All the flavors of Fall are found in this easy to make Pumpkin Crunch Cake Recipe with a pecan crumb topping.
This easy pumpkin dessert features a rich, spiced filling topped with a sweet, crumbly layer of cake mix and pecans.
It comes together quickly using pantry staples you likely already have on hand—making it the perfect no-fuss treat for fall!
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Recipe At-A-Glance
Prep: 10 min | Bake: 60 min | Difficulty: Easy
What it is: A rich, easy dessert made with canned pumpkin puree, topped with a buttery yellow cake mix and crunchy pecans that bakes into a golden, crisp-topped Pumpkin Dump Cake.
Why you’ll love it: A dump-style dessert made from pantry staples that's perfect for holiday gatherings or simple weeknight treats.
How to make it: Mix the pumpkin custard base, pour it into a baking dish, then sprinkle dry cake mix, chopped pecans, and melted butter on top—do not stir—then bake until golden and set.
Pro Tip: Make sure you use canned pumpkin puree and not pumpkin pie mix which has added sugar and spices.
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Table of Contents
- Recipe At-A-Glance
- Recommended Kitchen Tools
- My Kitchen Tools Essentials
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Directions
- The Original Pumpkin Crunch Cake
- Insider Tips from My Kitchen to Yours
- Storing, Freezing, Thawing and Reheating Tips
- Recipe FAQ's
- More Recipes to Love
- LOVE this recipe? SAVE it for Later!
- 📖 Recipe Card
- 💬 Comments
I know you're going to love this recipe. It puts an original spin on classic pumpkin pie by adding a crunchy topping from combining melted butter with 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!
Recommended Kitchen Tools
For a full list of kitchen tools used in this recipe, be sure to check the recipe card below. You can also browse my Favorite Kitchen Tools by clicking the photo below.
Check out my list...
My Kitchen Tools Essentials
Tools that will make your time easier and faster in the kitchen!
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
Main Ingredients Needed
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!
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!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-by-Step Directions
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: In a large bowl, add the evaporated milk with the canned pumpkin. Whisk together until smooth.
Step 2: Add the eggs, pumpkin pie spice, and sugar, then mix until fully combined.
Step 3: Pour into a 9 X 13 pan that has been sprayed with non-stick cooking spray.
Step 4: Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Do not mix!
Step 5: Add the chopped pecans to the top.
Step 6: Then pour the melted butter on top of the cake mix
The Original Pumpkin Crunch Cake
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.
Insider Tips from My Kitchen to Yours
✔️ DO layer the ingredients as directed—pumpkin mixture first, then dry cake mix, and finally butter on top—for the perfect crunchy topping.
❌ DO NOT stir the layers together, or you’ll lose the distinct texture that makes this cake so delicious.
Serve this delicious pumpkin crunch cake warm or chilled in the fridge with Homemade Whipped Cream or Homemade Vanilla Ice Cream.
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.
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.
You can use a 13.25-ounce box of yellow cake mix for this recipe. It was originally made with a 15.25-ounce box, but the updated version works just as well with the smaller size most brands now offer.
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.
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.
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If you made it, leaving a star rating or quick review is always appreciated and helps other readers too.
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📖 Recipe Card
Pumpkin Crunch Cake with VIDEO
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
Method
- 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.
Nutrition
Notes
- This recipe calls for canned pumpkin puree; not canned pumpkin pie mix.
- Layer ingredients as directed—don’t stir. Pour the pumpkin mixture into the pan, then sprinkle the dry cake mix evenly on top.
- Use melted or thinly sliced butter and spread it evenly to help the topping bake up golden and crisp.
- Toast the pecans before adding for extra flavor and a crunchier texture.
- Bake until the center is set and the top is golden—usually around 60 minutes.
- If the top begins to brown too quickly, loosely cover the cake with foil to prevent burning while it finishes baking.
Tried this recipe?
Let us know how it was!Please note: This recipe has been completely updated since it was first published in 2018 with new step-by-step photos, a helpful video tutorial, and improved tips to make it even easier and more delicious! It was originally made with a 15.25-ounce box of cake mix, but don’t worry—most mixes are now 13.25 ounces, and the recipe still works perfectly!
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