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Pumpkin Crunch Cake

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.

pumpkin cake with ice cream and caramel

Favorite 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 fall goodies. Once I was stocked up on pumpkin puree and pumpkin spice, I knew I had to make this pumpkin pie crunch 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.

ingredients for pumpkin cake on counter

An Easy 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!

crumb topping on top of pumpkin cake

3 Delicious Layers

  1. First layer: An easy crumb topping made with 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 pan (reserving the other half for later).
  2. Second layer: Next comes an easy pumpkin pie filling made with pumpkin puree, pumpkin pie spice, vanilla, sugar, evaporated milk and eggs. It tastes just like the filling inside of a classic pumpkin pie. Pour it over the crumb topping and then spread it out evenly with a spatula.
  3. 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 pecans on top of the 3rd layer for added crunch.

DON’T FORGET THE TOPPINGS!

I also HIGHLY recommend serving with vanilla ice cream or whipped cream. It just adds the perfect cool flavor. This salted caramel sauce adds a great touch as well!

pumpkin dump cake in white dish

Variations for Pumpkin Crunch

  • 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.
  • 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.

5 star review

So good, my husband and I both agreed I would never need to make pumpkin pie again. This cake is so much better! 

– Jessie V
slice of pumpkin crunch cake on plate

More Fall Desserts To Try:

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

Pumpkin Crunch Cake

5 from 14 votes
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.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 20

Ingredients 

For the crumb topping:

For the filling:

Cake toppings:

  • 1/2 cup chopped pecans , if desired
  • ice cream or caramel sauce , if desired

Instructions

  • 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.
    crumble topping in bowl
  • 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.
    pumpkin batter in white baking dish
  • Sprinkle the remaining crumb mixture over the top. Add pecans if desired.
    crumb topping on top of pumpkin cake
  • Bake in the oven for 55 minutes to an hour, or until a toothpick inserted comes clean.
    pumpkin dump cake in white dish
  • Allow to cool. Top with whipped cream, ice cream and/or caramel sauce if desired.

Video


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.

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
Course: Dessert
Cuisine: American
Author: Jamielyn Nye

ENJOY! Happy fall friends!

eating pumpkin cake with a fork

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