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.
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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! 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
More Fall Desserts To Try:
- Pumpkin Streusel Coffee Cake
- Apple Cobbler
- Spice Cake Mix Cookies
- Pumpkin Spice Cupcakes
- Easy Pumpkin Crisp
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Pumpkin Crunch Cake
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.
Video
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 is one of our favorites!! It gets requested every year!! It wouldn’t be complete without the scoop of vanilla!
Omg, this was amazing. I didn’t have any nuts but wanted that nutty flavor in the crumble so added a cup of oats to it and this is definitely a house favorite
I’m so happy to hear it was a hit!
This was very good!!! I will make it again!!
I was not up to making pumpkin pie for Thanksgiving this year and wanted to do something a little different. I’ve tried the dump cakes and don’t really care for how the topping comes out. I thought maybe a crumb topping would be better so I was thrilled to find this recipe. What I wasn’t prepared for is how darn yummy this would actually be. Oh. My. God. *in best Janice voice* So good, my husband and I both agreed I would never need to make pumpkin pie again. This cake is so much better! As written, it seemed a little too sweet for husband so I reduced the sugar in both the pumpkin mix and the crumb topping by 1/4 cup each. It was perfect. I also topped with a full cup of pecans because we love nuts. I will be making this again and again and already can’t wait for next time. Thank you Jamielyn!! <3 Sooo good.
Your comment made my night! I’m so glad you enjoyed this recipe! :)
I got loads of compliments on this dessert. Making it for the family at Thanksgiving!
I’m so glad to hear it was a hit! :)
This is great! I like it better than pumpkin pie. This will be a favorite!
I’m so glad to hear you enjoyed it! Thanks for your comment and review Rose. :)
I made this recipe exactly per the directions, except for omitting the nuts due to a nut issue. It was awesome! Will make again for sure!
I’m so glad you enjoyed it! Thank you for your comment Cindy! :)
Fabulous pumpkin dessert!!! Adding it to my recipe book ;) I used a Spiced Cake mix and then just didn’t add in the cinnamon, and it was wonderful!!!
Just made this and the middle pumpkin layer is gooey rather than spongey! Is that how it’s supposed to be or did I not bake it long enough? I’m not sure since it is called a cake. Thanks!
Hi Abbie! It should be soft but not gooey! I’m thinking it needed to be baking a few minutes longer!
Hi…!!
I love the recipe and would love to try it as well… But i do not wish to use a cake mix… Can I substitute it with something?? Plus I do not get pumpkin spice easily in India. So can u suggest a substitute for that as well?!
I haven’t tried substituting the cake mix, but you could try making your own like this recipe: https://www.geniuskitchen.com/recipe/homemade-yellow-cake-mix-subtitute-18-25oz-betty-crocker-box-472383. To make your own pumpkin pie spice, you can use this recipe: https://www.tasteofhome.com/recipes/homemade-pumpkin-pie-spice/. Hope that helps!