Pumpkin Crunch Cake Recipe
If you love the cozy flavors of autumn wrapped up in a dessert that offers both richness and a delightful crunch, you are going to fall head over heels for this Pumpkin Crunch Cake. Imagine the smooth, spiced pumpkin layer beneath a crisp blanket of buttery cake mix and pecans, all topped with fluffy Cool Whip—this dessert is pure magic for your taste buds. The beauty of this Pumpkin Crunch Cake is how it effortlessly combines simple pantry staples into something that tastes like it took hours of work. I promise, once you try it, this will become your go-to pumpkin treat every season.
Ingredients You’ll Need
The secret to this Pumpkin Crunch Cake’s amazing flavor and texture lies in the straightforward but thoughtfully selected ingredients. Each one plays a key role—from the creamy pumpkin base to the crunchy pecan topping giving the cake that signature crunch you’re craving.
- Pumpkin puree: The heart of the cake, lending moisture and that irresistible fall flavor you expect.
- Evaporated milk: Adds richness and creaminess without making it too heavy.
- Eggs: Help bind everything together for a perfect custard-like filling.
- Granulated sugar: Sweetens the pumpkin mix just right without overpowering it.
- Ground cinnamon: Brings warmth and depth to the pumpkin’s natural sweetness.
- Salt: Balances flavors and enhances the sweetness.
- Yellow cake mix: The layer that crisps up beautifully on top, adding texture.
- Chopped pecans: Introduce a nutty crunch that makes this cake unforgettable.
- Melted butter: Ensures the topping browns perfectly and stays delightfully crisp.
- Cool Whip: The finishing touch that adds lightness and creaminess when serving.
How to Make Pumpkin Crunch Cake
Step 1: Preheat and Prep Your Pan
Start by preheating your oven to 350°F (175°C), then grease a 13×9 inch baking dish thoroughly. This simple step is key because a well-greased pan prevents sticking and makes your cleanup a breeze later on.
Step 2: Whisk Together the Pumpkin Mixture
In a large bowl, combine the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, and salt. Whisk until everything is smoothly blended and silky. This mixture forms the creamy, flavorful base that makes Pumpkin Crunch Cake stand out.
Step 3: Layer the Pumpkin and Cake Mix
Pour your pumpkin mixture into the greased pan, spreading it out evenly with a spatula. Next, sprinkle the yellow cake mix evenly over the top without stirring—this will become the crunchy topping after baking.
Step 4: Add Pecans and Drizzle Butter
Scatter the chopped pecans over the cake mix layer, then slowly drizzle the melted butter across the top, making sure it coats all the dry ingredients thoroughly. This step is what creates the coveted “crunch” in Pumpkin Crunch Cake.
Step 5: Bake Until Golden and Set
Place your dish in the oven and bake for about 50 to 55 minutes. You’ll know it’s ready when the top turns a beautiful golden brown and a toothpick inserted in the center comes out clean. The smell alone might make you want to dive in immediately!
Step 6: Cool and Prepare to Serve
Allow the cake to cool completely in the pan. This is important as it lets the layers set up, which makes slicing and serving your Pumpkin Crunch Cake a neat and satisfying experience.
How to Serve Pumpkin Crunch Cake
Garnishes
The classic way to enhance your Pumpkin Crunch Cake is with a generous dollop of Cool Whip on each slice. For extra flair, sprinkle a few toasted pecans or a dusting of cinnamon on top. It not only looks lovely but adds an appealing texture contrast.
Side Dishes
This cake pairs beautifully with hot beverages like spiced chai tea or a robust cup of coffee, making for a perfect afternoon treat or dessert after dinner. If you want a lighter side, a scoop of vanilla ice cream adds a creamy cold contrast that is just divine.
Creative Ways to Present
Turn your Pumpkin Crunch Cake into dessert parfaits by layering chunks of the cake with whipped cream and a sprinkle of nuts in clear glasses. It makes for a fun presentation and lets everyone enjoy a taste of those crunchy layers in each spoonful!
Make Ahead and Storage
Storing Leftovers
Leftover Pumpkin Crunch Cake keeps well in the refrigerator for up to 4 days. Cover it tightly with plastic wrap or foil to preserve moisture and prevent it from absorbing other fridge odors.
