All the flavors of Fall are found in this easy to make Pumpkin Crunch Cake Recipe with a pecan crumb topping.
This easy-to-make dump cake dessert uses a simple cake mix combined with melted butter and chopped pecans to get the sweet crumbly topping!
Hungry for more fall flavors? Explore our other easy pumpkin desserts for even more delicious treats!
This simple yet incredibly satisfying dessert combines the moist, spiced sweetness of pumpkin with a buttery, crunchy pecan topping. And the best news is, it all starts with a pantry staple...a box of cake mix!
The crunch comes from the simple magic of melted butter baking into the cake mix and the chopped pecans.
Looking for more Cake Mix Hacks and recipe ideas? Try my Apple Dump Cake Recipe, Cinnamon Toast Crunch Dump Cake or my Air Fryer Peach Dump Cake...yum!
Table of Contents
The Original Pumpkin Crunch Cake
- Make sure you layer the ingredients in the casserole dish as directed.
- When adding the dry cake mix, make sure you don't mix or stir it into the fruit or pumpkin layer. The dry cake mix creates the crumb topping as it bakes!
- Dump cakes are best enjoyed warm. Allow the cake to cool slightly before serving, and consider serving it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
Helpful Kitchen Tools
Bakeware SetMore InformationPyrex Basics 3 Quart GlassMore InformationInsulated Expandable Double Casserole CarrierMore InformationCook with Color 8 PieceMore InformationPastel Polka Dot Picnic/Dinner Plate,More Information
Ingredients
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Recipe Substitutions and Variations
- Use a spice cake mix instead of yellow for a more intense flavor.
- Swap the yellow cake mix for a chocolate one for a decadent pumpkin-chocolate combination.
- Mix 8 ounces of softened cream cheese with ¼ cup sugar and 1 teaspoon vanilla. Swirl this mixture into the pumpkin layer before adding the cake mix.
- Don't worry if you don't have pumpkin spice on hand; you can whip up your own batch in no time with my Homemade Pumpkin Pie Spice Recipe!
Step-by-Step Directions
Step 1-2: Mix together the pumpkin, eggs, evaporated milk, pumpkin pie spice and sugar.
Step 3-4: Pour into a 9 X 13 pan that has been sprayed with non-stick cooking spray. Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Do not mix!
Step 5-6: Add the chopped pecans to the top. Then pour the melted butter on top of the cake mix
Baking Instructions
Step 7: Bake for approximately 60 minutes in a preheated 350°F, or until the top is beautifully golden brown and a toothpick inserted into the center comes out clean, indicating the pumpkin filling is set.
Before You Begin!
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Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Dump cake or a crunch cake is very similar to a fruit cobbler. The cake mix gives you the crunch buttery topping.
The boxes I currently have sitting in my pantry are sized 15.25 ounces.
This cake should be stored in the refrigerator once it has cooled. Covered tightly with plastic wrap, it should store in the refrigerator for up to 5 days.
Serving Tips
Serve this delicious pumpkin crunch cake warm or chilled in the fridge with Homemade Whipped Cream or Homemade Vanilla Ice Cream. Hey, even whipped cream from the can would be good!
Storing, Freezing, Thawing and Reheating Tips
Refrigerator: Let the dump cake cool completely before covering tightly and refrigerating for up to 5 days.
Freezer: Once cooled, wrap it tightly in plastic wrap, then again in foil. Freeze for up to 3 months.
Thawing: Allow the cake to defrost overnight in the refrigerator before serving.
Reheating: If you prefer to enjoy the dump cake warm, you can reheat individual portions in the microwave or heat the entire cake in the oven at a low temperature until warmed through.
More Recipes to Love
- Cheesecake Parfaits - made with Cream Cheese too!
- Mini Pumpkin Bundt Cakes this recipe also has a video to show you step-by-step how easy it is.
- Pumpkin Spice Pull Apart Bread another recipe video post!
- If you're looking for a low-calorie version, try this Weight Watchers Pumpkin Cake recipe.
📖 Recipe Card
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Pumpkin Crunch Cake with VIDEO
Ingredients
- 1 15 ounce pumpkin puree not pumpkin pie mix
- 1 12 ounce evaporated milk
- 2 teaspoon Pumpkin Pie Spice
- 4 eggs
- 1 ½ cups sugar
- 1 yellow cake mix
- 1 cup pecans chopped
- 1 cup butter melted
Instructions
- Preheat oven to 350 degrees.
