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Pumpkin Crunch Cake

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Pumpkin crunch cake is a rich, spiced fall dessert with a creamy pumpkin base and a buttery, crisp cake mix topping. It’s easy to make and perfect for holidays or cozy gatherings.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 can (15 oz) pumpkin puree
  • 1 can (12 oz) evaporated milk
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 tablespoon pumpkin pie spice
  • 1 box yellow or spice cake mix (15.25 oz)
  • 3/4 cup unsalted butter, melted
  • 1/2 cup chopped pecans (optional)
  • Whipped cream or vanilla ice cream (optional, for serving)

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, and pumpkin pie spice until smooth.
  3. Pour the mixture into the prepared baking dish and spread evenly.
  4. Sprinkle dry cake mix evenly over the top of the pumpkin mixture.
  5. Drizzle melted butter over the cake mix, trying to cover as much as possible. Sprinkle chopped pecans on top if using.
  6. Bake for 50–60 minutes until the top is golden and the center is set.
  7. Let cool slightly before serving. Top with whipped cream or ice cream if desired.

Notes

  • Use spice cake mix for extra flavor or swap pecans with walnuts.
  • Add vanilla extract or maple syrup to the pumpkin layer for depth.
  • Oats can be used in place of nuts for crunch.
  • Make it gluten-free with a suitable cake mix substitute.
  • To revive crispness, reheat in oven or air fryer briefly.

Nutrition

Find it online: https://allcookedup.com/pumpkin-crunch-cake/