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!
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!
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
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!
FAQ about Pumpkin Dump 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.
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!
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Pumpkin Crunch Cake recipe and video
Pumpkin Crunch 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!
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
- 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.
- 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 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.
- 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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Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 395Total Fat: 22gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 63mgSodium: 305mgCarbohydrates: 47gFiber: 2gSugar: 29gProtein: 6g
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It was delicious but the pumpkin based did not get firm. I used dark brown sugar because I didn’t have light. That’s the only thing I changed. What do you think I did wrong?