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!
Serving this for our Friday nite ladies dessert time fellowship.
Ingredients sound delicious. I know it will be a hit. TU so much.
Keep them coming our way.
Made this for my guests in my home last night & we all loved it! Served it warm with vanilla bean ice cream.
can you make this a day ahead?
Just curious can you make this in a muffin an for individual ones? If you think so, is there anything you would change?
I haven’t tried muffin tins but I frequently make it in ramekins for individual servings. Any not needed can be frozen and still taste great.
Gluten free people!
–You so can make this gluten free! Second time I made it I used a bit extra butter because the aldi GF cake we feel is dryer than the Pillsbury gf.
I found a very similar recipe recently that calls for 2 cans pumpkin or one large can so we may try that because we have a family of 9 and love this dessert! We want extra!
Is there a substitute for yellow cake mix as its not available in Singapore.
Cant wait to try it !
Any cake mix will work! White/vanilla would be fine!
I just came across your recipe and can’t wait to try it. Have you ever made it in a muffin tin? I want to make it first as a cake but I have something coming up that I think individuals servings ready to go would be easier on me and the people I am serving. Would it change the moistness and everything you love about it if I baked it this way? If I did bake it in muffin tins how long would you bake it? Thanks for sharing this recipe.
This is a good recipe but I added a lot more cinnamon and added nutmeg which made it wonderful. So I recommend adding more cinnamon and and add nutmeg
Did you add cinnamon and nutmeg instead of pumpkin pie spice? How much did you add?
I’m making this today! I may love easy more than the next person…so I have a Butter Pecan cake mix in my pantry, I’ll use that and omit extra nuts as I don’t want to shop. This sounds soooo good!
This is sooooo good. I will be replacing my pumpkin pie recipe with this dessert. It is like a pumpkin pie crisp. Not a cake at all. We give it 5 stars!