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–+ servings
Picture of pumpkin crunch dessert cut on a plate with brown sugar cinnamon pecans on top

Pumpkin Crunch Cake (with Yellow Cake Mix)

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This Pumpkin Crunch Dessert is easy and absolutely delicious! The amazing and decadent cream cheese and whipped cream frosting take this recipe over the top of delicious and everyone will devour it! Even the people in your life that proclaim to not like pumpkin will love this dessert! (Oh, and spoiler alert... This Pumpkin Crunch Cake is made with a yellow cake mix!!)
Prep Time:30 minutes
Cook Time:1 hour
Cooling Time:2 hours
Total Time:3 hours 30 minutes

Equipment

  • 1 electric hand mixer
  • 1 9x13 baking dish

Ingredients

Cake Base Layer:

  • 1 15 ounce canned pumpkin puree
  • 1 12 ounce can evaporated milk
  • 1 teaspoon ground cinnamon
  • 1 cup granulated sugar
  • 3 eggs beaten
  • 1 15.25 ounce box yellow cake mix
  • 1 cup chopped pecans
  • 1 cup unsalted butter (2 sticks)

Frosting Ingredients:

  • 1 8-ounce package cream cheese
  • 1 cup heavy cream
  • ½ cup powdered sugar (Confectioner's Sugar)
  • ½ teaspoon cinnamon

Brown Sugar Pecans Ingredients:

  • ½ cup brown sugar
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 2 Tablespoons water
  • 1 cup chopped pecan halves

Instructions

  • Preheat oven to 350*.
  • Grease a 9x13 baking dish with either butter or cooking spray.
  • evaporated milk, ground cinnamon and sugar until well combined.
  • Add in the eggs and mix well.
  • Pour the pumpkin mixture into the prepared 9x13 pan and spread mixture evenly across bottom of the pan.
  • Sprinkle dry cake mix evenly over the top of the pumpkin-sugar-butter mixture.
  • Sprinkle pecans over the top of the cake mix.
  • Cut butter into small pieces and sprinkle over the top of the pecans.
  • Place dish in oven and bake at 350* for 50-60 minutes until golden and cake is set. Let cake cool completely before icing.
  • When you are ready to make the cream cheese frosting, using your electric mixer, in a large bowl, mix the cream cheese until it is light and fluffy.
  • Add in the heavy whipping cream and whip on low speed until well combined and thick and fluffy.
  • Add in powdered sugar and cinnamon and whip together until smooth.
  • Spread the icing evenly over the cake. You can serve now if you'd like, or go on to the next steps for the brown sugar pecan topping!
  • In a large non-stick skillet, combine all ingredients except for pecans and bring to a boiling/bubble for 1-2 minutes until sugar dissolves.
  • Add in the pecans to the mixture, coat them evenly and cook for 2-3 minutes, stirring constantly to cover the pecans in the glaze.
  • Spread the pecans on a sheet of parchment paper OR a non-stick silicone mat and let them cool completely.
  • Break apart and sprinkle over the pumpkin cake!

Nutrition

Serving: 1cup | Calories: 466kcal | Carbohydrates: 34g | Protein: 4g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 78mg | Potassium: 124mg | Fiber: 2g | Sugar: 31g | Vitamin A: 849IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: canned pumpkin, Fall Desserts, Pumpkin, Pumpkin Desserts, pumpkin recipes, Thanksgiving Desserts, yellow cake mix recipes
Servings: 12
Calories: 466kcal
Cost: $15