Simple pumpkin crunch cake is rich, earthy, spicy, sweet and crunchy. Make this easy dump cake recipe ASAP!
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As much as we love baking from scratch, we really love shortcut bakes like this pumpkin crunch cake recipe. Like many of our favorite dump cakes, it’s made by stirring together a rich batter and pouring a box of cake mix over the top. In the oven, the wet ingredients will bubble up and incorporate the dry ones.
Even though the recipe is simple, the final product is surprisingly complex and interesting. The cake is moist, rich and almost pudding-like, and has the same earthy, sweet flavor as the best pumpkin desserts. Plus, it has a topping of crunchy, buttery nuts as a bonus. Serve it for dessert or as the best afternoon snack.
Pumpkin Crunch Cake Ingredients
- Canned pumpkin: We like using canned pumpkin for baking because it has the most consistent flavor, texture and moisture content, meaning you get perfect results every time. Our favorite store-bought pumpkin brand, Libby’s, is widely available.
- Brown sugar: The richness of brown sugar that comes from molasses fits naturally with pumpkin. To measure this ingredient correctly, pack the brown sugar tightly into the measuring cup.
- Sugar: This cake calls for plain white granulated sugar in addition to the brown sugar.
- Eggs: Adding four eggs to the batter makes for a rich and moist cake.
- Pumpkin pie spice: Use store-bought pumpkin pie spice or make homemade pumpkin pie spice. If you have cinnamon, ginger, nutmeg and allspice, you’ve got all you need!
- Vanilla extract: Stock a high-quality brand of vanilla extract in your pantry for the most flavorful bakes.
- Evaporated milk: The difference between condensed milk and evaporated milk is that evaporated milk is super dense and thick without added sweeteners. Make sure you don’t mix up the two!
- Yellow cake mix: A simple box of yellow cake mix is the foundation of this recipe.
- Pecans: Chopped pecans make a simple and speedy crunchy topping. Their buttery flavor is a great match for pumpkin.
- Butter: Before baking, drizzle melted butter over the cake to make a rich, crackled topping.
Directions
Step 1: Mix the pumpkin, eggs, sugar and spices
ELLIE CROWLEY FOR TASTE OF HOME
Preheat the oven to 350°F. In a large bowl, beat the canned pumpkin, brown sugar, sugar, eggs, pumpkin pie spice and vanilla extract until they’re well blended.
Step 2: Add the milk
ELLIE CROWLEY FOR TASTE OF HOME
Reduce the mixer speed to low. Gradually beat in the evaporated milk until smooth.
ELLIE CROWLEY FOR TASTE OF HOME
Editor’s Tip: Be careful not to overbeat the batter, which can make it a bit tough.
Step 3: Pour into the pan and top with cake mix
Pour the batter into a greased 13×9-inch baking pan.