Name: Easy Pumpkin Pie Crunch Cake With Pecans And Toffee
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 12
Cuisine: American
Ingredients: The Pumpkin Layer; 1 can of pumpkin puree (15 ounces); 1 can of evaporated milk (12 ounces); 4 large eggs - slightly beaten (room temperature); 1 cup white sugar; 3 teaspoons of pumpkin pie spice; 1 teaspoon vanilla extract; 1/2 teaspoon sea salt; The Crunchy Topping; 1 box of dry yellow cake mix (16.25 ounces) - see FAQ's; 1/4 cup light brown sugar (packed); 1/2 teaspoon ground cinnamon; 1/2 cup chopped pecans (optional); 1/2 cup toffee bits (optional); 1 cup butter (unsalted - melted); Non-stick cooking spray

Jump to Recipe

Indulge in the flavors of fall with this easy pumpkin pie crunch cake!

This delicious dessert combines the comforting taste of traditional pumpkin pie with a delightful crunchy pecan and toffee crumble topping.

There is a tan plate with two squares of light brown cake with a scoop of vanilla ice cream on top and caramel sauce is drizzled over it. The plate is on a white marbled surface.

Whether served at your Thanksgiving dinner or enjoyed as a well deserved treat, this dish is the perfect fall dessert that is sure to impress any pumpkin fan.

So, gather a handful of ingredients, follow the simple steps, and get ready to savor each delectable bite of this irresistible pumpkin pie crunch cake!

Prep Time: 15 minutes

Bake Time: 1 hour

Total Time: 1 hour and 15 minutes

Servings: 12

Preparation Level: Beginner +

Ingredients For The Perfect Pumpkin Crunch Cake

There are seven white bowls of various size with ingredients in them. The largest has dry white cake mix in it. There is a bowl with pureed pumpkin, one with chunks of butter, one with white granulated sugar, one with evaporated milk, one with chopped pecans and one with light brown sugar in it. There is a small round dish with four brown eggs in it. There are four small clear ramekins with spices in them. One has salt, one has ground cinnamon, one has ground pumpkin spice, and one has vanilla extract in it. All items are on a white marbled surface.

Pumpkin Pie Layer

Canned pumpkin puree (see FAQ’s)

Evaporated milk

Large eggs

White sugar

Pumpkin spice

Vanilla extract

Sea salt

Non stick cooking spray

Crunchy Topping

Dry yellow cake mix (see FAQ’s)

Light brown sugar

Cinnamon

Chopped pecans

Toffee bits

Unsalted butter

Equipment / Helpful Tools

Large bowl – Qty 2

Small bowl – Qty 2

9×13 Baking dish

Whisk

Spatula

Measuring cups

Measuring spoons

Oven mitts

Easy Pumpkin Crunch Cake Recipe

There are two white bowls. The larger bowl has sugar, milk, pumpkin puree and pumpkin spice in it. The smaller bowl has slightly beaten raw eggs in it. The bowls are on a white marbled surface.

Preheat oven.

Grease baking dish with non stick cooking spray.

In a large mixing bowl, mix pumpkin, evaporated milk, sugar, eggs, pumpkin spice, vanilla, and salt.

Mix well.

There is a 9x13-inch clear glass baking dish. There is liquid pumpkin pie filling across the entire bottom of the baking dish. Dish is on a white marbled surface.

Pour pumpkin filling into prepared pan.

There are three white bowls. The largest bowl has white dry cake mix, light brown sugar, and ground cinnamon in it. The two smaller bowls are in front of the large bowl. One of the small bowls has toffee candy bits in it. The second small bowl has chopped pecans in it. The bowls are on a white marbled surface.

In another large bowl, combine dry cake mix, light brown sugar, and cinnamon.

Mix throughly.

If using pecans and toffee bits, add to dry mixture and blend.

There is a 9x13-inch clear glass baking dish with a dry mixture layered on top of pumpkin pie filling. There is a wooden spoon resting on the side of the dish. There is a small white bowl with melted butter in it behind the baking dish. Items are on a white marbled surface.

Gently sprinkle cake mixture over top of the pumpkin mixture evenly.

Drizzle top with melted butter.

There is a 9x13-inch clear glass baking dish with a golden brown cake in it. There is a white cloth napkin laying in front of the dish. Items are on a white marbled surface.

Bake until the center is set and the edges are golden brown.

Remove cake from the oven. Let the cake cool completely before slicing and serving.

See recipe card below for complete measurements, details, and total time.

Optional Toppings

Whipped cream

Cool whip

Scoop of ice cream

Caramel sauce

How To Store

Room Temperature Storage – The cake can be stored at room temperature for a day or two.

Cover the cake with plastic wrap or store in an airtight container to prevent it from drying out.

