Easy Pumpkin Crunch Cake (Best Recipe)
This easy Pumpkin Crunch Cake (aka Pumpkin Dump Cake) is the perfect dessert for the fall season. The pumpkin, cinnamon spice, and pecans make the perfect autumn dessert. It comes together quickly since you make it with a yellow cake mix.
It’s a crowd-pleasing fall recipe, just like our creamy Pumpkin Trifle and Pumpkin Pie!
Try my divine pumpkin pie crunch cake—you will get rave reviews and will be asked for the recipe! Promise. It’s a family favorite. Who can resist Pumpkin Spice Desserts this time of year? I crave pumpkin and make these Pumpkin Muffins with streusel topping ALL THE TIME!!
The pumpkin layer in this easy dessert recipe is so creamy and sweet, almost like pumpkin cheesecake, and the cake mix topping with nuts is crunchy and delish.
Some might say this recipe is like a pumpkin cobbler. For reference, this is not the type of cake you neatly cut into squares. Just scoop and eat!
This dessert is terrific for your Thanksgiving dinner (no need to make a crust) or fall get-togethers. If you take your dump cake recipe to a football party, you’ll definitely come home with an empty pan!
Watch The How-To Video
Why You’ll Love This Recipe
- QUICK & EASY. This recipe is so simple. It’s literally dumping the ingredients in a pan and baking!
- TASTE & TEXTURE. Okay, all you pumpkin fans, this recipe is for you. It has the best pumpkin flavor, a creamy custardy texture, and a crunchy topping that complements it.
- FEEDS A CROWD. This is an incredible go-to recipe for feeding everyone at your fall gatherings.
Ingredient Notes and Substitutions
You need just a few simple ingredients to make this easy pumpkin cake recipe:
- pure pumpkin puree – please do not use pumpkin pie filling. It’s sweetened and will not turn out the same.
- evaporated milk – it’s important to use evaporated milk, not condensed milk, which is much sweeter.
- sugar – granulated white sugar. You may also use brown sugar.
- large eggs – large grade A
- pumpkin pie spice – you can make your own pumpkin pie spice or use store-bought
- A box of yellow cake mix – just the dry cake mix, not the added ingredients. Any brand will do. You can also use a spice cake mix or white cake mix.
- chopped pecans, optional – you can also use walnuts or almonds in the recipe.
- ¾ cup of butter – salted or unsalted will work in this recipe.
The full ingredient list and instructions are in the printable recipe card below.
We like to add toffee bits to the top of the cake, too! This is totally optional.
Substitutions
- If you don’t care for pecans, try walnuts.
- Swap the yellow cake mix for a spice cake mix.
- Use caramel chips instead of toffee bits on top of your cake.
What is a dump cake?
Simply put, a dump cake is when you dump all the ingredients in a 9 x 13-inch pan (your filling is topped with cake mix and butter) and bake it. This preparation method became popular in the 1980s in church cookbooks and potlucks, and because of its ease and incredible taste, dump cakes are still popular today.
Just mix, dump, and bake—and it’s ready in about 1 hour.
You can also make Crockpot Dump Cakes.
Step-By-Step Instructions
Here’s how to make your EASY pumpkin crunch cake recipe.
Before starting this easy recipe, preheat the oven to 350 degrees F. (177 degrees C.), spray your pan with a non-stick spray, and coat it with flour.
Step 1 – Mix Filling
Combine pumpkin puree, milk, pumpkin pie spice, sugar, and eggs in a large bowl with a whisk or electric mixer) until well blended. Add mixture into your prepared pan (9×13 inch baking).
Step 2 – Add Cake Mix to Pan
Evenly distribute the cake mix over the pumpkin mixture. Cut the butter into very thin slices and distribute it over the cake mix layer.
Step 3 – Top with Pecans
Then, top with chopped pecans. This helps create the crunchy topping.
Step 4 – Bake
Bake for 55-60 minutes or until the center finishes cooking and the top is golden brown.
Serve warm, topped with freshly whipped cream!
