Pumpkin Crunch Cake

17 Comments 4

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe

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

Pumpkin Crunch Cake

This pumpkin dump cake is beyond simple to make and the perfect recipe for Thanksgiving dessert.

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!

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 into 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 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
Pumpkin Crunch Dump Cake

Pumpkin Crunch Dump Cake

4 from 2 votes
This Pumpkin Crunch Cake tastes like a pumpkin pie with a crunchy pecan streusel layer on top – and it's easily made with a box of yellow cake mix.
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Course: Dessert
Cuisine: American
Servings: 12 servings

Ingredients 

  • 29 ounces canned pumpkin puree
  • 3/4 cup half and half
  • 3 eggs
  • 1 cup brown sugar packed
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 15.25 ounces yellow cake mix
  • 1/2 cup pecans roughly chopped
  • 1/2 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!

Pin this nowto remember it later
Pin this recipe0

{originally published 9/28/16 – recipe notes and photos updated 2/18/21}

If you’re looking for a traditional pumpkin cake, try this one from Averie Cooks. It looks delicious.

Or here is a pumpkin spice cake shaped like an actual pumpkin. How fun is that?

Or if you want to eat pumpkin cake for breakfast, try this Pumpkin Spice Coffee Cake from Crunchy Creamy Sweet.

Try  these Pumpkin Bars with Cream Cheese Frosting

Classic pumpkin bars that are super soft and moist and spread with a thick layer of tangy cream cheese frosting.

Or this Pumpkin Cheesecake Pie

Pumpkin Cheesecake Pie with Pecan Streusel (2)
Pumpkin Crunch Dump Cake

Filed under: , ,

Tagged with: ,

Related Posts

Reader Interactions

17 Comments Leave a comment or review

    Rate & Comment

    Recipe Rating




    You can now include images of your recipes in your comments! You'll need to register or log in to upload images.

  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!!

Get New Recipes

sent to your inbox!
 
 

We never share your information with third parties and will protect it in accordance with our Privacy Policy.