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Pumpkin Crunch Cake – Spend with Pennies

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This Pumpkin Crunch Cake has all of the flavor (and texture) of a traditional pumpkin pie in a super easy recipe.

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

piece of Pumpkin Crunch Cake on a plate with bite taken out

What is Pumpkin Crunch Cake?

  • This is an easy dessert that reminds me of pumpkin pie.
  • Since it makes a 9×13 pan, 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 assembled to make Pumpkin Crunch Cake

Ingredients in Pumpkin Crunch Cake

PUMPKIN MIXTURE: This recipe uses the same ingredients you’d add to pumpkin pie.

Canned pumpkin, evaporated milk, eggs, sugar, and pumpkin pie spice.

CAKE MIX: A standard yellow cake mix is what I usually use but try another flavor (like spice cake mix) to change it up.

TOPPING: Chopped pecans complement the pumpkin flavor, but so will walnuts or even toasted coconut.

process of mixing ingredients for Pumpkin Crunch Cake

How to Make Pumpkin Crunch Cake

Everyone will love this perfect pumpkin crunch cake!

  1. Mix the pumpkin mixture (per recipe below) and spread 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.
  4. Bake.

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

process of adding topping for Pumpkin Crunch Cake

How to Store

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

cooked Pumpkin Crunch Cake in a baking dish

Perfect Pumpkin Desserts

Pumpkin Crunch Cake on a plate

Did your family love this Pumpkin Crunch Cake? Be sure to leave a rating and a comment below! 

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.


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

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

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

  • Drizzle melted butter over the cake mix & pecans layer.

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

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

  • Cut into squares and serve with ice 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.)

Keyword best pumpkin crunch cake, how to make pumpkin crunch cake, pumpkin crunch cake, pumpkin crunch cake recipe

Course Cake, Dessert

Cuisine American

piece of Pumpkin Crunch Cake topped with ice cream with text
close up of Pumpkin Crunch Cake with text

 

slice of Pumpkin Crunch Cake with text
Pumpkin Crunch Cake and ingredients with text

slightly adapted from Duncan Hines



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