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.
Need more fall desserts for the season? Add easy pumpkin dump cake and pumpkin lasagna dessert to the list!
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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 this pumpkin crunch cake over the years and it is one of my family’s favorites pumpkin recipes for ringing in the fall season. The pecan crunch on top is what really takes it over the top and reminds me of the crumb topping on a pumpkin coffee cake or even these pecan pie bars. It’s really easy to make and is a great addition (or substitution) to pumpkin pie.
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.
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! You can use just about any canned fruit from an apple dump cake to peach cobbler dump cake!
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!
How to Make Pumpkin Crunch Cake
- 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).
- 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.
- 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!
Variations for Pumpkin Crunch Cake
- 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
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.
More Fall Desserts To Try:
- Pumpkin Streusel Coffee Cake
- Apple Cobbler
- Spice Cake Mix Cookies
- Pumpkin Spice Cupcakes
- Easy Pumpkin Crisp
- Mini Pumpkin Pie Recipe
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Pumpkin Crunch Cake
Video
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
- 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.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
ENJOY! Happy fall friends!
This cake is so fun! I could not stop at just one piece!
I’m so glad you enjoyed it! Thanks for your comment and review Anna. :)
Love me some Pumpkin Cake. Thank you for this delicious recipe!
The perfect dessert for fall! Hope you enjoy! :)
This cake has become my go-to for pumpkin baking – so full of flavor and easy!
I’m so happy to hear you enjoy this recipe! Thank you for your comment and review Courtney! :)
Does the cake need to be refrigerated ?
Nope! :)
Looks and sounds yummy! Now I just need to adjust some ingredients to make this low carb.
Can you use the pumpkin pie filling that has everything in except the milk?
I would recommend just using the pure pumpkin!
Think you might have good results using this for a sweet potato cake just as well. Might do for I have three boys that will not touch PUMPKIN! I would need three of these along with many other cakes and Pies to feed the brood I have for holidays!!! Think that would just be enough desserts!
Sweet potato cake sounds delicious! So excited for all these holiday desserts!
I made this before, but just put the cake mix on the top. But I’m trying to eliminate process foods. So would this work with the crumb topping for your pumpkin coffee cake?
I think it should work just as well! :)
Wondering about the nuts…the recipe doesn’t say when to add them. I thought maybe sprinkled on top but it looks like they might have been added to the cake.
Hi Jan,
Just updated it. They should go on after the crumb topping. Enjoy! :)
Your recipe looks delicious, and not just for pumpkin lovers. I have made many pumpkin recipes and look forward to giving this a try!
Thank you for your comment Sarah! I hope you enjoy this cake as much as we do! :)
Oh no! I was trying to make this tonight, but don’t understand the recipe. There are no measurements for the third layer. Please help!
Sorry about that Ashley! We updated the instructions – let me know if that’s more clear or if we can help more! :)
I’ve made this before and it’s incredible tasting, and incredibly easy! I love to see it trending again.
This looks amazing! Quick question though… Why do you reserve 1 cup of the cake mix? When does it get added? My understanding is, you have the crumb mixture and the pumpkin mixture. Layer half the crumb mixture, then the pumpkin mixture then the remaining crumb mixture plus nuts. Is that right? Sorry, I’m new to baking and really want to try this recipe!
Hi Crystal, Sorry I just realized I had a mistake in the instructions. Thanks for letting me know. It’s updated now :D
A crumb layer on the bottom AND top? That sounds pretty fabulous to me! This is a wonderful fall dessert!
More the better, right?! ;)
i’m craving all things pumpkin this time of the year and your cake sounds incredible!!
And yes, caramel and ice-cream should be mandatory!
Me too! Definitely a mandatory around my house ;)
When the season starts to change it is officially pumpkin season in my world! I am glad I am not alone!
I love everything about this!! It looks and sounds incredible!!
Somehow my shopping cart magically fills itself with all things pumpkin too! I can’ wait to use those ingredients to make this cake. And the caramel on top…looks like a must to me!