Pumpkin Crunch Cake Spend With Pennies

Simple to make, this recipe starts with a cake mix and a can of pumpkin and ends with an amazing fall dessert.

What is Pumpkin Crunch Cake?

This is an easy dessert that reminds me of pumpkin pie.
Since it makes a 9×13 pan, it’s perfect to feed a crowd.
Pumpkin crunch cake is best made ahead so it’s the perfect holiday dessert.
It’s super quick and easy to make with a box of yellow cake mix sprinkled over a pumpkin base!

Ingredients in Pumpkin Crunch Cake

PUMPKIN MIXTURE: This recipe uses the same ingredients you’d add to pumpkin pie.

Canned pumpkin, evaporated milk, eggs, sugar, and pumpkin pie spice.

CAKE MIX: A standard yellow cake mix is what I usually use but try another flavor (like spice cake mix) to change it up.

TOPPING: Chopped pecans complement the pumpkin flavor, but so will walnuts or even toasted coconut.

How to Make Pumpkin Crunch Cake

Everyone will love this perfect pumpkin crunch cake!

Mix the pumpkin mixture (per recipe below) and spread into a 9×13 pan.
Sprinkle yellow cake mix evenly over the top of the batter.
Top with pecans & drizzle melted butter over the top.
Bake.

Let the cake cool completely and serve with ice cream or whipped cream.

How to Store

In the Fridge: Leftovers can be stored in the refrigerator for up to four days. Serve cold or reheat in the oven.
In the Freezer: Leftovers can be frozen for up to four weeks. Freeze cooled portions in zippered bags with the date labeled on the outside. Pop-out a portion and add it to a lunchbox or briefcase as a tasty mid-morning snack.

Perfect Pumpkin Desserts

Fluffy Pumpkin Pie Dip – ready in 5 mins
Praline Pumpkin Pie – perfect flavor & texture
Pumpkin Cheesecake Bars – made with Amaretto
Pumpkin Cupcakes – all the flavors of fall
Pumpkin Pie Recipe – best Thanksgiving dessert

Did your family love this Pumpkin Crunch Cake? Be sure to leave a rating and a comment below!