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Pumpkin Crunch Cake

ByMary Katherine
Jump to Recipe Print Recipe

With a pumpkin layer, a crunchy pecan layer and a fluffy cream cheese layer, you will have something even better than your typical pumpkin pie!

My husband loves pumpkin pie! It’s something I had to make every single holiday, and maybe your family is the same. But let me tell you that once I tried this recipe about ten years ago, there’s no going back! If you really like pumpkin pie, you’re going to love this recipe and it might replace the typical pumpkin pie at your holiday gathering. Even if you don’t really care a lot for pumpkin pie, this pumpkin crunch cake just might change your mind about pumpkin desserts!

The best part about this dessert is ……well I don’t know, there are several good things about it, not the least of which is how delicious it is! But a really close second would be how easy it is to put together. If you’ve ever made a dump cake, you know how simple they are to make. You really can’t mess them up and they are always yummy! Typically you make them with a fruit that you love – apple, peach, blueberry, cherry, etc. With this cake, you start with pumpkin instead of fruit, but the concept is the same. Bake it just like a dump cake!

Do I have to put the cream cheese layer on top?

You certainly can leave this layer off if you wish. Most dump cakes just use the fruit (and we are using our pumpkin mixture for this part), and then your dry cake mix and butter on top. You know how delicious this is – no matter what flavor you make. So if you wanted to stop with just that, you absolutely could! But to me the cream cheese/cool whip layer helps to mimic the flavors and fluffy dollop of whipped cream you scoop on top of a piece of pumpkin pie!

Can this be made ahead of time?

Yes it can! That’s another beautiful thing about this cake. I have often made it one or two days ahead of time and it is just as fresh and delicious as ever. It keeps in the fridge easily for close to a week (if it lasts that long)!

Can I make this without the pecans?

Yes, you can leave off the nuts, replace them with walnuts, or any other nut you prefer. You’re still going to get a little bit of the crunchiness on this layer with the cake mix and butter that bakes over the top of the pumpkin mixture. So if you simply don’t like nuts or if someone is allergic, you can absolutely leave them off!

Pumpkin Crunch Cake

This delicious pumpkin crunch cake is a definite winner for an alternate to pumpkin pie! Don't get me wrong, we like pumpkin pie, but we really love this cake! with the smooth and creamy pumpkin layer, the slightly crunchy pecan layer and the sweet and fluffy cream cheese topping, you get a wide variety of flavors and textures with each bite that will make your mouth happy!

Ingredients

  • 1 15 oz. can pumpkin
  • 1 12 oz. can evaporated milk
  • 1 cup sugar
  • 4 eggs
  • 1/2-1 tsp salt
  • 1-2 tsp pumpkin pie spice or any cinnamon, nutmeg, clove mixture
  • 1 box yellow cake mix can sub spice cake or butter pecan cake
  • 1/2-1 cup chopped pecans can sub walnuts
  • 1 cup melted butter

Cream Cheese Topping

  • 1 8 oz. cream cheese, room temperature
  • 1/2 cup powdered sugar
  • 1 8 oz. cool whip

Instructions

  • Mix together pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice and salt.
  • Pour this mixture into a greased 9×13 baking dish.
  • Sprinkle dry cake mix over pumpkin mixture in the pan. Do not stir.
  • Sprinkle with nuts.
  • Pour melted butter evenly over the whole pan. Do not stir.
  • Bake at 350 degrees for 50-60 minutes.
  • Let cool.
  • Mix together cream cheese, powdered sugar and cool whip. Spread over cooled cake and store in the fridge.

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215 Comments

  1. 5 stars
    Has everything I like in a cake-crunch and fluffy icing along with a moist tender cake. I’m going to bake this before Thanksgiving to try it out!

    Reply

      1. Hi Mary,
        what measurements can I use if I want to make this in an 8×8 glass square pan? I am a household of 1. Just me.
        Thank you.

