Pumpkin Crunch Cake

You know what? I made this pumpkin cake last fall. And wow, my whole family went crazy for it. It was, um, so good that it disappeared in like ten minutes.

So here’s the thing. This cake has a soft pumpkin layer on the bottom. Then it gets this crunchy, buttery top. It’s kind of like a cookie and a cake had a baby.

I mean, the smell alone will make you hungry. The spices mix with the pumpkin. And that crunch on top? Oh my gosh, it’s the best part. You’re gonna want seconds, trust me.

Look, this recipe is super easy. Even I can make it, and I’m not some fancy baker. So let’s get started and, well, make something amazing together!

Why You’ll Love This Pumpkin Crunch Cake

• Reader Favorite: You’ll hear “WOW” every time someone takes a bite. This is a dessert everyone raves about!
• Delicious Layers: The fluffy pumpkin filling, combined with a golden, crunchy cake topping, delivers the perfect balance of textures.
• Quick and Easy: With just a few ingredients, this dessert comes together in under 15 minutes—then you just let the oven do the magic!
• Perfect for Fall and Holidays: With fall spices like pumpkin pie spice and the vibrant color of pumpkin, this is an ideal recipe for autumn and Thanksgiving celebrations.
• Make-Ahead Friendly: Prepare it in advance for a stress-free dessert experience. It stores well, and the flavors only improve after a day or two.

Required Kitchen Tools

Before we get started, here’s what you’ll need to make this Pumpkin Crunch Cake:

• Mixing Bowls: One large bowl for the pumpkin filling and a smaller bowl for the cake topping.
• Whisk and Spoon: For mixing ingredients together.
• 9×13 Baking Dish: This will hold the cake and allow it to bake evenly.
• Measuring Cups and Spoons: For accuracy in measuring ingredients.
• Oven: Of course, you’ll need a preheated oven to bake this cake to perfection.

Ingredients

Here’s what you’ll need to make this irresistible pumpkin cake (exact measurements are in the recipe card below):

• Pumpkin Puree: You’ll need one (15-ounce) can of pumpkin puree to give the cake its rich, deep pumpkin flavor.
• Evaporated Milk: One (12-fluid ounce) can of evaporated milk helps create a creamy, custard-like texture for the cake filling.
• White Sugar: 1 ½ cups of white sugar sweetens the pumpkin mixture and balances the spices.
• Eggs: Four large eggs help bind the filling and create a rich, custardy texture.
• Pumpkin Pie Spice: Two teaspoons of pumpkin pie spice bring that warm, cozy autumn flavor to the dish.
• Salt: One teaspoon of salt helps to balance and enhance the sweetness.
• Yellow Cake Mix: One (15.25-ounce) package of yellow cake mix serves as the base of the crunchy topping.
• Pecans: 1 cup of chopped pecans adds a wonderful crunch and nuttiness.
• Butter: One cup of melted butter gives the cake topping a golden, crispy finish.
• Whipped Topping: One (8-ounce) container of thawed frozen whipped topping to serve with the cake for an extra creamy finish.

Variations for Pumpkin Crunch Cake

Pumpkin Crunch Cake is already a crowd-pleaser, but feel free to make some tweaks to suit your taste or to customize it for different dietary preferences:

• Gluten-Free: Substitute the yellow cake mix with a gluten-free version and check that your whipped topping is gluten-free as well.
• Dairy-Free: Use a dairy-free butter substitute and a dairy-free whipped topping (such as coconut whipped cream) to make this dessert suitable for those with dairy restrictions.
• Nuts: Swap the pecans for walnuts or even almonds if you prefer a different kind of nut in your topping.
• More Spice: Add extra cinnamon or nutmeg if you want to give the cake an even more intense spiced flavor.
• Add Chocolate: Mix in some chocolate chips into the cake mixture for a bit of chocolatey indulgence.

Step-by-Step Instructions

1. Prepare the Pumpkin Filling

Start by preheating your oven to 350°F (175°C). Grease your 9×13-inch baking dish with non-stick spray or butter, ensuring that the pumpkin mixture won’t stick as it bakes.

