Pumpkin Crunch Cake

Pumpkin Crunch Cake

In this recipe:

based on 295 reviews
This Looks YUMMY!
15 min.
45 min.
20 servings

Pumpkin Crunch Cake combines pumpkin, cake mix, shredded coconut and chopped nuts to make a chewy, moist dessert or any time you need a snack.


  • 1 pkg. (18.25 oz.) yellow cake mix, divided
  • 2 large eggs
  • 1 2/3 cups LIBBY'S® Easy Pumpkin Pie Mix
  • 2 teaspoons pumpkin pie spice
  • 1/3 cup flaked coconut
  • 1/4 cup chopped nuts
  • 3 tablespoons butter or margarine, softened
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PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.

COMBINE 3 cups cake mix, eggs, pumpkin pie mix and pumpkin pie spice in large mixer bowl. Beat on low speed until moistened. Beat on medium speed for 2 minutes. Pour into prepared pan.

COMBINE remaining cake mix, coconut and nuts in small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Sprinkle over batter.

BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.

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I had a can of pumkin pie mix and did a search and found this idea....once id worked out the metric measures...i baked it and it was fab a big hit with my friends

- ian harper from west sussex UK

Pumpkin Crunch Cake

Changed it a little. Didn't reserve any cake for crumb top, just mixed eggs with the whole cake and the pumpkin. Love it and make it a lot. Have shared the recipe as it was very popular.

- Donna Preston from Grandin, ND

November 2009

This was absolutely the worst cake I have ever baked. I followed the directions exactly. It had very little flavor. Even my husband wouldn't eat it.

- Mary O'Neill from Garden Grove, CA

Great cake

I used pure pumpkin, added cinnamon to the batter and extra coconut in the topping. Very good. I love the toasted coconut flavor. I think my butter got too soft though for the topping. Didn't quite work right so I added more coconut.

- Janet Ehnen from Trimble, MO

Pumpkin crunch cake

Very moist, full of great pumpkin pie flavor. Topping didn't turn out crumbly for me but, it was still great. Will make it for Friday night get together for sure. We LOVED it!

- lori kirk from fremont wi.

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Nutrition Facts

Serving Size: 1/20 of Recipe

Servings Per Recipe: 20

  • Amount Per Serving
  • Calories: 170
  • Calories from Fat: 60
  • Total Fat: 6g (10% of DV)
  • Saturated Fat: 2.5g (12% of DV)
  • Cholesterol: 30mg (9% of DV)
  • Sodium: 220mg (9% of DV)
  • Carbohydrates: 26g (9% of DV)
  • Dietary Fiber: 1g (5% of DV)
  • Sugars: 16g
  • Protein: 3g
  • Vitamin A: 2% of DV
  • Vitamin C: 0% of DV
  • Calcium: 2% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.


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