Pumpkin Crunch Cake (with Spice Cake Mix)

Why We Changed Our #1 Recipe

Have you seen our Pumpkin Crunch Cake? It’s our number one video, with over a million views, and I’ll be honest, that still amazes me. I’m not even a huge pumpkin pie fan. I like it fine, but it’s just not one of my go-to desserts. My husband, Darren, and my son, Jonathan, though, always thought we had to have pumpkin pie every holiday season. Well, when I started making this cake ten or fifteen years ago, that changed their minds. They want this instead of a traditional pumpkin pie. It’s really that good.

So why would I ever change anything? Because consistently, you kept leaving the same three comments. Use a spice cake mix. Toast the pecans. Make your own whipped cream instead of using Cool Whip. And after a while I thought, you know what, let’s do all three and put it to the test. Darren is the super fan of this cake in our house, so I let him taste it first, and you’ll see in the video, I made him tell me what he really thought.

Here’s where we landed. Toasting the pecans? One hundred percent worth it. The homemade topping? One hundred percent worth it. The spice cake mix? Darren liked it and said it was a noticeable difference. I could go either way. I really like the way the plain yellow cake mix gives a little contrast against the spices in the pumpkin layer. So if you love everything pumpkin spice, use the spice cake mix. If you’re like me and like that contrast, stick with yellow. Either way, this is a delicious dessert, and your family and friends are going to love it.

Pumpkin Crunch Cake, Spice Cake Mix Edition

Serves 12. Prep 20 minutes, bake 50 to 60 minutes, cool about 2 hours. You will need a greased 9×13 baking dish and a mixer for the topping.

Ingredients

For the pumpkin layer:

• 1 (15 oz) can pure pumpkin (not pumpkin pie filling)
• 1 (12 oz) can evaporated milk
• 4 large eggs
• 1 cup sugar
• ½ teaspoon salt
• 1 teaspoon pumpkin pie spice (or ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, and ⅛ teaspoon cloves)

For the crunch layer:

• 1 (13.25 oz) box spice cake mix (or yellow cake mix)
• 1¼ cups chopped pecans, divided
• 1 cup (2 sticks) butter, melted

For the homemade whipped topping:

• 8 oz cream cheese, softened to room temperature
• ¾ cup powdered sugar
• 1 teaspoon vanilla extract
• 1½ cups heavy whipping cream

Instructions

1. Get set up. Preheat your oven to 350°F and grease a 9×13 baking dish. Go ahead and put your mixing bowl and whisk attachment in the fridge for the topping. You want them cold later.
2. Mix the pumpkin layer. In a large bowl, whisk together the pumpkin and evaporated milk. Crack the eggs one at a time into a small bowl and give each a quick whisk before adding it. That way you catch any shells before they’re in with everything else. Add the sugar, salt, and pumpkin pie spice and whisk until smooth. It’ll look just like pumpkin pie filling. Don’t forget the sugar. I nearly did!
3. Pour it in. Pour the pumpkin mixture into your greased 9×13 dish.
4. Add the cake mix. Sprinkle the dry spice cake mix evenly over the top of the pumpkin layer. Do not stir. If you need to, use clean hands to nudge it around the edges, but let it just sit on top. If your box is a slightly different size than 13.25 oz, don’t worry. This works like a dump cake and a little difference won’t matter.
5. Add the pecans. Set aside about ¼ cup of the chopped pecans on a small baking sheet. Sprinkle the remaining 1 cup evenly over the cake mix.
6. Drizzle the butter. Pour the melted butter as evenly as you can over the entire top, trying not to leave big patches of dry cake mix. Again, don’t stir.
7. Bake. Bake at 350°F for 50 to 60 minutes, until the top is golden brown and the center has just the slightest jiggle. Mine was done at 48 minutes on a fan bake setting, so know your oven and check a little early if you need to. The pumpkin custard will continue to set as it cools.
8. Toast the reserved pecans. While the cake bakes, slide the baking sheet with the reserved pecans into the oven for about 5 minutes at 350°F, until fragrant. Keep an eye on them, because they go fast. Set aside.
9. Cool completely. Let the cake cool all the way, about 2 hours. Don’t rush this part or the topping will melt.
10. Make the topping. In your chilled bowl, beat the softened cream cheese and powdered sugar until smooth and creamy, scraping down the sides so all the sugar gets in. Add the vanilla. With the mixer running, slowly pour in the heavy cream. It will look like a soupy mess at first. Don’t worry. Keep whipping for a couple of minutes until it’s stiff and holds its shape. Scrape the bowl once if the liquid is hanging around the edges.
11. Finish. Drop dollops of topping all over the cooled cake and spread gently to the edges. Sprinkle the toasted pecans over the top. Slice and serve.

