but I can prep and freeze the pumpkin layer separately ahead of time.

FAQs

Can I use pumpkin pie filling instead of purée?

No, I always use plain pumpkin purée. Pumpkin pie filling already has sugar and spices added, so it would throw off the balance of the recipe.

Why is it called “crunch cake”?

The “crunch” comes from the buttery cake mix and nut topping, which bakes into a crisp, golden crust over the creamy pumpkin base.

Can I make it without nuts?

Yes, I just skip the nuts or replace them with crushed graham crackers or toffee bits for a different kind of crunch.

Is this more like a cake or a pie?

It’s a bit of both—the bottom is soft and custardy like pumpkin pie, and the top is crisp and crumbly like a cake or cobbler.

Can I make it ahead?

Definitely. I often make it a day in advance and store it covered in the fridge. It reheats well and the flavors deepen overnight.

Conclusion

Pumpkin Crunch Cake is the kind of dessert I come back to every fall. It’s easy, comforting, and full of cozy spices and textures I can’t get enough of. Whether I serve it at Thanksgiving or just because, it always brings warmth to the table and smiles to everyone who tries it.