Pumpkin Pecan Crunch

It’s the crunchy layer of pecans and the toasty flavor of pumpkin pie spice that make this easy, creamy dessert so satisfying. Serve with a dollop of whipped cream.

Serves: Makes 24 servings.
10 mins Prep time 50 mins Cook time
10 mins Prep time
50 mins Cook time
  • Preheat oven to 350°F. Mix pumpkin, milk, eggs, sugars, 5 teaspoons of the pumpkin pie spice, vanilla and salt in large bowl until well blended. Pour into 13x9-inch baking pan which has been sprayed with no stick cooking spray.

  • Mix cake mix and remaining 1 teaspoon pumpkin pie spice in medium bowl with wire whisk. Sprinkle dry cake mix evenly over pumpkin mixture. Sprinkle with pecans. Drizzle evenly with melted butter.

  • Bake 50 minutes or until golden brown. Serve warm or at room temperature. Serve with whipped cream and Spiced Pecans, if desired. Store leftover dessert in refrigerator.

Cooking tip

Make Ahead: Prepare as directed. Cool completely; cover. Refrigerate overnight. Let stand 30 minutes before serving. To serve, cut into squares with sharp knife.

Test Kitchen Tip: Serve with whipped cream and Spiced Pecans, if desired.

Nutrition information

(Amount per serving)

  • 283Calories: 283Cholesterol: 51mg
  • Sodium: 242mgProtein: 3g
  • Total Fat: 15gFiber: 2g
  • Carbohydrate: 34g

Ratings & Reviews: 9

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  • Nikki on 03/17/2015

    I have been making this for years. I usually use a Spice Cake mix or a Carrot Cake mix. The flavors go so well with the pumpkin. I now make this more often than a pumpkin pie.

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  • Fran on 10/31/2014

    Very easy to make. Very delicious. I've made it once and have had to copy recipe 5 times already!! Will make it for Thanksgiving.

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  • Joyce . on 11/07/2013

    It is very very good everyone likes it, they enjoy something different then pumpkin pie, I have made it for a few years now and will make it for Thanksgiving again.

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  • Alicia on 11/05/2013

    I have been making this for a few years now, and everyone I have introduced it to just goes crazy over it! It is best served warm with vanilla ice cream.

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  • Barb on 11/08/2013

    I'm thinking to try it using a gluten free cake mix, will post results .

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  • Janet K. on 11/08/2013

    sounds great,something different that pumpkin pie

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  • Marilyn on 08/29/2015

    I'm not sure about the consistency. The bottom seems a little too soft. Not quite enough info for this recipe.

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  • Jennifer T. on 11/10/2014

    Mine was really wet and looked nothing like the pic as far as consistency. Checked the recipe and I followed it to the letter. Toothpick came out clean after baked. I was a little disappointed. Didn't hate but probably wouldn't make again.

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  • Henriette on 11/02/2014

    I must have done something wrong because I didn't like the dry powder topping. That is the trouble with a recipe that is from an other country and it uses "yellow cake mix". I did like the bottom pumpkin layer.

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