Pumpkin Crunch Cake Recipe using Yellow Cake Mix - These Old Cookbooks (2024)

As an Amazon Associate and member of other affiliate programs, we earn from qualifying purchases.

Jump to RecipePrint Recipe

With a crisp topping and a dollop of whipped cream, this Pumpkin Crunch Cake – made with a cake mix – is perfect for a crowd. Sometimes people call this Pumpkin Crunch Cake or Pumpkin Crunch Bars. We think it should be called the Best Ever Pumpkin Crunch Dessert of all time.

Pumpkin Crunch Cake Recipe using Yellow Cake Mix - These Old Cookbooks (2)

Table of Contents

Pumpkin Crunch Cake

Easy Pumpkin Crunch Dessert with yellow cake mix is a simple pumpkin dessert to make. The ingredients include canned pumpkin, eggs, evaporated milk, sugar, cinnamon, cake mix and butter. This really is a pumpkin dump cake as opposed to a traditional cake recipe.

Instead of making the same old boring pumpkin pie, try this Pumpkin Crunch with yellow cake mix instead. You won’t be disappointed. Barbara loves this dessert, and she claims it as one of her favorites. She lost the recipe a couple years ago, but recently found it again.

A co-worker shared this recipe with her years and years ago. Even though Barbara hasn’t seen her for almost 10 years, she thinks of her each time this Pumpkin Crunch goes into the oven.

Pumpkin Crunch Cake Ingredient List

  • Canned Pumpkin (not canned pumpkin pie filling)
  • Evaporated Milk
  • Large Eggs
  • Ground Cinnamon
  • Sugar
  • Yellow Cake Mix (dry mix, unprepared)
  • Butter

A Pumpkin Crunch Cake with Cake Mix

Cake mix is the secret ingredient in the “crunch” part of this easy fall dessert. The bottom layer is essentially the pumpkin pie. Then, a dry cake mix is sprinkled right on top of the pumpkin pie layer. Melted butter is poured right over top the dry cake mix to form the beautiful, delicious crunch.

For even drizzling of the butter, use a liquid cup measure or something that allows the melted butter to pour evenly. If you’ve got dry clumps of cake mix, spread out the butter or add more drizzled butter to get the entire top.

I sometime even give the top of the cake a spray with nonstick cooking spray to make sure it’s all wet on top for an even crunch.

How To Make Pumpkin Crunch Cake

Step By Step Instructions

  1. In a large bowl, whisk together pumpkin, eggs, sugar, evaporated milk, and cinnamon.
  2. Pour pumpkin batter into a prepared 13 x 9 inch baking dish.
  3. Sprinkle cake mix over pumpkin pie mixture, and pour melted butter over top of the cake mix, being sure there’s no dry spots.
  4. Bake for 40 minutes at 350 degrees F.
  5. Serve topped with whipped cream, Cool Whip or scoop of vanilla ice cream (if served hot).

Storage Instructions

Cover dish with a tight-fitting lid, plastic wrap or aluminum foil. Store in the fridge for up to a week.

For the full recipe steps and ingredient amounts for pumpkin crunch bars with yellow cake mix, scroll down to the recipe card at the bottom of this post.

Does pumpkin crunch cake need to be refrigerated?

We would recommend to serve immediately, or let cool and refrigerate. If you are going to eat later, we would recommend not letting it sit for more than four hours at room temperature before covering and putting it into the refrigerator.

Can you freeze pumpkin crunch cake?

Yes, if you’ve got too many desserts at thanksgiving, place individual pieces of pumpkin crunch cake in a freezer dish or separate multiple slices with waxed paper in a larger freezer-safe container. Place in the refrigerator to thaw.

Pumpkin Crunch Cake Recipe using Yellow Cake Mix - These Old Cookbooks (8)

Recipe FAQs

  • Use evaporated milk, not sweetened condensed milk.
  • This pumpkin crunch cake uses regular canned pumpkin, not to be confused with pumpkin pie filling.
  • The topping of this dessert reminds us a bit of the crunchy topping of our Peach Batter Cake. We know it sounds odd to just sprinkle the dry cake mix over the top of the wet ingredients, but we promise it works! Just be sure to evenly distribute the melted butter and use a bit more butter if you have large dry spots of cake mix.
  • Use a liquid measuring cup to drizzle the butter more evenly.
  • You know what would make this even better? Toasted nuts, praline almonds, or these cinnamon glazed pecans sprinkled on top of the dollop of whipped cream!
  • This pumpkin crunch with yellow cake mix is versatile. You could swap out different types of boxed cake mix if you prefer. A spiced cake mix would be delicious!
  • We are huge fans of using boxed cake mixes in desserts other than cakes. Some of our favorites are Cake Mix Cinnamon Rolls, Easy Cake Mix Caramel Bars, Sweet Maple Walnut Bars and Yellow Cake Mix Gooey Bars.

Recipe Variations

  • Add chopped nuts such as chopped pecans or walnuts to either the pumpkin mixture or sprinkle over the cake mix.
  • Swap yellow cake mix for white cake mix.
  • Use a variety of pumpkin pie spices such as ground nutmeg, cloves, ginger or allspice with the cinnamon.
  • Serve with a drizzle of caramel sauce.

Old Fashioned Pumpkin Recipes

Love pumpkin? Try our favorites old fashioned pumpkin desserts.

