Moist pumpkin cake topped with a crunchy pecan and coconut layer — a perfect fall dessert everyone will love!

Why You’ll Love This Recipe

Moist and flavorful pumpkin cake with warm fall spices.
Crunchy, toasted pecan and coconut topping adds great texture.
Easy to prepare using a cake mix and pantry staples.
Perfect for holiday gatherings or cozy autumn nights.
Makes a large 9×13 inch pan—ideal for feeding a crowd.

Ingredients

• 1 box yellow cake mix

• 1 can (15 oz) pumpkin puree

• 1 can (14 oz) sweetened condensed milk

• 3 large eggs

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground cloves

• 1 cup chopped pecans

• 1 cup shredded sweetened coconut

• 1/2 cup (1 stick) butter, melted

Prep Time: 15 minutes
Bake Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 12 servings

Directions

Step 1: Preheat and Prepare

Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.

Step 2: Make the Batter

In a large bowl, combine cake mix, pumpkin puree, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, and cloves. Mix well until smooth.

Step 3: Pour Batter

Pour batter into the prepared baking dish and spread evenly.

Step 4: Prepare Topping

In a separate bowl, mix chopped pecans and shredded coconut.

Step 5: Add Topping

Sprinkle pecan-coconut mixture evenly over the batter. Drizzle melted butter over the topping.

Step 6: Bake

Bake for 50–60 minutes until golden and a toothpick inserted into the center comes out clean.

Step 7: Cool and Serve

Cool completely before slicing and serving.

Tips & Variations

• For extra richness, add 1/2 teaspoon of vanilla extract to the batter.

• Use fresh grated nutmeg instead of ground for more aroma.

• Substitute chopped walnuts for pecans if preferred.

• Serve with whipped cream or vanilla ice cream for a decadent dessert.

Frequently Asked Questions

Can I use homemade pumpkin puree?
Yes, homemade puree works perfectly. Just make sure it’s well drained if very watery.

What if my cake isn’t fully cooked after 60 minutes?
Cover loosely with foil and bake for an additional 10–15 minutes, checking with a toothpick.

Can I make this gluten-free?
Use a gluten-free yellow cake mix to make it gluten-free.

How should I store leftovers?
Store covered at room temperature or in the fridge for up to 3 days.

Final Thoughts

Pumpkin Crunch Cake is a deliciously moist, warmly spiced cake with a sweet, crunchy topping that captures the essence of fall in every bite. Easy to make and sure to please any crowd, it’s a must-have for your seasonal dessert collection.