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Easy Pumpkin Crunch Cake with Buttery Pecan Topping

Easy pumpkin crunch cake with a creamy pumpkin custard layer and a golden buttery cake mix + pecan topping. This dump-style one-pan dessert bakes until the top is deep golden and cleanly set for easy, sliceable squares.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 2 hours 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the pumpkin layer
  • 15 oz pumpkin puree Use canned pumpkin puree.
  • 12 oz evaporated milk
  • 3 eggs Large eggs, room temperature helps keep the custard smooth.
  • 1 cup granulated sugar
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 0.5 tsp salt
For the crunch topping
  • 15.25 oz yellow cake mix Do not mix into the pumpkin layer.
  • 1 cup chopped pecans Scatter evenly over the cake mix.
  • 16 oz unsalted butter Melt and drizzle slowly over the dry topping.
For serving
  • whipped cream Optional for serving.
  • 0.25 cup caramel sauce Optional drizzle.

Equipment

  • 1 sheet pan

Method
 

Bake the pumpkin layer
  1. Preheat the oven to 350°F and grease a 9x13-inch baking dish.
  2. Whisk pumpkin puree, evaporated milk, eggs, granulated sugar, pumpkin pie spice, vanilla extract, and salt until smooth, then pour into the dish.
Add the crunchy topping
  1. Sprinkle the yellow cake mix evenly over the pumpkin layer without stirring.
  2. Scatter the chopped pecans on top of the dry cake mix.
  3. Drizzle the melted butter slowly and evenly over the top, covering as much of the dry cake mix as possible.
Bake and cool
  1. Bake for 50–60 minutes at 350°F, until the topping is deep golden brown and a knife inserted near the center comes out clean.
  2. Cool for at least 1 hour for clean slicing, then refrigerate for 1 more hour for the cleanest squares.
Serve
  1. Cut into squares and serve topped with whipped cream and a drizzle of caramel sauce, if using.

Notes

For the smoothest pumpkin layer, whisk until the custard looks fully combined before pouring; small streaks of spice will otherwise show up after baking. Store covered in the refrigerator up to 4 days (best texture after chilling). Freezing is not recommended because the custard can lose some creaminess after thawing. Dietary swap: use a dairy-free evaporated milk alternative and dairy-free butter to make it dairy-free while keeping the same bake method.