Pumpkin Crunch Cake with fork
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4.64 from 11 votes

Pumpkin Crunch Cake

This doctored cake mix recipe is a classic fall treat, easy to make and irresistible!
Prep Time10 mins
Cook Time50 mins
Course: Dessert
Cuisine: American
Servings: 16 servings



  • 16 ounce can of pumpkin puree (not pie mix)
  • 12 ounce can of evaporated milk
  • 3 large eggs
  • 1 1/4 cups granulated sugar
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp allspice
  • 1/4 tsp ground cloves
  • 1/4 tsp fresh grated nutmeg
  • 1 15 ounce yellow cake mix (I like Duncan Hines)
  • 1/2 cup chopped walnuts
  • 1/2 cup chopped pecans
  • 1 cup butter, melted
  • sparkling sugar for garnish, optional

maple whipped cream

  • 1 cup heavy cream
  • 3 Tbsp maple syrup
  • 1/4 tsp fresh grated nutmeg


  • Preheat the oven to 350F Lightly spray a 9x13 pan with cooking spray.
  • Whisk the first 10 ingredients together (pumpkin through nutmeg) until smooth and pour into your pan.
  • Sprinkle the dry cake mix evenly over the pumpkin in the pan.
  • Sprinkle the chopped nuts evenly over the cake mix.
  • Drizzle the melted butter evenly over the surface of the pan.
  • Bake the cake for about 50-55 minutes, or until golden and just starting to pull away from the edges of the pan. Let cool on a rack before slicing if you want neater slices, but I love it warm out of the oven. Sprinkle with sparkling sugar if you like.
  • Whip the cream with the maple syrup and nutmeg, and serve with the cake.


Homemade Cake Mix Version
If you'd like to try an all homemade version, whisk together 2 cups flour, 1 cup sugar, 3 teaspoons baking powder, and 1/2 teaspoon salt.  Be sure to whisk thoroughly.  This will substitute for the boxed cake mix.  I also recommend adding a teaspoon of vanilla to the pumpkin mixture.