Pumpkin Crunch Cake

Pumpkin crunch cake is a classic American dessert with a pumpkin pie custard layer baked under a golden, buttery cake-mix and pecan topping. Bake until the topping turns golden and the pumpkin layer is set, then flip for the crunchy pecan side up.

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Prep Time 15

Cook Time 55

Total Time 1 10

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 380

Ingredients Equipment Method Notes

Ingredients

For pumpkin pie layer (bottom)

15 oz pumpkin puree
12 oz evaporated milk
3 eggs
1 cup granulated sugar
2 tsp pumpkin pie spice
1 tsp cinnamon
0.5 tsp salt

For crunch topping

15.25 oz yellow cake mix
1 cup unsalted butter Melted
1.5 cup pecans Roughly chopped
1 whipped cream For serving

Equipment

1 sheet pan

Method

Prep and bake

Preheat the oven to 350F and grease a 9x13 baking dish.
Whisk pumpkin puree, evaporated milk, eggs, granulated sugar, pumpkin pie spice, cinnamon, and salt until smooth, then pour into the dish.
Sprinkle the yellow cake mix evenly over the pumpkin layer without stirring so it stays distinct.
Scatter the pecans over the cake mix, covering the surface as evenly as possible.
Pour the melted unsalted butter evenly over the entire surface so the topping can crisp as it bakes.
Bake for 50-55 minutes at 350F, until the topping is golden and the pumpkin layer is set.

Cool and serve

Cool completely before cutting to help the layers hold their shape and texture.
Serve right side up or flip the cake so the crunchy pecan side is on top.
Top each slice with whipped cream for serving.

Notes

Pro tip: keep the cake mix on top (do not stir) and pour the butter evenly—this is what creates the crunchy, golden pecan topping. Store covered in the refrigerator for up to 4 days; freezing is not recommended because the topping texture can soften. For a lighter option, use low-fat evaporated milk in place of regular evaporated milk.