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.
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!
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
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 Crunch Cake Recipe
- 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.
- 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.
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 Cake
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
{originally published 9/28/16 – recipe notes and photos updated 8/3/21}
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!!
Denise says
This is Delicious! Easy to make, my family loves it!
Mary says
Glad to hear that everyone’s loving the pumpkin crunch cake, Denise. Enjoy!