Pumpkin Pie Crunch Recipe

5 from 2 votes

This post may contain affiliate sales links. Please read my disclosure policy.

This Pumpkin Pie Crunch Recipe is the tastiest (and easiest!) dessert for Fall. It’s like part pumpkin pie filling and part cobbler topping. Made simply with a yellow cake mix, pecans, pumpkin and spices, you will love this delicious dessert. After you make this recipe, be sure to check out my MUST TRY Pumpkin Desserts for Fall. A little something for everyone!

slice of pumpkin crunch cake with whipped cream

What is Pumpkin Pie Crunch Cake?

Like I mentioned above, 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 vanilla ice cream. It has a total of nine simply 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!

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. Here’s how to make it:

Make the Pumpkin Layer

In a large bowl, whisk together pumpkin, granulated sugar, salt, pumpkin pie spice, eggs and evaporated milk until smooth and eggs are incorporated well. Pour this mixture into the bottom of a greased 9×13 glass dish.

Can I Substitute Pumpkin Pie Filling for Pumpkin Puree?

No, 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.

pouring batter into baking pan

Top With Crunch Topping

Onto the top of the pumpkin mixture, evenly sprinkle a full box of vanilla, yellow or white cake mix (15.25 oz Betty Crocker works great!) 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.

Do I have to Use Pecans? Can I Substitute Other Nuts?

No, you don’t have to use only Pecans for this recipe. Any nut will work well, as long as you like it. Good substitutes for this would include walnuts, almonds or hazelnuts. 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.

Bake the Pumpkin Pie Crunch Cake

Carefully transfer the cake to the center of a preheated 350 degree F oven and 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.

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 along with some of these other reader favorites:

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.

More Pumpkin Cakes to Try!

I hope you all come to love this Pumpkin Pie Crunch Cake as much as I have! I am a little bit new to the world of dump cakes but oh mama, I’m hooked! Have a great day, friends!

pumpkin crunch cake on plate
PrintPrint Pin ItPin It
5 from 2 votes

Pumpkin Pie Crunch Recipe

This Pumpkin Pie Crunch Recipe is the tastiest (and easiest!) dessert for Fall. It's like part pumpkin pie filling and part cobbler topping. Made simply with a yellow cake mix, pecans, pumpkin and spices, you will love this delicious dessert.
servings 16 pieces
Prep Time 10 minutes
Cook Time 1 hour 10 minutes


  • 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


  • 9×13 glass baking dish


  • Preheat oven to 350 degrees. Spray a 9×13 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.


Calories: 371kcal | Carbohydrates: 46g | Protein: 5g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 483mg | Potassium: 178mg | Fiber: 2g | Sugar: 34g | Vitamin A: 4605IU | Vitamin C: 2mg | Calcium: 135mg | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: pumpkin dessert

Share a Comment

Your email address will not be published.

Recipe Rating

5 Responses
  1. CRSG

    5 stars
    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.

    1. Lauren

      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.

  2. Kat

    5 stars
    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!

    1. Mary

      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.