Pumpkin Crunch Cake Recipe
If you’re searching for a dessert that perfectly captures the warmth of autumn, then you simply must try this Pumpkin Crunch Cake Recipe. It’s a glorious marriage of spiced pumpkin filling nestled beneath a crisp, buttery topping, studded with toasted pecans for that irresistible crunch. Every bite offers a harmonious blend of creamy, crunchy, and deeply comforting flavors that feels like a cozy hug on a fall afternoon. Whether you’re making it for a holiday gathering or a weekend treat, this cake is bound to become a beloved staple in your recipe collection.
Ingredients You’ll Need
Gathering simple, pantry-friendly ingredients is all it takes to create this unforgettable Pumpkin Crunch Cake Recipe. Each item plays its part to bring out the perfect balance of texture, spice, and richness.
- Cooking spray: Helps ensure your cake releases effortlessly from the pan with no sticking.
- 1 (15-oz.) can pure pumpkin puree: The star ingredient providing that creamy pumpkin base and vibrant color.
- 1 (12-oz.) can evaporated milk: Adds richness and smooth texture to the pumpkin layer.
- 3 large eggs: Bind everything together while adding moisture and structure.
- 3/4 cup (165 g) packed light brown sugar: Sweetens the cake with a subtle molasses note to deepen the flavor.
- 1 Tbsp. cornstarch: Helps thicken the pumpkin layer for that perfect custard-like consistency.
- 2 tsp. pumpkin pie spice, plus more for serving: Brings the signature warm blend of cinnamon, nutmeg, and cloves essential for autumn vibes.
- 1 tsp. pure vanilla extract: Enhances all the flavors with a lovely aromatic touch.
- 1/2 tsp. kosher salt: Balances sweetness and highlights the pumpkin spices beautifully.
- 1 (15.25-oz.) package yellow cake mix: Creates the crisp, buttery topping layer that contrasts wonderfully with the soft pumpkin filling.
- 2 cups chopped pecans: Adds irresistible crunch and a nutty flavor to the topping.
- 1 cup (2 sticks) unsalted butter, melted: Binds the cake mix and pecans, crisping the cake topping as it bakes.
- Cool Whip topping: For that light, creamy finish on top before serving.
How to Make Pumpkin Crunch Cake Recipe
Step 1: Preheat and Prepare Pan
Begin by preheating your oven to 350°F (175°C). Lightly grease a 13″x9″ baking dish with cooking spray. This crucial first step ensures your cake won’t stick and cleans up will be a breeze. It really sets the stage for a perfectly baked Pumpkin Crunch Cake Recipe.
Step 2: Mix Pumpkin Layer
In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, light brown sugar, cornstarch, pumpkin pie spice, vanilla extract, and kosher salt. Whisk until completely smooth and well combined. This spiced pumpkin mixture forms the luscious base of your cake that will bake into a soft and creamy layer — the heart of this recipe.
Step 3: Add Topping
Pour the pumpkin batter into the prepared baking dish and spread it evenly. Next, sprinkle the dry yellow cake mix all over the top. Scatter the chopped pecans evenly over the cake mix, which adds that signature crunch. Finally, drizzle the melted unsalted butter evenly over the pecans and cake mix topping. This butter is the magic ingredient that crisps up the topping while the cake bakes.
Step 4: Bake the Cake
Slide the baking dish into your preheated oven and let the magic happen for 55 to 60 minutes. The cake is done when a toothpick inserted into the center comes out clean. This step guarantees that your Pumpkin Crunch Cake Recipe has set properly, with the crisp, golden topping and a smooth, pumpkin custard base.
Step 5: Cool and Serve
Remove your cake from the oven and transfer it to a wire rack to cool completely. Once cooled, spread a generous layer of Cool Whip or your favorite whipped cream on top. For an added touch, sprinkle a pinch of pumpkin pie spice. This finishing flourish amps up the aroma and taste, creating that irresistible autumnal experience.
How to Serve Pumpkin Crunch Cake Recipe
Garnishes
Fresh garnishes take this dessert from delicious to dazzling. A dollop of whipped cream topped with a light dusting of pumpkin pie spice or cinnamon bridges the flavors of the cake and adds a creamy contrast. For an extra special touch, you could sprinkle chopped toasted pecans or even a drizzle of caramel sauce for sweetness and elegance.
Side Dishes
Serve your Pumpkin Crunch Cake alongside a scoop of vanilla bean ice cream or a warm cup of spiced chai or coffee. These pairings complement the deep pumpkin and spice flavors perfectly, turning every bite into a cozy, soul-satisfying moment.
Creative Ways to Present
Consider slicing this cake into individual portions and serving it in small clear dessert cups layered with extra whipped cream and a sprinkle of pecans on top. For gatherings, a rustic presentation on a wooden board surrounded by autumn leaves and cinnamon sticks can make your Pumpkin Crunch Cake Recipe the centerpiece of your dessert table.
