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Let’s talk about something that’s real important, k?
Pumpkin season.
Lately, it seems super cool to be all anti-pumpkin. I mean, it also seems super cool to be obsessed with pumpkin, which is why the anti-pumpkin people are coming out in full force to say “no, we will not stand for pumpkin spice macaroni and pumpkin spice shoelaces.” But, guys. I’m getting nervous.
I feel like we’re about to have a full on Grease-style feud between two rival gangs and it’s stressing me out.
Can’t we all just get along? Can’t we all just eat or not eat our pumpkin in peace, like respectable adults?
Now, you miiiiiiiight have noticed that I’m on Team Pumpkin Everything. I mean, it’s pumpkin. Why anyone would say no to that is beyond me, but whatever. You do you.
So, I’m here, in early September with my second pumpkin recipe of the year. The first one, in case you’ve forgotten, was shared last month. It was pumpkin donut holes and I think you should go make these right away. I’ll wait.
Anyway, I’ve shared this Pumpkin Crunch Cake recipe in the past, but I made it again last week and took new pictures. It just confirmed my belief that this pumpkin cake is somehow, magically, even better than traditional pumpkin pie. No, I won’t be serving it in place of pie at Thanksgiving, but on a regular day when I’m craving pumpkin? This will do the trick even better than pumpkin pie and *bonus points* it’s a heck of a lot easier to make.
I only use half of a box of cake mix in this recipe. I know that’s kind of annoying to have a half packet of cake mix laying around, but you can use it next week to make this again. Trust me, you’ll want to.
You could also use the entire bag of mix. It makes this much more cake-like. I like it with a half bag of mix, because the custard-y pumpkin bottom shines through a lot more.
Whatever way you make this, I can guarantee that you’re going to love it. I actually finished off this entire pan, piece by piece, for breakfast one week. And dessert. And snacks. I was both happy and sad when it was gone – happy to have a chance to maybe button my pants again, sad because my one true love was gone from this Earth.
I store this in the fridge and it sets up nice and thick. In the video above and in these pictures, it was still warm, which is why it fell apart when I scooped it out. It holds it shape perfectly when cold!
Be sure to also head over to check out my pumpkin coffee cake. It’s packing two full cans of pumpkin and is intensely rich and fudgy. I’m addicted to the stuff.
FAQ ABOUT THIS RECIPE:
- The video lists pumpkin pie spice, but the recipe shows cinnamon, nutmeg, ginger, and cloves. I make my own pumpkin pie spice by using that mix of spices. You can swap in 1 1/2 teaspoons of pumpkin pie spice if you’d prefer.
- Can I substitute a spice cake mix instead of yellow? Absolutely! I prefer yellow, but many people make this with spice cake.
- What is the sauce on top in your pictures? I topped this with ice cream and caramel sauce. It’s also good with whipped cream or served plain.
- I don’t like nuts, what can I substitute? You can skip the nuts entirely or substitute them with graham cracker or Biscoff pieces. Skor bits are also good, from what I hear.
- Can I use the canned pumpkin pie filling instead of puree to make this even easier? I haven’t tried it myself, but I imagine it works.
- Can I reduce/omit the sugar in this recipe? I’ve never tried it, so I really can’t make recommendations on this.
Pumpkin Crunch Cake
Ingredients
- 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 if you'd like a more cake-like consistensy, use more - up to the full box. If you'd like it to be more like a pie texture, use around 1/2 the box
- 1 cup chopped pecans
- 1 cup butter melted
Instructions
- Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.
- 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.
Nutrition Information:
More pumpkin recipes below!
Danna says
I wasn’t paying attention and accidentally mixed the cake mix with the pumpkin mix I went ahead and baked it without putting the butter on top I was afraid it wouldn’t blend together. It’s baking now I hope it still tastes ok. Do you have any suggestions for this mistake in case someone else does this?
Karly says
Hi Danna! Hope it turned out okay for you. I don’t have any recommendations for this.
Danna says
It tastes fine not as good if I did it the right way next time I won’t do 3 things at once when baking.
