October 23, 2023Review Recipe
Table of Contents
Pumpkin crunch cake is a decadent pumpkin treat that uses simple ingredients to create a great alternative to traditional pumpkin pie. Top it off with a pecan crunch topping, and you have a perfect pumpkin fall dessert.
Pumpkin Crunch Cake Ingredients
This cake is a delightful autumn dessert with a rich, creamy pumpkin base and a satisfying crunch.
The pumpkin puree provides sweetness and velvety texture, while spices and sugars add warmth and depth.
A cake mix, pecans, and melted butter create a crispy topping that contrasts beautifully with the smooth pumpkin layer.
- 1 (15-ounce) can of pumpkin puree
- 1½ cups of half and half
- ¾ cup of sugar
- ¼ cup of packed light brown sugar
- 2½ teaspoons of pumpkin pie spice
- 4 large eggs
- 1 box of yellow cake mix
- 1½ cups of chopped pecans
- 1 cup of melted butter
- whipped topping (optional)
Watch out when you are at the grocery store that you buy pure pumpkin purée and not canned pumpkin pie filling.
Substitutions And Additions
PECANS: Adding pecans to the top of your pumpkin crunch cake is what gives it the “crunch” however, you could leave these out if you prefer.
You could also substitute a different nut, like crushed walnuts or cashews, in place of the pecans.
CAKE MIX: You can use any brand of boxed cake mix for this delicious pumpkin crunch cake.
I like to stick to the yellow cake, but there are other cake flavors that would work just fine. White cake, vanilla, or French vanilla would also taste good.
PUMPKIN PUREE: If you’re out of canned pumpkin puree or prefer a homemade touch, you can easily substitute it with freshly roasted and pureed pumpkin.
Simply roast a small sugar pumpkin, scoop out the flesh, and blend it until smooth. This substitution adds an extra layer of freshness to your cake.
BROWN SUGAR: Light brown sugar can be substituted with dark brown sugar for a deeper molasses flavor.
PUMPKIN PIE SPICE: If you don’t have pumpkin pie spice, create your own blend by combining ground cinnamon, nutmeg, cloves, and a touch of ground ginger.
How To Make This Pumpkin Crunch Cake Recipe
Let’s first have a look at making this cake before making the crunchy topping.
STEP ONE: Preheat the oven to 350°F and spray a 9 x 13-inch baking dish with non-stick spray. Set aside.
STEP TWO: Using a stand mixer or a large bowl with an electric mixer, combine pumpkin puree, half and half, sugars, and pumpkin pie spice.
STEP THREE: Add in the eggs one at a time, mixing well after adding each egg. Mix until all of the ingredients are well blended.
STEP FOUR: Pour the pumpkin mixture from the bowl into the prepared baking dish.
STEP FIVE: Sprinkle dry cake mix over the pumpkin mixture in your baking dish.
STEP SIX: Sprinkle pecans in an even layer over the top of the dry cake mix, then drizzle melted butter over the pecans.
If you can’t find chopped pecans, you can buy them whole and either chop them with a knife or put them in a Ziploc bag and crush them into smaller pieces with a rolling pin.
STEP SEVEN: In the preheated oven, bake the pumpkin crunch cake for 45 to 50 minutes or until a knife inserted in the center of the cake comes out clean.
STEP EIGHT: Remove the cake from the oven and allow it to cool completely before serving.
STEP NINE: Serve with whipped topping, if desired.
How To Serve
This cake would be a perfect addition to your Thanksgiving table.
If you’re a fan of all things pumpkin, this pumpkin dump cake is a warm dessert that’s full of spiced pumpkin flavor.
These pumpkin pie cupcakes are one of our all-time favorite pumpkin spice treats!
Now that you’ve indulged in the mouthwatering delight of our pumpkin crunch cake let’s ensure you can savor it to the fullest.
MAKE AHEAD: Bake and assemble your cake as instructed, but hold off on adding the whipped topping.
Once it has cooled completely, cover it tightly with plastic wrap or aluminum foil to keep it fresh.
Store it in the refrigerator for up to 24 hours. When you’re ready to serve, add the whipped topping for that delightful finishing touch.
IN THE FRIDGE: It’s best to store pumpkin pecan crunch cake in the fridge in an airtight container or covered in plastic wrap to keep it moist and fresh.
Pumpkin cake will last in the fridge for up to three days.
IN THE FREEZER: You can freeze this pumpkin cake recipe to keep it longer.
I like to cut individual pieces and freeze them separately for a single serving later on.
Pumpkin crunch cake will last for up to four months this way.
Why We Love This Recipe
RICH PUMPKIN FLAVOR: This cake is bursting with the warm, earthy sweetness of pumpkin, making it the ultimate fall-inspired treat that captures the essence of the season.
DELIGHTFUL CRUNCHY TOPPING: The combination of a cake mix, chopped pecans, and melted butter creates a delightful, crispy topping that adds both texture and flavor to each bite.
MAKE AHEAD FRIENDLY: You can prepare this cake ahead of time, making it a convenient option for planning ahead and ensuring you have a delicious dessert on hand whenever you need it.
Pumpkin crunch cake is a fall dessert that’s the ultimate combo of moist cake mix and crunchy pecans. It satisfies every sweet craving. Best of all, it’s easy to make using box cake mix and canned pumpkin puree. You will love this delicious and flavorful pumpkin dessert.
Frequently Asked Questions
This easy pumpkin crunch cake would be delicious using a spice cake mix instead of yellow cake.
You can leave off the nuts entirely or substitute them for graham cracker pieces or Skor bits for a bit of crunch
If you prefer to use homemade pumpkin puree, you are more than welcome to.
More Recipes You’ll Love
- Christmas Crunch
- Butter Pecan Crunch
- Banana Upside Down Cake
- Coca Cola Cake
- Pumpkin Dip
- Pecan Cookies
Pumpkin Crunch Cake
- 15 ounces pumpkin puree
- 1½ cups half and half
- ¾ cup sugar
- ¼ cup light brown sugar, packed
- 2½ teaspoons pumpkin pie spice
- 4 large eggs
- 1 box yellow cake mix
- 1½ cups pecans, chopped
- 1 cup butter, melted
- whipped topping, optional
- Preheat oven to 350°F.
- Spray a 9×13 baking dish.
- Using a stand mixer or large mixing bowl. Combine pumpkin puree, half and half, sugars, and pumpkin pie spice.
- Add eggs one at a time, mixing well after each egg, until all ingredients are well blended.
- Pour pumpkin mixture into the greased baking dish.
- Spread dry yellow cake mix over pumpkin mixture.
- Sprinkle pecans over dry cake mix.
- Drizzle melted butter over pecans.
- In the preheated oven, bake pumpkin crunch cake for 45 to 50 minutes or until knife inserted in center of cake comes out clean.
- Remove cake and allow to cool completely before serving.
- Serve with whipped topping, if desired.
- Watch out when you are at the grocery store that you buy pure pumpkin purée and not canned pumpkin pie filling.
- If you can’t find chopped pecans, you can buy them whole and either chop them with a knife or put them in a Ziploc bag and crush them into smaller pieces with a rolling pin.
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