When fall rolls around, there’s one flavor that instantly takes center stage — pumpkin! 🍂 And if you’re searching for the perfect fall dessert that combines the richness of pumpkin pie with the irresistible texture of buttery cake, look no further than this Pumpkin Crunch Cake.

This crowd-pleasing dessert is creamy, crunchy, and loaded with cozy autumn spices. It’s an easy, no-fuss recipe that delivers maximum comfort in every bite. Whether you’re baking for Thanksgiving, a potluck, or a weekend treat, this Pumpkin Crunch Cake will be your new go-to fall favorite!

🍁 What Is Pumpkin Crunch Cake?

Pumpkin Crunch Cake is a layered dessert made with a smooth pumpkin pie filling on the bottom and a buttery, golden cake topping on top — with the perfect nutty crunch from pecans.

Unlike a traditional pumpkin pie, it’s easier to make, requires no crust, and can easily serve a crowd. The “crunch” comes from the buttery cake mix and nuts that bake into a crisp, golden topping over the creamy pumpkin base.

It’s pumpkin perfection — part cake, part pie, and completely irresistible.

🧡 Why You’ll Love This Recipe

🎃 Simple Ingredients: Uses pantry staples — just mix, pour, and bake.

🍰 Texture Heaven: Creamy pumpkin base with a crunchy, buttery topping.
🧈 Easier Than Pie: No crust or rolling required!
🥮 Perfect for Parties: Serves a crowd and travels well.

🍂 Full of Fall Flavor: Pumpkin, cinnamon, nutmeg, and pecans — pure autumn bliss.

🥣 Ingredients You’ll Need

Here’s what you’ll need to make the best Pumpkin Crunch Cake ever:

For the Pumpkin Layer:

1 can (15 ounces) pumpkin puree (not pumpkin pie filling)

1 can (12 ounces) evaporated milk
3 large eggs
1 cup granulated sugar

1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger

¼ teaspoon salt

For the Crunchy Topping:

1 box yellow cake mix (or spice cake mix for extra flavor)
1 cup chopped pecans (or walnuts)

1 cup (2 sticks) unsalted butter, melted

Optional Garnishes:

Whipped cream or Cool Whip
Caramel drizzle

Extra chopped pecans
Pinch of cinnamon for dusting

🧑‍🍳 How to Make Pumpkin Crunch Cake

Step 1: Prepare the Pan

Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish with butter or non-stick spray.

Step 2: Make the Pumpkin Filling

In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger, and salt until smooth and well combined.

Pour the pumpkin mixture evenly into your prepared baking dish.

Step 3: Add the Cake Mix

Sprinkle the dry cake mix evenly over the pumpkin layer.
Do not mix it in — just let it sit on top like a crumb topping.

Step 4: Add Pecans and Butter

Sprinkle the chopped pecans evenly over the cake mix.
Then drizzle the melted butter evenly over the entire surface.

Tip: Make sure all the dry mix is moistened with butter — this helps the top bake up golden and crunchy!

Step 5: Bake to Perfection

Bake for 50–60 minutes, or until the top is golden brown and set in the center.

Let the cake cool completely before serving. The pumpkin layer will firm up as it cools, making it easier to slice.

Step 6: Serve & Enjoy

Top each serving with whipped cream, a sprinkle of cinnamon, or a drizzle of caramel sauce for extra indulgence.

This cake tastes amazing warm, room temperature, or chilled — each way offers a unique texture and flavor experience!

🍂 Tips for the Best Pumpkin Crunch Cake

Use 100% pumpkin puree, not pie filling. The pie filling already has sugar and spices, which can alter the texture.
Don’t stir the layers. The magic happens as it bakes — the creamy pumpkin sinks while the cake mix rises and crisps up.
Cool before slicing. The pumpkin layer needs time to set for clean cuts.

Use spice cake mix for extra fall flavor.
Add oats to the topping for an even crunchier texture.

🥧 Serving Suggestions

This dessert is delicious on its own, but you can make it even more special:

Top with fresh whipped cream and a sprinkle of cinnamon sugar.
Add a scoop of vanilla ice cream while the cake is still warm.
Drizzle with maple syrup or caramel sauce.

Serve alongside a cup of pumpkin spice latte or hot cider for the ultimate fall treat.

