This pumpkin pie crunch cake is 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.
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 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 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 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 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 recipe 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!
You’ll need the below ingredients to make this recipe. 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?
- First layer: Add half of the crumb mixture to the bottom of the pan.
- Second layer: Pour the filling on top of the crumb mixture.
- Third layer: Add the rest of the crumb mixture on top of the 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 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 as well.
Does it need to be refrigerated?
Yes, it does need to be refrigerated. Simply place in an airtight container and store in the refrigerator for about 1-3 days.
Can it be frozen?
Yes, it can definitely be frozen. Just make sure to place in an airtight container when storing in the freezer. It 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
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)
- Preheat 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 in the oven for 55 minutes to an hour, or until a toothpick inserted comes clean.
- Allow to cool. Top with whipped cream, ice cream and/or caramel sauce if desired.
- Enjoy! :)
ENJOY! Happy fall friends!