Pumpkin Crunch Cake – Spend with Pennies

Pumpkin Crunch Cake is the perfect Fall dessert! 

This cake has all of the flavors and texture of a traditional pumpkin pie in a super easy recipe.

Simple to make, this recipe starts with cake mix and a can of pumpkin and ends with an amazing fall dessert.

This cake reminds me of pumpkin pie and it’s SUPER easy to make.

• It’s made in a 9×13 pan, so it’s perfect to feed a crowd.
• Pumpkin crunch cake is best made ahead so it’s the perfect holiday dessert.
• It’s super quick and easy to make with a box of yellow cake mix sprinkled over a pumpkin base!

Ingredients in Pumpkin Crunch Cake

Pumpkin Mixture – This recipe uses the same ingredients you’d add to pumpkin pie.

• Ensure you use canned pumpkin puree and not pumpkin pie filling.
• Evaporated milk, eggs, and sugar are added to this recipe.
• Pumpkin pie spice can be replaced with cinnamon and a pinch of nutmeg and ginger.

Cake Mix – You’ll need a box of yellow cake mix or you can use a box of spice cake mix.

Topping – Chopped pecans are sprinkled on top of the cake mix but other varieties of nuts can be used.

How to Make Pumpkin Crunch Cake

Perfect as a make ahead dessert or for Thanksgiving, this recipe is so easy to make.

1. Mix the pumpkin mixture (per recipe below) and pour into a 9×13 pan.
2. Sprinkle yellow cake mix evenly over the top of the batter.
3. Top with pecans & drizzle melted butter over the top and bake.

Let the cake cool completely and serve with ice cream or whipped cream.

How to Store

• In the Fridge: Leftovers can be stored in the refrigerator for up to 4 days. Serve cold or reheat in the oven.
• In the Freezer: Leftovers can be frozen for up to 4 weeks. Freeze cooled portions in zippered bags with the date labeled on the outside. Pop-out a portion and add it to a lunchbox or briefcase as a tasty mid-morning snack.

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Pumpkin Crunch Cake

Pumpkin Crunch Cake is the perfect fall dessert. A rich layer of pumpkin cake is topped with pecans and a simple 2 ingredient streusel.

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

• Preheat the oven to 350°F. Grease and flour a 9×13 baking dish and set aside.

• In a large bowl, combine pumpkin, milk, eggs, sugar, pumpkin pie spice, & salt. Pour into the prepared pan.

• Gently sprinkle the dry cake mix powder over the pumpkin batter and top with the pecans.

• Drizzle melted butter over the cake mix.

• Bake uncovered for 25 minutes uncovered. Cover with foil and bake for an additional 25 minutes.

• Remove from oven and uncover (be careful, the steam will be hot) and cool completely.

• Cut into squares and serve with a scoop of vanilla ice cream or whipped cream.

Any flavor cake mix can be used in this recipe (white cake/spice cake).
Leftovers can be stored for up to 4 days in an airtight container in the fridge.

Calories: 372 | Carbohydrates: 44g | Protein: 5g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 72mg | Sodium: 328mg | Potassium: 230mg | Fiber: 1g | Sugar: 28g | Vitamin A: 2977IU | Vitamin C: 3mg | Calcium: 154mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Cake, Dessert

Cuisine American

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slightly adapted from Duncan Hines