Favorite Pumpkin Cake

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    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.

    This pumpkin dump cake recipe is one of my family’s favorite fall desserts. They also love my pumpkin cream cheese roll, pumpkin whoopie pies, pumpkin chocolate chip cookies and pumpkin blondies.

    pumpkin cake with ice cream and caramel

    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 recipes for ringing in the fall season.

    Top with a scoop or vanilla ice cream and caramel (trust me!) and you’ll be in 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.

    pumpkin dump cake in baking dish

    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!

    slice of pumpkin crunch cake on plate


    You’ll need the below ingredients to make this recipe (measurements included in recipe card below). Top with chopped pecans before baking if desired. We always do half with pecans and half without, since my kids prefer no nuts. ;)

    Crumb Topping:

    • Box of yellow cake mix
    • Butter
    • Brown sugar
    • Cinnamon


    ingredients for pumpkin cake on counter

    How do you make pumpkin spice cake?

    1. First layer: Add half of the crumb mixture to the bottom of the pan.
    2. Second layer: Pour the filling on top of the crumb mixture.
    3. 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.

    collage showing how to make pumpkin cake

    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.

    eating pumpkin cake with a fork

    A piece of pumpkin cake on a plate with ice cream on top

    Pumpkin Pie Crunch Cake

    Course: Dessert
    Cuisine: American
    Keyword: pumpkin cake
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 15 minutes
    Servings: 20
    Calories: 242
    Author: Jamielyn Nye
    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.


    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

    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.



    Calories: 242kcal | Carbohydrates: 35g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 36mg | Sodium: 231mg | Potassium: 135mg | Sugar: 25g | Vitamin A: 2065IU | Vitamin C: 2.1mg | Calcium: 83mg | Iron: 0.9mg


    ENJOY! Happy fall friends!

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