Pamela Newell says
I am so thankful for your simple videos and recipes they have truly changed my families life. Â
Karly says
Thank you so much, Pamela! What a sweet comment to read. 🙂
Alexis Sanchez says
Can this be made in the crock pot instead of oven?
Karly says
I’ve never tried this one in a slow cooker.
Trinidad Gomez says
What did u put over the ice cream
Karly says
Caramel sauce.
Unsalted butter says
I wish the recipe clarified for the non-bakers out there whether or not it should have unsalted or salted butter. Chose the wrong one…..sadly.
Karly says
I prefer salted butter on this, but either work fine. If you’re sensitive to salt, you can certainly use unsalted.
Michelle says
The salt will give you a salty sweet flavor that I love, hence cutting the sweetness. The times I’ve used unsalted butter, I’ve found that the sweetness is a bit overbearing.  If reducing your salt intake I would suggest half salted butter and half unsalted butter.
Gaye Gates says
I wish you would put recipes in grams too
Karly says
Wish I had the time to do that as well, but with over 1000 recipes, I just don’t. You’re welcome to plug them into an online converter for yourself though. 🙂
Mike says
What do you think about putting this in a crock pot? Maybe 4 hours on low?
Roberta Jean Bliss says
Mike, did you try it in the crockpot? And if so, how did it turn out? It sounds like it would be a great option for this.
Karly says
I think it would work, but I’m not sure how long it would take.
Theresa says
Any suggestions for substituting out the cake mix?Â
Karly says
None from me! 🙂
Toni says
For a homemade cake-like topping:
1 1/2 cups AP Flour
3/4 Cups Sugar
1/2 Cup Powdered Milk
1/2 teaspoon Salt
1 tsp. Vanilla
Whisk together in a bowl till the vanilla is evenly mixed through out.
If you’d rather use a standard struesel topping:
2 Cups AP Flour
1 Cup Brown Sugar
1/2 Cup White Sugar
1/2 teaspoon salt
2 Sticks Cold Butter
Add first 3 ingredients to a large bowl. Cut the butter into cubes, then add and mix till crumbs form and butter is well distributed.
If you use the Struesel Topping mix, you do not need to add melted butter on top, the butter is already in the mix.
You will still need to use the melted butter if you choose the Homemade Cake Mix option.
Nicole says
Have you ever tried this in the instant pot?
Karly says
Nope.
Mariloy Galle' says
I just made this and doubled the amounts to have anough for all the pumpkin lovers in the family. It came out wonderfully and I’m not a pumpkin aficionado and I enjoyed it. The spices are not overwhelming but just right. Thanks for this one.
Karly says
So glad it was a hit!
Traci says
Did you use 9×13 with doubling ingredients?
Betty W says
I’m curious if it would be fine to just use 1c sugar? Thats just too much sugar for me. I think I’ll just try the 1c and see.
Karly says
I haven’t tried it, so please report back if it turned okay! 🙂
ELLEN EVARS says
I reduce the sugar to 1 cup and it was fine. Â I might take it a little lower next time.
Christine says
I’m interested to hear how it was only using 1 cup sugar. That is what I was thinking of doing.Â
Judy Johnson says
If you use 1/2 the box of cake mix, could you use 1/2 the amount of butter?
Karly says
Nope, I don’t think that would work. There wouldn’t be enough butter to cover the top of the cake mix and it’d turn out very dry and crumbly.
Kim says
I’ve made this with less sugar for those who were asking: don’t do it! It did not taste as good as the original recipe- very bland .use all the sugar called for. Trust me on this.
Jennifer Pinske says
I am not a very good baker, but I made this and it was so easy and and big hit! I used extra pecans & used whole ones because I was too lazy to chop them. In Minnesota, pecans are about $8 or$9 a pound, but I got them on sale & used lots! It turned out so delicious! Everyone loved it! It’s like a cross between pumpkin pie & pecan pie,
Thank you so much for this recipe! I can’t wait to make it again!
Karly says
So glad it was a hit! 🙂
Tiffiny says
Is this something that you can make ahead of time and freeze? Has anyone tried that?
