Description
Pumpkin Crunch Dessert is an easy fall treat made with pumpkin puree, cake mix, pecans, and warm spices. It’s rich, creamy, and topped with a buttery, crunchy layer that’s perfect for holiday parties, potlucks, and cozy nights in.
Ingredients
Scale
- 1 (15 oz) can pumpkin puree
- 1 (12 oz) can evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp salt
- 1 (15.25 oz) box yellow cake mix
- 1 cup chopped pecans
- ¾ cup unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger, and salt until smooth.
- Pour the pumpkin mixture into the prepared baking dish and spread evenly.
- Sprinkle the dry cake mix evenly over the pumpkin mixture—do not stir.
- Top with chopped pecans, then drizzle melted butter evenly over the top.
- Bake for 50–55 minutes until the top is golden brown and a toothpick comes out clean.
- Let cool for at least 30 minutes before serving. Enjoy warm or chilled with whipped cream or vanilla ice cream.
Notes
- Be sure to use pumpkin puree, not pumpkin pie filling.
- For extra crunch, add a tablespoon of rolled oats to the topping layer.
- To make ahead, prepare and bake the day before, then store covered in the fridge.
- Spice cake mix can be used instead of yellow cake mix for added flavor.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 26g
- Sodium: 310mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Pumpkin Crunch Dessert, Pumpkin Crunch Cake, Easy Fall Desserts, Pumpkin Dump Cake, Pumpkin Pecan Dessert