Pumpkin Crunch Cake (Pumpkin Dump Cake)

This Pumpkin Crunch Cake is the ultimate fall dessert! It’s rich, creamy, and topped with a buttery, crunchy layer that’s absolutely irresistible. With just a handful of ingredients—including yellow cake mix and pumpkin puree—this dessert is super easy to make and perfect for any autumn gathering. Top it with whipped cream or vanilla ice cream for an extra touch of indulgence!

Ingredients

1 (15 oz) can pumpkin puree
1 (12 oz) can evaporated milk
¾ cup granulated sugar
3 large eggs
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger (optional)
1 (15.25 oz) box yellow cake mix
½ cup unsalted butter, melted
1 cup chopped pecans or walnuts (optional)
Whipped cream or vanilla ice cream (for serving, optional)

Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.

Step 2: Prepare the Pumpkin Mixture

In a large bowl, whisk together the pumpkin puree, evaporated milk, sugar, eggs, cinnamon, nutmeg, and ginger (if using) until smooth and fully combined.

Step 3: Pour into Baking Dish

Pour the pumpkin mixture into the prepared baking dish. Use a spatula to spread it evenly across the bottom.

Step 4: Add the Cake Mix

Sprinkle the dry yellow cake mix evenly over the pumpkin mixture. Don’t stir or mix it in—just let it sit on top. This will create a crumbly, crunchy top layer as it bakes.

Step 5: Add Butter and Nuts (Optional)

Drizzle the melted butter evenly over the cake mix. If you’re using nuts, sprinkle them over the top of the butter.

Step 6: Bake the Cake

Bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The cake will puff up and develop a nice crunch on top.

Step 7: Cool and Serve

Allow the cake to cool for a few minutes before serving. It’s delicious warm, and you can top it with whipped cream or a scoop of vanilla ice cream for an extra indulgence!

Tips for the Best Pumpkin Crunch Cake

• Use pure pumpkin puree. Avoid pumpkin pie filling, as it contains added spices and sugar.
• Don’t overmix the pumpkin layer. Just whisk until smooth to avoid air bubbles.
• Customize the spices. Add a pinch of cloves or allspice for extra warmth.
• Make it ahead. This cake can be baked a day in advance and reheated before serving.

Variations

Chocolate Pumpkin Crunch Cake
Use a chocolate cake mix instead of yellow cake mix for a rich, chocolatey twist.

Gluten-Free Pumpkin Crunch Cake
Use a gluten-free yellow cake mix to make this dessert gluten-free.

Pumpkin Spice Crunch Cake
Add 1 tsp pumpkin pie spice to the pumpkin mixture for an extra boost of flavor.

How to Store This Cake

• Room Temperature: Store covered at room temperature for up to 1 day.
• Refrigerator: Keep in an airtight container in the fridge for up to 3 days. Reheat before serving.
• Freezer: Freeze individual portions for up to 2 months. Thaw in the fridge overnight before reheating.

Frequently Asked Questions (FAQ)

Can I use fresh pumpkin instead of canned?
Yes, but make sure to puree it until smooth and drain any excess liquid.

Can I use a different type of cake mix?
Absolutely! Try spice cake mix or white cake mix for a different flavor.

Can I make this without nuts?
Yes, simply omit the nuts for a nut-free version.

Final Thoughts: The Perfect Fall Dessert!

This Pumpkin Crunch Cake is a dream come true for pumpkin lovers. It’s quick, easy, and incredibly delicious—perfect for any autumn occasion. Whether you’re serving it at a holiday gathering or enjoying it as a cozy dessert, this cake is sure to bring smiles all around!

If you try this recipe, let me know how it turned out! Leave a review, snap a photo, and share it on Pinterest. I’d love to see your delicious creations

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