Pumpkin Crunch Cake

This pumpkin crunch cake is full of rich pumpkin flavor and fall spices topped with crunchy pecans. It is the perfect dessert to enjoy with a scoop of vanilla ice cream or dollop of whipped cream!

If you are looking for an easy and delicious dessert this pumpkin crunch cake recipe is exactly what you need! This is one of my favorite pumpkin recipes because it is so simple to make and everyone loves it! Made with simple ingredients this moist pumpkin cake recipe is the perfect addition to any holiday gathering, fall festivities, or to have on hand for a delicious weeknight dessert!

The texture of this delicious pumpkin crunch cake is amazing. The bottom layer is similar to pumpkin pie and the top is buttery, crunchy and delicious. It is not a typical cake texture but richer, and softer.

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FAQ & Tips

Can I use a different cake mix?

Yes! I like to use a box of yellow cake mix for this recipe but you can swap it out for other flavors. White cake mix works well, or to add a little extra flavor you can use a spice cake mix or carrot cake mix.

How to serve this cake?

This cake is delicious as it is but we also like to serve it with delicious toppings. It is great with a scoop of ice cream (vanilla is our favorite) or a swirl of fresh whipped cream, I like to make a batch of my cream cheese whipped cream. It is also delicious with a drizzle of caramel sauce over the top!

Keep an eye on your cake-

You want your cake to be a nice dark golden brown. That way your pecans will be toasted nicely but not burnt. For best results you’ll want to keep an eye on your cake as it bakes. If the pecans get too dark during baking cover the top of the cake with foil before continuing to bake.

Ingredients for this pumpkin crunch cake

1 15oz Can Pumpkin Puree (not pumpkin pie filling)

1 12 oz Can Evaporated Milk

4 Large Eggs

3/4 Cup Sugar

1/4 Cup Brown Sugar

1 tsp Vanilla

1 Tbsp Pumpkin Pie Spice

1 Box Yellow Cake Mix

1 Cup Butter – melted

1 Cup Chopped Pecans

Here’s How to make this easy pumpkin cake

Preheat the oven to 350

In a large mixing bowl using a whisk combine pumpkin puree and evaporated milk. Add in eggs and vanilla and continue mixing until the eggs are completely incorporated. Add in sugars and pumpkin spice and stir until everything is completely combined.

Pour pumpkin mixture into a 13×9 inch baking dish.

Sprinkle dry cake mix evenly over the top of the pumpkin layer.

Sprinkle pecans in an even layer over the cake mix.

Now drizzle melted butter evenly over top of the pecans and the cake mix.

Place in the preheated oven and bake for 40 minutes. Check the cake, if the top of your pumpkin crunch cake is browning too quickly cover the cake with aluminum foil. Continue baking for another 20-30 minutes or until the center of the cake is set.

Remove from the oven and allow to cool before serving.

Store leftovers refrigerated in an airtight container.