How do you know when it’s ready?
You’ll know your cake is ready when the center is cooked through, and the top of the cake is golden brown.
My Tips for Success
- PUMPKIN: It’s important to use canned pumpkin puree, not pumpkin pie filling, as it is pre-sweetened.
- It’s okay if your butter doesn’t cover all of the cake mix. It will melt and cover the bulk of it while baking.
- Toast your pecans for a deep, rich, nutty flavor.
- Make sure to let your cake cool a bit so that it sets before serving it.
- The toffee bits are an optional topping to add before baking, but they are totally worth it!
What to serve with pumpkin dump cake
We like our pumpkin desserts served with fresh whipped cream or (Cool Whip), but a scoop of vanilla ice cream or a drizzle of caramel sauce is also wonderful with this cake full of fall flavors.
How to store
Store your Pumpkin Dump Cake recipe tightly covered in plastic wrap or in an airtight container in the refrigerator for 3-4 days.
To Freeze: Bake and then let your cake cool completely. Cover it tightly and place it in the freezer for up to 2 months. This is a great strategy for those busy fall months!
Favorite Pumpkin Recipes
Recipe FAQs
We like this cake because you can make it the day before, store it in the fridge, and then take it out when ready to eat. You can serve it cold or heated in the microwave.
Yes, this cake needs to be refrigerated. Store it in an airtight container in the fridge for up to 3 -4 days.
Yes, it’s easy to freeze this cake! Cover your cake with foil, then freeze the entire cake after baking for up to 2 months. To thaw, refrigerate overnight and serve chilled. You can also microwave servings of cake if you prefer them warmed up.
Love this Pumpkin Crunch Cake recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down.
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Easy Pumpkin Crunch Cake
Ingredients
- 29 ounces (822 g) pumpkin puree, canned
- 16 ounces (454 g) evaporated milk
- 3 teaspoons (3 teaspoons) pumpkin pie spice
- 1 cup (200 g) granulated sugar
- 4 (4) large eggs
- 1 box (1 box) yellow Cake Mix, 15.25 oz box
- 1 cup (109 g) chopped pecans
- ¾ cup (170 g) butter, thinly sliced
- ⅓ cup (79 g) Toffee Bits, optional
Equipment
- butter knife
- mixing bowl
Instructions
- Preheat your oven to 350℉. (177 ℃.), spray your pan with a non-stick cooking spray, and coat it with flour.
- Whisk canned pumpkin puree, milk, pumpkin pie spice, sugar, and eggs in a large mixing bowl until well blended. Add mixture into your prepared 9×13 baking pan.
- Evenly distribute cake mix over pumpkin filling. Cut your butter into very thin slices, and distribute over the top of the cake mix.
- Top with chopped pecans.
- Bake for 55-60 minutes or until the center finishes cooking and the top is golden brown. Let it cool and enjoy!
Notes
- PUMPKIN: It’s important to use canned pumpkin puree, not pumpkin pie filling, as it is pre-sweetened.
- MAKE-AHEAD: Make this cake 1-2 days ahead and heat it slightly before serving.
- It’s okay if your butter doesn’t cover all of the cake mix. It will melt and cover the bulk of it while baking.
- Toast your pecans for a deep, rich, nutty flavor.
- Make sure to let your cake cool a bit so that it sets before serving it.
- The toffee bits are an optional topping to add before baking, but they are totally worth it!
This post was originally published on September 1, 2021. It was republished with enhanced information on August 18, 2023.
Should the butter be salted or unsalted? Can’t wait to make this over the weekend!
We used salted butter, Sarah. However, it’s a forgiving recipe, so you can use unsalted it needed. You’re going to love it!
This tastes like fall on a plate. Our family devoured the whole thing in 2 days!
We love hearing this, Krystle! So glad you enjoyed it.
There is nothing easier for dessert than a dump cake and I love this flavor! So dang delicious!
A recipe to put on repeat this time of year for sure! It’s so easy, you just can’t beat it.
Such a fantastic cake! Perfect for fall!!