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Home » Pumpkin Recipes » Pumpkin Crunch Cake

September 14, 2020

Pumpkin Crunch Cake

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Pumpkin Crunch Cake is the perfect pumpkin fall dessert! Spiced with your favorite fall flavors, this pumpkin pie inspired treat layered with a crumbly cake mix crunch and whipped topping makes this the ultimate easy pumpkin dessert. #pumpkincrunchcake #pumpkincrunchcakerecipe #easypumpkincrunchcake #pumpkincrunchcakerecipefalldesserts #bestpumpkincrunchcake #easypumpkindessert #sheetpanpumpkindessert

Pumpkin Crunch Cake is the perfect pumpkin fall dessert! Spiced with your favorite fall flavors, this pumpkin pie inspired treat layered with a crumbly cake mix crunch and whipped topping makes this the ultimate easy pumpkin dessert. 

Pumpkin Crunch Cake

I’m not sure if this Pumpkin Crunch Cake recipe falls under the category of a cake or a pie but what I do know is that this my all-time favorite pumpkin recipe.  

This is the easy pumpkin dessert I make for every fall potluck, this is the pumpkin dessert my husband demands asks for each year for his birthday, this is the only pumpkin dessert I am allowed to make for Thanksgiving.  

I have tried to sneak others in … pecan pie bars? .. NOPE  …. apple walnut pie? … NOPE … pumpkin spice cake? … NOPE NOPE NOPE!!!  

.. It has to be THIS pumpkin crunch dessert.  

And as much as I may try to fight it (.. seriously!!! Who doesn’t love a fresh baked apple walnut pie????), I love this pumpkin pie inspired treat as much as everyone else.

what is pumpkin crunch cake?

Now, I love all things pumpkin. Pumpkin cupcakes, pumpkin cookies, pumpkin cheesecake pie, even pumpkin ravioli but there really is nothing that compares to this Pumpkin Crunch Cake.  

Pumpkin Crunch Cake is basically a layered fall dessert. On the bottom is a pumpkin pie-like layer perfectly spiced with all of your favorite fall flavors.

Then comes a cake mix crumble topping that lends a bit of crunch along with a rich buttery flavor.

Next comes the 5 inch layer of whipped topping…! Just kidding (not really!).. top your Pumpkin Crunch Cake with whipped topping and a scatter of toasted pecans and you have the perfect fall dessert!

Pumpkin Crunch Cake on a plate

original pumpkin crunch?

Did I write this recipe and am I claiming it as my own. NOPE!

There are tons of variations of this pumpkin crunch cake recipe. Google it and you will see.

I was given a copy of this recipe years and years ago .. circa 2003, to be exact …  and have tweaked it over the years to upgrade it a bit, if you will.

Just look at this picture.. check that date out and see how stained this recipe is?? Yup, this has been made A LOT!!!!

I have no idea who the original credit goes to but I promise, it’s a keeper!

Pumpkin Crunch Cake recipe card

the best pumpkin dessert

Why is this the best pumpkin dessert to ever hit your table? Let me tell you…

  • Easy to bring together with no complicated instructions or ingredients.
  • Perfectly spiced pumpkin pie filling topped with a crunchy (but tender!) cake mix crumble then whipped topping! Best of all worlds!!
  • Even those who don’t care for pumpkin pie will like this dessert… it’s been proven!
  • This easy sheet pan pumpkin dessert feeds a ton of people so ideal for fall potlucks and seasonal parties.

To make this Pumpkin Crunch Cake, you will need:

  • Pumpkin puree
  • Evaporated milk
  • Sugar
  • Eggs
  • Spices
  • Yellow cake mix
  • Butter
  • Chopped pecans or walnuts
  • Whipped topping

how do you make pumpkin crunch cake?

Start by preheating your oven to 350 degrees and spray a 9 x 13 pan lightly with non-stick spray.
Mix together the pumpkin, milk, sugar, eggs and spices.

pumpkin crunch cake ingredients in a mixing bowl
Pour this mixture into your prepared baking pan and set aside.
In a separate bowl, pour in your cake mix and add in softened butter.

crunch cake ingredients

This is where I tell you to grab your trusty hand mixer and mix, mix, mix until both are harmoniously combined and resemble crumbs.

