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Pumpkin Pie Crunch

Nothing evokes the feeling of fall more than a freshly-made pumpkin pie! But making a pumpkin pie can take a lot of preparation and make a lot of messy dishes. Now you can have the great taste of pumpkin pie in minutes with this easy to make, mess-free recipe from the Dump & Bake Cakes recipe book, Pumpkin Pie Crunch. This dessert is pumpkin pie with a delicious, crunchy topping!


  • 1 (29 oz.) can can pumpkin puree
  • 3 eggs, lightly beaten
  • 1 (12 oz.) can evaporated milk
  • 1 1/4 C. sugar
  • 2 to 3 tsp. ground pumpkin pie spice
  • 1 box yellow cake mix
  • 1 C. graham cracker crumbs
  • 1/2 C. toffee bits
  • 1 C. butter, melted


  • Preheat oven to 350 degrees.
  • Lightly grease a 9 X 13 baking dish
  • Dump pumpkin puree, eggs, evaporated milk, sugar and pumpin pie spice into prepared baking dish.
  • Stir ingredients together until well blended;
  • Scrape down sides and spread evenly.
  • Sprinkle dry cake mix evenly over pumpkin mixture.
  • Sprinkle with graham cracker crumbs.
  • Scatter toffee bits over the top.
  • Drizzle melted butter over all.
  • Bake 50 to 55 minutes or until cake is lightly browned and tests done with a toothpick. Cool before serving. Refrigerate overnight, if desired.