This pumpkin crunch cake is the easiest fall dessert! It’s made with a simple pumpkin filling, cake mix, and buttery pecan topping. Each layer has so much seasonal flavor!

Pumpkin crunch cake topped with vanilla ice cream and caramel drizzle on a white plate.

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The Best Pumpkin Crunch Cake Recipe

I’ve adapted this pumpkin crunch cake recipe over the years and it’s now one of my family’s favorite fall desserts. It reminds me of my easy pumpkin dump cake but with a creamy layer like my pumpkin pie recipe!

The pecan topping reminds me of a mix between pumpkin coffee cake and pecan pie bars. Top this pumpkin pie crunch cake with homemade whipped cream, a scoop of ice cream, or even a drizzle of caramel sauce for the ultimate fall treat.

Need more pumpkin recipes for the season? This pumpkin lasagna dessert or pumpkin trifle recipe are other favorites!

Ingredient Notes

Ingredients for pumpkin crunch cake including pumpkin puree, yellow cake mix, pecans, eggs, butter, and pumpkin pie spice.
  • Cake 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

Step by step photos showing how to make pumpkin crunch cake with a cake crumb topping and creamy pumpkin layer.
  • 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.
Freshly baked pumpkin pie crunch cake in a white casserole dish with pecans on top.

Recipe Tips

  • Nuts: We usually make half with pecans and half without, since my kids prefer no nuts. You can also try chopped walnuts for a different flavor.
  • Cake mix: Use spice cake mix instead of yellow for a bolder fall flavor.
  • Layering: You don’t have to split the crumb topping. Add the pumpkin filling to the pan and sprinkle all the crumb mixture on top for an easier version.
  • Serving. Serve with homemade whipped cream, a scoop of easy homemade ice cream and drizzle with salted caramel sauce 
A slice of pumpkin pie crunch cake topped with vanilla ice cream and caramel sauce on a plate.

More desserts with fall flavors we love include apple cobbler, pumpkin spice cupcakes 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

4.98 from 35 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 the easiest fall dessert! It’s made with a simple pumpkin filling, cake mix, and buttery pecan topping. Each layer has so much seasonal flavor!
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Ingredients 

Crumb cake layer:

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

Pumpkin 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

Crunchy topping:

  • 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.
  • Cake 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.

Variations

Storage

  • Store leftovers of pumpkin crunch 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.
eating pumpkin cake with a fork