Refrigerator Storage – Pumpkin pie cake can be refrigerated up to five days.

The cake should be kept in the flat baking dish to maintain its shape.

Ensure the cake is tightly covered or in an airtight container.

Easy Pumpkin Pie Crunch Cake With Pecans And Toffee

There is a small white plate with a square piece of light brown cake on it. There is a dollop of white whipped cream and sprinkled cinnamon on top of the piece of cake. There is a fork resting on the side of the plate. There is also a white cloth napkin next to the plate. There is a clear baking dish with cake in it in the background. Items are on a white marbled surface.

Frequently Asked Questions

Can I Use A Different Flavor Of Cake Mix?

Yes, you can! I like to use Duncan Hines Moist Deluxe Cake Mix but there are some good substitutes that you can use.

The most common cake mixes used are: white cake mix, butter pecan cake mix, and spice cake mix.

What Is The Difference Between Pumpkin Puree And Pumpkin Pie Filling?

Pumpkin Puree is 100% pure pumpkin flesh.

Pumpkin pie filling, on the other hand, includes a lot of ingredients that are mixed with pumpkin puree when you make a pie.

Can You Freeze Pumpkin Pie Crunch Cake With Pecans And Toffee?

You sure can, which makes it a perfect dessert for the holiday season!

Let your pumpkin crunch cake cool fully, wrap tightly in plastic wrap, followed with a layer of foil, or place it in a freezer safe container.

The cake can keep in the freezer for up to 3 months.

When you’re ready to enjoy the stored cake, allow it to thaw in the refrigerator overnight.

Once thawed, let it come to room temperature for the best pumpkin flavor and texture.

Here are some delicious pumpkin recipes to make for the holiday season!

Easy Coffee Crumb Cake Recipe Without Sour Cream

Pumpkin Cinnamon Rolls

Eggless Pumpkin Pie With Gingersnap Crust

Looking for more great recipes for the holiday season? Here are some delicious ones to try!

The Best Vegetarian Stuffing With Sourdough Bread

How To Make The Best Cranberry Apple Sauce With Grand Marnier

Corn Casserole With Green Chilies And Cream Cheese

Broccoli Cheese Casserole Better Than Cheddars

Yield: 12 servings

Easy Pumpkin Pie Crunch Cake With Pecans And Toffee

Indulge in the flavors of fall with this easy pumpkin pie crunch cake.

This delicious dessert combines the comforting taste of traditional pumpkin pie with a delightful crunchy pecan and toffee crumble topping.

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

The Pumpkin Layer
1 can of pumpkin puree (15 ounces)
1 can of evaporated milk (12 ounces)
4 large eggs – slightly beaten (room temperature)
1 cup white sugar
3 teaspoons of pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon sea salt
The Crunchy Topping
1 box of dry yellow cake mix (16.25 ounces) – see FAQ’s
1/4 cup light brown sugar (packed)
1/2 teaspoon ground cinnamon
1/2 cup chopped pecans (optional)
1/2 cup toffee bits (optional)
1 cup butter (unsalted – melted)
Non-stick cooking spray

Instructions

Preheat oven to 350 degrees F (175 C) and grease a 9×13 inch baking dish.
In a large mixing bowl, combine pumpkin, evaporated milk, sugar, pumpkin spice, vanilla, salt, and the slightly beaten eggs.
Using a whisk, mix until throughly combined.
Pour pumpkin base into prepared pan.
In another large bowl, combine dry cake mix, light brown sugar, cinnamon, pecans (optional), and toffee (optional). Mix throughly.
Gently sprinkle cake mixture over top of the pumpkin mixture evenly.
Drizzle the melted butter over the top layer.
Place the baking dish in the preheated oven and bake for approximately 50-60 minutes, or until the center is set and the edges are golden brown.
Use oven mitts and remove cake from the oven.
Let the cake cool completely before slicing and serving.
Optionally, serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream.
Drizzle a little bit of caramel sauce over the top for an extra touch of decadence!

Notes

Equipment / Helpful Tools

Large bowl – Qty 2

Small bowl – Qty 2 (1 to melt butter, 1 to beat eggs)

9×13 Baking dish

Whisk

Spatula

Measuring cups

Measuring spoons

Oven mitts

How To Store

Room Temperature Storage – The cake can be stored at room temperature for a day or two. Cover the cake with plastic wrap or store in an airtight container to prevent it from drying out.

Refrigerator Storage – Pumpkin pie cake can be refrigerated up to five days. The cake should be kept in the flat baking dish to maintain its shape. Ensure the cake is tightly covered or in an airtight container.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 549Total Fat: 28gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 122mgSodium: 601mgCarbohydrates: 71gFiber: 2gSugar: 51gProtein: 7g

Easy Pumpkin Pie Crunch Cake With Pecans And Toffee