Pumpkin Crunch Cake

Pumpkin Crunch Cake is an easy fall dessert with a creamy pumpkin custard filling and a buttery, crunchy cake topping. It's perfect for Thanksgiving, potlucks, and all your favorite autumn gatherings.

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This post was last updated 8/2026. 

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Shopping list:

• canned pumpkin (NOT pumpkin pie filling)
• canned evaporated milk
• eggs
• granulated sugar
• cinnamon
• salt
• yellow cake mix
• pecans
• butter

I'm slowly trying to incorporate more desserts into my blog, especially seasonal favorites like this Pumpkin Crunch Cake. As much as I love baking, there's one small problem, I definitely can't (and shouldn't!) eat an entire dessert by myself. As tempting as it may be, I always need a good excuse to share what I make.

I was heading to Wisconsin for the weekend to visit my good friend Josie, so this recipe was the perfect dessert to bring along. I had a feeling the pan would come home empty, and I was right! Josie absolutely loved it, and after sharing it with a few family members as well, everyone agreed it was a keeper.

This Pumpkin Crunch Cake couldn't be easier to make, and the combination of textures is absolutely incredible. The buttery cake topping bakes into a crisp, crunchy layer, while the pumpkin filling underneath stays smooth, creamy, and almost custard like. Since I'm a huge custard lover, this dessert is right up my alley.

Another reason I love this recipe is how simple it is to throw together. It uses basic pantry and refrigerator staples, comes together in just a few minutes, and always turns out beautifully. Whether you're making it for Thanksgiving, a fall potluck, or just because you're craving pumpkin season, it's one of those desserts everyone seems to fall in love with after the very first bite.

If you love pumpkin cake and need some more recipes, check out this Pumpkin Cake with Cream Cheese Frosting or Pumpkin Poke Cake!

We love all pumpkin sweets at our house! If you have more canned pumpkin to use, try this Caramel Pumpkin Bread Pudding or Baked Pumpkin Donuts!

Keep scrolling for the full printable recipe 💙

Recipe tips:

• For the best texture, be sure to use 100% pure pumpkin puree, not pumpkin pie filling, since pie filling already contains added sugar and spices. Whisk the pumpkin mixture until it's completely smooth before pouring it into the baking dish, and sprinkle the dry cake mix evenly over the top without stirring. Drizzle the melted butter as evenly as possible over the cake mix so it bakes into a beautifully crisp, golden topping.

• Be careful not to overbake the cake. The center may still have a slight jiggle when you remove it from the oven, but it will continue to set as it cools, leaving you with a creamy, custard like filling. For the cleanest slices, allow the dessert to cool completely or refrigerate it for a few hours before serving. It's delicious on its own, but even better topped with whipped cream, vanilla ice cream, a drizzle of caramel sauce, or an extra sprinkle of cinnamon. Store leftovers covered in the refrigerator for up to 4 days.

• Some people prefer making this recipe with only half of the cake mix, which creates a thinner, lighter topping and allows even more of the creamy pumpkin custard filling to shine through.

Swaps and additions:

• This cake is easy to customize with your favorite flavors. While yellow or butter cake mix are classic choices, don't be afraid to experiment with other varieties. Spice cake is a natural pairing with pumpkin, while chocolate, carrot cake, vanilla, white, or even butter pecan cake mix all make delicious variations.

• You can also swap the pecans for chopped walnuts or leave the nuts out altogether if you prefer. Add a handful of toffee bits or white chocolate chips, between the pumpkin filling and cake mix for extra texture and flavor. Warm spices like pumpkin pie spice, nutmeg, ginger, or cloves can be added to the filling for a bolder fall flavor.

Our favorite kitchen equipment and supplies used with this recipe:

• Pyrex Deep (9x13") Glass Baking Dish
• Silicone Whisk Set
• Silicone Spoon Spatula
• Stainless Steel Can Opener

Yield 12 servings

Author Sheena - Hot Eats and Cool Reads

Prep time

5 Min

Cook time

50 Min

Total time

55 Min

Pumpkin Crunch Cake

Made with simple pantry ingredients, this Pumpkin Crunch Cake is rich, creamy, and full of warm pumpkin spice flavor. Every bite has the perfect combination of smooth custard and crisp, buttery topping.

Ingredients

• 1- 15 ounce can pumpkin
• 1- 12 ounce can evaporated milk
• 3 large eggs
• 1 1/2 cups granulated sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 - 15.25 ounce box yellow cake mix
• 1/2 cup chopped pecans
• 1 cup butter, melted

Instructions

1. Preheat the oven to 350°F. Grease a 9x13 inch glass baking dish with nonstick cooking spray or butter.
2. In a large mixing bowl, whisk together the pumpkin, evaporated milk, eggs, granulated sugar, ground cinnamon, and salt until smooth and well combined.
3. Pour the pumpkin mixture into the prepared baking dish and spread it into an even layer.
4. Evenly sprinkle the dry cake mix over the pumpkin layer, followed by the chopped pecans.
5. Slowly drizzle the melted butter evenly over the top, covering as much of the dry cake mix as possible.
6. Bake for 50-55 minutes, or until the filling is set and the top is golden brown. The dessert will continue to firm up as it cools, so be careful not to overbake.
7. Allow to cool before serving. Enjoy warm or chilled, topped with whipped cream or vanilla ice cream, if desired.

Nutrition Facts

Calories

469

Fat

24 g

Sat. Fat

12 g

Carbs

61 g

Fiber

3 g

Net carbs

55 g

Sugar

44 g

Protein

6 g

Sodium

586 mg

Cholesterol

97 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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