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
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!
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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.
Pumpkin Dump Cake
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.
I hope you love this pumpkin crunch cake recipe as much as I do!
Also, don’t miss my pumpkin sheet cake, pumpkin cookies, and pumpkin cinnamon rolls!
Pumpkin Crunch Cake Recipe
Ingredients
- 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
Instructions
- 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.
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Did you make this?
I would love to hear from you! Make sure to leave your review below and follow on Pinterest for more!
This is easy and delicous. For heaven’s sake, the word “yummy” is so freakin over used.
Made this recipe and it was delicious, except in the future I will not use the full box of cake mix or do more pumpkin custard. It seemed like far too much cake mix when I was pouring it on but decided to follow the recipe as written. The final dessert had too much “topping” relative to pumpkin custard for my taste. Also, will cut back on the sugar a bit
This sounds amazing and would like to make for thanksgiving. We have some me family members with nut allergies, any ideas to substitute for the crunch factor?
Yummy
Truly delighted, this is more like a custard filling, I love it! Thank you
I have made this cake recipe for over forty years, I like it better than pumpkin pie, and it goes farther. There are always those who think they can improve on perfection. (Chocolate cake, spice cake, anything to make people think they have a more discriminating taste.) Just make as is, it is delicious as it is printed. It won’t disappoint.
Making this today with spice cake mix and will omit the additional spices.
I love this cake. I made a few tweaks to my taste… I don’t care for pumpkin pie spice, I do 1 tsp cinnamon and 1.5 tsp of vanilla. Then I top it off with cinnamon-sugar before putting in the oven.
This pumpkin crunch cake was absolutely Divine!! I’ve made it twice, it’s so easy and delish just as it is. I added some thin sliced almonds along with walnuts and my fam of three gobbled this up in 2 days ! Thanks for sharing a real winner! 🥰