🎃 Make-Ahead & Storage Tips

To Make Ahead:
You can bake this cake a day ahead and refrigerate it overnight. It tastes even better the next day as the flavors meld together.

To Store:
Refrigerate leftovers in an airtight container for up to 5 days.

To Reheat:
Warm individual servings in the microwave for 15–20 seconds or bake at 325°F (165°C) for 10 minutes to crisp up the topping again.

To Freeze:
Wrap tightly in foil or plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving.

🍰 Variations to Try

Pumpkin Crunch Cupcakes:
Spoon the layers into lined muffin tins for individual portions — perfect for parties!

Apple Pumpkin Crunch Cake:
Mix ½ cup of diced apples into the pumpkin filling for a fruity twist.
Pecan-Free Version:
Skip the nuts or use rolled oats for crunch instead.
Coconut Pumpkin Crunch:
Add ½ cup shredded coconut on top before baking for tropical flair.

🍂 Why Pumpkin Crunch Cake Is a Fall Classic

This dessert embodies everything we love about autumn — cozy spices, sweet pumpkin, and that crave-worthy crunch. The contrasting textures make each bite unforgettable: silky pumpkin custard meets buttery cake and nutty topping.

And the best part? It’s so easy to make. No mixers, no fancy techniques — just mix, layer, and bake. It’s the kind of dessert that feels homemade and heartwarming without requiring hours in the kitchen.

It’s rustic, comforting, and perfect for sharing with family and friends around the table.

💬 Frequently Asked Questions

Q: Can I use fresh pumpkin instead of canned?
A: Yes! Just puree roasted pumpkin until smooth and measure out 15 ounces (about 1¾ cups).

Q: Can I use white cake mix instead of yellow?
A: Definitely. It will be slightly lighter in flavor but still delicious.

Q: Can I make it dairy-free?
A: Substitute the evaporated milk with full-fat coconut milk and use dairy-free butter.

Q: Why is it called “crunch cake”?
A: The name comes from the buttery, nutty topping that bakes up delightfully crisp and crunchy!

🧡 Final Thoughts

Pumpkin Crunch Cake is the kind of dessert that defines fall — comforting, aromatic, and absolutely irresistible. It’s the perfect hybrid between pumpkin pie and cake, offering all the flavor of your favorite fall dessert in an easy, crowd-pleasing form.

Whether it’s your Thanksgiving centerpiece or a sweet weekend indulgence, this cake guarantees warm smiles and cozy moments with every bite. So grab that can of pumpkin, preheat your oven, and bake up a little slice of autumn magic today. 🍁✨

Pumpkin Crunch Cake: The Ultimate Fall Dessert You’ll Crave All Season

Author: WAFA LI

Print Recipe

Ingredients

• 1 can (15 oz) pumpkin puree (unsweetened)
• 1 cup granulated sugar
• ½ cup vegetable oil or melted coconut oil
• 3 eggs
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour (or gluten-free 1:1 blend)
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ginger
• ½ tsp salt
• 1 tsp baking soda

For the crunch topping:
• 1 cup old-fashioned oats (gluten-free if needed)
• ½ cup brown sugar
• ½ cup chopped pecans or walnuts (optional)
• ½ cup (1 stick) cold butter, cubed

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.

In a large bowl, whisk together pumpkin, sugar, oil, eggs, and vanilla until smooth.
Add flour, cinnamon, nutmeg, ginger, salt, and baking soda. Stir until just combined. Pour into the pan and spread evenly.
Make the crunch topping: In a bowl, combine oats, brown sugar, and nuts (if using). Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs. Sprinkle evenly over the batter.

Bake 40–45 minutes, until a toothpick inserted in the center comes out clean and the topping is golden and crisp.
Let cool slightly before slicing. Serve warm as-is or with a scoop of vanilla ice cream for ultimate comfort!

✨ No mixer needed—this one-bowl wonder is simple, satisfying, and perfect for potlucks or holiday tables!

💡 Make it ahead: Store covered at room temp for 3 days or refrigerate for up to 5. Reheat gently before serving.

PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 45 mins , Total Time : 1 hr , Servings : 12 slices , Calories : 280 , Net Carbs: 32g , Fats: 15g , Protein: 4g