Pumpkin Crunch Recipe: My Perfect Hawaii-Style Holiday Dessert
This Pumpkin Crunch recipe is a cozy, crowd-pleasing fall dessert everyone asks for. This version keeps it super simple: whisk the pumpkin layer, top with dry yellow cake mix and walnuts, and drizzle on butter.
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Pumpkin Crunch in Hawaii
My friend’s mom was famous for her pumpkin crunch at our church for any fall gatherings like Thanksgiving. I’d be drooling in line—every bite was magic—and I was desperate for that recipe. So I recreated my very own pumpkin crunch cake recipe to remember that magical pumpkin crunch.
This Pumpkin Crunch recipe is a Hawaii-favorite fall dessert for the holidays like Thanksgiving—creamy pumpkin custard on the top, buttery cake-mix “crunch” on the bottom, finished with whipped cream. It shows up at potlucks, bake sales, and holiday tables because it’s easy, nostalgic, and ridiculously ono.
Why You’ll Love This Pumpkin Crunch Recipe
- Dump & bake simplicity: Whisk the pumpkin base, sprinkle dry cake mix + nuts, drizzle butter, bake. Minimal dishes.
- Dialed-in flavor: Walnuts or pecans for a toasty, slightly bitter crunch that pairs beautifully with pumpkin.
- Flexible + pantry-friendly: Works with the standard 15.25-oz yellow cake mix you’ll find at most stores.
- Allergy-friendly ideas: Nut-free and egg-free options below without sacrificing that signature texture.
- If there’s pumpkin puree in your pantry, whip up Pumpkin Crunch. It’s the perfect fall dessert to bring to any get-together.
Ingredient Notes and Substitutions
- Pumpkin puree: Use 100% puree (not pie filling). Try Libby’s pumpkin.
- Evaporated milk: Carnation for classic richness.
- Large Eggs: The base uses 4 eggs. Egg-free subs (expect a slightly softer set; chill fully):
- Commercial egg replacer (per package).
- Flax “eggs” (1 tablespoon ground flax + 3 tablespoons water each; x4).
- Aquafaba (per package instructions).
- Tablespoon Pumpkin pie spice + teaspoon salt: Season to bloom the pumpkin; pumpkin spice or cinnamon.
- Yellow cake mix (15.25 ounce): Standard box; gluten-free mixes also work.
- Walnuts: Your nut of choice. Other ideas: macadamia nuts or almonds; nut-free: sprinkle crushed graham crackers over the cake mix before butter.
- 1 cup butter: Melted, for that signature “crunch.”
- To serve: Lightly sweetened cool whip or whipped cream-cheese.
- Helpful tools: 9×13 pan, parchment sheets, balloon whisk, hand mixer.
What is a dump cake?
A dump cake is a casual, layered bake where you “dump” components into the pan (no formal batter), and the oven does the magic. For Pumpkin Crunch, you’ll spread the pumpkin custard, sprinkle dry cake mix, add nuts, then drizzle butter over the top so it bakes into craggy, buttery crumbs.
Step-By-Step Instructions
Time needed: 20 minutes
Here’s the quick flyover. Full step-by-step is in the Seared Tuna Recipe card, and if it’s your first time, the video walk-through helps a ton.
- Heat & prep
Preheat oven to 350°F. Butter a 9×13-inch pan and line with parchment for easy removal.
- Whisk the pumpkin base
In a large bowl, combine pumpkin, evaporated milk, eggs (or substitute), both sugars, vanilla extract, pumpkin spice, and salt until smooth. Spread the pumpkin mixture evenly in the prepared pan.
- Add the crunch
Sprinkle the dry cake mix evenly over the pumpkin layer (do not stir). Scatter walnuts over the top, then slowly drizzle melted butter to cover as evenly as possible.
- Bake
Bake 40 minutes, check to see if it is golden brown. Tent loosely with foil if browning is happening too fast. Continue 10–20 minutes more, until the center is set. Cool completely on a rack, then chill a few hours for the cleanest slices.
