Dear Crissy

Pumpkin Crunch Cake Recipe

So, I know that there are a lot of pumpkin crunch cake recipes floating around Pinterest and the web, but I’m here to assure you of one thing. You’ve landed on the one.

This pumpkin crunch cake recipe is so good that my entire family looks forward to fall all year just to have a taste! It is OUT OF THIS WORLD…

Pumpkin Crunch Cake Recipe

Pumpkin Crunch Cake - This is THE pumpkin crunch cake recipe that you've been looking for. I just made these and trust me, they are out of this world. One of those pumpkin dessert recipes you'll pass down to your kids!

This pumpkin crunch cake recipe is one that my mom has been preparing as a part of our Thanksgiving dessert lineup for several years. It’s always a huge hit and we all fight over the remaining pieces in the refrigerator for the week that follows!

Wondering where we got the original pumpkin crunch cake recipe?

Well, my mom also makes candles, and she grabbed this recipe, believe it or not, from a candle supply website.

As I said, I’ve seen several versions of this recipe online, but because this one is so perfect I’ve never considered changing up the recipe.

This pumpkin crunch cake starts with a crunchy-nutty layer on top, then a slightly crumbly but moist layer below that (the cake mix) and finally a thick layer of sweet and soft pumpkin-goodness on the bottom.

Also, just so we’re clear, this isn’t really very cake-like, overall. The thickest bottom layer is mostly pumpkin and is a bit custardy or pumpkin-pie-ish (pretty sure I’ve used a lot of non-word adjectives in this article) as opposed to cakey. It’s amazing, though, trust me.

Drop a dollop of Cool Whip on top and you’ll know why this pumpkin crunch cake recipe is my favorite fall treat.

I can put a serious hurting on pumpkin crunch cake and when I make it home I end up having to give some of it away to friends or family just so I don’t eat the entire pan myself!

This recipe is really one of my favorite parts of the holiday season. My mom has been making it for enough years now that it is a familiar family favorite, and it’s truly one of those recipes that we go back to year after year because it’s just that delicious.

It’s also really easy to make which is always a bonus in my book.

Pumpkin Crunch Cake - This is THE pumpkin crunch cake recipe that you've been looking for. I just made these and trust me, they are out of this world. One of those pumpkin dessert recipes you'll pass down to your kids!

I hope you love this pumpkin crunch cake recipe as much as I do!

Pumpkin Crunch Cake Recipe


  • 1 box yellow cake mix
  • 1 can (16 oz.) pumpkin
  • 1 can (12 oz.) evaporated milk
  • 3 eggs
  • 1 1/2 cup sugar
  • 4 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup chopped pecans
  • 1/2 cup chopped walnuts
  • 1 cup melted butter
  • whipped topping


1. Preheat oven to 350F.

2. Grease bottom of 9X13 pan.

3. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in bowl then pour it into your pan.

4. Sprinkle your dry yellow cake mix evenly over pumpkin mixture.

5. Sprinkle chopped pecans and walnuts over the cake mix.

6. Drizzle melted butter evenly over everything.

7. Bake your pumpkin crunch cake for 55 minutes or until top is turning golden brown. Cool completely, cut and serve with whipped topping. Refrigerate leftovers.

Recipe slightly adapted from Candle Pro.

Leave a Comment


  1. Barbara — August 22, 2016 @ 9:50 pm (#)

    Can’t wait to make


  2. JoAnn Burton — August 23, 2016 @ 7:13 am (#)

    This sounds amazing but to much butter and sugar. I would use Splenda. What can be used in place of all that butter?


    • Terry — September 25th, 2016 @ 11:47 am

      I use 3/4 to 1 cup of Grapeseed oil to which I add a small bottle of butter-flavored extract and microwave 30-45 seconds which makes it easier to mix and drizzle it over the dry cake mix. You really can’t taste any difference!

  3. Barbara — August 23, 2016 @ 10:50 am (#)

    Thanks for the recipe – I had this years ago at a church function and absolutely loved it but forgot about it. can’t wait for Thanksgiving!!


  4. Barbara Anderson — August 23, 2016 @ 12:57 pm (#)

    I’m going to make that pumpkin crunch cake. It sounds delicious..


  5. Lyndsey R. — August 23, 2016 @ 3:01 pm (#)

    What a great fall recipe!


  6. mary — August 23, 2016 @ 6:32 pm (#)

    The pumpkin crunch cake caught my eye – I plan on making it when the weather is cooler and more of your posts.


  7. Krista — August 23, 2016 @ 7:46 pm (#)

    This sounds wonderful! Do you think it still works without the nuts? (My kids aren’t fans of chopped nuts.)


  8. carson — August 24, 2016 @ 12:06 am (#)

    How deliciously deviant! I don’t know about anyone else, but I am so ready for autumn and it’s cooler weather and beautiful changing leaves. 


  9. Crissy Page — August 24, 2016 @ 9:04 am (#)



  10. Kim — August 25, 2016 @ 10:36 pm (#)

    I just made this! It is AWESOME!!!  The only thing that I changed is that I only used a 1/2 cup of sugar (instead of the 1 1/2cups that it called for).   My husband had bariatric surgery 10 years ago and cannot eat a lot of sugar.  Plus, there’s enough sugar in the yellow cake mix. So, a half cup if sugar was perfect. lol be making this cake for a Thanksgiving too!!


  11. Falcon — September 6, 2016 @ 5:41 pm (#)

    This sounds so yummy, does anyone know how to make a little liter?  To much sugar and butter, last year I would not even ask but do to health now…….less fats and sweets :(((
    Thanks so much 


  12. Jen — September 25, 2016 @ 4:51 pm (#)

    I made this I cut the sugar back for I though 1 1/2 cups of sugar was to much I did 1 cup and it turned out perfect


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