If there’s one recipe that never fails to wow guests with minimal effort, it’s this pumpkin crunch cake. Think of it as the perfect marriage between pumpkin pie and buttery crumb cake, topped with crunchy pecans for good measure. It’s the kind of dessert that looks like you spent all day in the kitchen, but in reality, you only needed a mixing bowl, a baking pan, and about 10 minutes of prep.
This recipe is a true easy pumpkin recipe that’s ideal for busy holiday schedules or those last-minute dessert emergencies. The pumpkin base bakes into a custardy, lightly spiced layer, while the yellow cake mix forms a golden, buttery topping. The pecans add a nutty crunch that makes every bite irresistible.
Whether you serve it at a casual family dinner, bring it to a potluck, or make it your pumpkin spice cake alternative for Thanksgiving, one thing’s certain: there won’t be leftovers for long.
Why You’ll Love This Pumpkin Crunch Cake
-
Rich pumpkin custard base with a buttery, crunchy topping.
-
Only 10 minutes of hands-on time.
-
Perfect fall dessert for gatherings or weeknight treats.
-
Crowd-pleasing flavor and texture combination.
Ingredients
-
425 g (15 oz) pumpkin puree
-
200 g (1 cup) granulated sugar
-
8 g (1 Tbsp) pumpkin pie spice
-
3 g (½ tsp) salt
-
4 large eggs
-
354 ml (12 oz) evaporated milk
-
432 g (1 box) yellow cake mix
-
120 g (1 cup) pecans, chopped
-
227 g (1 cup) butter, melted
Steps to Make This Easy Pumpkin Recipe
-
Preheat & Prep: Heat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
-
Make Pumpkin Base: In a large bowl, whisk pumpkin puree, sugar, pumpkin pie spice, salt, eggs, and evaporated milk until smooth.
-
Layer: Pour pumpkin mixture into prepared pan. Sprinkle dry cake mix evenly over the top, pressing gently to flatten but not compact.
-
Add Topping: Sprinkle pecans evenly over cake mix, then drizzle melted butter over the entire surface.
-
Bake: Bake 50–55 minutes, until the top is golden brown.
-
Cool & Serve: Let cool completely before slicing. Serve with whipped cream, ice cream, or a drizzle of caramel sauce.
Cooking Tips
-
Use a spoon to drizzle the butter evenly for consistent browning.
-
For extra spice, add a pinch of cinnamon or nutmeg to the cake mix layer.
-
Try swapping pecans for walnuts if you prefer.
-
If you like a softer topping, use slightly less cake mix.
-
Make it ahead—this cake tastes even better the next day after the flavors meld.
A Little Story from My Kitchen
I first tried pumpkin crunch cake at a friend’s Thanksgiving potluck, where it was gone before the turkey even hit the table. The recipe was so easy, I made it the very next week for my family—and it’s been a fall tradition ever since. Now, I make two pans: one for guests, and one to stash in the fridge for “taste testing” throughout the week.
What to Serve with Pumpkin Crunch Cake
This cake is a natural match for whipped cream or vanilla ice cream. For an extra indulgent twist, drizzle warm caramel sauce over each slice. If you’re serving it at a fall party, pair with hot apple cider, chai tea, or coffee for the ultimate cozy dessert experience.
How to Store
Cover and refrigerate for up to 4 days. Serve chilled or at room temperature. You can also freeze for up to 2 months—wrap slices individually for easy thaw-and-serve portions.
FAQs
Can I use spice cake mix instead of yellow cake mix?
Yes—it will give an even more intense pumpkin spice flavor.
Can I make this without nuts?
Absolutely—just skip the pecans or replace with pumpkin seeds.
Does it need to be refrigerated?
Yes, because of the custard-like pumpkin layer.
Can I make it dairy-free?
Yes—use coconut milk instead of evaporated milk and dairy-free butter.
This pumpkin crunch cake is proof that you don’t need complicated steps to create a showstopping fall dessert. With its custardy pumpkin base, buttery topping, and nutty crunch, it’s the ultimate sweet comfort food for the season.
Discover more delicious recipes by following me on Facebook and Pinterest.
Print
Pumpkin Crunch Cake
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
Description
Pumpkin Crunch Cake is an easy, crowd-pleasing fall dessert that combines a creamy pumpkin custard base with a buttery cake mix topping and crunchy pecans. With just 10 minutes of prep time, it’s the perfect recipe for holiday gatherings, potlucks, or weeknight treats. Serve it chilled or at room temperature with whipped cream, ice cream, or caramel sauce for a cozy seasonal indulgence.
Ingredients
-
425 g (15 oz) pumpkin puree
-
200 g (1 cup) granulated sugar
-
8 g (1 Tbsp) pumpkin pie spice
-
3 g (½ tsp) salt
-
4 large eggs
-
354 ml (12 oz) evaporated milk
-
432 g (1 box) yellow cake mix
-
120 g (1 cup) pecans, chopped
-
227 g (1 cup) butter, melted
Instructions
-
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
-
In a large bowl, whisk pumpkin puree, sugar, pumpkin pie spice, salt, eggs, and evaporated milk until smooth.
-
Pour pumpkin mixture into the prepared pan. Sprinkle dry cake mix evenly over the top, pressing gently to level without compacting.
-
Sprinkle pecans over the cake mix layer, then drizzle melted butter evenly over the entire surface.
-
Bake for 50–55 minutes, until the top is golden brown.
-
Cool completely before slicing. Serve with whipped cream, ice cream, or caramel sauce.
Notes
Drizzle butter evenly for consistent browning.
Swap pecans for walnuts or pumpkin seeds.
Use spice cake mix for a stronger pumpkin spice flavor.
Refrigerate because of the custard layer.
Tastes even better the next day after flavors meld.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American