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Pumpkin Crunch Cake

Pumpkin crunch cake is a cozy American dessert with a set pumpkin pie custard layer and a golden, buttery pecan-topped crunch. The technique layers pumpkin filling under dry yellow cake mix, then bakes until the topping turns crisp and caramel-golden.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin pie layer (bottom)
  • 1 can (15 oz) pumpkin puree
  • 1 can (12 oz) evaporated milk
  • 3 eggs
  • 1 cup granulated sugar
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
Crunch topping
  • 1 box (15.25 oz) yellow cake mix
  • 1 cup unsalted butter, melted
  • 1.5 cup pecans, roughly chopped
  • 1 whipped cream for serving

Equipment

  • 1 sheet pan

Method
 

Bake
  1. Preheat the oven to 350F and grease a 9x13 baking dish.
  2. Whisk pumpkin puree, evaporated milk, eggs, granulated sugar, pumpkin pie spice, cinnamon, and salt until smooth, then pour into the prepared dish.
  3. Sprinkle the yellow cake mix evenly over the pumpkin layer without stirring.
  4. Scatter the roughly chopped pecans over the cake mix.
  5. Pour the melted butter evenly over the entire surface.
  6. Bake for 50-55 minutes at 350F until the topping is golden and the pumpkin layer is set.
Cool and serve
  1. Cool completely so the pumpkin layer sets firmly.
  2. Serve right side up or flip for the crunchy pecan side to be on top, then top with whipped cream.

Notes

Pro tip: keep the cake mix dry and undisturbed (no stirring) so it bakes into a crisp, crunchy layer. Store covered in the refrigerator up to 4 days; freeze unfrosted for up to 2 months and thaw in the fridge overnight. For a dietary swap, use reduced-fat evaporated milk for a lighter custard while keeping bake times the same.