Pecan Pumpkin Crunch Cake, made with classic fall flavors like pumpkin, pecan, and brown sugar-cinnamon spice, is out of this world delicious! If you’re tired of traditional pumpkin pie or pecan pie, try this pumpkin cake recipe with smooth and gooey pumpkin pie filling and crunchy pecan streusel topping! It’s the perfect addition to a Thanksgiving or Christmas celebration. 
Pumpkin Pie and Pecan Crunch Recipe
Pecan Pumpkin Crunch Cake is an amazing combo of ooey-gooey Impossible Pumpkin Pie and irresistible brown sugar and cinnamon pecan crunch topping. I made a similar combo in my Pumpkin Pie Cinnamon Roll Casserole. It was a delicious breakfast or brunch casserole. But this cake is perfect Thanksgiving or Christmas dessert recipe., especially if you need quick and easy, last-minute dessert for holiday get-togethers. It travels really well, and wherever you bring it you’ll become the favorite person at the party.
Pumpkin and Pecan Layer Cake
Simple and easy fall dessert recipe is perfect for holiday baking. Pecan Pumpkin Crunch Cake is oven-ready in 10 minutes. You can make it in just two bowls, and it doesn’t require a mixer. It’s a perfect substitute for pumpkin pie or pecan pie. However, the pecan crunch on top of this gooey pumpkin spice cake is what really takes it over the top.
Making cake instead of pumpkin or pecan pies, means you don’t have to spend a lot of time in the kitchen rolling out pie dough. However, there are so many other things you have o get done this time of the year. But, still, you could feed a crowd with delicious, out of this world dessert. It sounds like a perfect solution for holiday baking. Trust me, you’ll love this Pecan Pumpkin Crunch Cake recipe, not just because of the simplicity, but also the taste!
How to Make Pecan Pumpkin Crunch Cake:
To make the pumpkin layer, in a large mixing bowl combine the pumpkin puree, heavy cream, eggs, sugar, spices, and salt. Whisk everything together by hand. You can use a mixer if you want, but it’s not necessary. The batter will be runny but it’s OK. Pour the mixture in a greased baking dish and set aside.
To make the pecan crunch, in another bowl, using a fork cut in softened butter in flour, brown sugar and cinnamon mixture. Sprinkle one-third of the mixture over the pumpkin layer, then stir in pecans in remaining mixture and sprinkle on top and bake 40-50 minutes or until the center has set. Cool and serve with a dollop of whipped cream and salted caramel on top. Vanilla ice cream would be a delicious option, too.
If you love pumpkin pie and pecan pie, then you are going to go crazy for this Pecan Pumpkin Crunch Cake!!
Pecan Pumpkin Crunch Cake
Prep Time: 10 minutes- Cook Time: 45-55 minutes
- Total Time: 60 minutes
Yield: serves 12-16 1x
Category: Dessert
Method: Bake
Cuisine: American
Print Recipe
Pin RecipeDescription
Pecan Pumpkin Crunch Cake, made with classic fall flavors like pumpkin, pecan, and brown sugar-cinnamon spice, is out of this world delicious! If you’re tired of traditional pumpkin pie or pecan pie, try this pumpkin cake recipe with smooth and gooey pumpkin pie filling and crunchy pecan streusel topping! It’s the perfect addition to a Thanksgiving or Christmas celebration.
Ingredients
Pumpkin Pie Layer:
- 1 (15-oz.) can pumpkin puree (not pie mix)
- 1 cup heavy cream
- 4 large eggs
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- 1/8 teaspoon table salt
Pecan Crunch Layer:
- ½ cup unsalted butter cut in small pieces- room temperature
- ½ cup all-purpose flour
- ½ cup brown sugar
- 1 teaspoon cinnamon
- 1 ½ cups chopped pecans
For Serving:
- Whipped cream
- Salted caramel sauce
Instructions
- Preheat the oven to 350 F, grease 9 x 13 inches baking dish with cooking spray and set aside.
- Combine the pumpkin, heavy cream, vanilla, eggs, sugar, 1/4 cup brown sugar, cinnamon, ginger, nutmeg, and salt in a large bowl. Whisk until evenly combined and pour into the prepared baking dish. the mixture is runny, but it’s OK.
- In another bowl stir together flour, ½ cup brown sugar and cinnamon, then using a fork cut in butter pieces. The mixture should hold together but still be crumbly. Sprinkle 1/3 of the mixture over the pumpkin layer. In remaining mixture stir in pecans and scatter on top.
- Bake until the filling is set in the center (45-55 minutes). Remove to a rack to cool to room temperature.
- Serve with whipped cream and salted caramel sauce if desired.
6 comments
A cake with no flour?
Hi Cynthia, yes, it’s correct, no flour!
Hi Vera, Carolyn Garcia here. Your recipe looks so delicious and easy, I have so many recipes from your site I think I love them all, especially desserts my favorites. I have pinned and printed so many recipes from your site. By the way love your site and of course the desserts. My favorite of all things is anything made with cream cheese, Now that is my weekness, gotta have cream cheese, lol. You have a wonderful evening Vera, and keep them coming, your friend Carolyn Garcia
Hi Carolyn, thank you so much for your kind words. It means so much to me!
All the best!
Hi Vera, without any flour is the cake a softer texture? I’m thinking of making for our
Thanksgiving dinner tomorrow. But ask ahead of making, so I may plan on how to prepare for serving with a 2 hour road trip to reach our destination.
Something is off with these topping instructions. It just made a blob that was not spreadable on the top. we ended up just having to throw it in and mix with the batter and wish it well. thank god we are just serving this to immediate family during a covid year and not planning to bring anywhere where anyone outside of our house will see it.