This pumpkin crunch cake is a fall staple. Pumpkin puree and pumpkin spice add pumpkin flavor, top with pecans and a dollop of whipped cream for a must-make dessert!

Need more pumpkin desserts for the season? Add pumpkin pie, easy pumpkin dump cake and pumpkin lasagna dessert to the list!

pumpkin cake with ice cream and caramel

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Pumpkin Pie Crunch Cake

I’ve adapted this pumpkin crunch cake over the years and it is one of my family’s favorites pumpkin recipes for the fall season. The pecan crunch on top reminds me of a cross between the crumb topping on a pumpkin coffee cake and pecan pie bars.

Top this pumpkin pie crunch with homemade whipped cream or a scoop of easy homemade ice cream and drizzle with salted caramel sauce (trust me!) and you’ll be in heaven. This easy boxed cake mix recipe is seriously my favorite fall dessert!

Easy Pumpkin Dump Cake Ingredients

ingredients for pumpkin cake on counter
  • Crumb topping: Yellow cake mix, salted butter, light brown sugar and cinnamon.
  • Pumpkin mixture: Made with pumpkin puree, pumpkin pie spice, vanilla, sugar, evaporated milk and eggs. Do not used canned pumpkin pie filling.
  • Topping: Chopped pecans.

How to Make Pumpkin Crunch Cake

I refer to this cake as a “pumpkin dump cake recipe.” A dump cake means you literally dump all of the ingredients in a pan and bake! It’s the best holiday dessert.

Showing how to make pumpkin crunch cake in a 4 step collage.
  • First layer: Combine yellow cake mix, softened butter, brown sugar and cinnamon. It has a lumpy texture, similar to a crumble topping. Sprinkle half of the mixture onto the bottom of the prepared pan (reserving the other half for later).
  • Second layer: Combine pumpkin puree, pumpkin pie spice, vanilla, sugar, evaporated milk and eggs then pour pumpkin batter over the crumb topping and spread it out evenly with a spatula.
  • Third layer: The final layer is the remaining crumb topping. Sprinkle the mixture over the pie filling until most of the filling is covered. Feel free to add crunchy pecans on top of the cake mix.
  • Bake. Bake at 350°F for 55 minutes to an hour, or until a toothpick inserted comes clean.
pumpkin dump cake in white dish

Pumpkin Crunch Cake Tips and Variations

  • Nuts. We always do half with pecans and half without, since my kids prefer no nuts. Chopped walnuts would also make a great addition.
  • Cake mix. Feel free to use spice cake mix for a bolder fall flavor like I do in my spice cake mix cookies.
  • Layering. Instead of splitting the crumb topping in half, you can add the filling into the pan and then sprinkle all of the crumb mixture on top.
  • Topping. This would also taste delicious with a streusel topping with oats. It would have less of a cakey texture and would taste similar to a pumpkin crisp.
  • From scratch. While I love this dump cake for simplicity, this easy pumpkin cake is a favorite too!
  • Love dump cake recipes? You can use just about any canned fruit in one from an apple dump cake to peach cobbler dump cake!

Storage

  • Store leftovers of pumpkin crunch dump cake covered in the fridge up to 3 days.
  • Freeze the cake whole by cooling it completely then covering with plastic wrap first and then with foil second to prevent freezer burn. Freeze for up to 3 months, thaw in the fridge and serve chilled or reheat slightly.
slice of pumpkin crunch cake on plate

More desserts with fall flavors we love include apple cobbler, pumpkin spice cupcakes, easy pumpkin crisp and this mini pumpkin pie recipe.

More Pumpkin Recipes to Try

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

Pumpkin Crunch Cake

4.97 from 32 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 20
This pumpkin crunch cake is a fall staple. Pumpkin puree and pumpkin spice add pumpkin flavor then top with pecans and a dollop of whipped cream for dessert.
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Ingredients 

For the crumb topping:

  • 15 ounces yellow cake mix , 1 box
  • 3/4  cup salted butter , softened
  • ½ cup light brown sugar
  • 1 teaspoon ground cinnamon

For the filling:

  • 15 ounces pure pumpkin , 1 can
  • 1 cup granulated sugar
  • 2 large eggs
  • 5 ounces evaporated milk , 1 can (about 2/3 cup)
  • 1 Tablespoon pumpkin pie spice
  • 1 teaspoon vanilla extract

Cake toppings:

  • ½ cup chopped pecans , if desired
  • ice cream or caramel sauce , if desired

Instructions

  • Prep. Preheat oven to 350°F. Butter a 9×13″ baking pan and set aside.
  • Crumb topping. In a medium size bowl, stir together the box of cake mix, 3/4 cup butter, 1/2 cup brown sugar and 1 teaspoon cinnamon. Spread half the crumb mixture into the bottom of your pan.
  • Pumpkin filling. For the second layer, combine 15 ounce can pumpkin, 1 cup sugar, 2 eggs, 5 ounces evaporated milk, 1 Tablespoon pumpkin spice and 1 teaspoon vanilla in a separate bowl. Mix until combined and then pour over your first layer.
  • Add pecans. Sprinkle the remaining crumb mixture over the top. Add pecans if desired.
  • Bake. Bake in the oven for 55 minutes to an hour, or until a toothpick inserted comes clean.
  • Cool and serve. Allow to cool. Top with whipped cream, ice cream and/or caramel sauce if desired.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Nuts. We always do half with pecans and half without, since my kids prefer no nuts. Chopped walnuts would also make a great addition.
Storage: Store leftovers in a covered container in the refrigerator for up to 3 days. 

Nutrition

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

Nutrition provided is an estimate. It will vary based on specific ingredients used.

ENJOY! Happy fall friends!

eating pumpkin cake with a fork