This Pumpkin Pie Crunch Cake has it all! Creamy pumpkin pie filling meets a crunchy pecan topping, making it an absolute must-make for pumpkin enthusiasts during the fall season. By adding Graham cracker crumbs to the cake mix topping, this easy recipe becomes a delightful and mouthwatering fall dessert.
As autumn arrives, my thoughts turn to all things pumpkin. If you share my passion for pumpkin desserts, then this pumpkin pie crunch recipe is sure to satisfy your cravings.
Imagine a rich pumpkin filling, flavored with a mix of spices, sitting on a cake-like layer with tasty crunchy pecans. It’s like having a classic pumpkin pie, but with an exciting twist – a crumbly streusel topping that takes the deliciousness to a whole new level.
It’s an excellent choice for a Thanksgiving dessert or any other holiday gathering, sure to delight pumpkin fans.
Seeking more pumpkin inspiration? Explore my Pumpkin Bundt Cake (with Maple Cream Cheese Glaze), Kabocha Salad (Korean Pumpkin Salad), and Pumpkin Dinner Rolls for a variety of delightful pumpkin-themed ideas
What is Pumpkin Pie Crunch?
Surprisingly, the origins of this delightful dessert can be traced back to a recipe printed on a Dunkan Heinz yellow cake mix box many decades ago. Over the years, it has been known by various names, such as pumpkin crunch, pumpkin pie crunch, pumpkin crunch cake, pumpkin dump cake, and more.
No matter what name it goes by, the heart of this pumpkin crunch recipe stays the same, depending on the goodness of pumpkin puree, yellow cake mix, evaporated milk, pecans, and melted butter. It’s the ultimate solution for a pumpkin pie fan seeking a quick and effortless pumpkin crunch dessert.
What makes this recipe different?
While you may encounter numerous pumpkin crunch recipes, allow me to introduce you to a slightly modified version that elevates the experience.
In my rendition, I’ve replaced evaporated milk with heavy cream, infusing the pumpkin flavor with a luxurious creaminess. Additionally, I’ve introduced graham crackers into the topping, enhancing the cake’s (or crunch’s) overall desirability.
These subtle adjustments make all the difference in creating an irresistible Pumpkin Pie Crunch Cake.
Ingredients Needed and Substitutions
Pumpkin Puree: Ensure you use pumpkin puree rather than pumpkin pie filling. Pumpkin puree contains no added spices or sugar and is also known as Pure Pumpkin or 100% Pure Pumpkin. I utilized 2 small cans of solid pack pumpkin puree, but a single large 29 oz can will work just as well.
Heavy Cream or Heavy Whipping Cream: This ingredient serves a dual purpose by thickening the pie filling and imparting a creamier texture. If unavailable, canned evaporated milk can be used as a suitable substitute.
Sugar: White granulated sugar is the primary choice, though you can also experiment with light brown sugar or a combination of both for a nuanced flavor profile.
Eggs: Opt for large-sized eggs for this recipe.
Spices: To enhance the depth of flavor, we recommend incorporating individual spices. This recipe specifically calls for cinnamon, ginger, and cloves, but you can alternatively use 1.5 tablespoons of pumpkin spice blend if preferred.
Yellow Cake Mix: A standard package of yellow cake mix is essential for this recipe. (I personally used a 15.25 oz Betty Crocker brand, but any reputable brand should suffice.) Feel free to experiment with variations like spice cake mix, white cake mix, or any dry cake mix to introduce a slightly different flavor twist.
Graham Cracker Crumbs: These crumbs introduce a delightful nutty and earthy dimension to the crumb topping, complementing the cake mix wonderfully.
Chopped Pecans: The nutty essence of this crunchy topping is a must-have in this recipe. If necessary, walnuts can be used as a suitable alternative.
Butter: Opt for unsalted butter and melt it either on the stovetop or in the microwave for your convenience.
How to Make Pumpkin Pie Crunch
Follow these straightforward steps of pumpkin crunch recipe to create the perfect dessert:
Step 1. Preheat the Oven:
- Begin by preheating your oven to 350°F. Grease a 9×13 baking pan generously with baking spray.
Step 2. Prepare the Pumpkin Pie Layer:
- In a large bowl, combine pumpkin puree, heavy cream, sugar, spices, and eggs. Mix thoroughly until the mixture is smooth and free from any lumps.
- You can use a whisk or spatula for this step.
- Pour this creamy pumpkin mixture into the greased 9×13 baking dish.
