The second that first cool fall morning rolls around, I'm ready to pull out all the pumpkin recipes. And if I had to pick just one dessert to kick off the season, this Pumpkin Crunch Cake would be at the top of the list. It has a creamy pumpkin filling, a buttery cake topping, and just the right amount of crunch from the pecans. Add a scoop of vanilla ice cream, and it tastes like fall in every bite. One of my favorite things about this dessert is how easy it is to throw together. Just layer everything in the pan, pop it in the oven, and let it do its thing. It's the perfect make-ahead dessert for Thanksgiving, Friendsgiving, potlucks, or anytime you're craving an easy pumpkin dessert.
Once pumpkin season rolls around, I fully embrace it. If you're anything like me, you'll probably want to add a few more pumpkin recipes to your list while you're at it. Start your morning with a homemade Iced Pumpkin Latte or an Iced Pumpkin Cream Chai, or make a batch of Pumpkin Sauce For Coffee so you can skip the expensive coffee shop runs all season long. And if you're in the mood to keep baking, my Pumpkin Pie Spice Cookies are another fall favorite that disappear just as quickly as this Pumpkin Crunch Cake.
Equipment
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Ingredients
- Pumpkin purée
- Evaporated milk
- Large eggs
- Granulated sugar
- Vanilla extract
- Pumpkin pie spice
- Salt
- Yellow cake mix
- Butter
- Chopped pecans
Directions
Preheat your oven to 350°F and lightly grease a 9 x 13-inch baking pan with nonstick spray.
Combine the pumpkin purée, evaporated milk, eggs, sugar, vanilla extract, pumpkin pie spice, and salt in a large mixing bowl. Pour this mixture into the baking pan.
Evenly sprinkle the dry cake mix over the pumpkin mixture without stirring. Pour the melted butter on top, and then add the chopped pecans over the cake mix.
Bake for 60 to 65 minutes, or until the top is golden brown.
Let the cake cool for 1-2 hours before serving with vanilla ice cream, then enjoy.
How do I serve my Pumpkin Dump Cake?
- After the cake has finished cooling, slice it and serve with a scoop of vanilla ice cream or a dollop of Cool Whip.
FAQs (Because Life’s Too Busy for Guesswork)
No, between the melted butter and the moisture in the custard, the cake mix comes out perfectly. Not too dry and not soggy either.
No, if you do not like nuts or are allergic, you can omit them. If you have to omit them for an allergy but would still like to have a crunchy topping, you can add a nut-free granola.
Yes, you can make it a day in advance. It stores well in the refrigerator until ready to serve.
By cooling the cake, it allows it to set up properly. The bottom of the cake is a custard and will be runny when it is still warm. So if you slice it too early, then it will not allow for clean slices, and they will crumble into a pile.
What are substitutions that I can make?
- Pumpkin purée – Be sure that it is pumpkin purée and not pumpkin pie filling.
- Vanilla extract – Homemade vanilla extract or 1/2 teaspoon vanilla bean paste also work well.
- Yellow cake mix – A white cake mix or spice cake mix are great alternatives. A gluten-free cake mix can also be used.
- Butter – Salted or unsalted butter both work.
- Chopped pecans – Chopped walnuts are an alternative option.
How should I store my Pumpkin Crunch Cake?
- It can be enjoyed chilled or microwaved for 15-30 seconds if you would like it warm. To freeze, wrap in a double layer of plastic wrap followed by aluminum foil and freeze for up to 3 months.
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Pumpkin Crunch Cake
Equipment
- Measuring cups and spoons
- Can opener
- 9x 13-inch baking pan
- Nonstick spray
- Large mixing bowl
- Spatula
Ingredients
- 1 15 oz canned pumpkin purée
- 1 12 oz can evaporated milk
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 13.25 oz box yellow cake mix
- 1 cup butter melted
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F and lightly grease a 9 x 13-inch baking pan with nonstick spray.
- Combine the pumpkin purée, evaporated milk, eggs, sugar, vanilla extract, pumpkin pie spice, and salt in a large mixing bowl. Pour this mixture into the baking pan.
- Evenly sprinkle the dry cake mix over the pumpkin mixture without stirring. Pour the melted butter on top, and then add the chopped pecans over the cake mix.
- Bake for 60 to 65 minutes, or until the top is golden brown.
- Let the cake cool for 1-2 hours before serving with vanilla ice cream, then enjoy.
