Pumpkin Crunch Dump Cake

Isn’t fall baking season just the best? Rich and full of warm spices, topped with the irresistible, buttery crunch of pecan streusel, this Pumpkin Crunch Dump Cake just might be the easiest, most tantalizing dessert to come out of your oven this year.

Pumpkin Dump Cake

This cake tastes like a pumpkin pie with a crunchy pecan streusel layer on top. And, it’s even easier because it uses a simple boxed cake mix for the dry ingredients.

If you don’t know how to make a dump cake, you’re in for a real treat with this pumpkin dump cake recipe. A dump cake gets its name from the process you use to make it, as everything just gets dumped into the baking dish.

These are just about one of the easiest desserts you can possibly make, just like this rhubarb dump cake. I’ve made more than a few of them, and they’re always a favorite with my family. Just serve them up with a scoop of fresh ice cream.

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This is one of those desserts that looks and tastes like you spent all afternoon making it, but in reality, it takes maybe 10 minutes to throw together. You don’t even need to pull out your mixer. A whisk, a bowl, and a baking dish are all you need.

And, let me tell you, the scent of this while it bakes in the oven just fills the kitchen. It is everything that fall should smell like. Pumpkin, nutmeg, cinnamon, allspice, cloves, and buttery toasted pecans draw everyone closer to the oven for a peek. It’s warm and cozy and makes you want to put on fuzzy socks and curl up with a mug of coffee.

Pumpkin Crunch Cake

A crunch cake has a crunchy topping or topping-like crust. I’ve seen them made with nuts, pretzel pieces, crumbled cookies, and even coconut. The textures in this pumpkin crunch dump cake make it the best of both worlds. It’s got soft, custardy pumpkin on the bottom, and a crisp, golden topping that are pure magic together.

Once it cools slightly, I love to top it with a big scoop of whipped cream or vanilla ice cream. The contrast between warm and cold, creamy and crunchy, makes every bite a little piece of dessert heaven. And, if you really want to take it up another notch? Try it with a drizzle of homemade salted caramel sauce, and you can thank me later.

Easy Pumpkin Recipes

With the advent of fall, I’ve always got so many easy pumpkin recipes to try and share. You can’t go wrong with these pumpkin bars with cream cheese frosting. They’re super soft and moist, the kind of dessert that melts in your mouth and makes you wonder why you ever waited until fall to start baking with pumpkin.

And, pumpkin cheesecake pie with streusel topping elevates the classic Thanksgiving dessert to new heights. Or you could go with this no bake pumpkin cheesecake. It’s got a buttery graham cracker crust, and is topped generously with fresh whipped cream.

Who can say no to a heavenly pumpkin cheesecake, layered between a walnut shortbread crust and a tangy, sweet frosting? That’s what you get with these easy pumpkin cheesecake bars. And, I just can’t end a post about pumpkin desserts without sharing a classic pumpkin cake roll. There’s a reason these visually distinctive layers of cake and frosting are a timeless pair. Make one and see for yourself!

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4.34 from 3 votes

Pumpkin Crunch Cake

Mary Younkin

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 mins

Cook Time: 45 minutes mins

Total Time: 55 minutes mins

Servings: 12 servings

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Ingredients 

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• ▢ 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.

Video

Nutrition

Serving: 1 piece | Calories: 380 kcal | Carbohydrates: 51 g | Protein: 5 g | Fat: 19 g | Saturated Fat: 8 g | Trans Fat: 1 g | Cholesterol: 67 mg | Sodium: 492 mg | Potassium: 341 mg | Fiber: 3 g | Sugar: 34 g | Vitamin A: 11016 IU | Vitamin C: 3 mg | Calcium: 117 mg | Iron: 3 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment below!

{originally published 9/28/16 – recipe notes updated 11/6/2025}