Pumpkin Crunch Cake

Pumpkin crunch cake is a delicious combination of moist pumpkin flavored cake topped with a pecan crunch topping. This cake is a must-make for fall!

Jump to Recipe

Table of Contents

Ingredients for Pumpkin Crunch Cake
How to make Pumpkin Crunch Cake
JUMP TO RECIPE

A must-make during the fall season, pumpkin crunch cake is the ultimate combo of a moist pumpkin flavored cake topped with a pecan crunch topping. Pumpkin crunch cake is a decadent pumpkin treat that uses simple ingredients to create a great alternative to traditional pumpkin pie.

More Recipes: Pumpkin Magic Cake | Mini Pumpkin Pies | Pumpkin Cream Cheese Muffins

Brimming with fall flavors, this moist pumpkin cake would be a perfect addition to your Thanksgiving table. This yummy fall dessert is easy to make using box cake mix and canned pumpkin puree.

A perfect pumpkin fall dessert, top this cake with whipped cream, a drizzle of caramel sauce, or a scoop of vanilla ice cream. Enhance the pumpkin flavor experience by enjoying a slice of cake with a warm mug of homemade pumpkin spice latte.

Pumpkin crunch cake satisfies every pumpkin craving with its mouth-watering combination of smooth pumpkin and crunchy pecans. With all the festive fall flavors you’re looking for, this crunchy cake is a crowd pleaser.

Ingredients for Pumpkin Crunch Cake

Pumpkin puree: use pumpkin puree in this recipe, not canned pumpkin pie filling
Half and half: gives the recipe a creamy and rich texture
Sugar: granulated white sugar
Brown Sugar: adds a nice maple flavor to the cake
Pumpkin Pie Spice: use store bought or homemade
Eggs: large eggs at room temperature work best
Cake Mix: one box of yellow cake mix
Pecans: chopped
Butter: salted is our preference
Whipped topping: cool whip that is thawed, or homemade

Adding the pecans to the top of your pumpkin crunch cake is what gives this pumpkin cake its ‘crunch.’ You can either buy chopped pecans from the store or you can buy them whole and chop them yourself with a knife. Another way to break up whole pecans is by putting them in a Ziploc bag and then crushing them into smaller pieces with a rolling pin.

If you don’t want to use pecans you can substitute a different nut, like crushed walnuts or cashews, in their place. If you have a nut allergy or don’t like nuts, you could also omit them altogether, and use graham cracker pieces or Skor bits for a bit of crunch instead.

Frequently Asked Questions

Can I leave out the nuts if there is a nut allergy in our family?

Of course! You can leave the nuts off entirely or you can substitute them for graham cracker pieces or Skor bits for a bit of crunch.

Can I use homemade pumpkin puree?

If you prefer to use homemade pumpkin puree, add it in the same way the recipe calls for canned pumpkin.

Can I use canned pumpkin pie filling instead of canned pumpkin puree?

Canned pumpkin is pumpkin puree combined with sugar and extra spices. Pumpkin puree is pure pumpkin. Be sure to use pumpkin puree in this pumpkin crunch cake recipe as the two ingredients are not interchangeable.

Does this Pumpkin Crunch Cake need to be refrigerated?

After the pumpkin crunchy cake has cooled, it can remain on the counter for several more hours. If you're not serving it right away, you can refrigerate or freeze it for future use.

How to make Pumpkin Crunch Cake

FIRST STEP: Preheat oven to 350°F.

SECOND STEP: Spray a 9x13 baking dish.

THIRD STEP: Use a stand mixer or large mixing bowl. Combine pumpkin puree, half and half, sugars, and pumpkin pie spice.

FOURTH STEP: Add eggs one at a time, mixing well after each egg, until all ingredients are well blended.

FIFTH STEP: Pour pumpkin mixture into greased 9x13 baking dish.

SIXTH STEP: Spread dry yellow cake mix over pumpkin mixture.

SEVENTH STEP: Sprinkle pecans over dry cake mix.

EIGHTH STEP: Drizzle melted butter over pecans.

NINTH STEP: In a preheated oven, bake pumpkin crunch cake for 45 to 50 minutes or until a knife inserted in the center of the cake comes out clean.

TENTH STEP: Remove cake and allow to cool completely before serving.

ELEVENTH STEP: Serve with whipped topping, if desired.

Cooking tips for the best cake

Want a tasty pumpkin cake that's easy to make? Here's your guide! Every spoonful promises creamy crunchy pumpkin goodness. Follow these tips to make it perfect:

Pro Tip: Ensure that the yellow cake mix is spread uniformly over the pumpkin batter layers. Additionally, it's crucial to evenly distribute the melted butter over the cake mix and pecans. This will moisten the cake mix and give it a crunchy texture, so be sure to drizzle it all over, not just in one specific spot.
Pecans: If you're unable to locate pre-chopped pecans, you can purchase them whole. Simply dice them using a knife or place them in a sealable bag and use a rolling pin to break them into finer pieces.
Cake Mix: You can use any type of cake mix for this recipe, whether it's white cake, yellow cake or spice cake.
Make it ahead of time: Prepare this pumpkin crunch recipe in advance if needed. Just make the recipe and store it in the refrigerator overnight or until you are ready to bake it.

Storing this Recipe

Storing Pumpkin Crunch Cake: Store leftover Pumpkin Crunch Cake in an airtight container or covered in plastic wrap in the refrigerator for up to three days.

Can you Freeze Pumpkin Crunch Cake? Pumpkin crunch cake can be stored in an airtight freezer-safe container in the freezer for up to 4 months. For easier serving, you can cut individual pieces and freeze them separately.

Serving Frozen Pumpkin Crunch Cake: Thaw in the fridge overnight and serve chilled or reheat it in the oven.