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If you’re tired of the same old pumpkin desserts every fall, you’ve just stumbled upon your new go-to treat. This Pumpkin Pie Crunch recipe is the ultimate blend of creamy pumpkin pie filling, a crunchy pecan topping, and buttery cake mix goodness. It’s like a pumpkin pie, but better—because who doesn’t love a little extra crunch with their creamy pumpkin layer?
Why You’ll Fall in Love with Pumpkin Pie Crunch
Pumpkin Pie Crunch Cake (or sometimes called Pumpkin Dump Cake) is a super simple cake mix-based bar that is basically the filling of a pumpkin pie that is topped with dry vanilla or yellow cake mix, nuts, and melted butter. Basically like a cross between my (wildly popular) Pumpkin Pecan Cobbler and my Pumpkin Pie.
After it’s baked, you can scoop it like a warm pudding or cobbler or slice it into pieces and top it with whipped cream or a scoop of ice cream. It has a total of nine simple pantry ingredients and gets baked for a good hour to make sure it’s completely cooked. So so delicious warm or at room temperature. I’m going to be making this all season long!
Ingredients Needed for Pumpkin Pie Crunch
Get ready to make the perfect fall dessert! Here is everything you’ll need to gather up:
- Pure pumpkin: Not to be confused with pumpkin pie filling. This is solid pack pumpkin with no added sugar or spices.
- Granulated sugar: Sweetens the pumpkin layer just right.
- Pumpkin pie spice: Adds that warm, cozy flavor we all love during pumpkin season.
- Salt: Enhances all the flavors.
- Eggs: Helps create a creamy pumpkin layer.
- Evaporated milk: Gives a smooth, creamy texture to the pumpkin mixture.
- Box of yellow cake mix: I use Betty Crocker Super Moist, but Duncan Hines works too.
- Pecans, toasted and chopped: Adds a crunchy topping that’s just divine.
- Butter, melted: Brings the dry cake mix together, creating that golden brown, buttery crust.
- Whipped cream and caramel sauce (optional): For serving, because why not?
Variations
- Spice cake mix: Swap the yellow cake mix for a spice cake mix to amp up the fall flavors.
- Walnuts instead of pecans: If you’re out of pecans, walnuts work just as well. Also consider using almonds or hazelnuts.
- Dairy-free option: Use coconut milk in place of evaporated milk.
- Gluten-free option: Sub in a gluten-free cake mix for a GF-friendly dessert.
How to Make Pumpkin Pie Crunch
The best part about this recipe is how quickly it comes together! The hardest part is waiting the full hour of baking time. For full recipe details, including ingredient measurements, see the printable recipe card down below. Here’s how to make it:
1. Make the Pumpkin Layer
In a large bowl, whisk together pumpkin, granulated sugar, salt, pumpkin spice, eggs and evaporated milk until smooth and eggs are incorporated well. Pour this mixture into the bottom of a greased (with cooking spray) 9×13 glass baking dish.
Canned Pure Pumpkin vs Canned Pumpkin Pie Filling: Both are non-synonymous with each other. Pumpkin Pie Filling is a canned pumpkin that has sugar and spices added in. It’s a one-stop-shop for making a pumpkin pie. Pumpkin Puree, Pure Pumpkin, or 100% Pure Pumpkin (such as Libby’s) is simply cooked and blended pumpkin that has been canned with no sweeteners or spices added in. They cannot be substituted one for the other in any pumpkin recipes.
2. Top With Crunch Topping
Onto the top of the pumpkin pie mixture, evenly sprinkle a full box of vanilla, yellow or white cake mix with chopped pecans and melted butter. Do your best to cover the top evenly with butter. A few dry crumbs peeking through should get absorbed into the overall cake.
The nuts are the ‘crunch’ of this Pumpkin Crunch Cake so you certainly don’t want to leave them out. Feel free to substitute with something you’d prefer in its place.
3. Bake the Pumpkin Pie Crunch Cake
Carefully transfer the cake to the center of a preheated oven at 350° F. Bake 60-80 minutes or until completely set. Cool at least 10 minutes before cutting and serving. The longer you let it cool, the prettier your pieces will come out. The first row is pretty rough, but after that, you should get nice clean slices.
