This pumpkin crunch cake has been my go-to fall dessert for as long as I can remember. There’s something magical about the creamy pumpkin layer beneath that buttery, crunchy pecan topping—it’s like pumpkin pie met a crumb cake and they lived happily ever after.
I love that it comes together so easily, yet tastes like you spent hours in the kitchen. Serve it warm with vanilla ice cream, and watch it disappear at any gathering.
Why You’ll Love this Pumpkin Crunch Cake
If you like pumpkin pie but wish it had a crunchy, buttery edge, you’ll love this Pumpkin Crunch Cake — it’s cozy and slightly sneaky.
I’ll tell you why it wins: creamy pumpkin filling meets a crisp, buttery topping, so every bite contrasts soft and crunchy. Imagine fork sinks, then crackle.
Want simple prep? It’s mostly whisk, sprinkle, pour—no fancy moves. The topping is forgiving; nuts add texture, butter binds everything.
Serves a crowd, hides leftovers nicely. Curious about spice balance? It’s warm, not spicy, and forgiving if you tweak sugar.
Comfort food with attitude.
What Ingredients are in Pumpkin Crunch Cake?
This cake comes together with a few pantry staples and a couple of special touches that give it that creamy-yet-crunchy magic.
- 1 (15 oz) can pumpkin puree
- 1 (12 oz) can evaporated milk
- 4 large eggs
- 1 cup brown sugar (plus 2 tbsp for the topping)
- 2 teaspoons vanilla extract
- 1 tablespoon pumpkin pie spice
- 1 teaspoon salt
- 1 box yellow cake mix (dry)
- 1 cup chopped pecans
- 1 cup (2 sticks) melted butter, divided (use about 1 tbsp for the nut mix, the rest for the top)
A couple of things to keep in mind: use canned pumpkin puree, not pumpkin pie filling (that has sugar and spices already), and let the butter cool just enough so it’s pourable but not boiling — it helps the dry cake mix form that wonderful crumble on top.
If you like it nuttier, add more pecans; if you prefer less sweetness, shave off a tablespoon or two of the brown sugar — no judgment, just tasty adjustments.
How to Make this Pumpkin Crunch Cake
Step 1: Preheat and prep the pan
Preheat the oven to 350°F and grease a 9×13-inch baking pan so the cake doesn’t stick — a quick swipe of butter or nonstick spray works fine.
This is the boring but essential start; trust me, you’ll thank yourself when it comes out in one gloriously intact slab.
Step 2: Whisk the pumpkin filling
In a large bowl, whisk together 1 (15 oz) can pumpkin puree, 1 (12 oz) can evaporated milk, 4 large eggs, 1 cup brown sugar, 2 tsp vanilla, 1 tbsp pumpkin pie spice, and 1 tsp salt until smooth and lump-free.
It should look like a glossy, pourable custard — no whisking marathons required, just smooth and confident.
Step 3: Pour the filling into the pan
Pour the pumpkin mixture evenly into the prepared 9×13 pan, spreading it out gently so the surface is level.
This is your creamy base; resist the urge to fiddle with it.
Step 4: Top with the dry cake mix
Sprinkle the entire box of yellow cake mix evenly over the pumpkin layer — don’t stir.
Yes, really: leave it dry on top, that odd step is the magic that gives you a crunchy, cake-like topping.
Step 5: Prepare the pecan topping
Combine 1 cup chopped pecans, 1 tbsp melted butter, and 2 tbsp brown sugar in a small bowl, mixing until the nuts are coated.
Scatter this nutty mixture over the sprinkled cake mix for texture and extra flavor — think crunchy contrast to the silky pumpkin.
Step 6: Pour on the remaining melted butter
Pour the remaining melted butter (about 1 cup total melted, minus the 1 tbsp used with the pecans) evenly over the entire surface so the dry cake mix is moistened.
Aim for an even drizzle; the butter soaks into the mix and bakes up into that irresistible crisp topping.
Step 7: Bake until set and golden
Bake for 55–60 minutes at 350°F, or until the top is golden and the filling is set — a toothpick in the center may come out a little moist, but not soupy.
Oven times vary, so start checking at 50 minutes if your oven runs hot.
Step 8: Cool a bit before serving
Let the cake cool slightly in the pan for 15–20 minutes so the layers settle and cutting is less of a demolition project.
Serve warm or at room temperature; a scoop of vanilla ice cream or a dollop of whipped cream turns this into a seriously comforting dessert.
For easier mixing and a more consistent batter texture, consider using an essential stand mixer baking set designed for home bakers.
What to Serve with Pumpkin Crunch Cake
This cake plays well with a lot of simple things — think cozy, not fussy.
