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Pumpkin Crunch Cake Recipe

Pumpkin Crunch Cake Recipe

This Pumpkin Crunch Cake Recipe is so delicious it's definitely going to become a new family favorite! The 10 minute prep time will make it your new favorite "go to" recipe! 
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 20 people
Calories 283kcal
Author Nicole Crocker


For the base

  • 1 ,15 ounce can Pumpkin puree
  • 1 ,12 ounce can Evaporated milk
  • 3 Large Eggs
  • 1 1/2 Cups Sugar
  • 1/2 teaspoon Salt
  • 1 1/2 teaspoons Cinnamon
  • 1/4 teaspoon Nutmeg

For the topping

  • 1 package Yellow cake mix
  • 1 Cup Chopped pecans
  • 1 Cup Unsalted butter, Melted


  • Preheat oven to 350 Degrees F. Grease a 9x13 pan and set aside. 

For the base

  • Mix the first 6 ingredients in a medium bowl.
  • Pour into prepared baking pan.

For the topping

  • Sprinkle cake mix on top of pumpkin mixture.
  • Top evenly with chopped pecans.
  • Drizzle melted butter over pecans and cake mix. 
  • Place in preheated oven and bake for 50-60 minutes or until top is golden brown. 


You could easily turn this dessert into a gluten free version by using a gluten free cake mix.


Calories: 283kcal | Carbohydrates: 37g | Protein: 2g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 52mg | Sodium: 258mg | Potassium: 47mg | Sugar: 26g | Vitamin A: 335IU | Vitamin C: 0.1mg | Calcium: 67mg | Iron: 0.8mg