Freezing
You can freeze this cake for up to 2 months. Wrap it snugly in a layer of plastic wrap followed by aluminum foil to protect it from freezer burn. Thaw overnight in the fridge before serving to enjoy that classic Pumpkin Crunch Cake texture and flavor.
Reheating
If you prefer your cake warm, reheat single servings in the microwave for about 20 seconds. Avoid reheating the whole cake at once to prevent drying out. Adding a little extra Cool Whip after warming can help revive its creamy appeal.
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes, you can, but make sure to cook and puree the pumpkin until smooth and measure out the same amount. Keep in mind fresh pumpkin may add more moisture, so monitor the texture closely.
Is this Pumpkin Crunch Cake gluten-free?
The traditional recipe uses a standard yellow cake mix, which contains gluten. For gluten-free, substitute with a gluten-free cake mix and ensure all other ingredients fit your dietary needs.
Can I substitute the pecans with other nuts?
Absolutely! Walnuts or almonds make fantastic alternatives and provide their own unique crunch and flavor to the topping.
How long does the Pumpkin Crunch Cake keep its crunchy topping?
The topping stays crisp for about one day at room temperature, but refrigeration tends to soften the crunch. To enjoy that perfect texture, serve it the day it’s baked or warm it slightly before serving.
What if I don’t have evaporated milk? Can I use regular milk?
You can substitute regular milk, preferably whole milk, but the texture might be slightly lighter and less creamy than intended. Evaporated milk adds richness that complements the pumpkin filling beautifully.
Final Thoughts
There is just something incredibly comforting about a slice of Pumpkin Crunch Cake—it brings together the best autumn flavors with a delightful textural twist. Whether you’re baking for a holiday, a family gathering, or just a cozy night in, this cake is sure to impress and delight. Give it a try, and I bet it will become your new favorite pumpkin dessert that you’ll want to make again and again.
Print
Pumpkin Crunch Cake Recipe
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Pumpkin Crunch Cake is a delightful layered dessert featuring a creamy pumpkin filling topped with a crunchy pecan and yellow cake mix crust. This easy-to-make treat combines warm spices and a buttery topping for a perfect balance of flavors and textures, ideal for fall gatherings or anytime you crave a comforting, festive dessert.
Ingredients
Pumpkin Filling
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 ½ cups granulated sugar
- 1 tsp ground cinnamon
- ½ tsp salt
Topping
- 1 box yellow cake mix (about 15.25 oz)
- 1 cup chopped pecans
- 1 cup melted butter
To Serve
- Cool Whip for topping
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 13×9 inch baking dish with butter or cooking spray to prevent sticking and ensure easy cleanup.
- Prepare the Pumpkin Mixture: In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, granulated sugar, ground cinnamon, and salt. Whisk until smooth and thoroughly combined to create a creamy filling.
- Assemble the Cake Layers: Pour the pumpkin mixture evenly into the greased baking dish. Sprinkle the yellow cake mix evenly over the pumpkin layer, creating a uniform topping layer.
- Add Pecans and Butter: Evenly sprinkle the chopped pecans over the cake mix layer. Drizzle the melted butter slowly and evenly over the pecans and cake mix, coating the surface and enhancing the crunch and flavor.
- Bake the Cake: Place the baking dish in the preheated oven and bake for 50-55 minutes, or until the top turns golden brown and the cake is set. Test doneness by inserting a toothpick into the center; it should come out clean.
- Cool and Serve: Allow the cake to cool completely in the pan to set properly. Serve chilled or warm with a generous dollop of Cool Whip on top for a creamy finish.
Notes
- Ensure the baking dish is well-greased to prevent sticking.
- Using a whisk helps blend the pumpkin mixture thoroughly.
- Pour the melted butter slowly for an even crunchy crust.
- Allow the cake to cool completely before slicing to maintain texture.
- Can be served warm or chilled according to preference.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 320
- Sugar: 28g
- Sodium: 240mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Pumpkin Crunch Cake, pumpkin dessert, fall dessert, pecan topping, layered cake, easy pumpkin cake
