As the crisp autumn air rolls in, there’s nothing quite like indulging in a slice of Pumpkin Crunch Cake. This easy-to-make dessert combines the comforting flavors of pumpkin, spices, and buttery cake, making it the perfect treat for those fall gatherings or whenever you’re in the mood for something sweet and cozy. The best part? This cake is as simple to make as it is delicious. With a moist pumpkin layer and a crunchy, nutty topping, this cake is sure to become a seasonal favorite in your home.
About The Recipe
There’s something magical about the combination of pumpkin and spices, and this Pumpkin Crunch Cake brings those flavors together in a way that will have you craving it all season long. When I first tried this recipe, I was blown away by how simple it was to prepare while still delivering such rich flavor and texture. My family and I were so impressed that it quickly became one of our go-to recipes for fall. It’s the perfect dessert to enjoy after a hearty meal or as a snack with a hot cup of coffee or tea.
The best part about this cake is that it doesn’t require any fancy techniques. You simply whisk together the pumpkin mixture, sprinkle over a box of cake mix, top with pecans, and drizzle with melted butter. It bakes up into a beautifully golden dessert with a crunchy, nutty top that contrasts perfectly with the smooth, spiced pumpkin layer beneath. Whether you’re hosting a dinner party or just craving something comforting, this cake never disappoints.
Reasons You’ll Love This Pumpkin Crunch Cake
- Quick and easy to prepare, with minimal ingredients.
- A perfect blend of spiced pumpkin flavor and buttery crunch.
- The combination of a moist pumpkin layer with a crunchy topping is irresistible.
- Can be made ahead of time and refrigerated, making it a great make-ahead dessert for gatherings.
- Serve it warm with whipped cream or a scoop of vanilla ice cream for extra indulgence.
Equipment Needed
- 9×13 inch baking pan
- Mixing bowls
- Whisk
- Spoon or spatula for spreading batter
- Cooling rack
Ingredients
For the Pumpkin Layer:
- 1 can (15 ounces) pumpkin puree
- 1 can (12 ounces) evaporated milk
- 4 large eggs
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 teaspoons pure vanilla extract
- 1 tablespoon pumpkin pie spice
- 1 teaspoon salt
For the Cake Topping:
- 1 box yellow cake mix (15.25 ounces)
- 1 cup chopped pecans
- 1 cup unsalted butter, melted
Description of Ingredients:
- Pumpkin Puree: The star of this cake, pumpkin puree gives it a rich flavor and moist texture. Make sure to use pure pumpkin puree, not pumpkin pie filling.
- Evaporated Milk: Adds a creamy richness to the cake without being as heavy as regular cream.
- Eggs: Help bind the ingredients together and create a smooth, rich base for the pumpkin mixture.
- Sugar and Brown Sugar: The combination of white and brown sugar balances the sweetness of the cake with the warm depth of molasses from the brown sugar.
- Pumpkin Pie Spice: A blend of cinnamon, nutmeg, ginger, and cloves, it provides that quintessential autumn flavor.
- Cake Mix: A simple shortcut to create a crunchy topping. The dry cake mix forms the perfect layer when combined with butter and pecans.
- Pecans: Add a lovely crunch and nuttiness to the topping, enhancing the texture of the cake.
How to Make Pumpkin Crunch Cake
Making this Pumpkin Crunch Cake is incredibly simple, and it’s a perfect recipe for bakers of all skill levels. From start to finish, you can have this cake ready in less than an hour, making it an ideal dessert for last-minute gatherings or when you’re craving something fall-inspired. Here’s a step-by-step guide to help you create this deliciously spiced dessert.
Instructions for the Pumpkin Layer:
- Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). This ensures the oven is ready for baking and helps your cake cook evenly.
- Prepare the Pan: Grease a 9×13 inch baking pan with butter or non-stick cooking spray. You can also line the bottom of the pan with parchment paper for easy removal after baking.
- Mix the Pumpkin Mixture: In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, vanilla extract, pumpkin pie spice, and salt. Make sure everything is well combined and smooth. The mixture should be creamy and slightly thick, with a lovely orange color from the pumpkin.
- Pour into the Pan: Once your pumpkin mixture is ready, pour it evenly into the prepared baking pan. Use a spatula to smooth the top to ensure it’s spread out evenly.
For the Crunchy Topping:
- Add the Cake Mix: Sprinkle the dry yellow cake mix evenly over the pumpkin mixture. Make sure to cover the entire surface. Don’t worry about mixing the cake mix into the pumpkin; it will form a delicious, crunchy layer as it bakes.
- Add Pecans: Sprinkle the chopped pecans over the cake mix. This adds an extra layer of crunch and flavor, complementing the soft pumpkin layer.
- Drizzle the Butter: Drizzle the melted butter evenly over the entire cake, covering the cake mix and pecans. The butter will melt into the cake mix, creating a golden, crispy topping.
Baking the Cake:
- Bake the Cake: Place the pan in the preheated oven and bake for 40 minutes. After that, check the cake. If the top is getting too brown, cover it loosely with aluminum foil and continue baking for another 10-20 minutes, or until the center is set and the top is golden brown. You can check the center with a toothpick—when it comes out clean, the cake is done.
- Cool the Cake: Once the cake is finished baking, remove it from the oven and let it cool in the pan for about 20-30 minutes. The cake will continue to set as it cools.
Serving and Storing Your Pumpkin Crunch Cake
Now that your Pumpkin Crunch Cake is baked and cooled, it’s time to serve and store it. This cake is best served chilled or at room temperature, and it’s the perfect dessert for gatherings, holidays, or a cozy family dinner.
Serving Suggestions:
- Whipped Cream: For an added treat, serve this cake with a dollop of freshly whipped cream or even a scoop of vanilla ice cream. The coolness of the whipped cream complements the warm, spiced flavor of the cake perfectly.
- Chopped Pecans: If you want to add an extra touch of elegance, sprinkle some additional chopped pecans on top of the whipped cream. This adds texture and enhances the flavor.
- Caramel Sauce: A drizzle of homemade or store-bought caramel sauce over the top can elevate the sweetness and provide a delicious contrast to the spice of the pumpkin.
Storing Leftovers:
If you have any leftover Pumpkin Crunch Cake (which is rare!), here’s how to store it:
- Room Temperature: You can store this cake at room temperature for 2-3 days. Just make sure to cover it well with plastic wrap or foil to keep it fresh.
- Refrigeration: If you want to keep it longer, refrigerate the cake for up to a week. Simply cover it with plastic wrap or foil to prevent it from drying out.
- Freezing: You can also freeze this cake for up to 2-3 months. Just wrap it tightly in plastic wrap and foil to prevent freezer burn. When you’re ready to serve, let it thaw in the refrigerator overnight.
Why You’ll Love This Cake:
- Flavorful and Moist: The pumpkin puree keeps the cake moist, while the pumpkin pie spice gives it that perfect autumn flavor.
- Crunchy Topping: The combination of cake mix, pecans, and melted butter forms a delicious, crispy, and crunchy topping that contrasts beautifully with the soft pumpkin layer.
- Easy to Make: With just a few simple ingredients and minimal prep time, you can make this cake without any fuss. It’s the perfect dessert when you want something homemade but easy to pull together.
- Perfect for Fall: Whether you’re celebrating Thanksgiving, Halloween, or just the crisp autumn weather, this Pumpkin Crunch Cake is sure to impress.
