Pumpkin Crunch Cake

Pumpkin crunch cake is the ultimate fall dessert—rich, warmly spiced, and topped with a buttery, golden crunch that I can never resist. It’s incredibly easy to make, and it tastes like a cross between pumpkin pie and cobbler with a satisfying, crisp topping. Whether I’m baking for a holiday gathering or a cozy night in, this cake always steals the show.

Why You’ll Love This Recipe

I love this recipe because it gives me all the creamy, spiced goodness of pumpkin pie but without the hassle of making a crust. The cake mix topping adds a buttery crunch that’s completely irresistible. It’s also a great make-ahead dessert and easy to serve to a crowd—just scoop it into bowls with a dollop of whipped cream or a scoop of ice cream.

Ingredients

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

• Canned pumpkin puree

• Evaporated milk

• Eggs

• Granulated sugar

• Pumpkin pie spice

• Yellow or spice cake mix

• Unsalted butter, melted

• Chopped pecans (optional, for extra crunch)

• Whipped cream or vanilla ice cream (for serving, optional)

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.

2. In a large bowl, I whisk together the pumpkin puree, evaporated milk, eggs, sugar, and pumpkin pie spice until smooth.

3. I pour the pumpkin mixture into the prepared baking dish and spread it evenly.

4. I sprinkle the dry cake mix evenly over the top—right out of the box—covering the entire surface.

5. I drizzle the melted butter over the cake mix as evenly as possible. If I’m using chopped pecans, I sprinkle them on top at this stage.

6. I bake for 50–60 minutes, or until the top is golden and crisp and the center is set.

7. I let it cool slightly before serving. I like to top it with whipped cream or ice cream for an extra treat.

Servings and timing

This recipe makes about 12 servings. It takes around 10 minutes to prep and 50–60 minutes to bake, so I usually set aside about 1 hour and 15 minutes total.

Variations

Sometimes I use spice cake mix instead of yellow for an extra punch of flavor. I’ve also made it with walnuts or skipped the nuts altogether. For a twist, I mix a bit of maple syrup into the pumpkin layer or add a splash of vanilla extract for depth.

storage/reheating

Leftovers keep well in the fridge for up to 4 days. I store them in an airtight container and reheat individual portions in the microwave. It also tastes great cold or at room temperature. If I want to revive the crunchy topping, I pop a serving into the oven or air fryer for a few minutes.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

I stick with plain pumpkin puree because pumpkin pie filling is already sweetened and spiced. If I use filling, I reduce the sugar and skip the added spices.

Can I make this gluten-free?

Yes, I’ve used a gluten-free cake mix with good results. I make sure it’s a 1-to-1 replacement for the boxed cake mix in the recipe.

Do I have to use nuts?

Not at all. The pecans are optional, and the cake is still delicious without them. I sometimes add oats to the topping instead for a bit of crunch.

Can I freeze pumpkin crunch cake?

Yes, I let it cool completely and freeze individual portions wrapped well. I reheat them in the oven or microwave when ready to enjoy.

Why is my cake mix still powdery in some spots?

It’s important to drizzle the butter evenly so it covers most of the dry mix. I sometimes use a spoon or brush to gently spread the butter if needed.

Conclusion

Pumpkin crunch cake is one of those desserts that feels effortless but tastes like something special. I love the creamy pumpkin layer, the buttery cake mix topping, and how easy it is to whip up. Whether it’s fall or not, this cake always hits the spot—and I never have to worry about leftovers for long.