Can I make pumpkin crunch cake ahead of time?

Absolutely! In fact, pumpkin crunch cake often tastes better the next day as the flavors have time to meld. Make it up to 2 days in advance and store loosely covered at room temperature.

Why is my pumpkin crunch cake soggy on top?

This typically happens if the cake hasn't baked long enough or if it's been covered while still warm. Make sure to bake until the top is golden brown and allow it to cool completely before covering.

Can I use fresh pumpkin instead of canned?

Yes, but you'll need to roast and puree the pumpkin first, then drain excess liquid through a cheesecloth. Fresh pumpkin tends to be wetter than canned, which can affect the texture of your cake.

What's the difference between pumpkin crunch cake and pumpkin dump cake?

They're essentially the same dessert with different names! Both use the method of layering ("dumping") ingredients rather than mixing them together.

Can I make this recipe in a slow cooker?

Yes! Cook on low for 3–4 hours with a paper towel under the lid to catch condensation. The topping won't be quite as crunchy as the oven version, but the flavor will be wonderful.

Pumpkin Crunch Cake Recipes That Will Wow Your Fall Dessert Table 2025

Pumpkin Crunch Cake Recipes That Will Wow Your Fall Dessert Table

Print Recipe

This pumpkin crunch cake combines a silky smooth pumpkin layer with a crispy, buttery topping. A fall dessert favorite that’s easy, crowd-pleasing, and full of cozy seasonal flavors!

Author: Harmony
Prep Time: 10 minutes
Cook Time: 50–55 minutes
Total Time: 1 hour 35 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 can (15 oz) pumpkin puree (not pumpkin pie filling)
1 can (12 oz) evaporated milk
3 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 box yellow cake mix (15.25 oz)
1 cup chopped pecans or walnuts
1 cup unsalted butter, melted
1/2 teaspoon cinnamon
Optional toppings: whipped cream, caramel sauce, extra nuts

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, whisk pumpkin puree, evaporated milk, eggs, sugar, vanilla, pumpkin pie spice, and salt until smooth.
Pour mixture into prepared dish.
Sprinkle dry cake mix evenly over pumpkin layer, then top with nuts.
Drizzle melted butter evenly over entire surface, covering as much dry mix as possible.
Bake 50–55 minutes, until topping is golden brown and edges are bubbling.
Cool at least 30 minutes before serving. Serve with whipped cream or caramel drizzle.

Notes

Substitute spice cake mix for extra flavor. For dairy-free, use coconut milk and plant-based butter. For nut-free, swap nuts with granola or graham cracker crumbs.

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 28g
Sodium: 300mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 5g
Cholesterol: 85mg

Keywords: pumpkin crunch cake, fall dessert, pumpkin recipes, Thanksgiving dessert, dump cake

Find it online: https://harmonymeal.com/pumpkin-crunch-cake/