Sweet and Salty Pumpkin Crunch Cake Recipe (dump cake)

Sweet and Salty, you’ll love this Pumpkin Crunch Cake recipe. With layers of pumpkin pie, yellow cake mix, and pecans, this pumpkin dump cake is a tried and true crowd pleaser!

Sweet and Salty, you'll love this Pumpkin Crunch Cake recipe. With layers of pumpkin pie, yellow cake mix, and pecans, this pumpkin dump cake is a tried and true crowd pleaser!

***This post is sponsored by Fisher Nuts. I am excited to be a partner in creating delicious recipes, all opinions are 100% my own***

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It’s almost Thanksgiving and I have one last pumpkin recipe to share this season.

If you’re like me, you bake pumpkin treats year round. I love that cozy, fall feeling with the sweet aroma of cinnamon and cloves in the air. cake is a crowd pleaser.

You’ll love the ease of baking this cake, as well as the sweet and salty flavor.

Today’s Pumpkin Crunch Cake recipe would be a perfect addition to your Thanksgiving celebration. Whether you enjoy it after your turkey dinner, or bake one up for weekend enjoyment, this cake will be loved by all.

Thanks to Fisher Nuts, you can relax in knowing you’re serving your family a delicious, wholesome nut, free of preservatives and no GMO’s.

If you’ve never had a dump cake, it’s seriously the easiest thing ever. And nobody will ever know that this recipe uses a dry cake mix! You may remember seeing this Lemon Blueberry Skillet Dump Cake on my blog years ago. Today, we’ll be adding a pumpkin pie base!

Pumpkin Crunch Cake with #thinkfisher #sponsored

How to make a Pumpkin Crunch Cake 

Preheat oven to 350 degrees F. You’ll need a greased and floured 13×9 baking dish. I like to use baking spray for this cake.

To make the pumpkin base, in a large bowl, combine canned pumpkin, evaporated milk, spices sugar, and eggs. Mix until well blended. Pour the pumpkin mixture into your prepared baking dish.

Next up, sprinkle a dry yellow cake mix over the top, spreading evenly. Top with Fisher Nuts Chopped Pecans and drizzle with melted butter. You can also skip melting the butter and just place cubes of butter on top.

Bake for about 45-50 minutes. You can serve this cake warm with whipped cream or vanilla ice cream. However, I love enjoying this cake cold with a little whipped topping and caramel sauce drizzled over the top!

Pumpkin Dump Cake recipe served with whipped cream and caramel

For a Pumpkin Dump Cake you’ll need

1 15oz can of 100% Pure Pumpkin puree (not pumpkin pie)

1 can Evaporated Milk

Ginger

Cloves

Nutmeg

Cinnamon

1/2 cup Light Brown Sugar

1/2 cup Granulated Sugar

3 Large Eggs

1 box yellow cake mix

Fisher Nuts Chopped Pecans (or pecan halves, chopped)

Unsalted Butter

Whipped Cream, Ice Cream, or Caramel sauce (optional), for garnish

Large bowl for mixing

13×9 Baking Dish

Baking spray

Pumpkin Crunch Cake #dumpcake

I love Pumpkin desserts. Here are some of my favorite Thanksgiving/Fall pumpkin treats:

The best Pumpkin Cheesecake Bars recipe is here, packed with flavor and easy to make! You’ll love the moist pumpkin cake with sweet cheesecake piped throughout! The perfect fall dessert.

A new fall favorite, the Mini Pumpkin Butterscotch Muffins may be small, but they are big with flavor! This recipe is freezer friendly too!

The classic Chocolate Chip Cookie Dough Truffle just got a touch of Pumpkin! ‘Tis the season, friends!! You’ll want to add these Easy Pumpkin Chocolate Chip Cookie Dough Truffles to your holiday menu!

Bake (yes bake!) up a batch of these Pumpkin Streusel Donuts for Thanksgiving day breakfast! All the delicious flavors of fall in one breakfast treat!

