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 was SO good. I used the full sugar,.. but would reduce it to prob 3/4-1 cup next time. Everyone enjoyed this and it would be a great addition to a Thanksgiving table… or anything! Can’t wait to make this one again!
Can’t wait to make this delicious sounding recipe
Excellent….they ate every piece.
Delicious! I used all pecans and butter cake
Smelled heavenly as it was baking definitely will be making this again! Thanks
I’ve made this cake many times. Everyone loves it — almost better than pumpkin pie. As an alternative, I use dark chocolate cake mix. OMG!
Can you make this ahead of time and freeze??? If so, how do you suggest I’d wrap it and how would I reheat?
I freeze it every year and it’s fine. In fact, I bake it in ramekins for individual servings and always have those in the freezer too. Thaw it in the refrigerator overnight then pop it in the oven for a few minutes if you prefer it warm.
I have made this before, but this by far the best recipe l have used. Took it too work and it was a big hit.
I mace the recipe but only put nuts on half because I had guests who were allergic to nuts, Tu what I did add was toffee chips. Just excellent.
Hi Crissy, do you use the whole box of yellow cake mix or just part of it?
Whole thing!
SOOOO GOOD! I took to work for a meal and everyone raved! I even had to make two one for my boys! It was half gone in about 2 hours! Great Recipe thank you for sharing. I will definitely be making this again.. very soon. I love Jesus too!
DELISH!