Description

This Pumpkin Crunch Cake is a delightful fall dessert featuring a creamy pumpkin filling topped with a buttery, crunchy layer made from yellow cake mix and pecans. Easy to assemble and bake, this comforting treat combines warm spices like cinnamon and pumpkin pie spice with rich canned pumpkin and sweetened condensed milk, resulting in a custard-like base crowned by a golden, streusel-style topping. Perfect for seasonal gatherings or a cozy autumn dessert, it can be served warm or at room temperature, optionally with whipped cream or vanilla ice cream.

Ingredients

Scale

Pumpkin Filling

1 (15 oz) can pumpkin purée
3 large eggs
1 (14 oz) can sweetened condensed milk
1 teaspoon ground cinnamon
2 teaspoons pumpkin pie spice

Topping

1 (15.25 oz) package yellow cake mix
1/2 cup (1 stick) unsalted butter, cut into small pieces
1/2 cup chopped pecans (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray to prevent the cake from sticking.
Make the Pumpkin Filling: In a large bowl, combine the canned pumpkin purée, eggs, sweetened condensed milk, ground cinnamon, and pumpkin pie spice. Whisk together until the mixture is smooth and well blended. Pour this pumpkin mixture evenly into the prepared baking dish.
Add the Cake Mix: Sprinkle the yellow cake mix evenly over the surface of the pumpkin mixture in the baking dish. Do not stir or mix it in; the cake mix should remain on top to create the crumbly topping during baking.
Add Butter and Pecans: Dot the top of the cake mix evenly with small pieces of butter. If using, sprinkle the chopped pecans over the buttered topping to add extra crunch and nutty flavor.
Bake the Cake: Place the baking dish in the preheated oven and bake for 50 to 60 minutes. The cake is done when the top is golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the cake to cool in the pan for about 15 minutes. Serve warm or at room temperature. For an indulgent touch, top with whipped cream or a scoop of vanilla ice cream.

Notes

Use pure pumpkin purée, not pumpkin pie filling, for best results.
Chopped pecans are optional; omit for a nut-free version.
Ensure the cake mix stays on top, do not mix into the pumpkin filling to achieve the crunchy topping.
Letting the cake cool slightly helps it set before serving.
Pair with whipped cream or vanilla ice cream for extra richness.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American