Pumpkin Crunch Cake
This easy Pumpkin Crunch Cake recipe is full of everyone’s favorite pumpkin pie spice flavors with a delicious pecan crunch topping. Perfect for any fall gatherings or a simple holiday crowd-pleasing dessert thats sure to satisfy any pumpkin cravings.
For more pumpkin desserts try my pumpkin dump cake, easy pumpkin spice cake, pumpkin caramel poke cake and the best pumpkin delight recipe!
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Pumpkin Crunch Dump Cake
A pumpkin crunch cake is very similar to my popular pumpkin pecan dump cake recipe but with a yellow cake mix and a crunchy textured pecan topping that many enjoy.
The ingredients like cake mix are simply layered in a baking dish for a no-fuss, foolproof dessert recipe that we all need more of at Thanksgiving.
Top with whipped cream or ice cream for a much loved festive dessert that is easy to customize to suit your tastes.
For more pumpkin favorite recipes try my no bake pumpkin pie, pumpkin pie with graham cracker crust, pumpkin snickerdoodles, Paula Deen’s pumpkin bars, no bake pumpkin cheesecake and mini pumpkin cheesecakes.
Ingredients
- Pumpkin Puree – 15 ounce can of pumpkin puree
- Evaporated Milk – 12 fluid ounce can of evaporated milk
- Eggs
- Granulated Sugar – white sugar
- Pumpkin Pie Spice
- Salt
- Yellow Cake Mix – 18.25 ounce package of yellow cake mix
- Pecans – chopped pecans
- Butter – melted or use melted margarine
- Whipped Topping – 8 ounce container frozen whipped topping like Cool Whip thawed or use whip cream
Variations: Use a chocolate cake mix instead of the yellow cake mix or drizzle some caramel sauce on top for different flavors.
How To Make Pumpkin Crunch Cake
STEP ONE – Preheat the oven to 350 degrees°. Lightly grease one 9×13 inch baking pan.In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt.
STEP TWO – Mix well and then spread into the prepared pan.
STEP THREE – Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Do not mix!
STEP FOUR – Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
STEP FIVE – Bake for 60 to 70 minutes, or until done. Top with whipped topping when ready to serve.
Storage Instructions
Store by wrapping with plastic wrap or using an airtight container in the fridge for up to 4 days.
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Pumpkin Crunch Cake
- Total Time: 1 hour 10 minutes
- Yield: 12 to 16 servings
Description
This easy Pumpkin Crunch Cake recipe is full of everyone’s favorite pumpkin pie flavors with a delicious crunch topping. Perfect for any fall gatherings or a simple holiday crowd-pleasing dessert thats sure to satisfy any pumpkin cravings.
Ingredients
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
4 eggs
1 1/2 cups white sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 (18.25 ounce) package yellow cake mix
1 cup chopped pecans
1 cup margarine, melted
1 (8 ounce) container frozen whipped topping, thawed
Instructions
- Preheat the oven to 350 degrees°. Lightly grease one 9×13 inch baking pan.In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt.
- Mix well and then spread into the prepared pan.
- Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Do not mix!
- Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
- Bake for 60 to 70 minutes, or until done. Top with whipped topping when ready to serve.
Notes
Storage instructions: Store by wrapping with plastic wrap or using an airtight container in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Oven Baked
- Cuisine: American