Make Ahead and Storage
Storing Leftovers
Your Pumpkin Crunch Cake Recipe will stay fresh for up to 4 days when covered tightly and refrigerated. Keep it chilled to preserve the creamy pumpkin layer and prevent the topping from getting soggy.
Freezing
You can freeze the cake whole or in individual servings. Wrap it securely in plastic wrap and aluminum foil to protect against freezer burn. When you’re ready, thaw it overnight in the refrigerator. This makes it a great dessert to prepare ahead for busy holidays or unexpected guests.
Reheating
If you prefer your cake warm, reheat individual servings in the microwave for 15 to 20 seconds. Avoid heating the whole cake at once in the oven as this may dry it out. A warm slice offers a comforting sensation, especially when paired with a scoop of cold whipped cream or ice cream.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin, but it’s important to roast and puree it first to achieve the right texture. Canned pumpkin puree is convenient and consistent, but fresh pumpkin adds a lovely homemade touch if you have the time.
Is it possible to make this recipe gluten-free?
Definitely! Just swap the yellow cake mix with a gluten-free vanilla cake mix, and be sure your evaporated milk and other ingredients are also gluten-free. The texture and flavor will remain wonderfully satisfying.
Can I substitute the evaporated milk with regular milk or cream?
Evaporated milk gives a thick, creamy texture without extra fat. You can substitute with whole milk, but the cake might be slightly less rich. Heavy cream will add richness but may change the texture a bit, so adjust carefully.
How do I know when the Pumpkin Crunch Cake is fully baked?
The best way is to insert a toothpick in the center; if it comes out clean or with just a few moist crumbs, your cake is done. The topping should be golden brown and crispy, signaling perfect doneness.
Can I make this dessert vegan?
With some ingredient swaps like using a flax egg for standard eggs, dairy-free evaporated milk alternatives, vegan butter, and a dairy-free whipped topping, you can create a vegan version. Keep in mind the texture and taste might vary slightly.
Final Thoughts
This Pumpkin Crunch Cake Recipe is such a delightful way to celebrate the flavors of fall in a simple, fuss-free dessert. With its luscious pumpkin base and irresistibly crunchy topping, it’s a crowd-pleaser that never disappoints. I wholeheartedly encourage you to give it a try — it’s truly one of those recipes you’ll want to make again and again.
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Pumpkin Crunch Cake Recipe
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
Description
This delicious Pumpkin Crunch Cake features a creamy pumpkin custard base topped with a crunchy layer of yellow cake mix, pecans, and butter. Baked to perfection, it is a delightful fall dessert that combines smooth pumpkin flavors with a crisp, buttery topping. Finished with a dollop of Cool Whip and a sprinkle of pumpkin pie spice, this cake is perfect for holidays or cozy gatherings.
Ingredients
For the Pumpkin Layer
- 1 (15-oz.) can pure pumpkin puree
- 1 (12-oz.) can evaporated milk
- 3 large eggs
- 3/4 cup (165 g) packed light brown sugar
- 1 Tbsp. cornstarch
- 2 tsp. pumpkin pie spice, plus more for serving
- 1 tsp. pure vanilla extract
- 1/2 tsp. kosher salt
For the Topping
- 1 (15.25-oz.) package yellow cake mix
- 2 cups chopped pecans
- 1 cup (2 sticks) unsalted butter, melted
- Cooking spray (for greasing pan)
- Cool Whip topping (for serving)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 13×9-inch baking dish with cooking spray to prevent sticking.
- Mix Pumpkin Layer: In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, brown sugar, cornstarch, pumpkin pie spice, vanilla extract, and kosher salt until smooth and well combined. Pour this mixture evenly into the prepared baking dish.
- Add Topping: Evenly sprinkle the dry yellow cake mix over the pumpkin batter. Scatter the chopped pecans evenly on top of the cake mix layer. Drizzle the melted unsalted butter evenly over the entire surface to moisten the topping and help it crisp up during baking.
- Bake the Cake: Place the dish in the preheated oven and bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked. Remove from the oven and allow to cool completely on a wire rack.
- Serve: Once the cake has cooled, top it with Cool Whip or your preferred whipped cream. Sprinkle additional pumpkin pie spice over the top for extra flavor before serving.
Notes
- Ensure the pumpkin layer is spread evenly before adding the topping for uniform baking.
- Use fresh pumpkin pie spice for the best flavor, or make your own blend of cinnamon, nutmeg, ginger, and cloves.
- Allow the cake to cool fully before adding Cool Whip to prevent it from melting.
- This cake can be refrigerated and served chilled or at room temperature.
- Substitute pecans with walnuts if preferred.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