Brittany says
I really want to make this but I’m out of butter. I do have a butter yellow cake mix. Would coconut oil work?
Karly says
Hmm, I think it might but haven’t tried it myself.
Sabena says
Hi, can I leave it out overnight or does it have to go in the fridge right away.
Karly says
It needs to be refrigerated. 🙂
Gracie says
Do you think this would be okay with fat free evaporated milk?Â
Karly says
I think so, but haven’t tried it to say for sure.
Tab says
Just made this – it’s amazing – next time I will add half the saltÂ
Michael says
Hello, do you know how long this would be good for if stored in the fridge? The reason I ask is because I read that the typical pumpkin pie is only good for 3-4 days in the fridge. Anyway, thanks in advance! 🙂
Karly says
I think it’d be fine for 3-4 days. I’m not sure it’s ever lasted longer than that – we eat it too fast. 🙂
Kaye Martin says
I have to tell you that this is the absolute BEST pumpkin-anything recipe out there! I love pumpkin, especially pumpkin pie, but I can’t make pic crust worth eating. I’m even bad at using the pre-made crusts! When I found this recipe a couple of years ago, I just HAD to try it and I fell in love again, and again, and again! Thank you so very much for giving us this delicious recipe!
Karly says
So glad you enjoy this one! I’m making one for Halloween. 🙂
Irene Galaz-Medellin says
Can you make this split in two pans?  I have two 8×2 round  cake pans. I’m wondering  what the cook time would be?
Karly says
I’m sure you could, but I don’t know how it will change the bake time.
Lucy Beliveau says
It’s a done deal!! This gorgeous cake is on the menu! It’s got everything going for it! Pumpkin!!! Cake mix!!! Ease of preparation and it’s your recipe!!! Yours are the best!!
Thanks for your fun posts!! I thoroughly enjoy reading them all!
April says
Do you think it would be ok to use full fat coconut milk instead of the evaporated milk? I can’t have milk.
Karly says
I’m really not sure. I’ve never baked with coconut milk before.
Julia says
Um. This is DELICIOUS! I am eating it only a few minutes out of the oven and it has fallen apart like yours did but who cares! I couldn’t wait to let it set in the fridge! It is so great, so many wonderful flavours. I never made a cake like this before so I was really questioning how it would turn out, what with pouring cake mix on top and when covering in butter. Here’s what I did a bit different: I didn’t have pecans and didn’t use a replacement, used a spice cake (so nice), and my evaporated milk was almost 2 years expired, but it passed the smell test so I went for it… It was a risky endeavour. Still might have negative consequences. However, I firmly believe that whatever happens next is absolutely worth it. To anyone considering making this: you can do it risk-free by ensuring you discard expired products long before you’ve already mixed the rest of the batter and have gone too far to throw it out. I can only imagine how much better it would taste (is it possible?!) if you aren’t worried about what might happen in the next few hours. Thank you Karly! I can’t wait to use the other half of my cake mix to make this again after I finish it off tomorrow! This time it’ll be worry-free and oh so gooood.
Emmy says
I’m bringing this to a family thanksgiving tomorrow, but plan to make it in advance and store in the fridge. Would this be okay to be reheated in the oven before being served? If so, does anyone have a recommendation on how long to reheat and what temperature for the oven?
Karly says
Hi Emmy! We actually prefer this served cold, but if you wanted to reheat, I’d just bring it to room temp first and then pop it in a warm oven (maybe 250-300) for 5-10 minutes or until warmed a bit.
Emmy says
Thanks so much Karly!! Happy Thanksgiving to you and your family ??
Dawn Robertson says
Never making pumpkin pie again! My family LOVES this dessert instead!!! I stayed with the exact recipe and used a 9×13 glass pyrex and it turned out perfect (had to make a second one the day after thanksgiving to keep for myself!) We served it with cool whip instead of ice cream. I’m bringing this to our company Christmas party!
Karly says
So glad you gave it a try and loved it! 🙂
Sandi says
I dont want to put pecans on, doyou think a little brown sugar sprinkled in the last 20 min of baking would give it a little crunch?
