This pumpkin crunch cake is a festive and easy fall dessert. I assemble my recipe like a dump cake (no mixing!), with rich pumpkin filling and a buttery, crunchy cake mix layer sprinkled with chopped walnuts and drizzled with melted butter. After baking, you’ll invert the cake so the crunch is on the bottom.
This pumpkin crunch cake is a fun, easy variation of classic strawberry crunch cake adapted with everyone’s favorite fall flavors. Cozy pumpkin, cinnamon, and evaporated milk make up the pumpkin pie-like layer, and I’ve flipped the “crunch” in this recipe to become a buttery, crunchy bottom crust made from yellow cake mix and walnuts.
I assemble this dessert like a dump cake: Pumpkin filling first, cake mix and nuts on top, and then drizzle with butter. Once the cake bakes and then chills in the fridge for a while, I flip the cake to invert the pumpkin layer. I can’t wait to enjoy slices topped with homemade whipped cream for a fun Thanksgiving dessert!
What Makes This Pumpkin Crunch Cake a Favorite Fall Dessert
- This pumpkin cake is prepared like a dump cake, meaning it uses a boxed cake mix for convenience, and there’s no mixing.
- It comes together in 15 minutes. Dump the ingredients into a baking pan, and bake.
- The finished crunch cake needs to chill in the fridge, making this a perfect make-ahead dessert for fall parties.
- You can customize the crunch layer with any cake mix flavor, different nuts, or mix-ins, like chocolate chips.
Ingredient Notes
Here’s a look at the key ingredients in this easy pumpkin dessert recipe. Scroll to the recipe card for the printable details with exact measurements.
- Pumpkin Purée – Not to be confused with pumpkin pie filling, which isn’t the same product. Make sure to buy 100% pure canned pumpkin purée, without any spices or sweeteners.
- Evaporated Milk – Also easy to confuse with sweetened condensed milk. Both come in cans, but sweetened condensed milk will make the cake far too sweet.
- Eggs – Bring the eggs to room temperature before you start. It makes them easier to mix into the pumpkin filling.
- Sugar – I use a combination of brown sugar and granulated sugar. Brown sugar adds moisture and a deeper caramelized flavor.
- Pumpkin Pie Spice – You can also use a combination of cinnamon, nutmeg, ginger, and cloves.
- Yellow Cake Mix – You could use another cake mix flavor, like vanilla cake or spice cake. If you’re baking with the latter, consider skipping the added cinnamon since a spice cake already includes it.
- Chopped Walnuts – These can be swapped with chopped pecans. For more flavor and crunch, lightly toast the nuts in a dry skillet, or in the oven, before you add them to the recipe.
- Butter – Melted in the microwave, then cooled. I use unsalted butter, but salted is fine to use.
How to Make Pumpkin Crunch Cake
Follow along below to bake this easy pumpkin dump cake. See the recipe card for the full step-by-step directions.
- Get ready to bake. While the oven preheats to 350ºF, grease a 9×13-inch pan. Line the pan with parchment paper, leaving some overhang on the long edges.
- Make the pumpkin layer. Mix the pumpkin, evaporated milk, eggs, sugars, salt, and pie spice until smooth. Spread the pumpkin mixture into your prepared pan.
- Add the crunch layer. Sprinkle the dry cake mix evenly over the pumpkin layer. Don’t mix! Scatter chopped walnuts over the top.
- Bake. Now, drizzle melted butter on top, making sure to cover as much of the dry mix as possible. Bake the crunch cake at 350ºF for 55-65 minutes, until golden brown and a little bubbly at the edges. Afterward, cool the cake to room temperature, then move the cake to the fridge.
- Chill. Chill for at least 2 hours, or overnight, so the pumpkin layer is completely set.
- Invert the cake. Place a platter or cutting board over the pan. Grip the pan and platter firmly, and flip. Carefully remove the baking pan and parchment paper from the cake. You can sprinkle any stray crumbs and walnuts over the cake. Slice and serve with whipped cream or ice cream, and enjoy.
Julianne’s Cake Tips
- Use pure pumpkin purée. Pumpkin pie filling already contains sugar and spices, which can throw off the recipe.
- Cover as much of the cake mix as possible with melted butter. Any dry cake mix spots may come out powdery, so spread the butter evenly for best results.
- Cool the cake before flipping it. The pumpkin layer needs time to firm up after baking. If you flip the cake while it’s hot, the pumpkin layer can break apart or slide off the crunchy crust.