What to Serve with Pumpkin Pie Crunch Cake
Just like any cobbler, crisp or crumble, this cake is best served warm or at room temperature with homemade whipped cream, vanilla ice cream, or store bought Cool Whip. I also like to drizzle caramel sauce over top the whole thing for a nice presentation, but that of course is optional.
Storing + Make Ahead Directions
Store leftovers in an airtight container in the fridge for up to 4 days.
To Freeze: you can freeze Pumpkin Pie Crunch! Wrap it tightly in plastic wrap and store in an airtight container. Thaw in the fridge before reheating.
To Make Ahead: Make it a day or two ahead and store in the fridge. Reheat in a low oven before serving.
Other Pumpkin Desserts You Will Love
While this particular recipe for Pumpkin Crunch Cake pushed its way to the top of my pumpkin treats list, here are a few more recipes I’m sure you will love! I’d highly recommend this recipe for Thanksgiving dinner along with some of these other reader favorites:
- Pumpkin Pecan Cobbler (over 450 5-star reviews!)
- Pumpkin Cheesecake
- Classic Pumpkin Pie (no crack recipe that turns out perfectly every time!)
- Pumpkin Sheet Cake (another cake mix recipe that is so so easy)
- Pumpkin Bars with Brown Butter Icing
- Pumpkin Cheesecake Cake (this is a showstopper)
- Pumpkin Roll Cake
- Mini Pumpkin Bread
Be sure to check out my whole archive of Pumpkin Desserts as well as Thanksgiving Recipes. I have lots of easy, crowd-pleasing favorites to choose from.
Whether you’re prepping for Thanksgiving dinner or just craving a fall-flavored dessert, this easy recipe is about to become a favorite in your kitchen. Perfect for pumpkin fans and a great addition to any dessert table! The printable recipe card is below. Have a great day, friends! 🙂
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
Pumpkin Pie Crunch Recipe
Ingredients
- 15 oz pure pumpkin 1 can
- 1 1/2 cups granulated sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 4 eggs
- 12 oz evaporated milk 1 can
- 15.25 oz yellow cake mix 1 box Betty Crocker Super Moist Yellow Cake Mix
- 1 cup pecans toasted and chopped
- 1 cup butter melted
- whipped cream optional, for serving
- caramel sauce optional, for serving
Equipment
- 9×13 glass baking dish
Instructions
- Preheat oven to 350° F. Spray a 9×13 glass pan with nonstick cooking spray and set aside.
- In a large bowl, whisk pumpkin, sugar, pumpkin pie spice, salt, eggs and evaporated milk together until completely smooth. Pour into the bottom of prepared pan.
- Sprinkle with cake mix evenly and gently press to flatten the top. Sprinkle with chopped pecans and drizzle with melted butter.
- Bake 60-80 minutes or until cake is completely set. Start checking at 60 minutes to ensure you don't over bake. Cool 10 minutes before cutting and serving with ice cream or whipped cream. Drizzle with caramel sauce if desired.
Asking a question here. This sounds delicious and I like crunch. But my friend cannot have nuts. Yesterday looking for the caramel chips, which I did not find, I did see heathbar chips. Wondering your thoughts?
Obviously my rating is not in conjunction with satisfaction because I have not made it yet.
I would like to make this for my church group.
Is there a substitute for evaporated milk, as one of members is lactose intolerznt. But it sounds so good!
Made this yesterday for dessert to take to Ladie’s Night Cards. Yes, it is easy (do not over toast the pecans as they cook again in the oven), Yes, it is worth the time. Yes, it is very, very good. Served it with whipped cream, next time will serve with vanilla bean ice cream. Thank you for this recipe, it is definitely a keeper. Sorry, for 16 pieces the servings would be very samll, more like 12 servings.
Can the pumpkin crunch cake be frozen after baking?
I don’t see why not. It’s a bit of a softer type cake, so transferring it to an air tight container might get a little messy. But you can freeze these no problem.
Recipe was very good but didn’t realize I was supposed to submerge the cake mix into the pumpkin. I had a couple pockets of dry cake mix. I will make again!
The way I read the instructions is to sprinkle dry cake mix on top of pumpkin mixture then smooth with a fork then add the nuts and melted butter. That sounds like what you did.