In a large mixing bowl, combine the pumpkin puree, evaporated milk, white sugar, eggs, pumpkin pie spice, and salt. Whisk the mixture until smooth, ensuring all ingredients are fully incorporated. The filling should be thick, creamy, and perfectly spiced.

2. Pour the Filling into the Baking Dish

Once your pumpkin mixture is smooth and well-combined, pour it into your prepared 9×13 baking dish. Use a spoon to evenly spread it across the bottom, ensuring that the mixture fills the dish evenly.

3. Prepare the Crunchy Topping

In a separate bowl, combine the yellow cake mix with the chopped pecans. You don’t need to prepare the cake mix with any liquids—just the dry mix and the nuts. Once that’s done, sprinkle the dry cake mixture evenly over the top of the pumpkin filling. The cake mix will create a beautiful, golden topping as it bakes.

4. Add the Melted Butter

Pour the melted butter over the cake mix and pecans. Make sure to distribute the butter evenly so the topping crisps up nicely. It will absorb into the cake mix, creating a rich, buttery crunch as it bakes.

5. Bake the Cake

Place the dish in the preheated oven and bake for 45-50 minutes. You’ll know it’s ready when the top is golden brown and the pumpkin filling is set. If you’re unsure, you can test the center by inserting a toothpick—if it comes out clean, the cake is done.

6. Cool and Serve

Allow the Pumpkin Crunch Cake to cool for at least 15 minutes before serving. This lets the filling set and prevents the cake from falling apart when you cut it. Once it’s slightly cooled, top each serving with a dollop of whipped topping for an extra creamy finish.

How to Serve Pumpkin Crunch Cake

This delicious cake can be served in many different ways, whether you’re serving it for dessert after a hearty meal or bringing it to a potluck.

• For a Fall Party: Serve slices on a beautiful platter, topped with a dollop of whipped cream and perhaps a sprinkle of cinnamon or nutmeg for an added touch.
• With Ice Cream: If you want to take this dessert to the next level, serve it with a scoop of vanilla ice cream.
• As a Breakfast Treat: Yes, Pumpkin Crunch Cake can even be a morning indulgence with coffee or tea. It’s a perfect fall treat to start your day.
• For the Holidays: This cake is a great addition to any Thanksgiving or Christmas dessert table. It pairs wonderfully with turkey and stuffing and makes for an impressive finale to any holiday feast.

Storing Pumpkin Crunch Cake

This cake makes a great make-ahead dessert, and it stores beautifully for later enjoyment.

• At Room Temperature: If you’re serving it the next day, it can be kept at room temperature for up to 2 days. Just cover it with plastic wrap or foil to prevent it from drying out.
• In the Fridge: To store leftovers, place the cake in an airtight container or cover it tightly with plastic wrap and store it in the fridge for up to 4 days.
• Freezing: Pumpkin Crunch Cake also freezes well. Cut it into portions and wrap individual slices tightly in plastic wrap. Freeze for up to 2 months, then thaw overnight in the fridge when you’re ready to serve.

Nutrition Facts for Pumpkin Crunch Cake

The following nutritional information is based on a standard 9×13-inch pan, which serves about 12 slices. For one slice of cake (without whipped topping):

• Calories: 310
• Total Fat: 18g
• Saturated Fat: 8g
• Cholesterol: 70mg
• Sodium: 240mg
• Carbohydrates: 38g
• Fiber: 2g
• Sugar: 26g
• Protein: 3g

Conclusion

Pumpkin Crunch Cake is truly the perfect fall dessert. With its spiced pumpkin filling, golden cake topping, and creamy whipped topping, this dish is an absolute crowd-pleaser. Whether you’re serving it at Thanksgiving, enjoying it on a cool fall afternoon, or just craving something sweet, this cake checks all the boxes. It’s easy to make, budget-friendly, and versatile enough to suit any occasion.

So, grab your ingredients, preheat your oven, and get ready to indulge in this comforting, delicious dessert that will become a new family favorite!