- Serve + Cut
Run a butter knife around the side of pan to loosen. Place a large cutting board on top, flip to invert pan, and gently lift it off so the pumpkin crunch releases onto the board. Remove parchment paper and cut into squares and top it off with whipped cream (and extra walnuts if you like).
How to store
Refrigerate: Because of the custard and eggs, store Pumpkin Crunch covered in the fridge or store in an air tight container; enjoy cold, room temp, or gently warmed.
Freeze: Slice, separate with parchment, and freeze airtight. Thaw overnight in the fridge (or microwave 30–60 seconds).
My Favorite Fall Recipes
Craving more local-style plates? Here are a few reader faves you can make next.
- Butter Mochi: A popular Hawaii dessert made from the basic ingredients of glutinous rice flour and coconut milk. It has a chewy texture and a sweet, buttery flavor. *Chef kiss!
- Chocolate Haupia Pie: Chocolate haupia pie features a fluffy cool whip topping with a melt-in-the-mouth coconut and chocolate layer.
- Lilikoi Bars : A simple sweet and tangy dessert. A must try!
Pumpkin Crunch Recipe Tips & FAQs
The center should look set (not sloshy) and a skewer should come out with moist crumbs, not liquid. If the top darkens too quickly, tent with foil and keep baking until set (usually 50–60 minutes total). Then cool and chill to firm up the custard for clean cuts.
Yes—after it cools on a rack at room temp, refrigerate for a few hours. It slices best when cold and is delicious straight from the fridge.
Canned pumpkin is a versatile, fiber-rich puree that adds moisture and gentle sweetness. Five easy ways to use it:
Pumpkin Crunch (this recipe!).
Pumpkin pancakes—swap ½ cup puree into your favorite mix or batter.
Smoothies—blend ¼–½ cup with banana, milk, vanilla, and cinnamon.
Pumpkin oatmeal—stir ⅓ cup into hot oats with maple and spice.
Quick pumpkin muffins—fold 1 cup into a basic muffin batter or a spice-cake mix.
It’s also great whisked into yogurt, chia pudding, or cream cheese for a fast bagel spread.
Recipe Video:
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Pumpkin Crunch (Walnut Crunch + Easy Invert Method)
Ingredients
Pumpkin Layer
- 15 oz pumpkin puree
- 12 oz evaporated milk
- 4 large eggs
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1 tsp pure vanilla extract
- 1 tbsp pumpkin pie spice
- 1 tsp salt
Crunch Layer
- 15.25 oz yellow cake mix
- 1 cup chopped walnuts
- 1 cup unsalted butter melted
To Serve
- lightly sweetened whipped cream
Instructions
- Preheat oven to 350°F. Butter a 9×13-inch pan or line with a sheet of parchment, leaving overhang on the long sides for easy removal.
- In a large bowl, whisk pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, vanilla, pumpkin pie spice, and salt until smooth. Pour into the prepared pan and level the surface.
- Evenly sprinkle the DRY yellow cake mix over the pumpkin layer (do not stir). Scatter the chopped walnuts over the cake mix.
- Slowly drizzle the melted butter all over the surface, aiming to moisten as much of the dry mix as possible without big dry patches.
- Bake for 40 minutes, then check color. If the top is browning quickly, tent loosely with foil and continue baking 10–20 minutes more, until the center looks set and a skewer comes out clean.
- Cool the pan completely on a rack, then refrigerate 1–2 hours for the cleanest slices.
- Run a butter knife around the inside edges to loosen. Place a large cutting board or platter over the pan, grasp both together, and invert in one motion. Gently lift off the pan and peel away the parchment so the pumpkin is now on top.
- Cut into squares and serve with lightly sweetened whipped cream. Store leftovers covered in the refrigerator. Enjoy!
This was delicious and I will make it again!
Oh I’m so happy to hear!