Pumpkin Crunch Cake – The Best Easy Holiday Treat

Pumpkin Crunch Cake is the cozy dessert that’s basically fall in a pan. If you’ve ever wanted the flavors of pumpkin pie with the buttery crunch of a cobbler, this one’s calling your name. Made with pantry staples like canned pumpkin puree, cake mix, and pecans, it comes together without fuss but tastes like you spent hours in the kitchen. Whether you’re baking for a Thanksgiving crowd or just need a weeknight sweet fix, this pumpkin crunch cake recipe will save the day. And yes, topping it with Cool Whip is non-negotiable.

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What is Pumpkin Crunch Cake?

Pumpkin Crunch Cake is a cross between pumpkin pie and a buttery crumble. Instead of a traditional crust, you sprinkle dry yellow cake mix right over a pumpkin custard base, then drench it with melted butter and pecans. The result? A bottom layer that’s smooth and custard-like, with a golden crunchy topping that’s hard to resist. Think of it as pumpkin pie’s carefree cousin—the one who doesn’t bother with rolling out dough but still shows up delicious. It’s a crowd-pleaser for holidays, potlucks, or anytime you want pumpkin flavor without the pie drama.

Reasons to Try Pumpkin Crunch Cake

Why should you whip up this pumpkin crunch cake? For starters, it’s ridiculously easy—no pastry skills required. Just mix, sprinkle, drizzle, bake, and you’re done. Plus, it feeds a crowd, making it perfect for family gatherings or office parties. The balance of creamy pumpkin filling and crisp buttery topping is a texture dream team. And let’s be honest, sometimes pumpkin pie feels a little… expected. This dessert delivers the fall flavors everyone craves but with a twist that gets people talking. Bonus: it tastes just as good chilled the next day (if it lasts that long).

Ingredients Needed to Make Pumpkin Crunch Cake

The beauty of Pumpkin Crunch Cake is that you don’t need anything fancy—just a mix of pantry staples and a few fresh basics. Each ingredient plays its role in creating that dreamy combo of creamy pumpkin filling and buttery, crunchy topping. Let’s break it down:

• Pumpkin Puree (15 oz can): The heart of this dessert. Make sure you’re grabbing pure pumpkin, not pumpkin pie filling, since we’re adding our own spices and sweetness. If you love baking with pumpkin, you might also enjoy my pumpkin streusel bars for another cozy treat.
• Evaporated Milk (12 oz can): This gives the filling that silky custard texture, similar to pumpkin pie but without the fuss of a crust.
• Large Eggs (3): Eggs bind everything together, helping the pumpkin base bake up firm yet tender.
• Granulated Sugar (1 ½ cups): Adds sweetness and balances the natural earthiness of pumpkin. If you prefer a deeper flavor, swap half for brown sugar.
• Ground Cinnamon (1 teaspoon): The warm spice that screams fall. Feel free to toss in a pinch of nutmeg or cloves for extra pumpkin spice vibes.
• Salt (½ teaspoon): A small but mighty player—salt sharpens the flavors and keeps the dessert from tasting flat.
• Yellow Cake Mix (1 box): Here’s where the “crunch” magic happens. Sprinkled dry over the pumpkin base, it bakes into a golden crust that tastes like buttery shortbread.
• Chopped Pecans (1 cup): Nuts bring that irresistible crunch. Pecans are classic, but walnuts work too. Toasting them lightly beforehand deepens their flavor.
• Melted Butter (1 cup): The butter soaks into the cake mix, creating those crispy golden bites on top. Pour it slowly to cover every inch.
• Cool Whip (for topping): The finishing touch. Fluffy, light, and just sweet enough to balance the richness of the cake. You can also use homemade whipped cream if you’re feeling extra.

Together, these ingredients transform into a dessert that’s part custard, part cake, and entirely addictive.

Instructions to Make Pumpkin Crunch Cake

Making Pumpkin Crunch Cake is straightforward, but the little details are what give you that irresistible creamy-meets-crunchy finish. Follow this step-by-step guide, and you’ll have a dessert that tastes like fall baked itself into your kitchen.

Step 1: Preheat and Prepare the Pan

Set your oven to 350°F (175°C). While it warms up, grease a 13×9-inch baking dish with butter or nonstick spray. Don’t skip this step—this cake loves to stick if the dish isn’t coated well. A light flour dusting after greasing also helps if you want super clean slices.

