Easy Pumpkin Pie Crunch Cake Recipe (No Cake Mix!)

This Pumpkin Pie Crunch Cake combines a creamy pumpkin base with a crunchy pecan top. Perfect for fall gatherings, this dessert is easy to make with pantry ingredients (no cake mix required!). Prepare it a day ahead for convenience and enjoy a flavorful, festive treat!


pumpkin puree evaporated milk eggs vanilla extract sugar cinnamon ginger cloves salt flour brown sugar baking powder baking soda pecans butter

Pumpkin Pie Layer

In a large bowl, combine pumpkin puree, evaporated milk, eggs, vanilla extract, sugar, and spices until smooth. Pour the creamy pumpkin pie filling into your prepared baking pan.


Dry Ingredients

Using a medium bowl, mix the flour, sugar, brown sugar, baking powder, baking soda, salt, and chopped pecans.


Add Topping

Sprinkle this mixture on top of the pumpkin layer, ensuring even coverage.


Pour Butter

Evenly drizzle the melted butter over the dry mixture.



Bake in your preheated oven for 50-60 minutes or until golden brown.



Allow it to cool to room temperature, then cut into squares and serve with a scoop of ice cream or whipped cream.