        Reply

        1. Hi Laura,
          I too am a household of 1 but am a cook in a Seniors Home so am always adjusting recipes either for myself or to feed 26 hungry tummies.
          A 9×13” pan holds about 5 cups cake batter whereas an 8×8” pan holds 3 cups.
          If you’re good with calculations just multiply the ingredients by 3/5 (or 0.6) OR, if you’re not too fussy, just half the ingredient amounts.
          You will probably need to lessen the baking time, especially if halving the recipe, but other than that you’ll be good to go.
          I hope this helps!

          Reply

        2. Hi! I baked this today in two 8×8 pans. One to take to the party and one to leave at home! I googled it and results showed it’s just a little less quantity in each of the two pans compared with the 9×13. Worked out well.

          I used the ingredients as-is but made extra topping just in case. Depending on your preferences, the topping is fine as written but you may want more to be thicker. I also subbed homemade whipped cream for the cool whip and made extra whipped cream to serve with it.

          Reply

      2. I just made this to take to a dinner tonight. I accidentally bought pumpkin pie filling instead of just pumpkin! Is this going to be a flop?

        Reply

        1. I’m sorry I just now saw this. Probably too late for your dinner. The pumpkin pie filling will work just fine, but you’ll want to eliminate the added sugar and spices to the pumpkin layer! Hope yours turned out great!

          Reply

        1. Yes, I always keep it in the fridge from the time I put the topping on! I usually make it a day ahead and it’s perfect the next day. It also keeps nicely for a few days in the fridge!

          Reply

    2. 5 stars
      Hi Cindy,

      Thank you for posting this video on your Pumpkin Crunch cake! It looks delicious and I would like to try and make this! Did you use convection 350 degrees or standard 340 degrees at 55 minutes long? Thank you!

      Reply

  2. Looks so good , I love Pumpkin .
    I am 85 and just have a toaster over for baking so 9×13 does not fit .Can I make a smaller version ?

    Reply

      1. Hi, Mary
        Omg! never mind. I scrolled down the comments and saw the one wherein you stated the recipe can be cut in half for an 8×8 pan. I do apologize
        i am going to make this one. i love anything pumpkin or, pumpkin spice flavored.

        Reply

  5. Thank you for bringing us this recipe and for the printed version.
    This was delicious!
    I am in search of an older recipe for strawberry bread and ooey gooey sp . ? cake. Do you happen to have those recipes? Thank you and I look forward to seeing your newer videos.

    Reply

  6. I’m out of evaporated milk, but do have sweetened, condensed. Would it work to substitute, leaving out the sugar? Or even using a bit and adding a little milk to make it a bit thinner? Curious about your thoughts. Thanks!

    Reply

    3. Hi! I made it with sweetened condensed milk and no other sugar in the pumpkin pie filling part and it’s delish! That’s how I make my regular pumpkin pie too and it’s the best!

      Reply

    1. You can always try, but this is quite a different cake than a typical cake. With the pumpkin on the bottom, you just don’t have the same texture as a traditional cake. It would be difficult to turn it out of the bundt pan. I really think it works best in a 9×13 pan where you leave it in the pan and simply cut pieces as needed.

      Reply

    2. I probably would not. This cake stays in the pan and you cut pieces as needed. That would be harder to do from a bundt pan. It also would probably not be pretty if you tried to turn it out of the bundt pan onto a cake platter, as this is quite different than a traditional cake texture-wise!

      Reply

  9. Will this work if I use honey, date sugar, or coconut sugar instead of refined sugar? And if I use whole grain white wheat flour to make my own cake mix for this? My husband has early macular degeneration and can’t have white refines sugar or refined four.

    Reply

    1. I think all those things would work well. It might have a slightly different consistency, but I’m sure it would still be delicious with those changes! Let me know how it goes if you give it a try!

      Reply

  10. 5 stars
    This recipe is a keeper. Absolutely yummy. Thank you Mary Katherine. I have recently become a utube fanatic and caught your show and really enjoy the down home cooking.