Tips for the Best Pumpkin Crunch Cake

• Don’t stir, ever. The whole magic of this cake is the layers. Cake mix sits on top of the custard, butter sits on top of the cake mix. Stirring ruins the crunch.
• Room temperature cream cheese. It mixes much smoother when it’s softened. Cold cream cheese leaves little lumps in the topping.
• Cold bowl, cold whisk, cold cream. This is what makes the heavy cream whip up fast and fluffy.
• The cream cheese is your stabilizer. It keeps the whipped topping from weeping or going flat in the fridge. A tablespoon of instant vanilla pudding mix works too if you ever make plain whipped cream.
• Yellow or spice? Spice cake mix gives you more spice, a darker crunch layer, and a very pumpkin-spice-season flavor. Yellow cake mix gives a sweeter, more buttery contrast against the spiced custard. Both are delicious. Pick the one that sounds like you.
• Pecans are optional. If someone in your house has a nut allergy or just doesn’t care for them, leave them out. You’ll still get plenty of crunch from the cake layer itself.

Frequently Asked Questions

What’s the difference between this and the original Pumpkin Crunch Cake?
Three things: a spice cake mix instead of yellow, the pecans are partly toasted and sprinkled on top, and the topping is homemade whipped cream cheese instead of Cool Whip. Everything else, the pumpkin custard, the butter, the baking, is exactly the same as the original recipe.

Is the spice cake mix version better than the yellow cake mix version?
It’s a matter of preference. The spice cake mix adds a noticeable layer of warm spice, which my husband preferred. I like the way the yellow cake mix gives a contrast against the spices in the pumpkin layer. Neither one is wrong.

Can I still use Cool Whip for the topping?
Absolutely. The original recipe uses an 8 oz block of cream cheese beaten with ½ cup powdered sugar, then folded with an 8 oz tub of Cool Whip. It’s delicious and it’s a real time-saver. The homemade version just tastes fresher and only takes a few extra minutes.

Why does the homemade topping use ¾ cup powdered sugar instead of ½ cup?
Cool Whip is already sweetened. Heavy cream isn’t, so you need a little extra sugar to make up the difference.

Can I make my own pumpkin pie spice?
Yes. For about 1 teaspoon, combine ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, and ⅛ teaspoon ground cloves.

Do I have to use pure pumpkin, or can I use pumpkin pie filling?
Use pure pumpkin. Pumpkin pie filling already has sugar and spices in it, so your custard would end up much too sweet and the spice level would be off.

How do I know when pumpkin crunch cake is done?
The top should be golden brown and crunchy, and the center should have only the slightest jiggle when you nudge the pan. It firms up as it cools. If the middle is still liquid, give it another 5 to 10 minutes.

Can I make pumpkin crunch cake ahead of time?
Yes, and it’s actually better that way. Bake it the day before, cool it completely, and keep it covered in the refrigerator. Add the whipped topping and toasted pecans a few hours before serving or right before.

How should I store leftovers?
Covered in the refrigerator for up to 4 days. The topping is stabilized by the cream cheese, so it holds up well. I wouldn’t recommend freezing it once the topping is on.

Can I use a different nut or leave the nuts out?
Walnuts work well in place of pecans. You can also skip the nuts entirely. The buttery cake layer gives you plenty of crunch on its own.