Karly says
Hi Sandi! I don’t think it will add crunch so much, but maybe a bit of texture.
Nancy says
I totally agree, makes my mouth salivate.
Van H. says
This looks so delicious. I want to make it very soon but was wondering if I omitted the pecans for my but allergy friends if it still would be ok or if there was something I could add in place of nuts to not change the consistency.
Karly says
It will still bake just fine, you’ll just be missing the crunch factor.
Bertram says
Guess your print button just doesn’t work, huh!
Karly says
Hi Bertram, it works fine on my end. Try using a different browser or device.
Mary says
Haven’t made this yet but I have a coworker that doesn’t like Punkin and he wonders could you use sweet potato instead
Karly says
Hi Mary! I think you could use pureed sweet potato, but I haven’t tried it.
Natalia Yuen says
Hello, I can’t find yellow cake mix, but plenty cake flour, is it similar? Can I use it instead? Thank you
Karly says
No, they’re not the same thing at all. You could also use spice cake mix or white cake mix.
Priscilla says
This recipe was absolutely delicious! I made it using half the cake mix! My whole family loved it! I’m going to try the whole cake version next to see which way they like it better! Thank you for a new Thanksgiving dessert!
Karly says
So glad you enjoy! 🙂
Lisa hainline says
Great recipe
Kathy says
I just put it in the oven , has anyone used less sugar .
Melissa says
This recipe is to die for! I don’t favor sweets but my husband does and we both loved this Pumpkin Crunch Cake. I followed the recipe to a T and it’s light, savory, and has the perfect texture of cake, custard, and crunch. I will definitely make this again and will be my go-to potluck/party dish post-COVID.
Karly says
Love to hear that! 🙂
Carla says
First off I have to say I didn’t read directions correctly!!!? I used Pumpkin Pie Mix… Put it did set up like Moist Pudding but Taste Very Good….. So I think if I would used the whole Cake Mix it might of been thicker… Or could of left out Evaporated Milk…. But Taste Very Good!!!?
Anne says
Absolutely LOVE this recipe. I used a gluten free yellow cake mix and it was a huge success. I used about 3,/4 of the mix in the box. Good news for those that can’t or don’t want to eat gluten.
Karly says
That’s great to hear! Thanks, Anne.
Tw says
I would love to trythis recipe but isthere anything I can substitute for the evaporated milk????
Karly says
Nothing that I know of, I’m afraid. This is basically a pumpkin pie filing, so however you’d normally make pumpkin pie should work here.
Eileen Hughes says
I accidentally made it the first time without sugar and it wasn’t too bad so I’m sure if someone needs to omit the sugar they would still like it. Everyone who ate it didnt say it wasn’t sweet enough. I’m pretty fond of it both was. I also used chopped walnuts in one batch. And 1/2 bag of dry cake mix. Gonna try the whole bag sometime. Thanks so much for the recipes.
KimmyP says
If I use Spice Cake mix, should I alter how much nutmeg and cinnamon I add?
Karly says
No, the spices are for the filling, so I’d leave them the same. 🙂
Allison says
Made this yesterday and I am honestly addicted! Keep hearing some up and topping it with salted caramel ice cream. Bless hubs for getting the 29oz can. As soon as we go through this, I’m making another one! ?
Karly says
Haha! So glad you discovered the recipe!
Susan says
Best pumpkin dessert ever! I planned to make this for Thanksgiving – then realized I didn’t have any peacons. Substituted with Organic pumped seed granola from Costco. Turned out awesome and my teenagers preferred it this way!
Kara says
This recipe is SO SO GOOD! I made it as written but divided the batter into 4 aluminum loaf pans because I was bringing a meal to a family of 2 and knew they didn’t want a large dessert. I thought I would give the other two away and keep one. But after my husband had one mouthful he asked if we could keep the other two. It’s quite addictive so be warned! It’s particularly good right out of the fridge when the layer on the top is truly a crunch and just oh so good! Thanks for posting the recipe. Makes me wanna try your other recipes. : )
Karly says
Thanks, Kara! So glad you guys enjoyed this one! 🙂