    Reply

  12. I’d like to try this… sounds delicious. How many ounces is the box of cake mix? They’ve gotten smaller over the years and baking is such a science. Thank you.

    Reply

    1. Most cake mixes are 13-15 ounces now – and you can use any of them with this recipe! since it simply sits on top of the pumpkin mixture to form a crusty cake top, it won’t make much of a difference like it would in a normal cake recipe!

      Reply

  14. Can you leave some of the sugar out of the pumpkin mixture? Do you need to add additional dry ingredients if you do? Is there something you can mix the cream cheese with other the “cool whip” it is one of the process foods we avoid?

    Reply

    1. You could simply make a less sweet version with less sugar. You could absolutely use your own whipped cream. Just use about 1 1/2 cups of heavy cream and whip it with a touch of powdered sugar (maybe 2-3 Tablespoons) before adding it to the cream cheese mixture!

      Reply

  16. 5 stars
    This recipe is so good. My husband and I just loved it. We shared it with a neighbor of ours and they loved it too. It is so easy to make. The recipe is a keeper. We’ll make again.

    Reply

  23. 5 star rating – This cake is delicious! Easy recipe with affordable ingredients. I left off the nuts (because of picky eaters in my house.) and … the smell of pumpkin filled the house!

    Reply

  25. This sounds amazing and I love a good dump cake. Can you please clarify if you’re using pumpkin pie filling or pumpkin purée?

    Reply

  26. Instead of making the icing, could I use the cream cheese frosting sold in the baking aisle?
    I want to make this cake for a cookout but am not sure if the cool whipped icing would hold up. Thanks!!!

    Reply

  29. Found your video on YouTube and will try this recipe. Thx! Link for free ebook isn’t working, can you pls email it to me?

    Reply

  32. looks yummy and a great alternative since I’ve developed heart burn with the pie. 4 eggs is alot. Just wondering if 2 would be sufficient since that’s what is used in pie version. thx. Can’t wait to try it

    Reply

    1. I’m not sure. Mine is always done at this point. The pumpkin layer on the bottom is a bit like a custard, so don’t expect a true cake-like consistency. It will set up a bit as it cools too.

      Reply

  36. 5 stars
    it worked and I love it! the first pumpkin dessert that I like, thanks for sharing, im going to make it for our church’s harvest dinner.

    Reply

  38. Is the top supposed to be all crumbly and not mixed in with the rest of the cake??? This is the first time I have ever made a dump cake. I have made thouands of cakes of all sorts so I am confused and hoping I did not ruin all those expensive ingredients! I used namaste gf spice cake mix which is 26 oz!

    Reply

    1. The cake does sit on top of the pumpkin mixture! You don’t mix them together. It sounds like your cake mix (26 oz.) is several ounces bigger than a traditional cake mix (15 oz.) That may be why you seem to have an extra crumbly top. You would need to use a little over 1/2 your cake mix for the amount of butter and other ingredients here. I hope it still tastes good for you!

      Reply

  39. 5 stars
    I used half and half instead of carnation and walnuts instead of pecans. I didn’t make the topping. I just used whipped cream. I think the cream cheese would have made it too heavy.
    It was delicious. I rarely have luck with baking but this was a hit!

    Reply

  40. 5 stars
    Great cake! And so easy to make especially if you use ready made cream cheese frosting! We gave it a trial run today just because its Fall and in the mood for Pumpkin. Everyone rated it Yummy! And between the 6 of us its now gone after dinner, and they may want another one before Thanksgiving! A delicious gem! Thanks!

    Reply

  41. Thank you, Mary Katherine. I haven’t tried your recipe yet, but I will be making it for Thanksgiving! It looks delicious 😋! I am sure it will become our new favorite!!!

