Pumpkin Crunch Cake

Pumpkin Crunch Cake has all the festive fall flavors you're looking for, and is easy to make in just one pan in a few simple steps.

Course Dessert

Cuisine American

Keyword pumpkin crunch, pumpkin crunch cake, Pumpkin Crunch Recipe, pumpkin dump cake

Prep Time 10

Cook Time 50

Total Time 1

Servings slices

Calories 378kcal

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, 1 cup 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

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.