As a lover of all pumpkin spice desserts, I was thrilled to discover pumpkin crunch cake. This delicious dessert is the perfect way to celebrate the fall season. With a creamy pumpkin base and a crunchy topping, it’s sure to satisfy any sweet tooth.
One of the best things about pumpkin crunch cake is how easy it is to make. With just a few simple ingredients, you can have a delicious dessert that will impress your friends and family. Whether you’re looking for a quick and easy treat or a show-stopping dessert for holiday season, pumpkin crunch cake is the perfect choice for the entire family.
If you’re a fan of the traditional pumpkin pie recipe, you’ll love pumpkin crunch cake. It has all the flavors of a classic pumpkin pie, but with a delicious twist. The crunchy pecans added on top add a wonderful texture and flavor that takes this dessert to the next level.
What is Pumpkin Crunch Cake?
Pumpkin Crunch Cake is a delicious dessert that is perfect for fall, especially Thanksgiving. It is a twist on the pumpkin dump cake recipe, with a crunchy topping that adds a delightful texture to the creamy pumpkin filling.
Pumpkin Crunch Cake is a popular fall dessert that is easy to make and always a hit at parties and gatherings. It is a great alternative to traditional pumpkin pie, as it has all the same flavors but with a unique twist. The crunchy pecans added on top of the pumpkin mixture add texture, making it a dessert that everyone will love. It will soon become one of favorite pumpkin recipes!
Why You’LL Love Pumpkin Crunch Cake
Such an easy and simple recipe – You don’t need any special skills or equipment, and the ingredients are easy to find at any grocery store. Even if you’re not an experienced baker, you can still make this cake with confidence.
One of the things I love most about this pumpkin crunch cake is the texture. It’s a perfect combination of moist and crunchy, with a soft pumpkin layer on the bottom and a crispy cake mix and nut topping. The contrast in textures is what makes this cake so delicious.
This pumpkin crunch cake is a crowd-pleaser and always gets rave reviews. It’s the perfect fall dessert and is sure to impress your guests. I recommend serving it at room temperature for the best flavor and texture.
This recipe makes a 9×13 inch pan of pumpkin crunch cake, which should yield about 12-16 servings. If you’re serving a larger crowd, you can easily double the recipe and bake it in a larger pan.
Ingredients for Pumpkin Crunch Cake
To make a delicious pumpkin crunch cake, you will need the following ingredients:
- Canned pumpkin puree
- Evaporated milk
- White sugar (or brown sugar, if preferred)
- Large eggs
- Pumpkin pie spice
- Yellow cake mix
For the crunchy topping, you will need:
- Chopped pecans
- Melted butter
To make the cake, you will need to mix together in a large bowl the canned pumpkin puree, evaporated milk, white sugar, large eggs, pumpkin pie spice, salt, and yellow cake mix. The cake mix can be made from scratch or purchased pre-made.
For the topping, you will need to mix together chopped pecans, melted butter, and frozen whipped topping. This mixture will be sprinkled on top of the cake before baking.
It is important to note that the spices used in pumpkin pie spice can vary, but typically include cinnamon, nutmeg, and cloves. If you do not have pumpkin pie spice on hand, you can use these individual spices instead.
To add a unique twist to your pumpkin crunch cake, you can also incorporate other ingredients such as canned pumpkin pie filling, dry cake mix, granulated sugar, flour, unsalted butter, canned pumpkin pie filling, ground ginger, biscoff, gingersnaps, toffee bits, or graham cracker.
How to Make Pumpkin Crunch Cake
To make Pumpkin Crunch Cake, you’ll need a 9×13-inch baking pan, a large mixing bowl, and a whisk.
I preheat my oven to 350 degrees F (175 degrees C) and spray the baking dish with cooking spray and set aside.
In a large mixing bowl, I whisk together the pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice, and salt until well combined.
In a large bowl add together the pumpkin purée, sugar, pumpkin pie spice, salt, eggs and evaporated milk and mix until combined. Pour into the baking dish, as bottom layer.
Dump the cake mix evenly as possible all over the top of the pumpkin mixture, spread out any hills of cake mix and evenly spread with your hands and pat down gently
Sprinkle the chopped pecans all over top and drizzle the butter all over the top, almost covering everything.
I bake the Pumpkin Crunch Cake in the preheated oven for 50 minutes or until a toothpick inserted into the center comes out clean. After baking, I let the cake cool completely before serving with ice cream or whipped cream.
Overall, the prep time for this recipe is about 10-15 minutes, the cook time is about 50 minutes, and the total time is about 1 hour. This Pumpkin Crunch Cake is a delicious and easy-to-make dessert that is perfect for fall.
When it comes to serving pumpkin crunch cake, there are many options to choose from. Here are a few suggestions:
- Whipped cream: A dollop of whipped cream on top of a warm slice of pumpkin crunch cake is a classic and delicious choice. The light and airy texture of the whipped cream pairs well with the rich and dense cake.
- Vanilla ice cream: Another classic pairing is a scoop of vanilla ice cream. The cold and creamy ice cream complements the warm and spiced cake.
- Caramel sauce: Drizzling caramel sauce over the cake adds a decadent touch. The sweetness of the caramel balances out the subtle bitterness of the pumpkin.
- Cool Whip: If you prefer a lighter and less sweet topping, Cool Whip or another whipped topping can be a good choice. Its fluffy texture adds a nice contrast to the dense cake.
How to Store Pumpkin Crunch Cake
If you have leftover pumpkin crunch cake, it can be stored in the refrigerator for up to four days. To store it, cover the cake with plastic wrap or aluminum foil and place it in an airtight container. When you’re ready to enjoy it again, you can either serve it cold or reheat it in the oven.
If you want to freeze your pumpkin crunch cake, it can be stored for up to four weeks. To freeze it, allow the cake to cool completely and then wrap it tightly in plastic wrap or aluminum foil. You can also store it in a zippered bag with the date labeled on the outside. When you’re ready to eat it again, simply thaw it in the refrigerator overnight and then reheat it in the oven.
It’s important to note that while pumpkin crunch cake can be frozen, it may not be quite as delicious as when it’s fresh. The texture may become a bit mushy, and the topping may not be as crunchy. However, if you’re in a pinch and need to freeze your cake, it will still be tasty and enjoyable.
Tips for Pumpkin Crunch Cake
I’ve made this pumpkin crunch cake recipe countless times and have learned a few tips and tricks along the way. Here are some additional tips to help you make the best pumpkin crunch cake ever!
- Make sure to grease your baking pan well to prevent sticking.
- Use a boxed cake mix for convenience or make your own cake mix from scratch.
- If you don’t have pumpkin pie spice, you can make your own by combining cinnamon, nutmeg, ginger, and allspice.
- If you don’t have evaporated milk, you can use regular milk instead.
- Top the cake with whipped cream or vanilla ice cream for an extra decadent treat.
Overall, this pumpkin crunch cake recipe is a winner in my book. It’s easy to make, delicious, and perfect for fall. Give it a try and let me know what you think!