Pumpkin Woopie Pies

Grandma’s Pumpkin Chiffon Pie

Pumpkin Chocolate Chip Muffins

Pumpkin Waffles

Slow Cooker Pumpkin Pie Pudding

Frozen Pumpkin Dessert.

Grandma’s Pumpkin Bread

Pumpkin Crunch Cake Recipe using Yellow Cake Mix - These Old Cookbooks (17)

Print Recipe

5 from 2 votes

Pumpkin Crunch Dessert with Yellow Cake Mix

With a crisp topping and a dollop of whipped cream, this Pumpkin Crunch – made with a cake mix – is a perfect dessert for a crowd.

Prep Time5 minutes mins

Cook Time45 minutes mins

Total Time50 minutes mins

Course: Dessert

Cuisine: American

Keyword: cake mix recipes, Crunchy Pumpkin Dessert, does my pumpkin crunch need to be refrigerated?, easy pumpkin crunch dessert, Pumpkin Crunch, pumpkin crunch bars, Pumpkin Crunch Cake, pumpkin crunch with yellow cake mix, Pumpkin Dessert Recipes

Servings: 16

Calories: 255kcal

Author: Barbara

Ingredients

  • 15 oz. pure pumpkin
  • 3 eggs lightly beaten
  • 1 1/2 cups sugar
  • 12 oz. evaporated milk
  • 2 teaspoons cinnamon
  • 16.5 oz. boxed yellow cake mix
  • 1/2 cup butter or margarine melted

Instructions

  • Preheat oven to 350 degrees F.

  • Spray a 9 x 13-inch baking dish with cooking spray.

  • In a large bowl, mix together pumpkin, eggs, sugar, evaporated milk and cinnamon; pour into pan.

    Pumpkin Crunch Cake Recipe using Yellow Cake Mix - These Old Cookbooks (18)

  • Sprinkle the yellow cake mix evenly over the pumpkin mixture.

    Pumpkin Crunch Cake Recipe using Yellow Cake Mix - These Old Cookbooks (19)

  • Pour the melted butter evenly over top (if there are any big dry spots, use a little extra melted butter).

    Pumpkin Crunch Cake Recipe using Yellow Cake Mix - These Old Cookbooks (20)

  • Bake for 40-45 minutes or until golden brown.

    Pumpkin Crunch Cake Recipe using Yellow Cake Mix - These Old Cookbooks (21)

  • Serve with a dollop of whipped cream.

    Pumpkin Crunch Cake Recipe using Yellow Cake Mix - These Old Cookbooks (22)

Video

Notes

  • It’s called Pumpkin Crunch because the butter forms a nice crunchy top over the cake mix.
  • Use evaporated milk, not sweetened condensed milk.
  • This pumpkin crunch cake uses regular canned pumpkin, not to be confused with pumpkin pie filling.
  • The topping of this dessert reminds us a bit of the crunchy topping of our Peach Batter Cake. We know it sounds odd to just sprinkle the dry cake mix over the top of the wet ingredients, but we promise it works! Just be sure to evenly distribute the melted butter and use a bit more butter if you have large dry spots of cake mix.
  • Use a liquid measuring cup to drizzle the butter more evenly.
  • You know what would make this even better? Toasted nuts, praline almonds, or these cinnamon glazed pecans sprinkled on top of the dollop of whipped cream!
  • This pumpkin crunch with yellow cake mix is versatile. You could swap out different types of boxed cake mix if you prefer. A spiced cake mix would be delicious!
  • We are huge fans of using boxed cake mixes in desserts other than cakes. Some of our favorites are Cake Mix Cinnamon Rolls, Easy Cake Mix Caramel Bars, and Yellow Cake Mix Gooey Bars.
  • The nutritional information below is auto-calculated and can vary depending on the products used.

Love pumpkin? Try our favorites including Pumpkin Woopie Pies, Grandma’s Pumpkin Chiffon Pie, Pumpkin Chocolate Chip Muffins, Pumpkin Waffles, Slow Cooker Pumpkin Pie Pudding and Frozen Pumpkin Dessert.

Nutrition

Calories: 255kcal | Carbohydrates: 46g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 46mg | Sodium: 298mg | Potassium: 27mg | Fiber: 1g | Sugar: 33g | Vitamin A: 232IU | Calcium: 77mg | Iron: 1mg

Pumpkin Crunch Cake Recipe using Yellow Cake Mix - These Old Cookbooks (24)

Linking up to Weekend Potluck. Linking up to Meal Plan Monday.

Pumpkin Crunch Cake Recipe using Yellow Cake Mix - These Old Cookbooks (2024)

References

Top Articles
Latest Posts
Article information

Author: Catherine Tremblay

Last Updated:

Views: 6126

Rating: 4.7 / 5 (47 voted)

Reviews: 86% of readers found this page helpful

Author information

Name: Catherine Tremblay

Birthday: 1999-09-23

Address: Suite 461 73643 Sherril Loaf, Dickinsonland, AZ 47941-2379

Phone: +2678139151039

Job: International Administration Supervisor

Hobby: Dowsing, Snowboarding, Rowing, Beekeeping, Calligraphy, Shooting, Air sports

Introduction: My name is Catherine Tremblay, I am a precious, perfect, tasty, enthusiastic, inexpensive, vast, kind person who loves writing and wants to share my knowledge and understanding with you.