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!
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!
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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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I found this recipe on the inside of an egg carton. Seriously. It was close to Thanksgiving over 20 yrs ago. So I made for a dinner I was invited to. Big risk I know. But it was delicious and everyone loved it even pumpkin pie hatersโฆ
So, I was in a rush this Thanksgiving morning, and dumped in the yellow cake mix with the canned pumpkin! So I opened another yellow cake mix and dumped it on top of the pumpkin/cake mixture, drizzled with the one cup of butter and sprinkled with chopped pecans, baked at 350 degrees F for 55 mins – and it turned out FABULOUS!!! LOTS of pumpkin crunch cake to eat now! A little cakey at the bottom, but just as moist and delicious.
OMG, i love this treat.I got an email and i just had to try it and it’s a good thing i did! My mom even loved it were going to make it for Thursday for Thanksgiving. Please make more i’m dying to try them!!
Do you use pure pumpkin or pumpkin puree ? Thanks.
Ok, this is the most delicious looking dessert I have ever seen! I cannot wait to make it. I love all things PUMPKIN! You mentioned your mom makes candles, does she make a pumpkin cinnamon one? I am dying to learn how to make my own candles, I even went so far as to get things in bulk from the bulk apothecary. lol. Do you have a tutorial on making candles? Thank you so much!
I’ve made this twice. Got the recipe from a newspaper article–food section. Same basic recipe, except that recipe called for crushed pineapple and raisins. Plus I topped with a cream cheese frosting–double recipe. One is good, two is nummy.
Has anyone tried this with almonds or pistachios – I have a friend that is allergic to walnuts and
pecans?
No, but either of those will definitely be delicious in this recipe, IMO :)
ย Iโve been making this recipe for a few years now and itโs always a hit! And so easy and delicious! I mix the pumpkin mixture in the pan Iโm using so I donโt need to dirty a bowl…itโs a one pan wonder! ย I made it for our Thanksgiving spread at work and everyone loved it! So many asked for the recipe. I just put two in the oven at 10 PM tonight for a bake sale at church tomorrowย
I’ve made this for years the only thing I do different is after it cools I flip it over so the pumpkin is on top & I frost it like a cake with butter cream frosting & sprinkle pecans on the top so delicious my family loves it & we are usually sweet potato pie people.
I’m not a fan of Pumpkin Pie Spice but I love cinnamon. How much Cinnamon would you suggest me using?
Did you end up using cinnamon instead? How did it go?