    Reply

  42. 4 stars
    Hello, made this yesterday and while it’s delicious, mine came out more like pie filling and not cake like. I looked to see if I forgot something like some flour but I didn’t leave anything out. I baked for the 60 minutes. I think it could have baked longer as the middle cake mix topping seems a little underbaked. Do you think that was my problem? It’s definitely not cakey. It is delicious though!

    Reply

    1. Hi! The pumpkin layer does stay more custard-like. The cake mix/nuts/butter forms more of a crust that is similar to a praline topping over that. It’s definitely not like a traditional cake!

      Reply

  45. 5 stars
    This is a 5 star all the way. I’ve made this cake several times with both yellow cake mix and spice. Both are yummy. So easy too! I’ve shared it with family and friends with the same result.

    Reply

  49. 5 stars
    I made your pumpkin crunch cake and it was delicious. The whole family agreed its better than pumpkin pie. Thank you very much for sharing this awesome recipe ❤️

    Reply

  51. absolutely delicious!! my husband couldn’t wait for the icing. I did bake an extra ten minutes with foil on top so the pecans wouldn’t burn. but just love it!!! 😋😋

    Reply

  53. If I bake the cake the day before I need it, do I need to refrigerate it or can I leave it on the counter covered?
    Thank you.

    Reply

  54. This is the second one I made and this one is for Church tomorrow. Thank you so much for sharing. I can’t wait to make it for Thanksgiving too.I love pumpkin ,and I think its going to be my favorite desert.

    Reply

  55. 5 stars
    This pumpkin pie cake is AMAZING! I’ve made it twice already since finding the recipe. A must have – holiday or no holiday. Thank you so much for sharing! 🧡

    Reply

  57. 5 stars
    I made this yesterday for a party, it was a huge hit!!! Everyone loved it, even those who don’t care for pumpkin!
    Thank you so much! Can you freeze the Pumpkin Crunch Cake?

    Reply

    1. I never have frozen this cake. I’m not quite sure how it would do with the pumpkin layer remaining somewhat custard-like. I do often make it a day ahead of time and keep it in the fridge and it works great that way!

      Reply

  60. This was so yummy! Great recipe!
    I am new to baking – my pumpkin layer was a little lumpy. Do you happen to have any troubleshooting tips to make it smooth?

    Reply

    1. Hi Rebecca! I’m so glad you enjoyed this cake! There are a couple things I would suggest. Be sure to stir or whisk the ingredients in the pumpkin very well. It should be quite smooth before pouring into your baking pan. Then once you add the cake mix on top, make sure it just sits on top – don’t stir it or mix it in at all. That would create a different texture instead of that ‘crunchy’ top. Maybe you did both these things, I’m not sure, but those are just my guesses.

      Reply

  62. I want to make this ahead of Thanksgiving. It looks delicious! Do you make it fully and put in fridge until about an hour before eating?

    Reply

  63. 5 stars
    it was a hit with my Saturday brq with my Son’s family. Only comment would be you didn’t explain how to check. So I went back to how my Mom taught me to check. Well, that ended up making the topping crispy and crunchy. It was still yummy and devoured

    Reply

    1. Glad you enjoyed it! Yes, you don’t really do the toothpick test since the texture of this is so different than a normal cake. Just go by the time and golden topping & it should be fine. 🙂

      Reply

  64. 5 stars
    Mine turned out so custard like really yummy but not enough pumpkin spice can I add. Some to cream cheese frosting?

    Reply

  65. The cake looks so delicious. I would love to make it for Thanksgiving. Is there any way I can cut the recipe in half, a 9×13 recipe is just way too much for my family

    Reply

  68. 5 stars
    I have made this cake for over 20 years. I learned it from one of the cheifs that worked for me. I don’t think I’ve eaten pumpkin pie since that date, pie is just really boaring…this cake is a MUST HAVE!

    Reply

  69. I just discovered your YouTube and now your site and I’m glad I did. I’m so excited to make this for Thanksgiving. For the 1 cup of butter, do you recommend unsalted? Apologies if you answered this already.

