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4.71 from 31 votes

The Best Pumpkin Crunch Cake

This cake mix free easy Pumpkin Crunch Cake combines a soft pumpkin custard bottom with a delightfully delicious crunchy topping to create a totally addictive dessert!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 24 pieces
Author: Lydia @ ThriftyFrugalMom.com


  • 15 oz. can pure pumpkin puree (not pumpkin pie filling!)
  • 12 oz. can evaporated milk
  • 3 eggs
  • 3/4 cup sugar
  • 1/2 tsp. salt
  • 3 tsp. pumpkin pie spice


  • 2 1/3 cup flour
  • 1 1/4 cup sugar
  • 1 Tbsp. baking powder
  • 3/4 tsp. salt
  • 3/4 cup butter, melted


  • Combine first 6 ingredients. (I like to use a whisk.)
  • Pour into a greased 9×13 baking dish.
  • In same bowl that you used before, combine the topping ingredients, minus the butter.
  • Sprinkle topping evenly on top of batter and then drizzle the melted butter over top of everything.
  • Bake at 350 degrees for 45 to 60 min. Cake should look set and top should be golden brown. Cool completely.


If you prefer to use a store bought cake mix for the topping, just ignore all the Topping ingredients (except the butter!) and instead replace them with a yellow cake mix.  Then drizzle with the butter as instructed
This dessert is delicious as is, but you can also serve it with whipped cream or with ice cream.