Go Back

Pumpkin Crunch Cake With Cream Cheese Frosting

Pumpkin crunch cake with cream cheese frosting layers a spiced pumpkin pie base under a buttery yellow cake-mix pecan crunch, then bakes until golden and set. After cooling, flip the cake so the pecan crunch lands on top and spread fluffy cream cheese frosting generously between layers and over the sides.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
cooling 1 hour
Total Time 2 hours 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

pumpkin pie layer
  • 1 can (15 oz) pumpkin
  • 1 can (12 oz) evaporated milk
  • 3 eggs
  • 1 cup sugar
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
crunch top
  • 1 box yellow cake mix
  • 1 cup butter, melted
  • 1.5 cup pecans, chopped
cream cheese frosting
  • 16 oz cream cheese, softened
  • 0.5 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tsp vanilla
  • 1 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Bake the pumpkin base
  1. Preheat oven to 350F and grease a 9x13 pan so the cake releases cleanly after baking.
  2. Mix pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, cinnamon, and salt, then pour the pumpkin mixture into the prepared pan.
  3. Sprinkle yellow cake mix evenly over the pumpkin mixture in the pan so it forms the crunch layer as it bakes.
  4. Scatter chopped pecans across the top, then pour melted butter evenly over everything to help the pecans toast and bind.
  5. Bake at 350F for 50-55 minutes until the top is golden and the center looks set when gently nudged.
Cool and flip
  1. Cool the cake completely for about 1 hour to firm up the crunchy topping before moving it.
  2. Flip the cake onto a board with the pecan side up OR frost right side up if you prefer to keep it in the pan shape.
Make and apply frosting
  1. Beat cream cheese and softened unsalted butter together until smooth, then beat in powdered sugar gradually.
  2. Beat in vanilla and cinnamon until the frosting becomes very fluffy with a spreadable texture.
  3. Frost the cake generously, spreading frosting between the layers and over the sides for full coverage.

Notes

Pro tip: cooling completely is what keeps the pecan crunch from breaking when you flip it—aim for a full hour before turning. Store covered in the refrigerator up to 4 days; freeze frosted slices up to 2 months and thaw overnight in the fridge. For a lighter version, use reduced-fat cream cheese and butter while keeping the frosting technique the same.