Pumpkin Crunch Cake (Spice Cake Mix Edition)
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 9x13 pan.
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 9x13 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.
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.