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Pumpkin Crunch Cake With Cream Cheese Frosting

Pumpkin crunch cake with cream cheese frosting features a layered pumpkin custard base topped with a buttery yellow cake mix and pecan crunch. Bake until golden and set, then chill-cool fully for clean flips and a thick, fluffy frosting finish.
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Prep Time 15 minutes
Cook Time 55 minutes
cooling 1 hour
Total Time 2 hours 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

For pumpkin pie layer
  • 1 can (15 oz) pumpkin
  • 1 can (12 oz) evaporated milk
  • 3 eggs
  • 1 cup sugar
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
For crunch top
  • 1 box yellow cake mix
  • 1 cup butter melted
  • 1.5 cup pecans chopped
For cream cheese frosting
  • 16 oz cream cheese softened
  • 0.5 cup unsalted butter softened
  • 4 cup powdered sugar
  • 2 tsp vanilla
  • 1 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Bake the pumpkin layer
  1. Preheat the oven to 350F, then grease a 9x13 pan.
  2. Pour the pumpkin mixture into the pan.
  3. Sprinkle the dry yellow cake mix over the pumpkin layer.
  4. Scatter the pecans, then pour the melted butter evenly over the top.
  5. Bake for 50-55 minutes, until the cake is golden and set.
Cool and flip
  1. Cool completely for 1 hour so the layers set firmly.
  2. Flip the cake onto a board with the pecan side up, or frost right side up if you prefer.
Make and apply frosting
  1. Beat the cream cheese and softened unsalted butter until smooth.
  2. Beat in the powdered sugar, then add vanilla and cinnamon.
  3. Continue beating until the frosting is very fluffy.
  4. Frost the cake generously, covering the top and sides for full coverage.

Notes

Pro tip: Cool the cake fully before flipping so the pecan crunch stays intact and the pumpkin layer releases cleanly. Store covered in the refrigerator for up to 4 days; freeze the unfrosted baked cake for up to 2 months (thaw overnight in the fridge, then frost). For a lighter option, use reduced-fat cream cheese and 3/4 amount of powdered sugar for a slightly less sweet frosting.