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Pumpkin Crunch Cake With Cream Cheese Frosting

Pumpkin crunch cake with cream cheese frosting features a golden, pecan-topped crunchy layer over a spiced pumpkin pie-style bake. Cool completely, flip for a pecan-side-up presentation, then frost generously with fluffy vanilla-cinnamon cream cheese.
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Prep Time 15 minutes
Cook Time 55 minutes
cooling 1 hour
Total Time 2 hours 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For pumpkin pie layer
  • 1 can (15 oz) pumpkin
  • 1 can (12 oz) evaporated milk
  • 3 eggs
  • 1 cup sugar
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
For crunch top
  • 1 box yellow cake mix
  • 1 cup butter, melted
  • 1.5 cup pecans, chopped
For cream cheese frosting
  • 16 oz cream cheese, softened
  • 0.5 cup unsalted butter, softened
  • 4 cup powdered sugar
  • 2 tsp vanilla
  • 1 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Bake the pumpkin crunch cake base
  1. Preheat oven to 350°F, then grease a 9x13 pan so the pumpkin layer releases cleanly.
  2. In the prepared pan, pour in the pumpkin mixture (pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, cinnamon, and salt).
  3. Sprinkle the yellow cake mix evenly over the pumpkin layer to create the crunchy base topping.
  4. Scatter the chopped pecans across the surface.
  5. Pour the melted butter evenly over the cake mix and pecans so the top turns golden as it bakes.
  6. Bake for 50–55 minutes, until the top is golden and the center is set.
Cool and present
  1. Cool the cake completely, about 1 hour, before flipping for the pecan crunch to be on top.
  2. Flip the cake onto a board so the pecan side is up, or frost it right side up if you prefer.
Make and apply the cream cheese frosting
  1. Beat the softened cream cheese and softened unsalted butter until smooth.
  2. Beat in powdered sugar, vanilla, and cinnamon until the frosting is very fluffy.
  3. Frost the cake generously, spreading between any visible layers and covering the sides.

Notes

Pro tip: cooling completely prevents the crunchy top and frosting from sliding—plan for the full 1-hour cool before flipping. Store covered in the refrigerator up to 4 days; freeze unfrosted cake layers up to 2 months (thaw overnight in the fridge), and note the frosting texture is best made fresh. Dietary swap: use a dairy-free cream cheese and dairy-free butter alternative for a lactose-free version (texture may be slightly softer).