Pumpkin Crunch Cake

If you’re looking for a tasty pumpkin crunch cake to eat this fall season, you’ve come to the right place.

With soft pumpkin flavors and a scoop of whipping cream, this Pumpkin Crunch Cake recipe is a must-make.

This simple recipe can be made with ingredients that are commonly found in every kitchen, with the end result making you lick your fingers.

This pumpkin dessert cake is very addicting, my whole family loves it! It’s the best!

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Why do I love Pumpkin Crunch Cake?

I know a lot of pumpkin crunch cake recipes, but this recipe is hands down my favorite. It is a fall staple that only uses a handful of ingredients you might already have in your pantry. Every Thanksgiving, my mother makes this pumpkin crunch cake and you won’t believe how good it is.

Why is my pumpkin crunch cake dry?

It is very rare for your pumpkin crunch cake to be dry. If your cake is still dry by some miracle, there are chances that you may have over-measured the oil or pumpkin purée in the cake. Just make the right measurements and voila, you get the perfect cake ready for you.

Does pumpkin cake need to be refrigerated?

In simple words, yes, pumpkin cake should be refrigerated. This is because Pumpkin pies, like other dairy-heavy recipes with a creamy appearance, cannot be left at room temperature for long period of time.

What makes a cake moist and fluffy?

Even the best flavors will taste bad if the cake is dry and dense. Making a moist and fluffy is an art that requires a few ingredients that are blended perfectly and in precise quantity at a perfect temperature.

How to serve Pumpkin Crunch Cake?

This pumpkin crunch cake recipe is a favorite among my family because it is the ideal pumpkin, especially when it is served warm with whipped cream on top and a along with a hot latte.

Pumpkin Crunch Cake Cooking Tips:

Some of the best tips I can give you for making this delicious pumpkin crunch cake are:

• Properly distribute the cake mix on the pumpkin batter.
• Always use an airtight container to refrigerate it.

Ingredients:

• Pumpkin puree
• Evaporated milk
• Eggs
• Sugar
• Light brown sugar, packed
• Vanilla extract
• Pumpkin pie spice
• Kosher salt
• Yellow cake mix
• Pecans
• Unsalted sweet cream butter

How to make Pumpkin Crunch Cake:

Step 1. Preheat oven to 350 degrees and spray a 9×13 baking dish with pam baking spray.

Step 2. In a large mixing bowl, add together the pumpkin puree, evaporated milk, eggs, brown sugar, sugar, vanilla, and pumpkin pie spice.

Mix together until smooth and combined.

Step 3. Pour batter into the baking dish.

Step 4. Sprinkle the cake mix evenly onto the batter and lightly press the cake mix into the batter.

Step 5. Sprinkle the chopped pecans onto the cake mix.

Step 6. Drizzle the melted butter onto the cake mix

Step 7. Bake in the oven for 40 minutes

Step 8. Check and see if the cake is still jiggly. If so, cover with foil and bake for another 10 minutes

Step 9. If the cake is set and doesn’t jiggle as much, remove it from the oven and allow it to cool completely

Step 10. Top with vanilla ice cream and enjoy!

Pumpkin Crunch Cake

Prep Time: 15 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 16

If you're looking for a tasty pumpkin crunch cake to eat this fall season, you've come to the right place. With soft pumpkin flavors and a scoop of whipping cream, this Pumpkin Crunch Cake recipe is a must-make. This simple recipe can be made with ingredients that are commonly found in every kitchen, with the end result making you lick your fingers.

4.50 from 6 votes

Review Recipe

Ingredients 

• 2 C pumpkin puree
• 1 – 12 oz can evaporated milk
• 4 large eggs
• 1/2 C sugar
• 1/2 C light brown sugar, packed
• 2 tsp vanilla extract
• 1 tbsp pumpkin pie spice
• 1 tsp kosher salt
• 1 – 15.25 oz box of yellow cake mix
• 1 C chopped pecans
• 1 C unsalted sweet cream butter, melted

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Instructions

• Preheat oven to 350 degrees and spray a 9×13 baking dish with pam baking spray
• In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, brown sugar, sugar, vanilla and pumpkin pie spice until smooth and combined
• Pour batter into the baking dish
• Sprinkle the cake mix evenly onto the batter and lightly press the cake mix into the batter
• Sprinkle the chopped pecans onto the cake mix
• Drizzle the melted butter onto the cake mix
• Bake in the oven for 40 minutes
• Check and see if the cake is still jiggly. If so, cover with foil and bake for another 10 minutes
• If the cake is set and doesn’t jiggle as much, remove from the oven and allow to cool completely
• Top with vanilla ice cream and enjoy!

Nutrition

Serving: 1g | Calories: 358kcal | Carbohydrates: 40g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 413mg | Fiber: 2g | Sugar: 27g

Author: Marta

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How to Store Pumpkin Crunch Cake?

Pumpkin Crunch Cake needs to be in refrigerator to maintain its softness and moistness. You can also save any leftover pumpkin crunch cake in the fridge for 2-3 days. Make sure to put it in any sealed container.

How to reheat Pumpkin Crunch Cake?

This cake tastes delicious both when served cold or warm. If you prefer your cake this warm, just reheat the slices in the microwave for a couple of minutes and enjoy as you eat.

How much does Pumpkin Crunch Cake last on the fridge?

A fresh Pumpkin Crunch Cake should last about 3-4 days if stored properly. It would last more than a week it you will keep it chilled.  

Can I make ahead Pumpkin Crunch Cake?

Yes, pumpkin crunch cake recipe is ideal for making ahead of time to save time on the day of your festive gathering, as it keeps well in the fridge for many days.

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