Pumpkin Crunch Cake

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Pumpkin Crunch Cake tastes like a pumpkin pie with a crunchy pecan streusel layer on top – and best of all, it’s easily made with a box of yellow cake mix.

Pumpkin Crunch Cake

You’ve heard of a dump cake, right? And a crunch cake? This awesome cake is the best of both and you’re going to love it!

This pumpkin dump cake is beyond simple to make and the perfect recipe for Thanksgiving dessert. Watch the video to see just how easy it is to make this awesome dessert!

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Pumpkin Dump Cake

Dump cakes are about the easiest cake you can possibly make. Have you made one before? This Rhubarb Dump Cake is another favorite with my family.

Served warm with a scoop of ice cream on top, it’s always a hit.

All you need to do is mix the wet ingredients together, dump that into a pan, sprinkle the cake mix on top, and then pour butter over the cake mix.

This Pumpkin Crunch Cake gets that awesome crunch from the pecans that are added to the top layer.

Pumpkin Crunch Cake is a dump cake kicked up to new levels!

Pumpkin Crunch Cake

This cake tastes like a pumpkin pie with a crunchy pecan streusel layer on top – and it’s made so easily with a box of yellow cake mix.

Is anyone else a yellow cake mix fan like I am? Many birthday cakes growing up were made with a good old-fashioned yellow cake and I still like the flavor to this day.

The pumpkin layer in this cake is bursting with that pumpkin spice flavor.

Pumpkin Dump Cake with plenty of crunch!

Pumpkin Crunch Cake Recipe

  1. Preheat the oven to 350 F. Grease a 9 x 13 inch baking pan and set aside. Whisk together the pumpkin, half and half, eggs, brown sugar, pumpkin pie spice, and salt. Pour into the greased pan.
  2. Sprinkle with the dry cake mix and top with chopped pecans. Last, drizzle melted butter over everything.
  3. Bake at 350 F for 45-55 minutes, or until a toothpick inserted comes out clean. Let cool and serve with whipped cream.
Pumpkin Crunch Dump Cake

Easy Pumpkin Recipes

Looking for some new pumpkin recipes to try this year? Check out these Pumpkin Bars with Cream Cheese Frosting or this Pumpkin Cheesecake Pie.

Want an easy pumpkin dessert for fall and thanksgiving, this No Bake Pumpkin Cheesecake is a pumpkin and cheesecake lover’s dream.

A pecan shortbread crust is topped with a pumpkin pie cheesecake layer and a tangy-sweet topping to make these Easy Layered Pumpkin Cheesecake Bars.

Want to try a pumpkin spice cake shaped like an actual pumpkin? or a classic pumpkin cake roll? You can’t go wrong with any of these recipes for fall baking.

Pumpkin Crunch Dump Cake

Pumpkin Crunch Cake

4.34 from 3 votes
Pumpkin Crunch Cake tastes like a pumpkin pie with a crunchy pecan streusel layer on top – and best of all, it's easily made with a box of yellow cake mix.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings

Ingredients 

  • 29 ounces canned pumpkin puree
  • ¾ cup half and half
  • 3 eggs
  • 1 cup brown sugar packed
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 15.25 ounces yellow cake mix
  • ½ cup pecans roughly chopped
  • ½ cup melted butter

Instructions

  • Preheat oven to 350°F. Grease a 9 x 13 inch baking pan and set aside. Whisk together the pumpkin, half and half, eggs, brown sugar, pumpkin pie spice and salt. Pour into the greased pan.
  • Sprinkle with the dry cake mix and top with chopped pecans. Last, drizzle melted butter over everything.
  • Bake at 350°F for 45-55 minutes, or until a toothpick inserted comes out clean. Let cool and serve with whipped cream.

Nutrition

Serving: 1piece · Calories: 380kcal · Carbohydrates: 51g · Protein: 5g · Fat: 19g · Saturated Fat: 8g · Trans Fat: 1g · Cholesterol: 67mg · Sodium: 492mg · Potassium: 341mg · Fiber: 3g · Sugar: 34g · Vitamin A: 11016IU · Vitamin C: 3mg · Calcium: 117mg · Iron: 3mg
Tried this recipe?Mention @chocolatewithgrace or tag #chocolatewithgrace!

{originally published 9/28/16 – recipe notes and photos updated 8/3/21}

Pumpkin Crunch Cake
Pumpkin Crunch Dump Cake

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  1. Debbie says

    I love pumpkin pie and this looks amazing! Its not something we do a lot in the UK so definitely one for me to get practising. Thanks for the inspiration:-)

  2. Kristin says

    Was needed to make the cake the day before an event, will that be a problem? Just store in the refrigerator over night?

  3. Monica says

    4 stars
    I just finished making this
    It’s amazing, but the cake mix didn’t fully make in some areas. Any suggestions? I am planning to make a second one to take to another dinner today

  4. Jeannie says

    Sounds delicious, and I’m planning on making it as soon as the temperatures get out of the 90’s around here! I also believe I may add a bit of rolled oats on top of the cake mix but before the butter: more crunchy goodness, perhaps? Thanks for the recipe!!