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Pumpkin Crunch Cake

Pumpkin Crunch Cake Recipe

Cozy, easy Pumpkin Crunch Cake — creamy pumpkin custard base with buttery pecan topping. A perfect fall dessert that tastes like pumpkin pie and cobbler in one!
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 12

Ingredients
  

  • 1 can 15 oz pure pumpkin purée
  • 1 can 12 oz evaporated milk
  • 3 large eggs
  • 1 cup sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • ¼ teaspoon cloves
  • ½ teaspoon salt
  • 1 box yellow cake mix 15.25 oz
  • 1 cup chopped pecans
  • ¾ cup unsalted butter melted

Instructions
 

  • Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  • In a bowl, whisk pumpkin, evaporated milk, eggs, sugar, and spices until smooth. Pour into prepared dish.
  • Sprinkle dry cake mix evenly over pumpkin layer.
  • Top with pecans and drizzle melted butter evenly across the surface.
  • Bake for 50–60 minutes or until top is golden and edges are bubbling.
  • Let cool at least 30 minutes before serving.
  • Serve warm or chilled with whipped cream or ice cream.

Notes

Storage: Refrigerate leftovers up to 4 days or freeze up to 2 months.
Best Served: Warm with ice cream or cold from the fridge — either way, it’s pure comfort.
Tried this recipe?Let us know how it was!