Pumpkin Crunch Cake Recipe

By
Morgan Baker
Morgan Walker
Morgan Baker
Morgan is a recipe developer and photographer. She is also a gardener and exceptional hugger.
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Published on 11/24/21
Pumpkin Crunch Cake Recipe

The Spruce Eats / Morgan Baker
Prep: 20 mins
Cook: 50 mins
Total: 70 mins
Servings: 12 servings
Yield: 12 slices
Nutrition Facts (per serving)
562 Calories
35g Fat
57g Carbs
8g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 562
% Daily Value*
Total Fat 35g 44%
Saturated Fat 17g 87%
Cholesterol 134mg 45%
Sodium 387mg 17%
Total Carbohydrate 57g 21%
Dietary Fiber 3g 9%
Total Sugars 37g
Protein 8g
Vitamin C 2mg 12%
Calcium 227mg 17%
Iron 2mg 12%
Potassium 288mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Pumpkin Crunch Cake recipe couldn’t be more simple and crave-able. This cake will be your go-to for all your fall gatherings and family dinners. The warming pumpkin pie spice and crunch of the pecans and crumble topping make it a hit for almost everyone.

Don’t skip out on the whipped cream topping here. Not only does it add to the beauty of this dessert, but it also adds a cool and creamy texture that will keep guests coming back for more and more.

This recipe is a great option for making ahead to save time the day of your holiday gathering, as it holds up perfectly in the refrigerator for several days. Be sure to cut and top the cake the day you intend to serve; otherwise, you risk the whipped topping spreading and losing its beautiful shape.

There is no wrong way to eat one of these squares of deliciousness; pick one up and take a big bite, or use a fork.

Ingredients

For the Cake

  • 15 ounces pumpkin puree

  • 12 ounces evaporated milk

  • 4 large eggs, room temperature

  • 1/4 cup sugar

  • 1/2 cup dark brown sugar

  • 2 teaspoons vanilla extract

  • 1 tablespoon pumpkin pie spice

  • 1 package yellow cake mix

  • 1 cup chopped pecans

  • 1 cup unsalted butter, melted

For the Topping

  • 1 cup heavy cream

  • 1 1/2 tablespoons sugar

  • 1 teaspoon pumpkin pie spice

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 350 F and grease a 9x13 inch baking dish.

  2. In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, brown sugar, vanilla, and pumpkin pie spice until well combined.

  3. Pour the mixture into the prepared baking dish.

  4. Top the mixture evenly with the dry yellow cake mix and gently press it into the batter.

  5. Top the cake with chopped pecans and drizzle with the melted butter.

  6. Bake for 50 minutes, checking halfway through and covering with foil if the cake begins to brown.

  7. Remove from the oven and cool completely on a baking rack.

  8. While the cake cools, using a hand mixer with the whisk attachment, whip the cream and sugar together until soft peaks form.

  9. Slide a knife around the edges of the cake and invert onto a large baking sheet.

  10. Cut the cake into twelve equal pieces.

  11. Top with whipped cream and a sprinkling of pumpkin pie spice.

Tips

  • For a slightly thicker cake, you can make this in an 8x8-inch baking dish, and up the time, by 5 to 10 minutes.

How to Store

  • You can slice and store it in an airtight container on the countertop for about three days and enjoy reheating it in the microwave or oven for a warm treat.