15-Minute Pumpkin Crunch Cake Recipe You’ll Crave All Fall

Author: Sarah

Published: August 7, 2025

There’s something magical about that first crisp fall morning when I pull out my favorite mixing bowls and start baking. For me, nothing says autumn quite like my Pumpkin Crunch Cake – the perfect blend of spiced pumpkin goodness and buttery, crunchy topping that’s become our family’s must-have dessert every Thanksgiving. I can still picture my grandmother pulling hers from the oven, filling the whole house with that incredible aroma while we kids hovered impatiently nearby. What I love most? This beauty comes together with almost no effort – just dump, sprinkle, and bake for a dessert that disappears faster than the fall leaves!

Table of contents:

Why You’ll Love This Pumpkin Crunch Cake

This cake is the definition of easy-bake magic, and here’s why it’s my go-to fall dessert every single year:

Effortless prep – No mixer, no layers, no fuss. Just a quick mix of pantry staples and into the oven it goes.
That *crunch* factor – The buttery cake mix topping bakes into this glorious golden crust that shatters perfectly against the creamy pumpkin layer underneath.

Crowd-proof – Kids, grandparents, picky eaters… I’ve never met anyone who doesn’t go back for seconds (or thirds!).
Pantry-friendly – Canned pumpkin, boxed cake mix – it’s all stuff I already have on hand when pumpkin spice season hits.

Seriously, this cake is like a hug in dessert form – warm, comforting, and impossible to resist.

Pumpkin Crunch Cake Ingredients

Here’s everything you’ll need for this magical fall dessert – trust me, these simple ingredients transform into something spectacular:

1 can (15 oz) pumpkin puree – Make sure it’s pure pumpkin, not pie filling (that stuff has extra spices and sweeteners)
1 can (12 oz) evaporated milk – That rich, creamy texture is key

3 large eggs at room temperature – They’ll blend smoother this way
1 cup granulated sugar – The perfect sweetness balance
1 tsp cinnamon + 1/2 tsp salt – Just enough spice to shine without overpowering

1 box yellow cake mix – The dry mix makes our magical crunchy topping
1 cup pecans, roughly chopped – For that perfect nutty crunch
1 cup melted unsalted butter, cooled slightly – Melted butter makes the topping crisp up beautifully

Ingredient Substitutions & Notes

Don’t stress if you need to swap things around! Here’s my tried-and-true variations:

Pecans can trade places with walnuts or omit entirely for nut allergies

Coconut sugar works great if you want to try a less refined option
Gluten-free? Grab your favorite GF yellow cake mix – works perfectly
Pro tip: Your pumpkin puree should be thick like applesauce – if watery, blot with paper towels

How to Make Pumpkin Crunch Cake

Alright, let’s get this pumpkin party started! Here’s exactly how I make my famous crunch cake – follow these simple steps and you’ll have dessert magic in no time:

Preheat your oven to 350°F (175°C) – This gives your oven time to get nice and toasty while you prep.
Mix the pumpkin layer – In a big bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, cinnamon and salt until smooth (a few small lumps are fine – we’re not making it run a marathon!).

Pour into a greased 9×13″ baking dish – I just use butter or nonstick spray here. The pumpkin mixture will look thin – that’s perfect!
Create the crunch – Now for the magic! Evenly sprinkle the dry cake mix over the pumpkin layer – don’t stir! Then scatter those chopped pecans across the top like you’re decorating a fall masterpiece.
Butter blanket time – Slowly drizzle the melted butter over everything, trying to cover as much surface area as possible. A few dry spots are okay – it’ll spread as it bakes.

Bake for 50-60 minutes – You’ll know it’s ready when the top is deep golden brown and the edges are bubbling like a little pumpkin volcano. A toothpick in the center should come out mostly clean (a few moist crumbs are good!).
Cool completely – I know it’s hard, but let it sit at least 30 minutes before digging in. This helps the layers set up perfectly.

Pro Tips for Perfect Texture

Here are my secrets for crunch cake perfection:

Don’t overmix – Gentle stirring keeps the pumpkin layer creamy rather than tough.
Butter coverage is key – Take your time drizzling to maximize the crispy topping.

Patience pays off – That cooling time lets the layers firm up for clean slices.

Serving & Storing Pumpkin Crunch Cake

Oh, the glorious moment when that first slice comes out! I always serve my pumpkin crunch cake slightly warm or at room temperature – it lets all those cozy flavors shine. A dollop of freshly whipped cream or a scoop of vanilla ice cream takes it over the top (the way the cold cream melts into the warm cake? *chef’s kiss*). For storage, just cover it tightly and refrigerate – it’ll stay delicious for up to 4 days. Want that just-baked feel? Pop individual slices in the microwave for 10-15 seconds to bring back that magical warmth and crunch.

Pumpkin Crunch Cake Nutrition

Just so you know, these nutrition facts are estimates per serving (your slice might vary slightly!):

Calories: 380
Fat: 22g
Carbohydrates: 42g

Sugar: 25g
Protein: 5g
Fiber: 2g

Now go enjoy that deliciousness – life’s too short to count every calorie in pumpkin season!

Frequently Asked Questions

I get asked about this pumpkin crunch cake all the time, so here are answers to the most common questions:

Can I use fresh pumpkin instead of canned?

Absolutely! You’ll need about 2 cups of homemade puree – just roast and blend your pumpkin until smooth as applesauce. Pro tip: Fresh pumpkin tends to be more watery, so I often strain mine through cheesecloth overnight to match canned texture.

How do I keep the topping from getting soggy?

The secret’s in the butter drizzle! Take your time pouring the melted butter to cover as much cake mix as possible – I use a spoon to gently spread any dry spots. This creates an even, crispy crust that stays gloriously crunchy.

Can I freeze pumpkin crunch cake?

Honestly? I don’t recommend it. The texture changes when thawed – the topping loses its signature crunch and the pumpkin layer can become grainy. It’s so quick to make fresh, I’d rather whip up a new batch when the craving hits!

I’d love to see your masterpiece! Snap a photo of your pumpkin crunch cake and tag me on social – nothing makes me happier than seeing your autumn baking adventures. Happy crunching! You can also find more delicious recipes on Pinterest.