I will tell you to do this step this way because you probably have not sacrificed your one and only hand mixer to the joy of combining 5 lbs of joint compound and latex paint to create Halloween props.

You probably would have thought ahead a little bit and realized at some point you would need a hand-mixer for cooking, not spackling. You would be one step ahead of me, in this case.

Combine with a fork or a hand mixer or just using your fingers until you have the consistency of clumpy sand.

crumbly cake mix topping on pumpkin crunch cake
Once you have the cake and butter combined, gently sprinkle the entire mixture evenly over your poured pumpkin pie layer in the baking pan.

pumpkin crunch cake in a pan

Top with pecans/walnuts and pop this into your oven and bake on the center rack for 50-55 minutes.

topped crunch cake
Remove and set aside to cool COMPLETELY.
When your Pumpkin Crunch is COMPLETELY COOLED… add on your whipped topping and spread evenly before sprinkling on a few more nuts.

piece of pumpkin crunch

pro tips for perfect crunch cake

  • Number 1 rule: Make this the day before you need it. Your Pumpkin Crunch cake NEEDS to be completely cool before adding the whipped topping.
  • Your butter should be soft but not room temperature. You want some substance to it but still easy enough to mix with the cake mix.
  • I find using my hands to make the cake mix crumble is easiest for ME but you can mix your crumble whatever ways works best for you. Small lumps of butter are fine, big huge lumps not so much.
  • Once your pumpkin crunch has cooked and cooled, move your crunch cake the refrigerator to cool completely before adding the whipped topping.

personal choices

Now, some of this pumpkin crunch cake recipe will fall under the heading of Personal Preferences.  

As I have discussed before, choosing your spices is a personal decision on some level.  In this recipe, I use cinnamon and ginger but I have made it adding allspice and cloves and it was amazing then too.  

Some people like pecans, some people prefer walnuts, some people don’t like or can’t have nuts at all.  

And then there is the life long debate that I won’t even weigh in on … Cool Whip vs. Redi-Whip.  I know better, that battle is just not worth starting.

Alright there.. non-Cool Whip people..  sit down.. relax.. settle yourself… we will discuss this in a minute.

The bottom line is that this is just a pumpkin dessert recipe, albeit a FABULOUS one. Don’t like nuts, don’t add them. Don’t like ginger, don’t add it. Make this recipe your own.

pan of pumpkin dessert

make this the day before …

Let me say it again … Number 1 rule: Make this Pumpkin Crunch Cake the day before you need it.

I have tried to cheat this rule so many times and every time I regret being a slacker and not making it the day before.

This sheet pan pumpkin dessert needs to cool completely before you add the whipped topping.

If you make is the day of, I promise bad things will happen. They just do. Trust me.

No matter how long you let this sit to cool, no matter if you pop it in your refrigerator for an hour and think that it will be cool enough… this dessert has some kind of hidden heat properties… no matter how cool it feels, it is never cool enough if you cook it the day you need it.

Then what happens is that you plop on your two tubs of Cool-Whip and right before your eyes, you end up with a melted, gloppy mess that you cannot recover from.

Trust me, save yourself the bottle of wine you will drink to make yourself feel better and cook this the day before you need it.

pumpkin crunch cake topping

ONCE COMPLETELY COOLED… add on your whipped topping (aka Cool Whip) and spread evenly on the top of your crunch cake before adding on the remaining chopped nuts (if you are using them).

Before I upset anyone with the use of non Redi-Whip topping, let me explain.

I was raised on The Whip and never had Redi-whip ever in my house as a I child.

As an adult, I love Redi-Whip. My husband loves it.

My dogs have been trained (thank you Husband) to come running whenever they hear that magical SHKKKKAAAAAAA sound because Mike will feed them all whippets out of the can.

So believe me, this is not a favoritism situation.

The reason I use Cool-Whip is because it stays.. it sets… it never goes anywhere… Redi-whip just doesn’t keep as well so that is why I use Cool-Whip over Redi-Whip for this Pumpkin Crunch recipe.