Try a scoop of vanilla ice cream or a generous dollop of whipped cream to balance the crunchy top with creamy coolness. For a brighter contrast, serve with a small bowl of tart apple slices or a simple pear compote; the fruit cuts the richness and feels seasonal.
If you want savory, a sharp cheddar cheese plate or a few slices of aged gouda are surprisingly nice alongside a coffee break — weird, but satisfying.
Drinks: hot coffee or chai tea are obvious winners; for something festive, pour a warm spiced cider.
Works great for dessert, snacks, or even a decadent weekend breakfast.
Pumpkin Crunch Cake Substitutions and Variations
– Pantry swaps: No yellow cake mix? Use 1 1/2 cups plain dry cake crumbs or 1 1/2 cups all-purpose flour + 1/2 cup sugar and 1 tsp baking powder sprinkled over the pumpkin layer the same way.
Swap pecans for walnuts or chopped almonds. If evaporated milk isn’t around, use whole milk or canned coconut milk (same amount) and expect a slightly thinner custard.
– Dairy-free / vegan / gluten-free / low-sugar: For dairy-free, use melted coconut oil or vegan butter instead of butter and canned coconut milk for evaporated milk.
For vegan, replace eggs with 3/4 cup silken tofu blended smooth or 3 flax “eggs” (3 tbsp ground flax + 9 tbsp water), and use vegan butter; texture will be a touch denser.
For gluten-free, use a gluten-free yellow cake mix or 1:1 GF flour blend in place of cake mix. For lower sugar, choose a no-sugar-added cake mix and reduce the brown sugar by up to half, tasting the batter idea first.
– Flavor twists and add-ins: Stir 1/2 cup raisins, chopped dried figs, or candied ginger into the pumpkin batter.
Add 1–2 tsp espresso powder to the batter for depth. Swap pumpkin pie spice for 1 tsp cardamom + 1 tsp cinnamon for a brighter note.
Mix in 1/2 cup chocolate chips under the cake mix layer if you dare.
– Garnishes and finishing touches: Top slices with vanilla ice cream, whipped cream, or a drizzle of caramel sauce.
Toast extra chopped nuts and scatter them on top for more crunch. For a bright finish, zest a little orange over servings or dust with cinnamon.
Simple, seasonal, and forgiving — tweak away.
Leftovers and Storage for this Pumpkin Crunch Cake
Cool the pan to room temperature, then cover tightly with plastic wrap or transfer slices to an airtight container.
In the fridge the cake will stay fresh 4–5 days. For longer keeping, wrap individual squares in plastic and foil, or place in a freezer-safe container; freeze up to 2 months.
To reheat, warm slices in a 325°F oven for 8–12 minutes until heated through — this revives the crisp top without turning the whole thing mushy.
Microwave works in a pinch (20–30 seconds), but expect a softer crust.
To avoid sogginess, don’t cover while still hot and avoid stacking pieces.
If the topping softens, toast briefly under the broiler for a minute or two — watch closely.
Fun fact: flavors often meld overnight, so many find it even tastier the next day.
Final Thoughts
This Pumpkin Crunch Cake balances creamy, spiced pumpkin with a buttery, crackly topping — that contrast is what makes it so comforting.
It’s an easy crowd-pleaser: assemble in minutes, pop it in the oven, and you get dessert that tastes like fall without heroic effort. Great for holidays, potlucks, or a slow Sunday brunch when you want something cozy but not fussy.
Serve warm with a dollop of whipped cream or just as-is, and enjoy the way simple pantry ingredients turn into something oddly impressive — no magic required, just butter and patience.
Frequently Asked Questions
Can This Cake Be Made Gluten-Free?
Yes — I can adapt it gluten-free. I’d swap a certified gluten-free yellow cake mix, guarantee pecans and spices are uncontaminated, and bake the same; texture may vary, so I’ll watch doneness and possibly add xanthan gum.
Can I Use Fresh Pumpkin Instead of Canned?
Yes — I can use fresh pumpkin; I’d roast and puree until smooth, drain excess water, then measure to match canned volume (15 oz). I’d taste and possibly add a touch more sugar and spice for depth.
Is This Recipe Freezer-Friendly?
Yes — I freeze it. I cool the cake completely, wrap portions tightly in plastic, then foil, and freeze up to 3 months. I thaw overnight in the fridge and refresh crisp topping briefly under a low oven.
How Many Servings Does the Recipe Yield?
It yields about 12 generous servings for a 9×13 pan; I usually cut it into 3×4 pieces, which gives 12 slices, but you can make smaller 4×5 cuts for about 15 servings if you want smaller portions.
Can I Make This in a Bundt Pan Instead?
You can, but I wouldn’t — a bundt pan will hide the crunchy top and change baking time; I’d use a 9×13 for even crust and topping, or adapt by baking longer at 325°F and watching until set.