Perfect Pumpkin Crunch Cake Recipe

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This dessert is the perfect combination of moist pumpkin cake and crunchy pecan topping, creating a texture sensation that will leave your taste buds craving more.

Pumpkin Crunch Cake

This dessert is the perfect combination of moist pumpkin cake and crunchy pecan topping, creating a texture sensation that will leave your taste buds craving more.

And the best part? It’s surprisingly easy to make!

Indulge in the warm spices and rich flavors of this pumpkin crunch cake recipe, whether you’re sharing it with family and friends or enjoying it as a solo treat.

A slice of pumpkin bread with whipped cream on a plate.

With its simple ingredients and straightforward instructions, this recipe is perfect for your next family gathering.

This Recipe Is…

  • Pumpkin crunch cake is a delicious fall dessert that combines moist pumpkin cake and crunchy pecan topping.
  • This recipe is both easy to make and packed with rich, warm flavors.
  • Whether you’re entertaining guests or enjoying a solo treat, pumpkin crunch cake is sure to satisfy your sweet tooth.
Pumpkin crumble cake recipe.

What’s Needed

  • Pumpkin puree or fresh pumpkin
  • Evaporated milk
  • Eggs
  • White sugar
  • Pumpkin pie spice
  • Salt
  • Yellow cake mix
  • Chopped pecans
  • Margarine, melted
  • Frozen whipped topping, thawed

Pro Tip: If you want to add a little extra kick to your muffins, try adding a pinch of cayenne pepper to the dry mix. It will give your muffins a subtle and spicy flavor.

Pumpkin pie ingredients on a marble table.

How to Make a Pumpkin Crunch Cake

Preheat the oven to 350 degrees F. Lightly grease one 9×13-inch baking pan.

In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. 

A series of photos showing the process of making pumpkin porridge.

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.

Four pictures showing how to make a pumpkin cheesecake.

Bake for 60 to 80 minutes, or until done. 

A glass dish with a baked dessert in it.

Top with whipped topping when ready to serve.

A plate of pumpkin bread with whipped cream on it.

Pro Tip: For a twist on the traditional recipe, try adding a layer of caramel sauce or a dollop of whipped cream on top of your pumpkin crunch cake.

With these simple ingredients and instructions, you can easily make a mouthwatering pumpkin crunch cake that will be the highlight of any fall gathering. Enjoy!

Tips for Serving and Storing Pumpkin Crunch Cake

Once you have baked your pumpkin crunch cake, it’s time to serve and store it properly to maintain its delicious taste and texture.

Follow these tips for the best serving and storing experience.

Serving Pumpkin Crunch Cake

When it comes to serving pumpkin crunch cake, you have a few options. One popular choice is to add a dollop of whipped cream on top of each slice for a creamy and airy texture that complements the buttery crunch of the cake. Another tasty option is to drizzle caramel sauce over the dessert, adding a rich and sweet contrast to the pumpkin flavor.

If you want to mix it up, try serving the pumpkin crunch cake with a scoop of no-churn pumpkin ice cream on the side. The cold ice cream pairs perfectly with the warm cake and adds a refreshing element to the dessert.

Storing Pumpkin Crunch Cake

After serving, it’s essential to store your pumpkin crunch cake properly to keep it fresh and delicious. You can store the cake at room temperature in an airtight container for up to two days. However, if you live in a humid environment, it’s best to store it in the refrigerator to avoid any moisture that could affect the cake’s crunchiness.

Freezing

If you want to store the pumpkin crunch cake for a more extended period, you can freeze it for up to three months. Wrap the cake tightly in plastic wrap and aluminum foil before placing it in the freezer. When ready to eat, thaw the cake in the refrigerator overnight and let it sit at room temperature for an hour before serving.

Pumpkin Crunch Cake Tips

  • For a more decadent flavor, try adding chopped pecans to the cake’s topping before baking.
  • If you don’t have a yellow cake mix, you can substitute it with a white or spice cake mix.
  • Make sure to use canned unsweetened pumpkin puree, not pumpkin pie filling, for the recipe.
  • Before adding the cake mix to the pumpkin mixture, make sure to break up any lumps with a fork or whisk to ensure a smooth batter.
  • When spreading the cake mix on top of the pumpkin mixture, make sure to cover the entire surface to ensure even baking.

By following these tips, you can serve and store your pumpkin crunch cake with confidence, maintaining its delicious taste and texture for an extended period. Enjoy!

More Pumpkin Recipes For You

Printable Recipe Card and Nutritional Values

A white plate with whipped cream and pecans on it.

Pumpkin Crunch Cake

Yield: 6
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour

This dessert is the perfect combination of moist pumpkin cake and crunchy pecan topping, is easy to make and will leave you craving more.

Ingredients

  • 1 (15 ounce) can pumpkin puree
  • 1 (12 fluid ounce) can evaporated milk
  • 4 eggs
  • 1 ½ 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

  1. Preheat the oven to 350 degrees. Lightly grease one 9x13-inch baking pan.
  2. In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well and then spread into the prepared pan.
  3. 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.
  4. Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve. Pumpkin crunch cake recipe.
Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 992Total Fat 51gSaturated Fat 10gTrans Fat 6gUnsaturated Fat 38gCholesterol 126mgSodium 1045mgCarbohydrates 129gFiber 4gSugar 91gProtein 10g

Did you make this recipe?

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Can I substitute the pecans with a different type of nut?

Yes, you can substitute the pecans with a different type of nut, such as walnuts or almonds. Choose your preferred nut or use a combination of different nuts for added variety.

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin as a substitute for canned pumpkin puree in this recipe. Just make sure to use plain pumpkin puree without any added spices or sweeteners.

Conclusion

The perfect pumpkin crunch cake recipe we’ve shared is a guaranteed crowd-pleaser.

By following the ingredients and instructions, you can easily whip up a delectable dessert that captures the rich fall flavors.

Be sure to pin it for later and follow us on Pinterest.

Easy pumpkin crunch cake recipe.

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