If you’re searching for the ultimate autumn dessert, look no further than Pumpkin Crunch Cake. Imagine all the velvety comfort of classic pumpkin pie, but with a buttery, golden topping that’s positively overflowing with toasted pecans and sweet, crumbly magic. Every bite balances creamy pumpkin with a rich crunch, and the recipe is so simple, you’ll feel like a baking superstar from the very first try. Whether it’s for a holiday crowd or a cozy weeknight treat, Pumpkin Crunch Cake is an irresistible new favorite that you’ll want to return to all season long.
Ingredients You’ll Need
Pumpkin Crunch Cake keeps things brilliantly straightforward with its short list of everyday staples, each chosen for the flavor or texture it brings. These ingredients blend together to create layers of creaminess, warm spice, and that legendary crunchy topping. Here’s what you’ll need, and why you need it:
- Pumpkin purée: The heart of the cake, this brings pure pumpkin flavor and luscious moisture.
- Evaporated milk: Adds creaminess and richness that helps bind the pumpkin layer beautifully.
- Eggs: Three eggs give structure and create that silky custard texture in the base.
- Granulated sugar: Sweetens the pumpkin layer just enough without being overwhelming.
- Ground cinnamon: The ultimate cozy spice that brings warmth to every bite.
- Ground nutmeg: Enhances the classic pumpkin flavor with its subtle aromatic notes.
- Ground ginger: Adds a gentle zing that brightens the overall taste.
- Salt: Essential for balancing the sweetness and boosting all the pumpkin spice flavors.
- Yellow cake mix: This shortcut creates that crunchy topping and melds so well with the pumpkin layer.
- Chopped pecans: They toast as the cake bakes, giving every bite a rich, buttery crunch.
- Unsalted butter (melted): Drizzled on top, it brings everything together and ensures the crunch bakes up perfectly golden.
- Whipped cream (optional): For a creamy finish, a generous dollop of whipped cream on each slice is absolutely divine.
How to Make Pumpkin Crunch Cake
Step 1: Prepare Your Baking Dish
Start by preheating your oven to 350°F. Grab a 9×13-inch baking dish and give it a light greasing with butter or non-stick spray. This prevents the cake from sticking and ensures easy serving when your Pumpkin Crunch Cake is baked and ready to devour.
Step 2: Whisk Together the Pumpkin Base
In a large mixing bowl, combine the star ingredients: pumpkin purée, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger, and salt. Whisk until the mixture is smooth, creamy, and the spices are fully blended—it should smell like autumn in a bowl.
Step 3: Pour and Layer
Pour your pumpkin mixture evenly into the prepared baking dish. Next, sprinkle the dry yellow cake mix (straight from the box) over the top, distributing it as evenly as possible for a perfect, crunchy surface.
Step 4: Add Pecans and Butter
Generously sprinkle chopped pecans over the cake mix. Now slowly drizzle that melted butter right over the top, making sure to cover as much of the dry mixture as you can—the butter will meld everything into a gorgeous, buttery crunch.
Step 5: Bake and Cool
Bake the Pumpkin Crunch Cake for 50 to 55 minutes, until the top is golden brown and a toothpick inserted into the center comes out mostly clean. Remove from the oven and let it cool completely; this helps the filling set and makes for clean, beautiful slices.
How to Serve Pumpkin Crunch Cake
Garnishes
Pumpkin Crunch Cake is sublime with a big, billowy cloud of whipped cream piled on each slice. For extra flair, try a dash of ground cinnamon or a sprinkle of chopped candied pecans. A drizzle of homemade caramel is also a showstopper if you’re feeling fancy!
Side Dishes
If you’re serving Pumpkin Crunch Cake at a gathering or holiday dinner, it pairs beautifully with fresh berries or a crisp fruit salad to balance the richness. Hot coffee, spiced tea, or a scoop of vanilla ice cream on the side makes this cake feel even more festive.
Creative Ways to Present
Try serving Pumpkin Crunch Cake in individual mason jars for a fun, portable dessert, or use a round biscuit cutter to create mini cake rounds for a buffet table. Layer it in parfait glasses with whipped cream for a trifle-inspired treat—so playful and pretty!
Make Ahead and Storage
Storing Leftovers
Cover any leftover Pumpkin Crunch Cake tightly with plastic wrap or transfer to an airtight container. It will keep well in the refrigerator for up to four days. Because the flavors deepen and meld, some say the cake is actually even tastier on day two!
Freezing
Absolutely, you can freeze Pumpkin Crunch Cake! Cut into slices or leave whole, wrap well in plastic wrap and foil, then freeze for up to two months. Thaw in the refrigerator overnight before serving for the best texture.
Reheating
To bring back that just-baked warmth, pop a slice of Pumpkin Crunch Cake in the microwave for 15 to 20 seconds. If you’d rather reheat larger portions, gently warm them in a 300°F oven until heated through—your kitchen will smell wonderful all over again.
FAQs
Can I make Pumpkin Crunch Cake ahead of time?
Yes! Pumpkin Crunch Cake is a great make-ahead dessert. In fact, it often tastes better after a chill in the fridge, as the flavors fully develop and the pumpkin base sets up beautifully.
What can I use instead of pecans?
Walnuts are a fantastic substitute if you prefer their flavor, or you can skip the nuts altogether for a nut-free version. The topping will still turn out deliciously golden and crunchy.
Can I use homemade cake mix instead of boxed?
Definitely! If you have a favorite homemade yellow cake mix recipe, it will work beautifully here. Just be sure to use about 15 to 18 ounces to match the weight of a standard box.
Is this recipe gluten-free?
As written, Pumpkin Crunch Cake is not gluten-free due to the cake mix, but you can easily swap in your favorite gluten-free yellow cake mix for a celiac-friendly dessert.
How do I know when the cake is done?
Bake until the top is deep golden and set, and a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine). Cooling helps it firm up further, so don’t worry if it seems a touch soft right out of the oven.
Final Thoughts
There’s something welcoming and nostalgic about Pumpkin Crunch Cake that makes it a must-bake for cozy gatherings and everyday cravings alike. With its crazy-easy prep and unbeatable flavor, it’s a dessert everyone can pull off with pride. Give it a spot in your dessert lineup—you’ll be glad you did!
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Pumpkin Crunch Cake Recipe
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of fall with this scrumptious Pumpkin Crunch Cake. A moist pumpkin base topped with a buttery cake mix and crunchy pecans, this dessert is a perfect addition to your autumn table.
Ingredients
Pumpkin Base:
- 1 (15-ounce) can pumpkin purée
- 1 (12-ounce) can evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
Topping:
- 1 box yellow cake mix
- 1 cup chopped pecans
- 1 cup unsalted butter, melted
- Whipped cream for topping (optional)
Instructions
- Preheat oven and prepare baking dish: Preheat oven to 350°F and grease a 9×13-inch baking dish.
- Mix pumpkin base: In a large bowl, combine pumpkin purée, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger, and salt until smooth.
- Assemble cake: Pour pumpkin mixture into the prepared dish. Sprinkle cake mix over the top, add chopped pecans, and drizzle melted butter evenly.
- Bake: Bake for 50-55 minutes until golden and a toothpick comes out mostly clean.
- Cool and serve: Let the cake cool before slicing. Optionally, serve with whipped cream.
Notes
- You can use walnuts instead of pecans or omit nuts altogether.
- For a spicier flavor, add a pinch of cloves.
- This cake tastes even better after chilling in the fridge overnight.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 28g
- Sodium: 380mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
