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–+ servings

Pumpkin Crunch with Homemade Cake Mix Recipe

This pumpkin crunch cake recipe is a popular choice for the holiday season in Hawaii. If you're pinched for time to make pies, this is a great alternative! You can choose to use a single box of yellow cake mix or make your own with the ingredients listed below.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dessert
Cuisine American, Hawaii Local
Servings 16 people
Calories 519 kcal
Disclosure

The equipment and ingredients sections contain affiliate links to products I love to use as well as items that I personally believe make this recipe the best version of itself.

Ingredients
 
 

Homemade Cake Mix

  • 240 grams all-purpose flour
  • 200 grams white granulated sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 50 grams cubed unsalted butter, cold

OR...

  • 1 box yellow cake mix

Pumpkin Filling

  • 1 can pumpkin puree (15 oz or 425 grams)
  • 240 grams heavy cream
  • 120 grams whole milk
  • 200 grams sugar
  • 4 eggs
  • ½ teaspoon salt
  • 2 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ⅛ teaspoon ground cloves

Add to Crust

  • 227 grams unsalted butter, melted
  • 100 grams chopped pecans

Topping

  • whipped cream

Instructions
 

  • Preheat oven to 180°C (350°F)
  • Make Homemade Cake Mix: In a food processor, add flour, sugar, salt, and butter. Pulse until the butter pieces disappear and the mix is well incorporated. Set aside. (skip this step if using boxed cake mix)
    Pulsed homemade cake mix in a food processor
  • Make Filling: In a bowl, add pumpkin puree, heavy cream, milk, eggs, sugar, salt, cinnamon, nutmeg, ground ginger, and cloves. Whisk until smooth.
    Mixed pumpkin crunch cake filling in a plastic bowl
  • Line a 23x33 cm (9x13 in) baking dish with parchment paper. Pour the pumpkin filling into the prepared baking dish.
    Pumpkin crunch cake in a paper lined baking dish
  • Gently add the cake mix on top without breaking the surface.
    Flour in a baking dish with parchment paper
  • Top with nuts then spoon the melted butter.
    Butter on top of cake mix with pecans in a glass baking dish
  • Bake for 50 mins to 1 hour or until a toothpick comes out clean.
  • Once completely cooled release onto a large baking pan or plate upside down.
    Upside down baked pumpkin crunch cake on a baking sheet
  • Slice into squares and top with whipped cream.

Nutrition

Calories: 519kcalCarbohydrates: 67gProtein: 6gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 96mgSodium: 470mgPotassium: 159mgFiber: 2gSugar: 41gVitamin A: 4863IUVitamin C: 1mgCalcium: 158mgIron: 2mg
Disclaimer: Nutritional values were calculated with the Spoonacular Food API and should be used for informational purposes only.
Keyword baked dessert, crunch cake, dessert, dump cake, pumpkin cake, pumpkin crunch