    Reply

      1. 5 stars
        I made this yesterday and it turned out amazing! I used the butter pecan cake mix suggestion and everyone absolutely loved it. It’s definitely going in my “frequent holiday” recipe box. Thanks so much. I can’t wait to try more of your recipes. ☺️

        Reply

  70. My husband is diabetic and I’m prediabetic so I’m going to useSplenda for sweetening the pumpkin layer and a sugar free cake mix. The frosting layer powdered sugar isn’t a large amount and I will use the powdered sugar.

    Reply

  71. 5 stars
    This was a huge hit! I made it for my Mother-in-law’s birthday. Everyone loved the cake and the whip topping and asked for your recipe!

    Reply

  72. 5 stars
    I loved this recipe! I think it has replaced my traditional Pumpkin Pie😃. It won’t let me rate this more than 4 stars 😕

    Reply

  76. 5 stars
    Sounds delicious! If you make it the day before, can you frost it the day before or should you wait and frost it right before serving?

    Reply

  78. 5 stars
    I made one recipe but divided into 2 8×8 pans and it worked perfectly. I tasted it right out of the oven as it smelled soo good. Tasted great also. It’s still cooling so I cant wait to taste it with the topping on!

    Reply

  82. I made this for my son in October for his birthday and we all loved it so here I am making it again for my family get together for Thanksgiving. Thanks for sharing a delicious recipe.

    Reply

  83. 5 stars
    This cake is fantastic! We love it and it will now be a must have at Thanksgiving forever!!!! Thank you so much for the recipe and the video. You are so helpful! GOD BLESS YOU!

    Just wondering if you can freeze this?

    Reply

  86. 5 stars
    Awesome dessert. I only baked it 45 minutes because it looked brown on top. The taste was great but I would like the pumpkin layer to be a little more set. We like it firm. Should I have covered it with foil and let it bake longer or is it a little looser because of all the butter? I think my family will love this tomorrow.

    Reply

  88. 5 stars
    I made it with sweet potatoes in place of pumpkin. Great option for sweet potato pie. I saw many recipes without the topping; however, I think the topping adds a delicious touch!

    Reply

  93. This was my fav Thanksgiving dessert this year! My family was amazed at its deliciousness, especially because I made it gluten free, nut free (used roasted sunflower seeds) and dairy free. A truly amazing dessert. The cake mix and butter on top was a beautiful crunchy bit that had caramel notes to it. I will definitely be making this again.

    Reply

  94. This was so, so good! A good change from pumpkin pie and it’s not too sweet like some cream cheese toppings are. And super easy to make as well. Thanks for the recipe!

    Reply

  95. 5 stars
    My daughter-who does NOT like pumpking pie-said it was one of the best Thanksgiving desserts she has ever had. There is only a small amount left over in the refrigerator this morning (it’s only the day after Thanksgiving). It went fast! A delicious and very easy to make dessert. Thank you for sharing it with us.🩷

    Reply

  96. 5 stars
    OMG, I made this for Thanksgiving because my husband loves cake and I love pie. It turned out AMAZING!!
    This is my new favorite dessert
    Thank you for sharing.

    Reply

  98. 4 stars
    I made it for Thanksgiving, 21 people there. No leftovers. Everybody who ate it just raved about how good it was. My new go to dessert.

    Reply

  100. 5 stars
    I love your Utube shows and cooking and baking techniques. You remind me so much of my ex-husbands mother who loved to cook. We continued to be friends forever. This cake is absolutely delicious. I’ve made it 4 times. TY God bless

    Reply

    1. A basic substitute for one standard box of yellow or white cake mix (around 2 cups of flour) uses these dry ingredients:
      All-purpose flour: 1 ¼ cups
      Granulated sugar: ¾ cup
      Baking powder: 1 ¼ teaspoons
      Baking soda: ½ teaspoon
      Salt: ½ teaspoon

      Reply

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