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I wanted a recipe for a pumpkin crunch cake that didn't have a layer of pumpkin pie filling. Not being able to find one, I came up with this one after a little trial and error baking wizardry. Serve with whipped topping.


Recipe Summary

45 mins
1 hr 5 mins
20 mins
10 servings


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.

  • Mix brown sugar, pecans, flour, and cinnamon together in a bowl. Pour in melted margarine; mix until evenly combined.

  • Combine cake mix, pumpkin puree, eggs, 1/2 cup plus 3 tablespoons water, canola oil, pudding mix, and pumpkin pie spice in a large bowl; beat with an electric mixer on low speed until moistened. Scrape sides of the bowl. Mix on medium speed until batter is smooth, about 3 minutes.

  • Spread half of the batter in the bottom of the prepared pan. Sprinkle half of the brown sugar mixture evenly on top. Pour in remaining batter; spread evenly. Sprinkle remaining brown sugar mixture on top.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Cook's Note:

If the pumpkin spice pudding is not available in your area, add vanilla extract and increase the pumpkin pie spice to 2 teaspoons.

Nutrition Facts

445 calories; protein 5.3g; carbohydrates 62.1g; fat 20.8g; cholesterol 56.7mg; sodium 530.6mg. Full Nutrition