Step 2: Mix the Pumpkin Base

In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, and salt until the mixture is smooth and creamy. Think of this as your pumpkin pie filling—it should look silky and pour easily. Whisking by hand works fine, but if you’ve got a hand mixer, you’ll get it blended even faster.

Step 3: Assemble the First Layer

Pour the pumpkin mixture into the greased baking dish. Spread it evenly with a spatula so every bite has that luscious pumpkin flavor. This is the foundation of your Pumpkin Crunch Cake, so make sure it’s level.

Step 4: Add the Cake Mix Layer

Open your box of yellow cake mix and sprinkle it evenly over the pumpkin layer. Don’t stir it in—just let it sit like a blanket over the filling. It might look a little odd, but once baked, this dry mix transforms into that buttery, crunchy topping that gives the cake its name. Want a bolder fall flavor? Try using spice cake mix instead, just like I do in my spiced baked pumpkin muffins.

Step 5: Top with Pecans and Butter

Scatter the chopped pecans evenly over the cake mix. Then comes the fun part—drizzle melted butter slowly over the entire surface. Move in a zigzag motion to cover every corner. The butter soaks through the cake mix, binding it with the nuts into a golden, crunchy crust.

Step 6: Bake Until Golden and Set

Slide the dish into your preheated oven and bake for 50–55 minutes. You’re looking for a golden brown top and a pumpkin layer that’s firm around the edges. Test with a toothpick inserted into the center—if it comes out clean or with just a few moist crumbs, you’re good to go.

Step 7: Cool Before Serving

This cake needs a little patience. Let it cool completely in the dish before slicing—about 1–2 hours. Cooling helps the custard layer set so you can cut neat squares instead of pumpkin pudding.

Step 8: Garnish and Serve

Serve chilled or gently warmed, topped with a generous dollop of Cool Whip or homemade whipped cream. For an extra indulgence, drizzle with caramel sauce or pair with a scoop of vanilla ice cream. If you want another pumpkin showstopper for the table, check out my pumpkin cobbler recipe—it’s just as comforting and crowd-friendly.

What to Serve with Pumpkin Crunch Cake

This cake pairs beautifully with a hot cup of coffee, apple cider, or even a glass of cold milk for the kids. For a more indulgent spread, add a scoop of vanilla ice cream or drizzle caramel sauce on top. If you’re hosting a fall dessert table, it plays nicely alongside other pumpkin treats like baked pumpkin donuts or pumpkin streusel bars. Since it’s rich and filling, keep the sides simple—fresh fruit or a light salad balances the sweetness well.

Key Tips for Making Pumpkin Crunch Cake

A few tricks make this dessert foolproof. First, don’t skimp on greasing your dish—it saves you from scrubbing later. When pouring the butter, go slow and steady so it soaks evenly into the cake mix and pecans. Want an extra spiced kick? Add nutmeg or pumpkin pie spice to the filling. If you’re baking ahead, chill it overnight—it slices more cleanly once it sets. And don’t forget the Cool Whip; it cuts the richness and makes each bite light and airy.

Storage and Reheating Tips Pumpkin Crunch Cake

Leftovers store beautifully. Cover the dish tightly and refrigerate for up to 4 days. For reheating, pop individual slices in the microwave for about 20–30 seconds until just warm, then add a dollop of whipped topping. Prefer a chilled dessert? Serve it straight from the fridge like pumpkin cheesecake bars. If you need to freeze it, wrap slices individually in plastic wrap, then foil, and store up to 2 months. Thaw overnight in the fridge before enjoying.

FAQs

Can I make pumpkin crunch cake ahead of time?
Yes, it actually tastes better after it’s chilled overnight.

Do I have to use pecans?
Nope, walnuts or even no nuts at all will work.

Can I substitute the cake mix flavor?
Absolutely—spice cake mix makes it extra festive.

Does it need to be refrigerated?
Yes, because of the pumpkin custard base.

Can I serve it warm?
Of course! Just add whipped topping or ice cream right before serving.

Final Thoughts

Pumpkin Crunch Cake is everything you love about fall—warm spices, creamy pumpkin, and a buttery crunch—all with minimal effort. It’s one of those desserts that always gets recipe requests, so don’t be surprised if it becomes a new family tradition. Whether you serve it for Thanksgiving, Friendsgiving, or just a cozy Sunday night, this cake proves that simple ingredients can deliver big flavor. If you love pumpkin desserts, you’ll also want to try my snickerdoodle pumpkin bread and keto pumpkin crisp.

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