Everyone will love the flavor of this Pumpkin Pie Crunch Recipe! It’s the perfect dessert for any pumpkin pie fan or anyone who is looking for an easy recipe full of pumpkin flavor.
This sweet treat has a delicious streusel topping and is filled with creamy pumpkin pie filling. It’s a good recipe for pumpkin fans and fun to pair with whipped cream piled high on top or also with a scoop of ice cream.
If you’re wanting to change things up for Thanksgiving dinner this year, add this pumpkin dessert to your baking radar. It’s the perfect way to whip up a sweet dessert in just mere minutes! This is what great recipes are all about!
The crunchy topping on the top layer is what pumpkin pie crunch cake is all about!
Shopping List
- Pumpkin puree
- Evaporated milk
- Eggs
- White sugar
- Pumpkin pie spice
- Salt
- Butter pecan cake mix
- Pecans
- Unsalted butter
- Whipped topping or vanilla ice cream
How to make the best Pumpkin Pie Crunch Recipe
Step 1: Preheat
Preheat the oven to 350 degrees F (180 degrees C). Grease or spray a baking dish that is 9×13 inch
Step 2: Mix the ingredients
In a large bowl, mix pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt.
Using a hand mixer, mix well, and pour evenly into the baking pan. But be careful! Pumpkin has a high spatter, so you might want to use an immersion blender instead of the hand mixer.
Spread the filling evenly with a spatula or knife, especially into the corners.
Step 3: Add the cake mix
Using a dessert (large spoon), carefully sprinkle the butter pecan cake mix over the pumpkin filling, making sure to get into the corners. Level the cake mix on the filling using the back of your spoon.
Sprinkle chopped pecans or pecan pieces evenly over the cake mix.
The final step is to drizzle the melted butter all over the top using a large spoon. The melted butter will cover the entire cake.
Step 4: Bake
Bake for 60 minutes at first and then add time depending on your oven. If you stick a straw or toothpick into the cake topping it should come out clean.
Refrigerate until ready to serve.
Serve with a scoop of your fave vanilla ice cream or whipped topping like Cool Whip!
TIPS
- Make sure that you grease your prepared pan so that the entire cake doesn’t stick
- If you want to really uptick the sweetness, pair it with cinnamon ice cream or vanilla ice cream
- Keep your pumpkin crunch cake refrigerated for up to three days.
FAQS
Can I change up the cake mix?
Yes, you can use a different cake mix if you’d like. Spice, yellow (or golden) cake mix or any box of cake mix will work perfectly fine!
Can I add other toppings to this pumpkin pie crisp?
You bet! You can sprinkle on some brown sugar, add whip cream, or even make a fun crumb topping with nuts, brown sugar, and butter.
WHAT TO SERVE WITH THIS BEST PUMPKIN DESSERT
Ice cream and cool whip are the options! You could also drizzle on some caramel sauce as well!
RECIPE VARIATIONS
Where did I get my inspiration for this Pumpkin Crunch Dessert?
To be honest, I’m always getting inspiration from my other recipes! This Pumpkin Muffin Recipe and this Gluten Free Pumpkin Pie Recipe are two of my biggest loves of pumpkin, and made me think of this!
This pumpkin dump cake is one that is loaded with that classic pumpkin pie taste and pumpkin filling, and you’re going to love every bite!
THANKS SO MUCH for following and being part of the Pie Lady Bakes community where you will find vintage recipes like Mom and Grandma used to make, but that are so easy!
If you haven’t already joined, here is the link where you can sign up for my weekly e-mail newsletter. This way, you won’t miss any of my new recipes and it’s absolutely free!
See you soon!
Judy
★★★★★
If you have made this delicious pumpkin cake dessert, I would love to hear about it in the comments below and be sure to give it a 5 star rating!
★★★★★
More Dessert Recipes
- Sweet Italian Easter Pie
- Chocolate Cream Cheese Monkey Bread Recipe
- S’mores Rice Krispie Treats Recipe
- Easy Strawberry Pretzel Salad Recipe
- How Many Servings in a 9 Inch Pie?
Pumpkin Pie Crunch Recipe
Pumpkin Pie Crunch Cake
An easy to make dessert perfect for the holidays. All the sweetness of pumpkin pie, but so easy to make and feeds a crowd too!
Ingredients
- 1 large can pumpkin puree ((15 ox/796 ml)
- 1 can evaporated milk (12 oz/354 ml)
- 4 eggs
- 1 cups white sugar
- 1 1/2 teaspoons pumpkin pie spice* (make your own!)
- 1 box butter pecan cake mix
- 1 cup pecan pieces
- 1 cup unsalted butter, melted
- Cool Whip, Whipped Cream or Vanilla Ice Cream for Topping!
Instructions
- Preheat oven to 350 degrees F (180 degrees C). Grease or spray a baking dish that is 9x13 inch
- In a large bowl, mix pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt.
- Using a hand mixer, mix well, and pour evenly into the baking pan. But be careful! Pumpkin has a high spatter so you might want to use an immersion blender instead of the hand mixer.
- Spread the filling evenly with a spatula or knife, especially into the corners.
- Using a dessert (large spoon) carefully sprinkle the butter pecan cake mix over the pumpkin filling, making sure to get into the corners.
- Level the cake mix on the filling using the back of your spoon. Sprinkle chopped pecans or pecan pieces evenly over the cake mix.
- The final step is to drizzle the melted butter all over the top using a large spoon. The melted butter will cover the entire cake.
- Bake for 60 minutes at first and then add time depending on your oven. If you stick a straw or toothpick into the cake topping it should come out clean.
- Refrigerate until ready to serve.
- Serve with a scoop of your fave vanilla ice cream or whipped topping like Cool Whip!
Notes
Pumpkin Pie Spice: 1 tsp cinnamon, 1/4 tsp nutmeg, 1/2 tsp ginger and 1/8 tsp ground cloves. That's it!
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 409Total Fat: 22gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 91mgSodium: 297mgCarbohydrates: 48gFiber: 2gSugar: 33gProtein: 6g
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Judy Kahansky
Judy Kahansky is an experienced baker and writer. She loves to take classic and vintage recipes and update them to fit the busy lives of her readers. When not baking, Judy and her husband Mark are passionate golfers, travelers and dog lovers, spending as much time as they can with their sweet pup Millie.