How to Make the Best Pumpkin Crisp Cake

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It’s pumpkin season, and there is no better time to try out this fantastic recipe. With a few simple ingredients, you can have the best pumpkin crisp cake ever!

The batter includes all of the traditional spices that are associated with autumn cooking – cinnamon, nutmeg, ginger, cloves – but it also has some healthy additions too.

What is pumpkin crisp cake?

Pumpkin crisp cake is a fall favorite – it is a blend between a pumpkin crisp and a pumpkin sheet cake – more commonly known as pumpkin bars. The best part? It is easier to make than either of the decadent pumpkin treats that it comes from!

What do you serve pumpkin crisp cake with?

Just like those, and even the traditional pumpkin pie, this gem is best served with whipped cream. It can be freshly made yourself or even just a dollop of Cool Whip. Your choice, but I think it really helps cut the richness of this.

My other favorite topping?

Vanilla bean ice cream. Because this is partly a cake, ice cream goes with it so much better than ice cream goes with pumpkin pie. Just make sure you get the GOOD vanilla ice cream – with the little black specks in it. That really elevates the layers of flavor for this treat.

Can pumpkin crisp cake be made in advance?

You betcha! If this is your new go-to Thanksgiving dessert you can make it a day or two ahead of the holiday with confidence!

How do you store this cake?

Once it has completely cooled, I recommend wrapping the cake in plastic and then either placing it in a large ziplock bag or putting it into an airtight container. Remember, this cake has no frosting so it will be a lot more forgiving.

What is a dump cake?

A dump cake is basically any dessert that can be made by “dumping” ingredients into a dish. Typically it includes a storebought cake mix and is all “dumped” into the cake pan before baking.

Pumpkin crisp cake is the perfect example of this type of baking because you simply pour all of your dry ingredients and then your wet ones in separately. Once it’s done, just pop in the oven!

Easy Pumpkin Crisp Recipe

It’s funny – I have been teaching a simple crisp recipe at Tupperware parties for almost 20 years

• 1 can pie filling
• 1 box cake mix
• 1 stick melted butter

Put them in the pan, in that order, and bake at 350 for about 40 minutes… you could easily do this with a can of pumpkin pie mix, then the cake mix, then the butter. Here is the thing, we tweaked the above recipe and created a masterpiece.

It is now basically a pumpkin custard with a sweet streusel topping.

YUM!

Let’s talk canned pumpkin.

The second most important ingredient in this recipe (besides the cake mix and streusel) is pumpkin puree. You can use either a fresh or canned version of this, but I would recommend using only 100% pumpkin puree to make sure that your dish has enough flavor.

If you read the labels in the grocery store, you will see that a lot of canned pumpkin is actually canned squash. While pumpkin IS a squash, you really want canned pumpkin for this recipe.

My favorite place to get canned pumpkin

My local Dollar Tree always has it in the fall and for just a buck. Pick up some yams/sweet potatoes too while you are at it for that sweet potato balls recipe I have shared before — it is the BOMB.

Heads up – you will need marshmallows too – get them at the Dollar Tree also. Seriously, they have a great dry good department with a ton of bargains.

What is in pumpkin pie spice?

The pumpkin pie spice that you are likely familiar with is a blend of spices that usually includes cinnamon, ginger, nutmeg, and cloves. It also often adds in allspice or cardamom – I like to add those as well for an extra layer of flavor!

What if I don’t have pumpkin pie spice?

You can make it yourself. Here is a great recipe:

• Cinnamon (about a teaspoon)
• Ginger (a few shakes of the jar, but you can add more if you really like it.)
• Nutmeg (just sprinkle in what looks good to your eyes!)
• Allspice or cardamom – I recommend about half as much allspice. If using cardamom, add about half as much of that. (Again, you can always increase the spices if it’s not enough for your taste buds.)

Just mix those together and you should be good to go for making this recipe!

Pumpkin Crisp Cake Recipe

Now that you know how this recipe was born, let’s get to cooking! Most ingredients you will find that you have, or can easily get.

Pumpkin Crisp Cake Ingredients

You will need:

• 1 box yellow cake mix
• 1 can pumpkin
• 1 1/2 cups sugar
• 3 eggs
• 3 tsp pumpkin pie spice
• 1 can evaporated milk
• 2 sticks of butter
• 1 cup chopped nuts*

Pumpkin Crisp Cake Directions

Preheat your oven to 350 degrees.

Grab a medium-sized bowl and mix together your canned pumpkin, sugar, eggs, pumpkin spice, and milk until well blended.

Pour your pumpkin batter into a greased 9 x 13-inch cake pan.

Sprinkle the dry cake mix over the pumpkin mixture. Melt the butter in the microwave quickly and drizzle it over the cake mix.

Sprinkle the top with your 1 cup of chopped nuts.

Bake your pumpkin Crisp Cake at 350 degrees for 50 minutes.

This is fantastic with French Vanilla Cool Whip.

*I prefer pecans as the nut I use with this but that is just my preference. You could easily use walnuts too.

We have plenty of other great pumpkin recipes for you to try – just look here:

• Easy and Impressive Pumpkin Puff Pastry Twist
• Pumpkin Rice Krispy Treats
• Our Thrifty Harry Potter’s Pumpkin Juice
• Pumpkin Cinnamon Roll in Iron
• Pumpkin Cake Pops

Print off our recipe here: