Go Back
+ servings
Pumpkin Crunch Dump Cake
Print Recipe
4 from 2 votes

Pumpkin Crunch Cake

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 Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 380kcal


  • 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


  • 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.


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