Favorite Pumpkin Pie Crunch Cake – Perfect for pumpkin lovers everywhere! Delicious layers of brown sugar crumb cake and pumpkin pie filling baked together. Top with pecans, vanilla ice cream and salted caramel for the best ever fall treat.
Pumpkin dump cake
As I ran into the store the other day for milk, I spotted pretty much everything pumpkin and before I knew it…my whole shopping cart was full of pumpkin goodies. Once I was stocked up on pumpkin puree and pumpkin spice, I knew I had to make this pumpkin cake for you all. I’ve adapted it over the years and it is one of my family’s favorites pumpkin cake recipes for ringing in the fall season.
Top this moist pumpkin dump cake with a scoop or vanilla ice cream and caramel (trust me!) and you’ll be in pumpkin heaven. Gah, this is seriously my favorite fall dessert. I can’t wait to make it again. The pecan crunch on top of this gooey pumpkin spice cake is what really takes it over the top. It’s really easy to make and is a great addition (or substitution) to pumpkin pie.
What is pumpkin dump cake?
I typically refer to this pumpkin cake as a “pumpkin dump cake.” If you’ve never heard of a dump cake before, it’s literally just an easy cake recipe where you can dump all of the ingredients in a pan and bake! This pumpkin dump cake has 3 layers – the bottom and top layers are the cake mix crumb topping and the middle layer is the pumpkin filling. You just dump the layers in the pan, then bake! So so easy…you can’t mess it up!
Pumpkin cake ingredients
To make this pumpkin crunch cake, you’ll need the below ingredients. Top pumpkin cake with chopped pecans before baking if desired. We always do half with pecans and half without, since my kids prefer no nuts. ;)
- Box of yellow cake mix
- Brown sugar
- Pumpkin puree
- Evaporated milk
- Pumpkin pie spice
How do you make pumpkin spice cake?
This pumpkin dump cake is SO easy to make and is literally foolproof! Follow the simple steps below to get started. Scroll down for the printable pumpkin cake recipe.
- For the first layer of the pumpkin cake, add half of the crumb mixture to the bottom of the pan.
- To make the second layer, pour the pumpkin filling on top of the crumb mixture.
- Then add the rest of the crumb mixture on top of the pumpkin filling to make the third layer. Feel free to add pecans on top of the 3rd layer for added crunch.
I also HIGHLY recommend serving this pumpkin cake with ice cream or whipped cream. It just adds the perfect cool flavor. I used vanilla bean ice cream and it was delicious! This salted caramel adds a great touch to the pumpkin crunch cake as well.
Does pumpkin dump cake need to be refrigerated?
Yes, this pumpkin cake recipe does need to be refrigerated. If you’re wondering how to store pumpkin dump cake, just place in an airtight container and store in the refrigerator for about 1-3 days.
Can pumpkin cake be frozen?
Yes! This pumpkin spice cake can definitely be frozen. Just make sure to place in an airtight container when storing in the freezer. The pumpkin cake can be stored in the freezer for a couple of months. To serve, thaw overnight or at room temperature until ready to eat.
Pumpkin Cake Recipe
Favorite Pumpkin Pie Crunch Cake - Perfect for pumpkin lovers everywhere! Delicious layers of brown sugar crumb cake and pumpkin pie filling baked together. Top with pecans, vanilla ice cream and salted caramel for the best ever fall treat.
For the crumb topping:
- 15 ounces yellow cake mix (1 box)
- 3/4 cup salted butter (softened)
- 1/2 cup light brown sugar
- 1 teaspoon cinnamon
For the pumpkin filling:
- 15 ounces pure pumpkin (1 can)
- 1 cup sugar
- 2 large eggs
- 5 ounces evaporated milk (1 can, about 2/3 cup)
- 1 Tablespoon pumpkin pie spice
- 1 teaspoon vanilla
Pumpkin cake toppings:
- 1/2 cup chopped pecans (if desired)
- ice cream or caramel sauce (if desired)
Pre-heat oven to 350°F. Butter a 9×13″ baking pan and set aside.
In a medium size bowl, stir together the cake mix, butter, brown sugar and cinnamon. Spread half the crumb mixture into the bottom of your pan.
For the second layer, combine the pumpkin, sugar, eggs, evaporated milk, pumpkin spice and vanilla in a separate bowl. Mix until combined and then pour over your first layer.
Sprinkle the remaining crumb mixture over the top. Add pecans if desired.
Bake pumpkin cake in the oven for 55 minutes to an hour, or until a toothpick inserted comes clean.
Allow to cool. Top pumpkin dump cake with whipped cream, ice cream and/or caramel sauce if desired.
Seriously though…it’s this time of year that makes me want to put pumpkin in EVERYTHING! I just love pumpkin! I’m so excited that fall is finally here. I love seeing the leaves change and getting to wear boots in September. Now once January hits… I think I’ll catch a plane back home to AZ. ;)
ENJOY! Happy fall friends!