Pumpkin Pie Crunch Cake (Easy Fall Dessert for a Crowd)
Pumpkin Pie Crunch – Not A Traditional Pumpkin Dish
Pumpkin pie crunch cake is one of those cozy fall desserts that feels familiar but still gives you something different. It has a creamy pumpkin pie layer on the bottom and a crisp, buttery cake topping that forms right in the oven. It is simple, budget friendly and perfect for holidays, potlucks or any fall gathering.
Why You’ll Love This Recipe
- Great for Thanksgiving, office parties or fall birthdays
- Simple pantry ingredients
- No rolling out pie crust
- Feeds a crowd
- Crispy topping with soft pumpkin filling
- Works with canned or fresh pumpkin
What You’ll Learn
- How pumpkin pie crunch cake differs from pumpkin pie
- Why the pumpkin mixture looks runny before baking
- How to choose the right pan size
- How the topping gets crisp without extra steps
What Is Pumpkin Pie Crunch Cake
Pumpkin pie crunch cake is a layered dessert with pumpkin pie filling on the bottom and a crunchy cake topping baked right on top. Some people call it a pumpkin dump cake because you mix the pumpkin layer and then sprinkle the dry cake mix over it. It is not a traditional pie and not exactly a cake. It is somewhere in between and always a crowd pleaser.
Ingredients You Need
- Pumpkin puree (make your own)
- Sugar
- Eggs
- Evaporated milk
- Pumpkin pie spice or individual spices
- Spice cake mix
- Butter
- Whipped cream or ice cream for serving
Pan Size Options
You can bake this in a 9×13 pan or an 8×8 pan. The 9×13 gives you thinner slices and feeds more people. The 8×8 gives you a deeper dessert but the pan will be completely full. Place the 8×8 pan on a baking sheet to make carrying it easier and to catch any spills.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned
Yes. If you cook your own pie pumpkins, this becomes a semi homemade recipe and tastes great.
Can I use a different cake mix
Spice cake gives the best flavor, but yellow cake works too.
Can I make this ahead
Yes. Make it the day before and store it in the fridge. Serve chilled or at room temperature.
Does it need toppings
No, but whipped cream or vanilla ice cream make it even better.
Is the Pumpkin Mixture Supposed to Be Runny
Yes. The pumpkin layer will look like soup before baking. That is exactly how it should look. The cake mix absorbs the moisture and creates a crisp topping while the pumpkin layer sets underneath.
Is This a Pumpkin Pie
It has a pumpkin pie layer on the bottom, but the topping makes it more like a crisp or a crunch cake. It is not a traditional pie, but it gives you the same flavor with less work. We also have a pumpkin bundt cake if you want another way to enjoy pumpkin.
Pumpkin Pie Crunch Cake
Equipment
- 8×8 baking dish or 9×13 pan
Ingredients
- 1 15 oz can pumpkin pie (or 2 cups pumpkin puree)
- 1 12 oz can evaporated milk
- 1 cup sugar
- 3 eggs
- 1 ½ teaspoons pumpkin spice
- 1 box spiced cake
- ½ cup melted butter
Instructions
- Preheat the oven to 350℉ degrees.
- In a large bowl, mix the evaporated milk, sugar, eggs and then add the can of pumpkin and pumpkin spice and blend together.
- Spray your pan and then pour the mix into the pan. You can use a 9×13 pan or 8×8 baking pan. The 8×8 pan will be very full and you may want to place a baking sheet under it when you put it in the oven.
- Open the spice cake mix and sprinkle on top of the pumpkin mixture as evenly as possible.
- Melt the butter into a large pitcher and pour over the cake mix.
- Bake for 1 hour 10 minutes to 1 hour 25 minutes, or until the pie below the crust is firm.
- Allow to cool before serving, the pie needs to set up like a normal pumpkin pie would (it needs to solidify) .
- Serve with whipped cream and try to share.
Video
Looks tasty! I love a crunchy outside and tender inside 🙂
It’s a new way to eat pumpkin pie! Enjoy!