- Prepare a 9x13 baking dish with nonstick cooking spray.
- In a large mixing bowl, beat the pumpkin, evaporated milk, eggs, sugar, and pumpkin pie spice and salt together until smooth.
- Spread evenly into prepared baking dish.
- Coat the top evenly with the boxed cake mix. Do not stir!
- Sprinkle chopped pecans evenly over the cake mix.
- Drizzle the melted butter evenly over the top.
- Bake for around 60 minutes, or until the top is golden brown, and the pumpkin filling is set.
- Serve warm or chilled in the fridge with ice cream or any other desired toppings.
Video
Notes
This recipe has been updated since it first appeared in 2018 with new photos and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!
BRENDA says
CAN THIS BE FROZEN?
Lois says
You might be able to freeze it after it's been baked, but I believe it's best served within a few days of baking. Thank you for visiting.
Joann Devanko says
How many people will the Pumpkin crunch Cake feed?
Lois says
This recipe should serve 12 people. Thank you Joann.
Kim says
Oh my God. This is sooooo amazingly good
Lois says
Thank you!!!
susie liberatore says
Sounds so yummy!! s
Lois says
Thank you!
Made In a Day says
Looks great! Love anything pumpkin! Thank you for sharing on Merry Monday! Hope to see ya next week!
Kim
Erin says
I've had this recipe bookmarked for awhile. This settles it. I'm making it this weekend. Thanks!
Lisa/Fresh Eggs Daily Farm Girl says
I found you through Weekend Potluck and am an ew follower. Everything you make looks SO good!
R Dawn says
Thanks for sharing with us at FFF today Lois. Great looking cake.
Dawn
aka
Spatulas On Parade
Aunt B says
I'm lovin' all the pumpkin recipes on line now and this one looks both simple and delicious. It's nice to read a post from someone who's actually tried it. I'm thinking I'll give it a go too. Thanks for the encouragement.
Carol @ Always Thyme to Cook says
Your cake looks fabulous! I love that's it's easy.
Spatulas On Parade says
I've seen this, we call it pumpkin dump...I like your title better:-)
and me with fresh roasted pumpkin in the house, look out.
Sandra says
Yum, that looks really good 🙂
Alicia@ eco friendly homemaking says
Oh this just looks o yummy! I love pumpkin in almost anything and this recipe looks like a must try!!
mamamia says
I guess great minds think alike! I just tried this recipe last night and we loved it. The recipe I used I found on Allrecipes. One of my readers commented that you had made the same thing!
Have a great day! 🙂
Swathi Iyer says
I am getting addicted to pumpkin in baked goodies, love this cake.
Chatty Crone says
Tis the pumpkin season! Love pumpkin.
Winnie says
Lois the cake looks sooooooooooooo inviting 🙂
It's a rich and moist cake = my kind of cake:)
Pinned
Pegasuslegend says
What a great photo and recipe perfect for the season!
Maple Lane says
Hi Lois,
Thanks for sharing the picture and recipe. The ladies at my vet's office love anything pumpkin; I'll give it a try!
Miss Debbie says
Sounds yummy and we like pumpkin! 🙂
Lisa @ Flour Me With Love says
Oh, I'm so happy you enjoyed it! It's one of our favorite desserts 🙂 Thank you so much for linking back to my blog...that is greatly appreciated!
Debbie says
Oh my I can practically smell it...yum! I think I could make this too with a gluten free yellow cake mix...why not right? Enjoy your day!
Beth says
It looks scrumptious. Thank you for the recipe!
Angie says
I love the crunch cakes. They are so easy, but yet scrumptious.
Trace4J says
Oh how yummo that looks.
I love to try new recipes.
Thank you for sharing.
Happy Fall
Trace
Thistle Cove Farm says
Well, I don't know about "let cool before serving"; other than that, it looks perfect!
Tammy ~ Country Girl at Home ~ says
Oh my! This DOES look good. So many wonderful things to try out! Thanks for sharing!
Have a great Wednesday!
Tammy
Abby Raines says
Oh Lois, this looks so yummy! I love that it's quite easy to make and am sure if you put some pecans on it, it's gonna be over the top delicious!