pumpkin crunch cake recipe

Written ByJenny Smyth Posted on
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The Best pumpkin crunch cake recipe

I’m so excited to share my favorite pumpkin crunch cake recipe with you all! This moist and flavorful cake is a staple in our household, especially during the fall season.

My kids just love helping me in the kitchen, measuring out the ingredients and mixing the batter. It’s a great way to get them involved in cooking and teach them about the importance of following a recipe.

The best part about this cake is that it’s easy to make and requires minimal effort, making it perfect for a weeknight dessert or a special occasion. Plus, it’s packed with nutrients from the pumpkin puree and spices, making it a guilt-free treat for us all.

When I first made this cake, I was amazed at how quickly it disappeared – even my picky eaters devoured it without complaint! Since then, it’s become a regular feature in our household, and I’m confident you’ll love it just as much as we do.

So go ahead and give this recipe a try – your taste buds will thank you!

Pumpkin Crunch Cake

4.8 from 1404 votes

A delightful dessert featuring a creamy pumpkin layer topped with a crunchy, buttery pecan and cake mix crust. This easy-to-make cake is perfect for fall gatherings and holiday celebrations.

Prep Time15 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 12Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Pumpkin Layer

1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt

For the Crunch Topping

1 box (15.25 oz) yellow cake mix
1 cup chopped pecans
1 cup unsalted butter, melted

👨‍🍳Directions

1Preheat your oven to 350°F.
2Grease a 9×13-inch baking dish with butter or nonstick spray to prevent sticking.
3In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, granulated sugar, cinnamon, ginger, cloves, and salt.
4Whisk until the mixture is smooth and fully incorporated, about 2 minutes.
5Pour the pumpkin mixture into the prepared baking dish, spreading it evenly with a spatula.
6Sprinkle the dry cake mix evenly over the top of the pumpkin layer, covering it completely.
7Scatter the chopped pecans over the cake mix layer.
8Drizzle the melted butter evenly over the entire surface, ensuring it covers the cake mix and pecans as much as possible.
9Bake in the preheated oven for 45 to 50 minutes, until the top is golden brown and the filling is set.
10The cake should be firm to the touch and a toothpick inserted into the center should come out clean.
11Allow the cake to cool completely in the pan on a wire rack, about 1 hour.
12Serve at room temperature or chilled, cut into squares.

🔧Equipment

9×13-inch baking dish
Mixing bowls
Whisk
Measuring cups and spoons
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 75mg🧂Sodium: 380mg🌾Total Carbs: 50g🥦Dietary Fiber: 2g🍬Sugars: 34g🥩Protein: 6g

📝Notes

For a nut-free version, omit the pecans or substitute with sunflower seeds. Store leftovers covered in the refrigerator for up to 5 days.

Watch Video Of How Pumpkin Crunch Cake Works

This pumpkin crunch cake recipe is always a good idea for any occasion – whether it’s a family gathering or just a Tuesday night dessert. The best part about this recipe is that it’s easy to make and requires minimal effort, making it perfect for busy households like mine.

And let’s not forget about the health benefits – with its high fiber content from the pumpkin puree and spices, this cake is actually good for you! So go ahead and give this recipe a try – your taste buds (and your waistline) will thank you!

❓ Frequently Asked Questions About Pumpkin Crunch Cake

Q: What type of flour is best to use for this recipe?

The best type of flour to use for this pumpkin crunch cake recipe is all-purpose flour. However, you can also use whole wheat flour or a combination of both for a nuttier flavor.

Q: Can I substitute other types of oil for the vegetable oil called for in the recipe?

Yes, you can substitute other types of oil for the vegetable oil called for in the recipe. For example, you can use coconut oil or canola oil for a different flavor profile.

Q: How long does this cake take to bake?

This cake typically takes around 45-50 minutes to bake, depending on your oven temperature and the size of your cake pans.

Q: Can I make this cake ahead of time?

You can make this cake ahead of time by preparing the batter and storing it in an airtight container in the fridge overnight. Then simply pour the batter into prepared pans and bake as directed.

Q: How do I store leftover pumpkin crunch cake?

You can store leftover pumpkin crunch cake at room temperature for up to 3 days or freeze it for up to 2 months.

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