Go Back

Pumpkin Crunch Cake (Easy Pumpkin Dump Cake)

Creamy spiced pumpkin dump cake under a buttery yellow cake-mix and walnut crunch topping. Bakes in a 9x13 dish and cuts into 24 squares.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Cooling 2 hours
Total Time 3 hours 15 minutes
Servings: 24 squares
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin layer
  • 1 can (15 oz) pumpkin puree not pumpkin pie filling
  • 1 can (12 oz) evaporated milk
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 tsp pumpkin pie spice
  • ½ tsp ground cinnamon
Crunch topping
  • 1 box (15.25 oz) yellow cake mix dry mix only
  • 1 cup unsalted butter melted; 2 sticks
  • 1½ cups walnuts chopped; or pecans

Equipment

  • 9x13-inch baking dish

Method
 

  1. Heat the oven to 350°F. Grease a 9x13-inch baking dish.
  2. Whisk the pumpkin puree, evaporated milk, sugar, eggs, pumpkin pie spice and cinnamon until smooth. Pour into the dish.
  3. Sprinkle the dry cake mix evenly over the pumpkin. Do not stir. Break up large clumps.
  4. Drizzle the melted butter evenly over the cake mix. Scatter the walnuts on top.
  5. Bake 55 to 65 minutes, until the top is deep golden and a knife near the center comes out mostly clean.
  6. Cool completely in the pan, at least 2 hours, then cut into 24 squares.

Notes

Pecans can replace walnuts. Tent with foil if nuts brown early. Store covered at room temp 1 day or refrigerate up to 4 days.