Now, you most certainly could use Redi-Whip or even vanilla ice cream, I would only suggest then to add it to the dessert piece by piece instead of covering the entire dish at one time.

Again, its all about personal preferences.. whatever twirls your skirt up is fine by me.

Pumpkin Crunch Cake on a fork

more easy pumpkin recipes

  • Pumpkin Cobbler with Bourbon Salted Caramel Sauce
  • Easy Pumpkin Monkey Bread
  • Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
  • No Bake Pumpkin Cheesecake Pie
  • Pumpkin Ravioli in Apple Sage Butter Sauce

Now sit back and wait for the onslaught of compliments. Smile and be gracious.. No one needs to know how easy this is to make. This will be our little secret, I promise.

Enjoy ♥ Heather

Pumpkin Crunch Cake on a plate

 

Pumpkin Crunch Cake | Pumpkin Crunch Cake is creamy pumpkin filling topped with a buttery, crunchy topping and covered in layers of sweet whipped topping. Perfection! | Pack Momma | https://www.awickedwhisk.com

Pumpkin Crunch Cake

Pumpkin Crunch Cake is the perfect pumpkin fall dessert! Spiced with your favorite fall flavors, this pumpkin pie inspired treat layered with a crumbly cake mix crunch and whipped topping makes this the ultimate easy pumpkin dessert. 
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 12 Portions
Calories: 455.6kcal
Author: Heather - A Wicked Whisk

Ingredients

  • 29 ounce can of pumpkin puree
  • 12 ounce can of evaporated milk
  • 1 1/2 cups sugar
  • 6 large eggs
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 15 ounce box of yellow cake mix
  • 1 stick of butter, softened .. (not cold, not room temp.. somewhere in the middle)
  • 2 small or 1 large tub of Cool Whip
  • 1 1/2 cup diced toasted pecans / walnuts ... divided (optional but recommended)

Instructions

  • Mix together the pumpkin, milk, sugar, eggs and spices. Pour this mixture into your prepared baking pan and set aside.
  • In a separate bowl, pour in your cake mix and add in softened butter. Combine with a fork or a hand mixer or just using your fingers until you have the consistency of clumpy sand.
  • Once you have the cake and butter combined, gently sprinkle the entire mixture evenly over your poured pumpkin pie layer in the baking pan. Top with most of the pecans/walnuts and pop this into your oven and bake on the center rack for 50-55 minutes. Remove and set aside to cool COMPLETELY.
  • When your Pumpkin Crunch is COMPLETELY COOLED... add on your whipped topping and spread evenly before sprinkling on a few more nuts.

Notes

  • Number 1 rule: Make this the day before you need it. Your Pumpkin Crunch cake NEEDS to be completely cool before adding the whipped topping.
  • Your butter should be soft but not room temperature. You want some substance to it but still easy enough to mix with the cake mix.
  • I find using my hands to make the cake mix crumble is easiest for ME but you can mix your crumble whatever ways works best for you. Small lumps of butter are fine, big huge lumps not so much.
  • Once your pumpkin crunch has cooked and cooled, move your crunch cake the refrigerator to cool completely before adding the whipped topping.

Nutrition

Serving: 16g | Calories: 455.6kcal | Carbohydrates: 60.6g | Protein: 6.7g | Fat: 21.2g | Saturated Fat: 8.4g | Polyunsaturated Fat: 3.1g | Monounsaturated Fat: 7.4g | Cholesterol: 92.1mg | Sodium: 384.1mg | Potassium: 150.3mg | Fiber: 3.3g | Sugar: 45.3g | Vitamin A: 390IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 0.8mg
Tried this recipe?Mention @AWickedWhisk or tag #AWickedWhisk!

Update Notes: This post was originally published in November of 2015 but was republished with an updated recipe, new photos, step by step instructions and tips in September 2020.

