Pumpkin Crunch Cake

You know what my favorite Fall breakfast is? Pumpkin Pie.

Yeah, really. It is such a great way to wake up. Thick, cold, and creamy straight from the fridge. It’s easy and it’s fabulous.

Alright, so it’s a pretty good dessert, too.

Rather than make pumpkin pie, I livened things up a bit around here and made a Pumpkin Crunch Cake. This dessert is crazytown, you guys. It’s all pumpkiny, crunchy, and cakey. I never would have guessed it would taste that way from the name! Such a surprise.

This is a pretty classic and simple dessert, but I made a few changes from the original recipe that is floating around pretty much everywhere. I felt like the yellow cake really overpowered everthing, so I reduced the amount to half of a box mix. You can use the full box mix if you want. I also increased the amount of pecans, because nuts are fabulous. Don’t tell my husband I said that. He’d never believe you, anyway.

Oh, and if you think I apple-d the crap out of you the last few weeks, just wait. It’s pumpkin time, baby.

No, I don’t know why I called you baby either. It just felt right. I also said “crap.” Huh.

Don’t worry. It’ll never happen again.

Print Recipe

Pumpkin Crunch Cake


1 can (15 ounces) pumpkin puree
1 can (12 ounces) evaporated milk
4 eggs
1 1/2 cups sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
pinch of cloves
1 teaspoon salt
1/2-ish box yellow cake mix
1 cup chopped pecans
1 cup butter, melted


Line a 9x13 pan with parchment paper. Preheat oven to 350 degrees.
In a large bowl, beat together the pumpkin, milk, eggs, sugar, and spices until well combined.
Pour into the prepared baking dish.
Sprinkle the top with yellow cake mix. I prefer a half of a box, but use more if you want it to be very cakey.
Sprinkle with the chopped pecans.
Pour the melted butter evenly over the top of the cake.
Bake for 60-70 minutes or until the top is lightly browned and the custard is set.
Serve warm or cold. Store in the refrigerator.