Pumpkin Crunch Cake

Celebrate the cozy flavors of fall with this irresistible Pumpkin Crunch Cake! With a creamy pumpkin pie filling topped with a buttery, crunchy pecan and cake mix layer, this dessert is the perfect blend of textures and flavors. It’s simple to make, yet looks and tastes like you spent hours in the kitchen. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate autumn treat. Whether for a holiday gathering or a cozy night in, this Pumpkin Crunch Cake is sure to become a seasonal favorite!

Pumpkin Crunch Cake

Why You’ll Love This Recipe

You’ll love this recipe for its combination of creamy and crunchy layers that make every bite a delight. The spiced pumpkin filling is smooth and luscious, while the golden cake and pecan topping add a satisfying crunch. Best of all, it’s a breeze to make—just mix, layer, and bake! With minimal effort, you can create a dessert that’s perfect for family dinners, holiday celebrations, or any time you’re craving a little taste of fall.

The Recipe

Ingredients:

  • 1 can (15 ounces) pumpkin puree
  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 box (15.25 ounces) yellow cake mix
  • 1 cup chopped pecans
  • 1 cup unsalted butter, melted
  • Whipped cream or vanilla ice cream (for serving)
  • A sprinkle of cinnamon (optional for garnish)

Step-by-Step Instructions:

  1. Preheat the oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
  2. Make the pumpkin filling: In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, granulated sugar, eggs, cinnamon, ginger, nutmeg, cloves, and salt until smooth and well combined.
  3. Pour the filling into the pan: Pour the pumpkin mixture into the prepared baking dish, spreading it evenly with a spatula.
  4. Add the cake mix: Sprinkle the dry yellow cake mix evenly over the pumpkin mixture, covering it completely.
  5. Top with pecans and butter: Sprinkle the chopped pecans evenly over the cake mix layer. Drizzle the melted butter over the entire dish, ensuring that most of the cake mix is moistened.
  6. Bake the cake: Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The edges should be bubbly and the center slightly firm.
  7. Cool and serve: Allow the cake to cool slightly before serving. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream. Sprinkle with a dash of cinnamon for an extra touch of flavor.

Serving and Storage Tips

  • Serving: This cake is best served slightly warm with a generous topping of whipped cream or a scoop of vanilla ice cream. The contrast between the warm cake and the cold cream is heavenly!
  • Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual servings in the microwave for about 20 seconds before enjoying.

Helpful Notes

  • For a nuttier flavor, try toasting the pecans before adding them to the cake.
  • Make sure to pour the melted butter evenly over the cake mix to ensure all areas are moistened and bake up crunchy.
  • If you prefer a less sweet version, reduce the amount of sugar in the pumpkin filling by 1/4 cup.

FAQs

1. Can I use pumpkin pie mix instead of pumpkin puree?
No, pumpkin pie mix already has sugar and spices added, so it would alter the flavor and sweetness of the recipe. Stick to pure pumpkin puree for the best results.

2. Can I use a different type of nut?
Yes! Walnuts or pecans are great alternatives if you prefer a different texture or flavor. You can even leave out the nuts entirely if you have a nut allergy.

3. How do I prevent the cake mix from being too dry?
Make sure to drizzle the melted butter evenly over the cake mix layer. If some dry spots remain, you can lightly stir those areas with a fork to incorporate more butter.

4. Can I make this cake ahead of time?
Yes! This cake can be made a day in advance. Just store it covered in the refrigerator and reheat individual servings before serving.

5. Can I freeze this cake?
Yes, you can freeze this cake! Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight and reheat before serving.

Final Thoughts

This Pumpkin Crunch Cake is the ultimate fall dessert, combining the creamy goodness of a pumpkin pie with the satisfying crunch of a cake topping. With its layers of warm spices, tender pumpkin, and buttery pecans, it’s a treat that’s sure to impress. Serve it at your next gathering or enjoy it as a sweet treat on a chilly evening. Happy baking!

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