This Pumpkin Crunch Dump Cake is simple to make and the perfect recipe for Thanksgiving dessert.
This cake is more like a pumpkin pie with a crunchy pecan streusel layer on top made with yellow cake mix, just to be clear. 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. I’ve also seen similar recipes to this one that use a spice cake mix, so if that is more your flavor profile, go for it. The pumpkin layer is bursting with that pumpkin spice flavor.
As I type this, a parade is going past my window, well, around the corner from where I live. But still plenty close enough to hear a lot of commotion through the open windows. We are not parade people and I feel a little out of place in this town when the fair comes to town in the fall and people start to talk about the parade.
Weeks ahead of time they mark out their seats with string and folding chairs along main street. Weeks ahead, friends. Who does that? Then on parade day, the streets close and the traffic comes and clogs the streets that are open and just about park us into our driveway. Maybe that is why I get grouchy about the parade. Right now, I have a song stuck in my head that one of the floats was playing, “For I’m going to Louisana, for to see my Susieanna, singing Polly Wolly Doodle all the day.” Did you ever listen to Wee Sing?
I do feel a little bad for people who love the parade because this year it poured rain for the first half of the parade. Are you a parade person? What makes you excited to watch them? Candy? Either way, I’m sure you will love this Pumpkin Crunch Dump Cake. Check out the video at the top of the post if you haven’t yet for a quick tutorial on how to make it.
Pumpkin Crunch Dump Cake
Ingredients
- 1 29 ounce can pumpkin puree
- 3/4 cup half and half
- 3 eggs
- 1 cup brown sugar packed
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 15.25 ounce 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
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
Or this Pumpkin Cheesecake Pie
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:-)
Monica says
This is so great! I just made it and the family loved it. How should I store it? Thanks
Mallory says
Hi Monica. It probably should be stored in the fridge, like pumpkin pie.
Kim - Today's Creative Life says
Yay! It’s pumpkin dump cake season!
Emily Hill says
You had me at crunch cake! Love all the textures in this dessert!
Charity says
I’m so ready for pumpkin spice everything! YUM!
Jamielyn says
So yummy! I can’t wait for fall!
Anna says
I am totally ready for fall desserts! This looks crazy delicious!
Erin says
Is there something I can use in place of the half and half that is non dairy?
Mallory says
I’ve never tried anything and no substitutions come to mind. I found this recipe online for a milk free pumpkin dump cake if it interests you. I’ve never tried it though. Good luck! https://milkallergymom.com/2016/10/pumpkin-dump-cake-dairy-free-egg-free.html
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?
Mallory says
Yes, it will be fine the the refrigerator overnight.
Jamie says
What could I use instead of nuts on top?
Esther says
Would this work to make and freeze?
Mallory says
I’ve never tried it. It might work, but not sure.
Monica says
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
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!!