Give This One a Try

Thank you for all your comments on the original Pumpkin Crunch Cake. This version only exists because you asked for it. Try it any way you like. Spice or yellow, Cool Whip or homemade, I don’t think you’ll be dissatisfied no matter what you do with it. And if you’ve got a family recipe you think belongs at Mary Katherine’s Table, I’d love to see it. You can submit it here, and it might be featured in a future From Your Kitchen to Ours video.

Looking for more fall desserts? Try our Pumpkin Cheesecake Bars, Strawberry Crunch Cake, Pecan Pie Bars, and Fresh Apple Cake with Brown Sugar Glaze.

Thank you so much for joining me at Mary Katherine’s Table. And remember to go out today and find somebody who needs a little bit of kindness and give them some of yours.

Pumpkin Crunch Cake (Spice Cake Mix Edition)

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Our #1 Pumpkin Crunch Cake with the three changes viewers asked for most: a spice cake mix layer, toasted pecans, and a homemade whipped cream cheese topping instead of Cool Whip. A creamy pumpkin custard bottom, a buttery crunchy cake top, and an easy dump-cake method in a 9×13 pan.

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Cooling Time 2 hours hours

Total Time 3 hours hours 10 minutes minutes

Serving Size 12 servings

Ingredients

Pumpkin Layer

• 1 can pure pumpkin 15 oz, not pumpkin pie filling
• 1 can evaporated milk 12 oz
• 4 large eggs
• 1 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon pumpkin pie spice or 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, 1/8 tsp cloves

Crunch Layer

• 1 box spice cake mix 13.25 oz, or yellow cake mix
• 1 1/4 cups chopped pecans divided
• 1 cup butter 2 sticks, melted

Homemade Whipped Topping

• 8 oz. cream cheese softened
• 3/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups heavy whipping cream

Instructions

Pumpkin Layer

• Preheat oven to 350°F and grease a 9×13 baking dish. Place your mixing bowl and whisk attachment in the refrigerator to chill for the topping.
• In a large bowl, whisk together the pumpkin and evaporated milk. Crack the eggs one at a time into a small bowl, whisk each lightly, then add to the pumpkin mixture.
• Add the sugar, salt, and pumpkin pie spice. Whisk until smooth, like pumpkin pie filling. Pour into the greased dish.

Crunch Layer

• Sprinkle the dry spice cake mix evenly over the pumpkin layer. Do not stir. Use clean hands to nudge it toward the edges if needed.
• Reserve about 1/4 cup of the chopped pecans on a small baking sheet. Sprinkle the remaining 1 cup of pecans evenly over the cake mix.
• Drizzle the melted butter evenly over the top, trying not to leave dry patches of cake mix. Do not stir.
• Bake at 350°F for 50 to 60 minutes, until the top is golden brown and the center has only the slightest jiggle. Check early if your oven runs hot or uses a fan setting. The custard sets further as it cools.
• While the cake bakes, toast the reserved pecans on the baking sheet at 350°F for about 5 minutes, until fragrant. Set aside.
• Cool the cake completely, about 2 hours.

Homemade Whipped Topping

• In the chilled bowl, beat the softened cream cheese and powdered sugar until smooth and creamy, scraping down the sides. Add the vanilla.
• With the mixer running, slowly pour in the heavy cream. It will look thin at first. Continue whipping 2 to 3 minutes until stiff and holding its shape, scraping the bowl once.
• Drop dollops of topping over the cooled cake and spread gently to the edges. Sprinkle with the toasted pecans. Slice and serve. Store covered in the refrigerator.

Video

Notes

• Yellow or spice cake mix? Spice cake mix gives more warm spice and a darker crunch layer. Yellow cake mix gives a buttery contrast against the spiced pumpkin. Both are delicious, so use whichever you prefer.
• Cool Whip option: Beat 8 oz cream cheese with 1/2 cup powdered sugar, then fold in an 8 oz tub of Cool Whip.
• Don’t stir the layers. The cake mix and butter sit on top of the custard. That is what creates the crunch.
• Pecans are optional. Leave them out for allergies or preference; the cake layer still gives plenty of crunch.
• Make ahead: Bake and cool the day before, refrigerate covered, and add the topping and toasted pecans before serving.
• Storage: Covered in the refrigerator up to 4 days.

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