With just 10 minutes of prep, this Pumpkin Crunch Cake is easy to make. It turns creamy pumpkin pie flavor and a golden, buttery topping into a cozy fall dessert everyone will love.
If you love all things pumpkin spice during the autumn season, you’ll want to make my pumpkin scones or my delicious pumpkin pie muffins.
Recipe Highlights: Pumpkin Crunch Cake
- Flavor: Crisp buttery topping with a moist layer of cinnamon-spiced pumpkin filling underneath give this dessert classic fall flavor.
- Skill Level: Just a few simple steps are needed to make this easy pumpkin dessert. Just mix, pour, sprinkle, and bake!
- Tools: You only need a mixing bowl, whisk or spoon, and 9×13-inch baking dish.
- Serving: Delightful served warm with whipped cream, vanilla ice cream, or a drizzle of cream cheese glaze for Thanksgiving, potlucks, or fall family dinners.
Total Time: 1 Hr 20 Mins Servings: 16 Cooking Method: Oven
Ingredients Notes
- Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling because it already contains sugar and spices. Be careful as the cans look the same.
- Evaporated Milk: Makes the pumpkin filling creamy and almost custard-like combined with eggs.
- Sugar: Necessary to sweeten the pumpkin mixture.
- Eggs: Help the filling set into a creamy, sliceable layer as it bakes.
- Cinnamon: Adds warm, fall inspired spice to the mixture.
- Cake Mix: Sprinkle a yellow cake mix on top of the pumpkin mixture to give this recipe its “crunch factor.”
- Butter: Melt and drizzle it over the cake mix so the topping bakes into a rich, golden layer.
How to Make Pumpkin Crunch Cake
- Mix everything except cake mix and butter, and spread over the bottom of the casserole dish. (Full recipe below.)
- Sprinkle the cake mix evenly over the liquid mixture and drizzle butter on top.
- Bake until a wooden pick inserted in the middle of the cake comes out clean.
Save It for Later
- Cool pumpkin crunch cake completely before covering with plastic or placing into an airtight container. This helps to ensure condensation does not make the topping soggy.
- Refrigerate for up to 4 days, and freeze for up to 3 months. Thaw in the refrigerator before serving.
- To reheat pumpkin crunch cake, warm in your microwave for about 45 seconds. Warm in a 300˚F oven until warmed through to keep the topping crunchy.
More Cozy Pumpkin Favorites
Did you make this Pumpkin Crunch Cake? Leave a comment and rating below.
Pumpkin Crunch Cake
Equipment
Ingredients
- 15 ounces pumpkin puree 1 can, not pumpkin pie filling
- 12 ounces evaporated milk
- 1½ cups granulated sugar
- 3 eggs
- 1½ teaspoons cinnamon or pumpkin pie spice
- 1 box yellow cake mix
- 1 cup melted butter
Instructions
- Preheat oven to 350°F. Butter a 9×13 baking dish.
- Mix together pumpkin, evaporated milk, sugar, eggs, and cinnamon. Pour into prepared baking dish.
- Sprinkle dry cake mix over top of the pumpkin mixture. Carefully drizzle with melted butter.
- Bake for 1 hour and 10 minutes, or until set. Serve warm with whipped cream or whipped topping.
Notes
- Replace yellow cake mix with spice cake mix, or white cake mix, or spice cake mix.
- Add 1 cup chopped pecans for extra crunch.
- Reheat in the microwave for 45 seconds, or in low temp oven.
- Serve with whipped cream, cream cheese frosting, or ice cream.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Recipe from Michele
