Pumpkin Crunch Cake

As much as we love baking from scratch, we really love shortcut bakes like this pumpkin crunch cake recipe. Like many of our favorite dump cakes, it’s made by stirring together a rich batter and pouring a box of cake mix over the top. In the oven, the wet ingredients will bubble up and incorporate the dry ones.

Even though the recipe is simple, the final product is surprisingly complex and interesting. The cake is moist, rich and almost pudding-like, and has the same earthy, sweet flavor as the best pumpkin desserts. Plus, it has a topping of crunchy, buttery nuts as a bonus. Serve it for dessert or as the best afternoon snack.

Pumpkin Crunch Cake Ingredients

• Canned pumpkin: We like using canned pumpkin for baking because it has the most consistent flavor, texture and moisture content, meaning you get perfect results every time. Our favorite store-bought pumpkin brand, Libby’s, is widely available.
• Brown sugar: The richness of brown sugar that comes from molasses fits naturally with pumpkin. To measure this ingredient correctly, pack the brown sugar tightly into the measuring cup.
• Sugar: This cake calls for plain white granulated sugar in addition to the brown sugar.
• Eggs: Adding four eggs to the batter makes for a rich and moist cake.
• Pumpkin pie spice: Use store-bought pumpkin pie spice or make homemade pumpkin pie spice. If you have cinnamon, ginger, nutmeg and allspice, you’ve got all you need!
• Vanilla extract: Stock a high-quality brand of vanilla extract in your pantry for the most flavorful bakes.
• Evaporated milk: The difference between condensed milk and evaporated milk is that evaporated milk is super dense and thick without added sweeteners. Make sure you don’t mix up the two!
• Yellow cake mix: A simple box of yellow cake mix is the foundation of this recipe.
• Pecans: Chopped pecans make a simple and speedy crunchy topping. Their buttery flavor is a great match for pumpkin.
• Butter: Before baking, drizzle melted butter over the cake to make a rich, crackled topping.

Directions

Step 1: Mix the pumpkin, eggs, sugar and spices

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Preheat the oven to 350°F. In a large bowl, beat the canned pumpkin, brown sugar, sugar, eggs, pumpkin pie spice and vanilla extract until they’re well blended.

Step 2: Add the milk

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Reduce the mixer speed to low. Gradually beat in the evaporated milk until smooth.

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Editor’s Tip: Be careful not to overbeat the batter, which can make it a bit tough.

Step 3: Pour into the pan and top with cake mix

Pour the batter into a greased 13×9-inch baking pan. Sprinkle the cake mix evenly across the top.

Editor’s Tip: Spreading dry cake mix over the wet ingredients might look a bit strange, but don’t be tempted to stir.

Step 4: Add the nutty topping

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Sprinkle the chopped pecans over the top. Drizzle with the melted butter.

Step 5: Bake

Bake until the cake is golden brown, about 45-50 minutes. Cool it on a wire rack.

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Pumpkin Crunch Cake Variations

• Switch up the cake mix: Instead of yellow cake mix, try a spiced cake mix or vanilla cake mix.
• Change up the nuts: Pecans and pumpkin make a great match, but walnuts, hazelnuts or a mix of the two would be tasty, too. You can also omit the nuts altogether if you prefer.
• Sweeten up the topping: Scatter chocolate chips, butterscotch chips or white chocolate chips over the cake before baking it.
• Make it gluten-free: Using a gluten-free cake mix will make this an easy gluten-free dessert.

How to Store Pumpkin Crunch Cake

Store crunch pumpkin cake in the refrigerator, covered with storage wrap or foil. The pumpkin filling makes for a dense, moist cake that sets nicely in the fridge.

How long does pumpkin crunch cake last?

Pumpkin crunch cake will last for up to three days when chilled.

Can you freeze pumpkin crunch cake?

You can freeze cakes most of the time—and luckily, pumpkin crunch cake is part of that majority. Allow the baked cake to cool completely, then wrap it tightly in two layers (such as storage wrap and foil), and freeze it lying flat. It will keep in the freezer for up to two months. Defrost it in the refrigerator before eating it.

Pumpkin Crunch Cake Tips

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Can you use fresh pumpkin puree or pumpkin pie filling for pumpkin crunch cake?

In general, we don’t recommend swapping fresh pumpkin or pumpkin pie filling for canned pumpkin. Fresh pumpkin puree has a less consistent moisture content and texture, which may affect the final texture and rise of the cake. Pumpkin pie filling is pre-seasoned and pre-sweetened, so it throws off the flavors in the cake and makes it too sweet. If you do want to use pie filling, reduce the sugar by at least half, and leave out the pie spice.

How should you serve pumpkin crunch cake?

This simple cake is a perfect snacking cake to enjoy in the afternoon with a cup of coffee, tea or milk. With its tender crumb and crispy topping, you don’t really need to add anything to make it satisfying. That said, a dollop of homemade whipped cream or vanilla ice cream on the side of the cake would be delicious.