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My Pumpkin Crunch Recipe has all the festive fall flavors you’re looking for, and is easy to make in just one pan! Made with pumpkin spice, cake mix, pumpkin puree, and crunchy pecans, this is the most effortlessly flavorful pumpkin crunch cake. Easy to make in a few simple steps!
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Best Pumpkin Dump Cake
I always look forward to that time of year when pumpkin recipes make their return! Fall is one of the best times of the year for entertaining, and with Thanksgiving around the corner, it’s never too soon to start thinking about holiday menu ideas.
There is something so special and warming about fall baking recipes, and near the top of the list is my pumpkin dump cake. It is the perfect pumpkin crunch dessert for your holiday table, family dinner, or a fall outing complete with a hot latte.
The comforting, gooey pumpkin cake center comes together so deliciously with the crunchy pecan topping. When you pour the dry cake mix over top of the pumpkin mixture and hit it with melted butter, the heat of the oven makes for a streusel-like topping that reminds me of cobbler.
It is absolutely delicious, especially served warm with a dollop of whipped cream. My family loves this pumpkin crunch cake, and the best part about it is that it’s a dump cake recipe, which makes it even easier.
FAQs
A dump cake recipe is a cake made by “dumping” all the ingredients into a single pan with very little mixing involved, if any. The filling heats below while the butter melts above, creating a buttery crust topping to cover the cake.
You will know the dump cake is done when it is evenly browned and the cake is firm, but still soft in the center. Typically, pumpkin crunch cake takes a little under 1 hour to finish baking.
Fresh pumpkin can be used, but you will have to convert the amount of canned pumpkin used to account for using fresh pumpkin. One 15 ounce can of pumpkin equals approximately 1¾ cup of fresh pumpkin.
You can use any variety of nut you prefer, or leave the pecans out entirely. They add a wonderfully nutty and buttery crunch to the topping, but are not necessary to make a delicious pumpkin dump cake.
Evaporated milk is sweetened condensed milk without any added sugar. Both these shelf-stable products are made using milk that has had 60 percent of its water content removed. Sweetened condensed milk is sweetened after this process. Pumpkin crunch cake uses evaporated milk.
Pumpkin cake should be stored in an airtight container or covered with plastic wrap, and lasts for up to 5 days in the refrigerator.
Allow pumpkin dump cake to cool completely, then wrap tightly in plastic wrap, then foil, and label with the freezing date. Add to the freezer and store for up to 4 months.
Easy Pumpkin Whipped Cream
Follow these instructions to make your pumpkin whipped cream, it is the perfect topping for your cake!
- Add 1 cup of either homemade whipped cream or Cool Whip
- Add 1 tablespoon of Pumpkin Spice
- Mix well and refrigerate for approximately 1 hour
- Top the Pumpkin Crunch Cake with the Pumpkin Whipped Cream with a spoon, or get fancy with a piping bag!
- Top with festive sprinkles for fun (optional).
How to Make Dump Cake
- Preheat oven to 375°F. Grease a 9×13″ oven proof deep baking pan with a little butter. Combine pumpkin puree, evaporated milk, sugar, eggs and spices in a large bowl and whisk to combine.
- Add the pumpkin mixture to the prepared tray, then sprinkle the yellow cake mix over top. Spread it as evenly as possible.
- Pour the melted butter over the yellow cake, covering the cake mix as much as you can. Top with chopped pecans.
- Bake 50 to 55 minutes, or until the cake is firm and cooked through. The cake should be a nice brown color but still gooey in the middle. It is a dense gooey cake – this is what makes it so delicious!
- Serve hot or cold with ice cream or whipped cream, and enjoy.
Homemade Pumpkin Spice
As far as spices go, I love to mix up my own pumpkin spice mix – and it’s so easy to do! Just follow my Pumpkin Pie Spice Recipe. Don’t worry, though – you can easily buy ready-made pumpkin pie spice from the supermarket to use if you prefer.
How to Serve Pumpkin Crunch Cake
I like to cut slightly cooled pieces of cake and place them on a serving platter for a beautiful holiday dessert centerpiece. However, it’s just as good bringing the entire pan to the table!
