Print Options:

Pumpkin Crunch Cake

Yields1 ServingPrep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

The easiest pumpkin cake! Pumpkin Crunch Cake has a layer of creamy pumpkin pie filling and it’s topped with cake mix, pecans, and butter. The topping bakes up so crunchy and delicious!

 2 cups pumpkin puree
 1 (12 ounce) can evaporated milk
 4 eggs
 1 ½ cups white sugar
 2 tsp pumpkin pie spice
 1 tsp salt
 1 (18.25 ounce) package yellow cake mix
 1 cup chopped pecans
 1 cup unsalted butter, melted
 whipped cream, for serving

Preheat oven to 350 degrees F. Lightly grease one 9x13 inch baking pan.


Combine the pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt. Mix well and spread into the prepared pan.


Sprinkle the yellow cake mix over the top of the pumpkin mixture and pat down.


Sprinkle the chopped pecans over the top of the cake mix then drizzle the melted butter all over top.


Bake at 350 degrees F (175 degrees C) for about 60 - 70 minutes, until a toothpick inserted into the center comes out clean.


Top cooled cake with whipped cream before serving.

Nutrition Facts

Amount Per Serving
Calories 411.8
% Daily Value *
Total Fat 23.6g37%

Saturated Fat 6.7g34%
Cholesterol 48mg16%
Sodium 532.8mg23%
Potassium 184.7mg6%
Total Carbohydrate 47.2g16%

Dietary Fiber 1.6g7%
Sugars 35.3g
Protein 5.2g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.