Go Back

Pumpkin Crunch Cake

Pumpkin Crunch Cake is a layered fall dessert with a buttery pecan crunch base, smooth spiced pumpkin filling, and a light cream cheese whipped topping. You bake it until golden and set, then chill so each slice has pumpkin pie–like filling and crunchy cake layers.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
chill 1 minute
Total Time 2 hours 56 minutes
Servings: 15 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin crunch cake
  • 1 can (15 oz) pumpkin puree
  • 1 can (12 oz) evaporated milk
  • 3 eggs large
  • 1 cup granulated sugar
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.5 tsp salt
  • 1 box (15.25 oz) yellow cake mix
  • 1 cup chopped pecans
  • 1 cup unsalted butter melted
  • 4 oz cream cheese softened
  • 1 cup powdered sugar
  • 8 oz whipped topping thawed

Equipment

  • 1 sheet pan

Method
 

Bake the pumpkin crunch base
  1. Preheat the oven to 350 F (175 C) and line a 9x13-inch pan with parchment paper, leaving an overhang.
  2. Whisk the pumpkin puree, evaporated milk, eggs, granulated sugar, ground cinnamon, ground ginger, ground nutmeg, and salt until smooth, then pour into the pan.
  3. Sprinkle the yellow cake mix evenly over the pumpkin filling.
  4. Press the chopped pecans lightly into the cake mix so they adhere.
  5. Drizzle the melted unsalted butter evenly over the top to moisten the crunch layer.
  6. Bake for 50 to 55 minutes at 350 F (175 C), until golden and set.
Chill, invert, and finish with frosting
  1. Cool completely, then chill for 1 hour.
  2. Invert the cake onto a serving tray so the pecan crunch layer is on the bottom, then peel off the parchment.
  3. Beat the cream cheese and powdered sugar until smooth.
  4. Fold in the whipped topping until the frosting is light and combined.
  5. Spread the frosting over the cake and chill until ready to serve.

Notes

For clean slices, chill until fully firm, then cut with a sharp knife and wipe between cuts. Store covered in the refrigerator up to 4 days; freezing is not recommended for best texture. For a lighter option, use low-fat cream cheese and light whipped topping if you want a reduced-fat frosting.