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This pumpkin crunch cake has a cake topping with a bottom made of pumpkin pie filling! I couldn't stop sneaking bites of this cake!

Pumpkin Crunch Cake

Pumpkin Crunch Cake is the ultimate fall treat. Top with ice cream and enjoy!
Course Dessert
Cuisine American
Keyword cake, easy pumpkin recipes
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 12
Calories 530kcal


  • 15 ounces canned pumpkin puree
  • 12 ounces evaporated milk
  • 4 large 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 box yellow cake mix see note
  • 1 cup chopped pecans
  • 1 cup butter melted


  • 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.



For a more cake like consistency, use the full box of cake mix. 


Calories: 530kcal | Carbohydrates: 68g | Protein: 7g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 102mg | Sodium: 407mg | Fiber: 3g | Sugar: 48g