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.

Prep time: 15 minutes
Bake time: 1 hour
Total time: 1 hour and 15 minutes
Servings: 12
Preparation level: Beginner +

Why You’ll Fall For This Pumpkin Cake

Easy as pie (but better!) – All the pumpkin pie flavors baked into a no-fuss cake.
No mixer needed – Just stir, layer, and bake. Perfect for busy fall days.
Delicious crunchy topping – A buttery pecan and toffee layer gives every bite a sweet caramelized crunch.
Crowd-pleasing dessert – A guaranteed hit at Thanksgiving or a cozy stay in night.

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!

Ingredient Notes

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.

Pure pumpkin purée: Use 100% pure pumpkin, not pumpkin pie filling for a rich and creamy texture.
Yellow cake mix: The secret shortcut to this easy recipe. I like to use Duncan Hines Moist Deluxe Cake Mix but there are some good substitutes that you can use. The most common used are: white cake mix, butter pecan cake mix, or spice cake mix.
Sugar: I use a combination of white and light brown sugar. You can swap out the light brown sugar for dark brown for a deeper caramel note.
Egg, milk, and butter: The simple pantry staples that binds, and moistens the cake. Use at room temperature for best results.
Pecans: Gives the cake a toasty crunch. Chop them roughly for extra texture. Walnuts can be substituted.
Toffee bits: Melt slightly as the cake bakes, creating a sweet buttery flavor in every bite.

Step-by-Step Instructions

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 and allow the cake cool completely before serving.

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

Optional Toppings

Whipped cream, Cool whip, a scoop of ice cream, or Caramel sauce.

Laura Belle’s Tips

Use Pure Pumpkin – Be sure to grab pure pumpkin purée, not pumpkin pie filling to be able to adjust the sweetness and spices.
Layer, Don’t Mix – Pour the pumpkin mixture into the pan first, then sprinkle the dry cake mixture evenly on top. That’s how to create the perfect layers.
Add Melted Butter Slowly – Drizzle the butter evenly over the cake mix so it bakes up golden an crisp instead of dry or patchy.
Watch the Bake Time – Every oven varies; bake until the top of the cake is golden and the edges are bubbly. The center should be set but still a little soft.

Storing

Room temperature – Cover the cake with plastic wrap or store in an airtight container to prevent it from drying out for a day or two.

Refrigerator – The cake should be kept in the flat baking dish to maintain its shape. Cover tightly or place in an airtight container and store for up to five days.

Freezer – 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. Allow it to thaw in the refrigerator overnight.

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.

All Things Pumpkin

Must-try season favorites:

Easy Pumpkin Bread Made With Spice Cake Mix – Tender, moist, loaded with chocolate chips, crunchy pecans, and topped with a maple glaze.
Libby’s Classic Pumpkin Roll – A timeless dessert that is perfect for the fall season or holiday gatherings!
Pumpkin Cheesecake – This cheesecake is always a hit. It’s a unique twist on traditional pumpkin desserts.
Pumpkin Coffee Cake – Perfect for brunch or a holiday dessert.
Pumpkin Bars with Penuche Frosting – Soft, spiced pumpkin cake meets a caramel-like brown sugar frosting, the perfect melt-in-your-mouth treat.
Easy Pumpkin Pancakes Using Pancake Mix – Perfectly spiced, these fluffy pumpkin pancakes are a cozy breakfast that’s simple enough to make any morning.
Pumpkin Biscuits from The Kitchen Is My Playground.

Yield: 12 servings