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Easy Layered Pumpkin Crunch Cake Recipe

A square slice of layered pumpkin crunch dessert showing a crust, white layer, orange pumpkin layer, and whipped topping.
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Make this simple, crowd-pleasing Pumpkin Crunch Cake for your next gathering. It features a creamy pumpkin layer beneath a buttery, crunchy pecan topping made easily with yellow cake mix.

Ingredients

Scale
  • 1 box (15.25 oz) yellow cake mix
  • 1 cup chopped pecans
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 can (15 oz) pure pumpkin puree
  • 1 can (14 oz) sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 container (8 oz) frozen whipped topping, thawed (or homemade whipped cream)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. In a medium bowl, combine the dry yellow cake mix and the chopped pecans. Pour the melted butter over this mixture and stir until it is crumbly.
  3. Press about two-thirds of this crumb mixture evenly into the bottom of the prepared baking dish. This forms your bottom crust.
  4. Bake the crust for 10 minutes until it just begins to set. Remove from the oven.
  5. While the crust bakes, prepare the pumpkin filling. In a separate bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and vanilla extract until smooth.
  6. Pour the pumpkin filling evenly over the partially baked crust.
  7. Sprinkle the remaining one-third of the crumb mixture over the top of the pumpkin layer.
  8. Return the dish to the oven and bake for 40 to 50 minutes, or until the center is mostly set and the topping is golden brown.
  9. Let the dessert cool completely on a wire rack, about 1 to 2 hours.
  10. Once cooled, spread the thawed whipped topping evenly over the top layer.
  11. Chill the Pumpkin Crunch Cake for at least 2 hours before slicing and serving. This helps the layers set properly.

Notes

  • For a Hawaiʻi-Style variation, some recipes skip the initial crust bake and layer the dry mix directly over the pumpkin filling before baking. You can also substitute the pecans with walnuts if you prefer.
  • This dessert tastes best when served chilled. Make it ahead of time for easy holiday serving.
  • If you want a richer crunch, toast the pecans lightly before mixing them with the cake mix and butter.

Nutrition

Find it online: https://magazinemeal.com/pumpkin-crunch-easy-layered-dessert-recipe/