Slow Cooker Salsa Verde Chicken
Pumpkin Spice Cake with Cream Cheese Frosting

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Filed Under: Comfort Food, Dessert Ideas, Pumpkin Recipes Tagged With: easy pumpkin dessert, pumpkin crunch, pumpkin crunch cake, pumpkin dessert to feed a crowd, sheet pan pumpkin dessert

Reader Interactions

Comments

  1. Noel says

    November 22, 2015 at 9:22 pm

    oh my! Not chiming in on the great whip debate either… like you I was raised on tubs of Cool Whip and now have dogs who love whippets from the can

    I’ll be making this cake – and not sharing it at Thanksgiving. This will be for my husband and myself. I’ll be surprised if it lasts beyond the second day and Cool Whip application.

    Reply
    • Heather says

      December 7, 2015 at 10:22 pm

      Haha Noel .. If I could get away with not sharing it, I would too! The best I can do is sneak downstairs to … um … check on Fat Dog… yeah, that’s it…. and maybe while I am down there, a bite for me out of the fridge 🙂

      Reply
      • Noel says

        December 12, 2015 at 3:30 pm

        So! I made this and took it to writer’s group today. They loved it!! “This is amazing!” “Wow, this is really good” so I’ll be sharing this to the FB page for the group.

        I brought the leftovers home and my husband put a pretty good dent in cleaning out the dish!

        Reply
        • Heather says

          December 15, 2015 at 10:52 pm

          OMG Noel.. Yay!! I always get nervous when I hear one of my dishes is going out ‘in public’ (yes, I have a food blog.. no, it makes no sense) .. I’m so glad they liked it and please tell your husband I have faith he will finish the entire thing next time 😉

          Reply
  2. Denise says

    December 4, 2014 at 3:31 pm

    Making it for tomorrow. It’s cooling as we speak!! I am sure it will taste as good as it looks. Thanks for another great receipe.

    Reply
  3. Lynn @ Order in the Kitchen says

    November 22, 2014 at 12:03 pm

    LOL your husband sounds like my fiancé with his specific requests! Funny story but really that dessert sounds amazing!

    Reply
    • Heather says

      November 23, 2014 at 9:24 am

      Haha .. nice to know I’m not alone!! This is probably my favorite recipe when it comes to desserts.. definitely try it!

      Reply
  4. Teresa says

    November 17, 2014 at 1:41 pm

    Hi! This sounds yummy! What size can of pumpkin and evaporated milk? I think I’ll make this to take over to BIL for Thanksgiving. Thanks!

    Reply
    • Heather says

      November 17, 2014 at 6:59 pm

      Hi!! You will be the star of Thanksgiving, I promise!! I use the 28 oz can of pumpkin puree and the 12 oz can of evaporated milk. It’s such a great desssert.. let me know how it comes out 🙂

      Reply
      • Teresa says

        November 17, 2014 at 8:00 pm

        Awesome! Thank you!!

        Reply
      • Teresa says

        November 28, 2014 at 6:13 pm

        Just wanted you to know I made this for Thanksgiving and took to my BIL house, 15 people to feed and this was a BIG hit!! Everyone LOVED it! Thank you!

        Reply
        • Heather says

          November 29, 2014 at 9:08 am

          YAY!!!!!!!!!!!! I’m so happy everyone liked it!!!!! After all, we all know dessert is the most important part 🙂

          Reply
  5. Karen says

    October 29, 2014 at 12:24 pm

    I can’t believe you shared…the kids always talk about how good this is!

    Reply
  6. FNK says

    October 22, 2014 at 10:58 pm

    I cant believe you shared! I love pumpkin crunch. Now I can make it on my own!

    Reply
  7. Mom says

    October 17, 2014 at 1:48 pm

    Is this your retake of Aunt Nancy’s cake? I copied this one.Sounds real good

    Reply
    • Heather says

      October 18, 2014 at 6:18 pm

      Yes, I tweaked it and it really is fabulous 🙂

      Reply

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About A Wicked Whisk

Hi there!
I am Heather and I love to create easy, family friendly recipes that anyone can make, regardless of their expertise in the kitchen.
Here at A Wicked Whisk, I share easy 30 minute meal ideas and delicious comfort food recipes.
.. because great food doesn't always need to be complicated.
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