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Pumpkin Crunch Cake
4.4 from 879 votes

Pumpkin Crunch Cake

Pumpkin Crunch Cake layers a moist pumpkin custard base under a crumbly topping made from dry cake mix, pecans, and butter. The custard combines pumpkin puree, evaporated milk, eggs, sugars, and warm spices, while the topping adds texture and nutty aroma. Baking until set yields a cake with contrasting creamy, spiced pumpkin and a buttery, crunchy layer on top. Chilling before serving allows the flavors to meld and texture to firm. Optional whipped cream and pecans finish the presentation.

Prep Time
10 mins
Cook Time
1 hr
Additional Time
3 hrs
Total Time
4 hrs 10 mins
Servings: 18
Course: Cake

Ingredients

  • 1 can pumpkin 15 ounces, puree
  • 1 can evaporated milk 12 ounces
  • 4 egg large
  • ½ cup sugar
  • ½ cup light brown sugar packed
  • 2 teaspoons vanilla extract pure
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon salt
  • 1 box yellow cake mix 15.25 ounces
  • 1 cup pecans chopped
  • 1 cup butter melted, unsalted

Instructions

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  1. Preheat oven to 350°F. Butter a 9x13 inch baking pan.
  2. In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugars, vanilla, pumpkin pie spice and salt and well combined and smooth.
  3. Pour mixture into prepared pan and spread into an even layer.
  4. Sprinkle dry cake mix evenly over the pumpkin mixture and use your hands to gently press it into the batter.
  5. Sprinkle the top of the cake with chopped pecans and evenly drizzle the melted butter over the entire cake.
  6. Bake in preheated oven for 40 minutes. At this point, check your cake. If the top is becoming too brown, cover the cake with a piece of foil for the remaining baking time. Continue baking an additional 10-20 minutes or until set.
  7. Remove pan to a wire rack to cool completely. Chill for a few hours before serving.
  8. If desired, top with whipped cream and chopped pecans before serving.