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Pumpkin Walnut Crunch Cake

This sweet, creamy, crunchy Pumpkin Walnut Crunch Cake is similar to other Pumpkin Crunch Cake desserts but uses walnuts and a homemade "cake mix" instead of a packaged cake mix, and includes a sprinkling of cinnamon sugar on top. Serve warm with ice cream for a crowd-pleasing Fall dessert!
Course Dessert
Cuisine American, Southern
Keyword Pumpkin Cake, Pumpkin Crunch Cake, Pumpkin Walnut Crunch Cake
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 18
Calories 358kcal


Pumpkin layer

Homemade "Cake Mix" Layer

Over The Top


  • Preheat oven to 350°F. Spray a 9x13 inch baking pan with baking spray (or butter and flour the pan.)
  • In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, white and brown sugar, vanilla, and pumpkin pie spice until all ingredients are thoroughly combined and the batter is smooth.
  • Pour the pumpkin mixture into a prepared pan and spread evenly with a spatula.
  • In a medium bowl, stir together all the ingredients for the "cake mix" layer until well combined.
  • Sprinkle the dry "cake mix" over the top of the pumpkin layer.
  • Sprinkle the top of the cake with chopped walnuts and drizzle the melted butter over the top.
  • In a small bowl, stir together 1/4 cup sugar with 2 teaspoons cinnamon.
  • Sprinkle the cinnamon sugar mixture evenly over the top of the cake.
  • Cover the pan with foil.
  • Bake in preheated oven for 30 minutes. Remove the foil. Continue baking an additional 25 - 30 minutes or until set.
  • Remove pan to a wire rack to cool completely.
  • One serving suggestion is to top with ice cream before serving.


Calories: 358kcal | Carbohydrates: 52g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 69mg | Sodium: 270mg | Potassium: 262mg | Fiber: 1g | Sugar: 38g | Vitamin A: 4141IU | Vitamin C: 2mg | Calcium: 133mg | Iron: 2mg