My family loves pumpkin crunch cake the most with homemade pumpkin whipped cream or even homemade butterscotch on top. Serve it with your favorite flavor of ice cream (butter pecan or cinnamon ice cream is a great choice!), and enjoy.
Recipe Tips
- When you sprinkle boxed cake mix over the pumpkin mixture, make sure to evenly spread it so it will probably expand over the top.
- Finish the cake with unsalted butter and make sure to cover the entire top of the mixture to ensure even baking. For best results, use a pastry brush to ensure it’s evenly spread, and if you don’t have enough, melt a bit more butter.
- Cooking time varies based on your oven; I baked mine at 375°F in the middle rack, and it took around 50 minutes. The cake should be firm, but gooey in the center.
- If the cake is browning too quickly but isn’t cooked through yet, place tin foil over top for the final 10 minutes of baking. To gauge whether it’s ready, use a sharp knife or skewer to poke various parts of the cake. If the skewer comes out clean and crumby, it is cooked.
Must-Try Pumpkin Desserts
- Best Pumpkin Empanadas
- Starbucks Pumpkin Loaf
- No Bake Pumpkin Cookies
- Spiced Pumpkin Cobbler
- Pumpkin Waffles
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📋 Recipe
Pumpkin Crunch Recipe
Equipment
- 9 x 13 inch baking dish
- Mixing Bowl
Ingredients
Pumpkin Dump Cake
- 15 ounce can pumpkin puree
- 12 ounce can evaporated milk
- 1½ cups sugar (granulated)
- 3 eggs
- 2 teaspoons cinnamon
- 2 teaspoons pumpkin pie spice
- 15.25 ounce box Yellow Cake Mix
- 1 cup unsalted butter melted
- 1 cup pecans chopped
Pumpkin Whipped Cream (optional)
- 1 cup whipped cream homemade or Cool Whip
- 1 Tablespoon pumpkin pie spice
Instructions
- Preheat oven to 375°F. Grease a 9"x13" baking dish with a little butter. Combine pumpkin puree, evaporated milk, sugar, eggs and spices in a large bowl and whisk to combine.15 ounce can pumpkin puree, 12 ounce can evaporated milk, 1½ cups sugar (granulated), 3 eggs, 2 teaspoons cinnamon, 2 teaspoons pumpkin pie spice
- Pour pumpkin mixture into buttered baking dish. Sprinkle the yellow cake mix over the pumpkin mixture, spreading it as evenly as possible.15.25 ounce box Yellow Cake Mix
- Pour melted butter over the cake mix, covering as much of the cake as you can. If some spots need more coverage, melt more butter.1 cup unsalted butter
- Evenly spread the top with chopped pecans.1 cup pecans
- Bake 50 minutes to 55 minutes, or until the cake is cooked through. The cake should be a nice browned color and mostly firm, but the middle should remain soft. Remove from oven, and serve hot or cold with ice cream or whipped cream.
- Mix 1 cup of ready made or homemade whipped cream with 1 tablespoon of pumpkin spice and mix well. Refrigerate and serve on top of the pumpkin cake.1 Tablespoon pumpkin pie spice, 1 cup whipped cream
Notes
- When you sprinkle boxed cake mix over the pumpkin mixture, make sure to evenly spread it so it will probably expand over the top.
- Finish the cake with unsalted butter and make sure to cover the entire top of the mixture to ensure even baking. For best results, use a pastry brush to ensure it’s evenly spread, and if you don’t have enough, melt a bit more butter.
- Cooking time varies based on your oven; I baked mine at 375°F in the middle rack, and it took around 50 minutes. The cake should be firm, but gooey in the center.
- If the cake is browning too quickly but isn’t cooked through yet, place tin foil over top for the final 10 minutes of baking. To gauge whether it’s ready, use a sharp knife or skewer to poke various parts of the cake. If the skewer comes out clean and crumby, it is cooked.
- Store for up to 5 days in the refrigerator in an airtight container or the baking dish wrapped with plastic wrap.
Let us know what you think or ask a question about the recipe!