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Pumpkin Crunch Cake

Pumpkin crunch cake with a golden pecan crumble on top and a pumpkin pie custard layer baked underneath. This 9x13 dessert uses yellow cake mix layered over pumpkin custard for a crunchy, flip-to-show-topping finish.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

pumpkin pie layer (bottom)
  • 1 can (15 oz) pumpkin puree Use plain pumpkin puree, not pumpkin pie filling.
  • 1 can (12 oz) evaporated milk
  • 3 eggs
  • 1 cup granulated sugar
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
crunch topping
  • 1 box (15.25 oz) yellow cake mix
  • 1 cup unsalted butter Melted before using.
  • 1.5 cups pecans Roughly chopped.
  • whipped cream for serving Add to each slice to serve.

Equipment

  • 1 sheet pan

Method
 

Prepare and bake
  1. Preheat the oven to 350F, then grease a 9x13 baking dish.
  2. Whisk pumpkin puree, evaporated milk, eggs, granulated sugar, pumpkin pie spice, cinnamon, and salt until smooth, then pour into the dish.
  3. Sprinkle the yellow cake mix evenly over the pumpkin layer; do not stir.
  4. Scatter the pecans over the cake mix.
  5. Pour the melted butter evenly over the entire surface so the topping is moistened throughout.
  6. Bake for 50-55 minutes, until the topping is golden and the pumpkin layer is set.
Cool and serve
  1. Cool completely, then serve right side up or flip the cake so the crunchy pecan side is on top.
  2. Top each slice with whipped cream for serving.

Notes

For clean slices and maximum crunch, let the cake cool completely before flipping or cutting. Store covered in the refrigerator for up to 4 days; the topping softens slightly over time. Freezing is not recommended because the crumble texture can change. For a lighter option, use low-fat evaporated milk and reduce sugar by 1/4 cup—your custard will be slightly softer but still set.