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Pumpkin Crunch Cake

Pumpkin crunch cake with a custardy pumpkin pie layer and a golden pecan, buttery cake-mix topping. Bake at 350°F until the top turns crisp-golden and the pumpkin layer is set, then cool for easy slicing and the crunchy pecan side-up option.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

For pumpkin pie layer (bottom)
  • 1 can (15 oz) pumpkin puree
  • 1 can (12 oz) evaporated milk
  • 3 eggs
  • 1 cup granulated sugar
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
For crunch topping
  • 1 box (15.25 oz) yellow cake mix
  • 1 cup unsalted butter Melted.
  • 1.5 cups pecans Roughly chopped.
  • whipped cream For serving.

Equipment

  • 1 sheet pan

Method
 

Bake the pumpkin layer
  1. Preheat oven to 350°F and grease a 9x13 baking dish.
  2. Whisk pumpkin puree, evaporated milk, eggs, granulated sugar, pumpkin pie spice, cinnamon, and salt until smooth, then pour into the dish.
Add the crunch topping
  1. Sprinkle yellow cake mix evenly over the pumpkin layer without stirring.
  2. Scatter pecans over the cake mix.
  3. Pour melted butter evenly over the entire surface.
Bake, cool, and serve
  1. Bake at 350°F for 50-55 minutes, until the topping is golden and the pumpkin layer is set.
  2. Cool completely, then serve right side up or flip so the crunchy pecan side is on top.
  3. Top with whipped cream just before serving.

Notes

For the cleanest slice, cool completely—this helps the pumpkin custard set while the topping stays crunchy. Store covered in the refrigerator up to 3 days; reheat individual pieces at 300°F for 8–10 minutes to refresh the topping. Freezing is not recommended because the custard texture can change. For a lighter option, use reduced-fat evaporated milk and swap to a sugar-reduced pumpkin pie spice blend (choose one without added sugar if available).