Step 3. Create the Pecan Crunch Topping:
- In another mixing bowl, whisk together the yellow cake mix and graham cracker crumbs.
- Sprinkle this cake mixture evenly over the creamy pumpkin pie filling layer.
- Spread the chopped pecans evenly over the cake mix layer, then drizzle it with melted butter.
Step 4. Bake to Perfection:
- Transfer the pan into the preheated oven and bake for approximately 50-60 minutes, or until the top takes on a beautiful golden brown hue.
- If it starts browning too rapidly, you can loosely cover it with aluminum foil to prevent excessive browning towards the end of the baking time.
- To check if it’s done, insert a skewer into the center; it should come out clean when the cake is fully baked.
Step 5. Cool and Chill:
- Allow the cake to cool completely in the pan on a wire rack at room temperature.
- Then, refrigerate it for a minimum of 4 hours or, ideally, overnight. This chilling step makes it easier to slice.
Serving Tips and Suggestions
If you prefer to serve it warm, allow it to rest for at least 30 minutes after coming out of the oven until it sets. This cake boasts a soft and moist texture reminiscent of a pumpkin pie, making it ideal for serving at room temperature for clean and flawless slices.
For the ultimate flavor experience, it’s best enjoyed cold, akin to a chilled pumpkin pie. Store any leftovers in the refrigerator, and you’ll find that slicing becomes a breeze when the cake is well-chilled.
Enhance the taste by serving each slice with a scoop of ice cream (vanilla ice cream is my preferred choice) or whipped cream. For an even more indulgent treat, consider drizzling some luscious caramel sauce on top.
Storage & Leftover
Always store any remaining cake in the refrigerator. The flavors in the filling tend to develop and meld beautifully as it sits, so you’ll discover that leftover servings are just as delightful as freshly made ones.
You can also freeze the leftover cake. Wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. It should be good in the freezer for up to 2-3 months.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s recommended to use pumpkin puree for this recipe, as pumpkin pie filling contains added spices and sugar. Pure pumpkin provides a more versatile base.
What can I substitute for heavy cream in the recipe?
If heavy cream is unavailable, you can use canned evaporated milk as a suitable alternative for achieving a creamy texture.
Are there any gluten-free options for this recipe?
To make this recipe gluten-free, you can use a gluten-free yellow cake mix and ensure that other ingredients, such as graham cracker crumbs, are gluten-free as well.
How do I prevent the cake from browning too quickly in the oven?
If the cake begins to brown too rapidly, you can loosely cover it with aluminum foil during the latter part of the baking time to prevent over-browning.
More Fall Recipes
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Easy Pumpkin Pie Crunch Cake
This Pumpkin Pie Crunch has it all! Creamy pumpkin pie filling meets a crunchy pecan topping, making it an absolute must-make for pumpkin enthusiasts during the fall season.
- 2 15 oz each can pumpkin puree
- 1 cup heavy cream, or canned evaporated milk
- 1 1/2 cup sugar
- 4 eggs
- 1 tbsp ground cinnamon
- 2 tsp ground ginger
- 1/4 tsp ground cloves
- 1 tsp salt
For pecan topping
- 1 box yellow cake mix
- 1/2 cup graham cracker crumbs
- 1 cup chopped pecans
- 1 cup melted butter
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Begin by preheating your oven to 350°F. Grease a 9×13 baking pan generously with baking spray.
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In a large bowl, combine pumpkin puree, heavy cream, sugar, spices, and eggs. Mix thoroughly until the mixture is smooth and free from any lumps. You can use a whisk or spatula for this step. Pour this creamy pumpkin mixture into the greased 9×13 baking dish.
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In another mixing bowl, whisk together the yellow cake mix and graham cracker crumbs. Sprinkle this cake mixture evenly over the creamy pumpkin pie filling layer. Spread the chopped pecans evenly over the cake mix layer, then drizzle it with melted butter.
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Transfer the pan into the preheated oven and bake for approximately 50-60 minutes, or until the top takes on a beautiful golden brown hue. If it starts browning too rapidly, you can loosely cover it with aluminum foil to prevent excessive browning towards the end of the baking time. To check if it’s done, insert a skewer into the center; it should come out clean when the cake is fully baked.
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Allow the cake to cool completely in the pan on a wire rack at room temperature. Then, refrigerate it for a minimum of 4 hours or, ideally, overnight. This chilling step makes it easier to slice. When ready to serve, top each slice with a dollop of whipped cream for the perfect finishing touch.
For the spices: Use 1 tablespoon of pumpkin pie spice instead of individual spices.
