The Ultimate Easy Layered Pumpkin Crunch Cake
Make this simple, reliable layered pumpkin dessert featuring a creamy pumpkin filling and a buttery, crunchy streusel topping. It is a perfect crowd-pleasing treat for Thanksgiving or any autumn gathering.
- Prep Time: 15 min
- Cook Time: 65 min
- Total Time: 80 min
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box (15.25 ounces) yellow cake mix
- 1 cup (2 sticks) unsalted butter, melted
- 1 can (15 ounces) pure pumpkin puree
- 1 can (14 ounces) sweetened condensed milk
- 2 large eggs
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 cup chopped pecans (optional, for extra crunch)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
- In a medium bowl, combine the dry yellow cake mix with half of the melted butter (1/2 cup). Mix until crumbly. Press this mixture evenly into the bottom of the prepared baking dish to form the base layer.
- Bake the base layer for 10 minutes. Remove from the oven.
- While the base bakes, prepare the pumpkin filling. In a separate bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and vanilla extract until the mixture is smooth and well combined.
- Pour the pumpkin filling evenly over the partially baked cake base.
- In a small bowl, combine the remaining melted butter (1/2 cup) with the remaining dry cake mix and the chopped pecans, if using. Mix until crumbly, creating the streusel topping.
- Sprinkle the streusel topping evenly over the pumpkin layer.
- Return the dish to the oven and bake for 45 to 55 minutes, or until the center is set and the topping is golden brown and crunchy.
- Let the pumpkin crunch cake cool completely on a wire rack before slicing and serving.
Notes
- For a texture similar to Hawaiian pumpkin crunch, chill the cake for at least 4 hours before serving.
- Serve this sweet crunchy fall treat slightly warm or cold with whipped cream.
- If you skip the pecans, use the remaining cake mix and butter to create a thicker, more uniform streusel topping.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 35
- Sodium: 280
- Fat: 21
- Saturated Fat: 11
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 48
- Fiber: 2
- Protein: 5
- Cholesterol: 45