I have not ever met a single person that does not love fall. I am sure those people that exist, those that want to hang on to summer forever, or those that love Christmas so much, that they just want to skip past fall, but I am not one of them. Pumpkin spice is my favorite flavor ever, so recipes like this Pumpkin Spice Crunch Cake are a welcome treat when the weather starts getting cooler!
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This recipe is one that you can make in about an hour with ingredients that you more than likely have on hand in the fall: canned pumpkin, evaporated milk, eggs, sugar, salt, butter, and a cake mix. White, yellow, or even a spice cake will work for this recipe, and you will love not having to measure out dry ingredients.
This pumpkin spice crunch cake doesn’t look very impressive, but trust me, the flavor is out of this world delicious.
Serve the cake with a dollop of whipped cream or ice cream and it is the perfect after dinner dessert.
Save a slice for the morning and serve it with coffee for a warm, hearty breakfast.
Can I make this recipe gluten free?
Yes! Just swap the cake mix for a gluten free version. (I have always had success with the Miss Jones brand.)
Can I make this recipe dairy free?
Yes! Just swap out any plant milk or coconut cream for evaporated milk, as well as a dairy free plant butter.
This recipe combines creamy pumpkin filling with a buttery, crunchy topping. You will love the simplicity of the recipe, but how the rich flavors make it feel homemade.
For other delicious fall recipes, don’t miss these air fryer pumpkin recipes.
pumpkin spice crunch cake
This Pumpkin Crunch Dump Cake is easy to throw together and perfect for a holiday dessert or a cozy fall treat!
Pumpkin Spice Crunch Cake
This delicious Pumpkin Spice Crunch Cake is quick and easy to make, perfect for an easy fall dessert!
Ingredients
- 1 can (15 oz) canned pumpkin
- 1 can (12 oz) evaporated milk
- 4 large eggs
- 1 cup granulated sugar
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 box yellow, white or spice cake mix
- 1 cup pecans, chopped
- 1 cup unsalted butter, melted
Instructions
- Preheat your oven to 350°F.
- Grease a 9x13-inch baking dish.
- In a large bowl, whisk together the canned pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt until smooth and well combined.
- Pour the pumpkin mixture into the greased baking dish, spreading it evenly.
- Sprinkle the dry cake mix evenly over the top of the pumpkin mixture. Do not mix it in; just let it sit on top. Pat down a little, if desired.
- Evenly spread the chopped pecans over the dry cake mix.
- Drizzle the melted butter evenly over the top of the cake mix and pecans. (Try to cover as much of the dry mix as possible with the butter, as this will help it bake up crisp and golden.)
- Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and the pumpkin layer is set.
- Let the cake cool for about 30 minutes.
- Serve warm or at room temperature, and top with whipped cream or a scoop of vanilla ice cream if desired.
Notes
- If you like a spiced flavor, using a spice cake mix instead of yellow cake mix will add even more depth.
- Store leftovers in an airtight container in the fridge for up to 5 days.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 347Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 78mgSodium: 302mgCarbohydrates: 42gFiber: 1gSugar: 28gProtein: 4g
The writer is not a doctor or nutritionist and this nutritional information is just a guideline. Please consult your doctor or nutritionist for more accurate information.