- Instead of walnuts, you can use pecans or almonds. You can also omit the nuts for a nut-free cake, or replace them with dark or white chocolate chips, toasted coconut, toffee bits, or dried fruit, like craisins.
How to Serve
Part pumpkin pie bars, part pumpkin coffee cake, this crowd-friendly crunch cake recipe is perfect for fall entertaining. Serve with whipped cream, vanilla ice cream (or both!) and a drizzle of salted caramel sauce.
This crunch cake would also be delicious topped with pumpkin ice cream, silky mascarpone whipped cream, or cinnamon maple whipped cream.
FAQ
Yes! This crunch cake is an excellent make-ahead dessert. Refrigerate it covered after it has cooled.
The most common reasons are too little butter, uneven butter distribution, or underbaking. Make sure the melted butter is spread over as much of the dry cake mix as possible.
It may have been inverted while too warm, or the pumpkin layer may have been slightly overbaked. Letting it chill thoroughly before flipping helps.
Yes, but glass heats differently from metal. You may need to adjust the baking time slightly. A metal 9×13 pan is my preference for this recipe.
Proper Storage
- Keep the cake refrigerated. Due to the pumpkin, eggs, and milk in the recipe, the cooled cake should be covered and refrigerated. Enjoy leftovers within 3-4 days.
- Can I freeze pumpkin crunch cake? Yes! Cool the cake completely, wrap it tightly in plastic wrap, and freeze it for up to 2 months. For the best texture, thaw it overnight in the refrigerator. The crunchy topping may soften after freezing, but it’ll still taste delicious.
More Pumpkin Dessert Recipes
Pumpkin Crunch Cake
- Prep Time: 15 minutes
- Cooling Time: 3 hours
- Cook Time: 65 minutes
- Total Time: 4 hours 20 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This pumpkin crunch cake is an easy fall dessert, assembled like a dump cake, with a rich pumpkin layer topped with cake mix and drizzled with melted butter. No mixing! Chill and then invert the cake before serving.
Ingredients
- 1 can (15oz) pure pumpkin puree (not pumpkin pie filling)
- 1 can (12oz) evaporated milk
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup (95g) granulated sugar
- ½ cup light brown sugar, packed
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon sea salt
- 1 box (15.25oz) yellow cake mix
- 1 ¼ cup (150g) chopped walnuts
- 1 cup (226g) unsalted butter, melted
Instructions
- Preheat the oven to 350∞F and line the bottom of the 9×13-inch pan with parchment paper, leaving a little overhang on the long sides. Grease the exposed sides of the pan, but do not grease the parchment.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugars, salt, and pumpkin pie spice until combined and smooth.
- Carefully pour the pumpkin mixture into the prepared 9×13-inch pan and smooth the top.
- Sprinkle the dry cake mix over the top of the pumpkin mixture evenly. Do not mix! Sprinkle the walnuts on top of the dry cake mix.
- Drizzle the melted butter all over the top, trying to cover as much of the dry cake mix as possible. You do not want large dry patches of cake mix.
- Bake on the center rack in the preheated oven for 55–65 minutes. The cake is ready when the topping is golden brown and the edges are bubbling slightly.
- Remove from the oven, place on a cooling rack, and let it cool completely. Once cooled, refrigerate for 2-3 hours or overnight. The pumpkin layer needs to be set before you invert the cake.
- To invert the cake, place a large serving platter or cutting board over the top of the baking pan. Hold the platter and pan firmly together and carefully flip the entire cake over in one motion. Gently lift the pan away and peel off the parchment paper. If a few crumbs or nuts remain in the pan, sprinkle them back onto the cake. Serve with homemade whipped cream, vanilla ice cream, or both!
Notes
Store: Because of the pumpkin, eggs, and milk, store the cake covered in the refrigerator. It’s best eaten within about 3–4 days.
Freeze: Cool it completely, wrap it very well in plastic wrap, and freeze it. For the best texture, thaw it overnight in the refrigerator. The crunchy topping may soften somewhat after freezing.
Nutrition
- Serving Size: 1
- Calories: 180
- Sugar: 16.9 g
- Sodium: 143.5 mg
- Fat: 8.4 g
- Carbohydrates: 22.4 g
- Fiber: 1.2 g
- Protein: 5.1 g
- Cholesterol: 49.6 mg
