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Pumpkin Crunch Cake

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Pumpkin Crunch Cake is brimming with fall flavors. Top each slice with a dollop of whipped cream and chopped pecans to create the perfect pumpkin dessert.

two pieces of stacked pumpkin crunch cake

This post is sponsored by Fisher® Nuts. Thank you for continuing to support the brands that make My Baking Addiction possible.

Every year, once the weather starts to turn cold, we play a game of “furnace chicken” at our house.

I hate finally having to cave and turn the furnace on. Having the heat on just really signifies winter to me, so we try to avoid it as long as possible.

Instead, we layer up and use the fireplace as the weather dips into the 60s. Honestly, I sort of love the excuse to cozy up with Elle, our favorite blanket and a cup of hot chocolate and a special treat.

Piece of pumpkin crunch cake topped with whipped cream and sprinkled with chopped pecans

Lately, I’m all about enjoying a slice of my Nana’s Pumpkin Crunch Cake as I snuggle with my loves. I enjoy this cake any time of year, but most especially now!

Pumpkin Crunch Cake baked in pan on counter


Growing up, this Pumpkin Crunch Cake was a staple at my Nana’s house right alongside her pumpkin roll. Not only is it super simple to make, it’s also incredibly delicious.

With just a handful of ingredients and minimal effort, you can create a rich, flavorful pumpkin dessert that’s perfect for Thanksgiving or just a random Tuesday night.

horizontal image of sliced pumpkin crunch cake with crumbs in foreground

Sometimes Nana would leave out the pecans, but not me. There’s just something about them, especially when combined with pumpkin and pumpkin pie spice, that I can’t skip.

I like to grab Fisher® Pecan Halves when I make Pumpkin Crunch Cake. I love the texture the pecan halves add to this recipe, and
I know I can always count on Fisher® nuts to be fresh, even without any added preservatives.

Blurred image of pumpkin crunch cake with bad of pecans in focus in background

You might think I’m crazy, but I actually love this cake year-round. Thanks to canned pumpkin, it’s something you really can whip up whenever the mood strikes, be it April or October.

There’s no shame in reveling in pumpkin and pecans when the temperature is above 55°F. I certainly make pumpkin bread and pumpkin pecan bars outside of the fall – just add this cake to that mix!

Pumpkin Crunch Cake ingredients in glass mixing bowl on counter


Nana always made her Pumpkin Crunch Cakes with a mix, and I have to tell you, cake mixes have come a long way since I was a little kid baking in Nana’s kitchen. I love the fact that I find mixes now without all the artificial stuff.

Using a yellow cake mix also makes this Pumpkin Crunch Cake recipe incredibly easy to whip up.

Seriously, it will probably take longer for your oven to preheat than it will for you to get the cake ready to bake.

Since so many of the ingredients are pantry staples, it’s easy to pull together at the last minute, completely stress-free.

pumpkin crunch cake batter being poured from a glass bowl into a baking pan


  • Whisk together the wet ingredients and spices
  • Spread the mixture into the pan
  • Sprinkle with cake mix and Fisher® pecans
  • Drizzle with melted butter

The way Pumpkin Crunch Cake comes together puts it in the “dump cake” category. I know, the phrase “dump cake” is kind of weird, but trust me on this one, ok?

pumpkin crunch cake being topped with chopped pecans

A dump cake just means that you “dump” the ingredients in the pan and everything magically comes together in the oven.

Since you whisk together the evaporated milk, pumpkin puree, eggs, sugar and spices first, Pumpkin Crunch Cake does require one more bowl than most dump cake recipes. But I promise it is still super simple.

stacked pieces of pumpkin crunch cake with whipped cream and pecans

Once that mixture is spread in the pan, you sprinkle on the cake mix and pecans and then drizzle melted butter all over the top before baking.

The result is a cake that is moist on the bottom and has a buttery, crumb-like texture on top. It’s heavenly.

Now if you’ll excuse me, I need to run out and buy a few more cans of pumpkin puree.

stacked pieces of pumpkin crunch cake with whipped cream and pecans

Pumpkin Crunch Cake

Pumpkin Crunch Cake is brimming with fall flavors. Top each slice with a dollop of whipped cream and chopped pecans to create the perfect pumpkin dessert.
4.44 from 285 votes
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Prep Time: 10 minutes
Cook Time: 1 hour
Chill Time: 3 hours
Total Time: 4 hours 10 minutes
Servings: 18


  • 1 can pumpkin puree 15 ounces
  • 1 can evaporated milk 12 ounces
  • 4 large eggs
  • ½ cup sugar
  • ½ cup packed light brown sugar
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon salt
  • 1 box yellow cake mix 15.25 ounces
  • 1 cup chopped Fisher Pecans
  • 1 cup unsalted butter melted


  • Preheat oven to 350°F. Butter a 9x13 inch baking pan.
  • In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugars, vanilla, pumpkin pie spice and salt and well combined and smooth.
  • Pour mixture into prepared pan and spread into an even layer.
  • Sprinkle dry cake mix evenly over the pumpkin mixture and use you hands to gently press it into the batter.
  • Sprinkle the top of the cake with chopped pecans and evenly drizzle the melted butter over the entire cake.
  • Bake in preheated oven for 40 minutes. At this point, check your cake. If the top is becoming to brown, cover the cake with a piece of foil for the remaining baking time. Continue baking an additional 10-20 minutes or until set.
  • Remove pan to a wire rack to cool completely. Chill for a few hours before serving.
  • If desired, top with whipped cream and chopped pecans before serving.


Serving: 1slice | Calories: 334kcal | Carbohydrates: 40g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 69mg | Sodium: 378mg | Potassium: 174mg | Fiber: 2g | Sugar: 27g | Vitamin A: 4094IU | Vitamin C: 2mg | Calcium: 138mg | Iron: 1mg
The default measuring system on My Baking Addiction is US Customary. Unit conversions are provided as a courtesy; please be aware that there may be some discrepancies.
Card may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Recipe Rating

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Sunday 12th of November 2023

Just made this for the very first time but used a Betty Crocker butter pecan cake mix. We couldn't wait for it to cool completely. It is amazing! Thanks!


Monday 13th of November 2023

Hello! I'm so happy to hear you enjoyed this recipe. Thank you so much for stopping by and leaving your feedback. -Jamie


Wednesday 8th of November 2023

Can leftover cake be frozen?


Monday 13th of November 2023

Yes, I think this would freeze just fine.


Monday 30th of October 2023

Can I assume any flavored cake mix will “work”? For example, what do you think a chocolate cake mix would taste like in a pumpkin cake?


Thursday 2nd of November 2023

Hi Ken- Yes, I think pretty much any flavor can be subbed as long you like the flavor combo. Jamie

Sam Roberts

Friday 26th of March 2021

It's just a great recipe. I was very bribed photos of this cake, now I will definitely cook it and as soon as I make the first portion, then immediately let you know about the result, thank you very much for sharing this recipe!


Tuesday 30th of March 2021

I hope you enjoyed it Sam!

Teresa Taylor

Tuesday 24th of November 2020

 Could you use a spice cake mix instead of a yellow cake mix? 


Tuesday 24th of November 2020

Sure can! :)

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