This easy Pumpkin Crunch Cake has a layer of custardy pumpkin pie filling and a buttery, crunchy cake and pecan topping that's made without a boxed cake mix. It's one of the best pumpkin desserts for fall or any time of the year!
Michelle's Recipe Rundown
Pumpkin pie is one of my favorite desserts. But when I feel like changing things up a bit, this easy and irresistibly delicious pumpkin crunch cake recipe (sometimes called pumpkin dump cake) is my go-to pumpkin pie alternative.
And although it's called a cake, it's not really a cake in the traditional sense. It's more of a baked layered dessert that's cut into squares. The combination of flavors and textures is perfection!
Taste Test: The bottom layer is basically pumpkin pie filling: smooth, creamy, custardy, and flavored with warm spices.The topping of dry cake mix, pecans and melted butter meld together when baked, becoming a crisp, crunchy, and slightly chewy layer with a toasty flavor.
And here's where my recipe is different: I make a quick homemade dry cake mix instead of using a boxed cake mix. It gets the job done just as well, there's no mystery ingredients, and the cake is not overly sweet.
It comes together in about 15 minutes, and then it goes into the oven for about an hour. Let it cool completely, and it's ready to enjoy. You can serve it at room temperature or chilled; it's fantastic either way!
Love pumpkin desserts?
Try my Crustless Pumpkin Pie, Instant Pot Pumpkin Cheesecake and Pumpkin Streusel Sheet Cake With Cream Cheese Drizzle.
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Ingredients & Notes
This photo shows you all of the ingredients needed to make this easy pumpkin crunch cake; amounts are in the recipe card below. I've also included a few notes for some of the items on making the best selections and easy substitutions.
- Canned Pumpkin - You want 100% pure unflavored pumpkin. Don't use pumpkin pie filling, which comes already sweetened and flavored.
- Melted Butter - Be sure to use unsalted butter here. I find that salted butter can make the cake too salty, so I don't recommend using it.
- Pumpkin Pie Spice - I use my Homemade Pumpkin Pie Spice (it's made with a few common spices you may already have in your spice cabinet); feel free to use your favorite blend.
- Chopped Pecans - This is my favorite nut to use for this cake. You could substitute chopped walnuts or almonds.
How to Make Pumpkin Crunch Cake Without Cake Mix
This is a brief overview of the steps with photos for visual guidance. The full printable recipe with ingredient amounts and detailed instructions is in the recipe card below.
Whisk together the ingredients for the pumpkin layer until well combined.
Pour the pumpkin mixture into a sprayed baking dish.
Whisk together the dry ingredients until well combined.
Sprinkle the dry ingredients over the pumpkin mixture.
Sprinkle the pecans over the dry mixture.
Drizzle the melted butter over the top.
Bake in a preheated 350°F oven for 50 to 60 minutes or until the top is golden brown and the center is set. Cool completely on a wire rack.
Tip: If you'd like to serve it cold rather than at room temperature, once it's cooled, cover and refrigerate for a few hours before slicing.
Cut into 12 squares and enjoy!
Recipe Tips
- Lightly sprinkle on the flour mixture. I find that it's best to do it by hand, a little at a time. You want it to sit on top of the pumpkin mixture rather than sinking down into it.
- The butter should cover the flour mixture as much as possible. This is what gives you that crisp topping. A few small dry spots here and there are ok; the butter will bubble over them during baking. I like to drizzle the butter on with a spoon, a little at a time, so I can better control where it goes.
- Keep an eye on the cake towards the end of the baking time. If the top is getting too brown before the cake is set, lightly cover the dish with aluminum foil.
- Test for doneness. The cake is done when the top is golden brown and the center is set; a toothpick or knife inserted into the center should come out clean.
- Allow the cake to cool completely. This allows it to finish setting up so it will slice cleanly.
Storage
Store the cake in the refrigerator, covered, for up to 4 days. When ready to enjoy, you can serve it cold straight from the fridge or let it come to room temperature first.
Leftover cake can be frozen for longer-term storage. Wrap each piece first in plastic wrap and then in aluminum foil, place in a freezer bag and freeze for up to 2 months. Thaw completely in the refrigerator before serving.
Serving Suggestions
Pumpkin crunch cake is fantastic as-is, but I think it's best topped with a dollop of Homemade Sweetened Whipped Cream. A scoop of vanilla ice cream on the side is also very good!
Serve it at room temperature or cold. I actually prefer it cold; the pumpkin layer is a little more firm, it slices cleaner, and I think the flavor is even better. Try it both ways and see which you like best!
Easy Variations
- No nuts. If you can't eat nuts or prefer a dessert without nuts, simply omit the pecans from the recipe. The topping will still be crisp and delicious.
- Use a boxed cake mix. You can use a 15.25-ounce box of yellow or white cake mix instead of the homemade cake mix topping.
I hope you try this Pumpkin Crunch Cake recipe and love it as much as I do. Thanks for visiting today!
If you make this recipe, I'd love to know how it went. Please leave a comment and star rating below. Thanks!
📋Recipe
Pumpkin Crunch Cake
Ingredients
- cooking spray
For the Pumpkin Layer
- 1 (15-ounce) can pumpkin purée
- 1 (12-ounce) can evaporated milk
- 4 large eggs
- ½ cup white granulated sugar
- ½ cup light brown sugar, packed
- 1 tablespoon pumpkin pie spice, I use my homemade pumpkin pie spice
- 1 teaspoon salt
- 1 teaspoon vanilla extract
For the Topping
- 1⅔ cup all-purpose flour
- 1 cup white granulated sugar
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup chopped pecans
- 1 cup unsalted butter, melted
Instructions
- Preheat the oven to 350°F. Spray a 9x13x2-inch baking dish with cooking spray (I use a glass baking dish; you can also use a metal baking pan).
Make the Pumpkin Layer
- In a large bowl, whisk together the pumpkin, evaporated milk, eggs, ½ cup white granulated sugar, light brown sugar, pumpkin pie spice, 1 teaspoon salt, and vanilla extract until well combined.
- Pour the pumpkin mixture into the prepared baking dish; set aside.
Make & Add the Toppings
- In a medium bowl, whisk together the flour, 1 cup white granulated sugar, baking powder, and ½ teaspoon salt until well combined.
- Evenly sprinkle the flour mixture over the pumpkin mixture, making sure to go all the way to the sides of the baking dish. Do not stir.
- Evenly sprinkle the chopped pecans over the flour mixture.
- Evenly drizzle the butter over the top, covering as much of the flour mixture as possible.
Bake & Cool
- Place on the middle rack in the oven; bake for 50 to 60 minutes or until the top is golden brown and the cake is set (to test: a toothpick or knife inserted in the middle should come out clean).
- Place the baking dish on a wire cooling rack and cool completely, about 2 hours. The cake will continue to set up as it cools, which will make it easier to cleanly slice.
- Cut into 12 squares and serve.
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