Sweet and salty Pumpkin Crunch Cake recipe

FAQ about Pumpkin Crunch Cake

Q: Can this dump cake be made in advance?

A: YES! I love to serve this cake cold, so making it the night before works out perfectly. You can also heat up slices of cake in the microwave for people who prefer this warm.

Q: Can you freeze pumpkin crunch cake?

A: Yes! I prefer to cover this cake with foil then freeze the entire cake after baking. To thaw, refrigerate overnight and serve chilled. You can also microwave slices of cake if you prefer them warmed up.

Q: Does Pumpkin Crunch Cake need to be refrigerated?

A: Yes. Once you’ve baked this cake you’ll either serve it warm immediately, or store it in the refrigerator for up to 3 days. 

One bite of this Pumpkin Crunch Cake and you'll be smitten. @fishernutsbrand #thinkfisher #ad

Looking for more nutty desserts using Fisher Nuts? Check out all my recipes over the past 5 years using Fisher Nuts. I love the resealable bags, perfect for snacking on the go. Fisher Nuts are fresh out of the shells and preservative free, as well as non-GMO certified. Our holiday’s aren’t complete without a pantry filled with blue bags of Fisher Nuts pecans and walnuts!

Connect with Fisher Nuts:

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Delicious layers of pumpkin pie and yellow cake combine to make this sweet and salty Pumpkin Crunch Cake recipe @fishernutsbrand #thinkfisher #sponsored

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Pumpkin Crunch Cake recipe and video

 

 

Yield: serves 12-15

Pumpkin Crunch Cake

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Sweet and Salty, you'll love this Pumpkin Crunch Cake recipe. With layers of pumpkin pie, yellow cake mix, and pecans, this pumpkin dump cake is a tried and true crowd pleaser!

Ingredients

  • 1 can (15 oz) pure pumpkin puree
  • 1 can (12 oz) evaporated milk
  • 1 tsp ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp nutmeg
  • 2 tsp cinnamon
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 3 large eggs
  • 1 package dry yellow cake mix
  • 1 cup Fisher Nuts Chopped Pecans
  • 3/4 cup unsalted butter, melted

Instructions

  1. Preheat oven to 350 degrees F. You'll need a greased and floured 13x9 baking dish. I like to use baking spray for this cake.
  2. To make the pumpkin base, in a large bowl, combine canned pumpkin, evaporated milk, spices, sugar, and eggs. Mix until well blended. Pour the pumpkin mixture into your prepared baking dish.
  3. Next up, sprinkle a package of dry yellow cake mix over the top, spreading evenly. Top with Fisher Nuts Chopped Pecans and drizzle with melted butter. You can also skip melting the butter and just place cubes of butter on top.
  4. Bake for about 45-50 minutes. You can serve this cake warm with whipped cream or vanilla ice cream. However, I love enjoying this cake cold with a little whipped topping and caramel sauce drizzled over the top!

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10 comments on “Sweet and Salty Pumpkin Crunch Cake Recipe (dump cake)”

  1. Jamielyn

    Loving the sweet and salty flavors in this recipe! Perfect fall dessert!

  2. Abeer Rizvi

    The sweet and salty flavor sounds really cool. I have made brownies with that combination but not a cake. Can’t wait to try this for Thanksgiving!

  3. Wilhelmina Wessel

    Oh my goodness! This cake looks so yummy!

  4. Courtney O'Dell

    This cake is so easy and delicious – yum!

  5. This is one of my favorite desserts for this time of year so easy and soooo good!

  6. Kimberly

    YUM, this needs to become an annual tradition!

  7. TURNER

    Um, do you think this would work without the nuts? Sorry because obviously the nuts are kind of the star here, and I do love them,  but my sister is allergic. 

  8. Jocelyn

    This pumpkin dessert is one of my all time favorites!!!

  9. Doral Allen

    My husband and I enjoyed this very much. Next time we make it, we’ll put it in the fridge (covered) for two days before we plan on serving it so the top gets a little more crunchy. Quite tasty!

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