Pumpkin Crunch Cake Recipe
Introduction
Pumpkin Crunch Cake is a delightful dessert that combines the warm flavors of pumpkin and spice with a crunchy, buttery topping. It’s easy to prepare and perfect for cozy fall gatherings or whenever you want a comforting treat.
Ingredients
- 1 can pumpkin puree (15 ounces)
- 1 can evaporated milk (12 ounces)
- 4 large eggs
- 1/2 cup sugar
- 1/2 cup packed light brown sugar
- 2 teaspoons pure vanilla extract
- 1 tablespoon pumpkin pie spice
- 1 teaspoon salt
- 1 box yellow cake mix (15.25 ounces)
- 1 cup chopped pecans
- 1 cup unsalted butter (melted)
Instructions
- Step 1: Preheat the oven to 350°F and butter a 9×13 inch baking pan.
- Step 2: In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, brown sugar, vanilla extract, pumpkin pie spice, and salt until well combined and smooth.
- Step 3: Pour the pumpkin mixture into the prepared pan and spread it into an even layer.
- Step 4: Sprinkle the dry yellow cake mix evenly over the pumpkin layer, then gently press it into the batter using your hands.
- Step 5: Sprinkle the chopped pecans over the top of the cake, then drizzle the melted butter evenly over the entire surface.
- Step 6: Bake for 40 minutes. Check the cake; if the top is browning too quickly, cover it loosely with foil. Continue baking for another 10 to 20 minutes, or until the cake is set.
- Step 7: Remove the pan from the oven and allow the cake to cool completely on a wire rack. Chill in the refrigerator for a few hours before serving.
- Step 8: Optional: Top with whipped cream and additional chopped pecans before serving for extra richness and texture.
Tips & Variations
- For a nut-free version, omit the pecans or substitute with toasted coconut flakes.
- Use a spice blend that suits your taste if you don’t have pumpkin pie spice on hand—cinnamon, nutmeg, ginger, and cloves work well.
- Press the cake mix gently to avoid mixing it into the pumpkin layer, ensuring a crisp topping.
Storage
Store the pumpkin crunch cake covered in the refrigerator for up to 5 days. Reheat individual slices briefly in the microwave if desired, or serve cold, which many find delicious. It also freezes well for up to 2 months; thaw overnight in the fridge before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, but you’ll need to cook and puree fresh pumpkin until smooth before measuring 15 ounces. Canned pumpkin puree is more convenient and provides consistent moisture and texture.
What if I don’t have evaporated milk?
You can substitute evaporated milk with an equal amount of whole milk or half-and-half, though the cake may be slightly less rich. Avoid using skim milk for best results.
PrintPumpkin Crunch Cake Recipe
Pumpkin Crunch Cake is a deliciously moist and spiced pumpkin dessert featuring a creamy pumpkin custard base topped with a crunchy layer of yellow cake mix and pecans drizzled in melted butter. This easy-to-make fall favorite combines warm pumpkin pie flavors with a delightful buttery, nutty crisp topping, perfect for holiday gatherings or cozy autumn treats.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 4 hours 15 minutes (including chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Pumpkin Custard
- 1 can pumpkin puree (15 ounces)
- 1 can evaporated milk (12 ounces)
- 4 large eggs
- 1/2 cup sugar
- 1/2 cup packed light brown sugar
- 2 teaspoons pure vanilla extract
- 1 tablespoon pumpkin pie spice
- 1 teaspoon salt
Topping
- 1 box yellow cake mix (15.25 ounces)
- 1 cup chopped pecans
- 1 cup unsalted butter (melted)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Lightly butter a 9×13 inch baking pan to prevent sticking and set aside.
- Mix the Pumpkin Custard: In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, light brown sugar, vanilla extract, pumpkin pie spice, and salt until the mixture is smooth and well combined.
- Pour the Custard: Pour the pumpkin mixture into the prepared baking pan, spreading it evenly with a spatula to create a uniform layer.
- Add Cake Mix Layer: Evenly sprinkle the dry yellow cake mix over the pumpkin mixture. Use your hands to gently press the cake mix down so it adheres slightly to the custard but doesn’t mix in.
- Top with Pecans and Butter: Sprinkle the chopped pecans evenly over the cake mix layer. Then, drizzle the melted unsalted butter evenly over the top of the cake to moisten the topping for a crunchy finish.
- Bake the Cake: Place the pan in the preheated oven and bake for 40 minutes. Check the cake; if the top is browning too quickly, cover loosely with foil to prevent burning. Continue baking for an additional 10 to 20 minutes or until the custard is set and the topping is golden and crisp.
- Cool and Chill: Remove the cake from the oven and place the pan on a wire rack to cool completely. Once cooled, chill the cake in the refrigerator for several hours to fully set before serving.
- Serve: Optionally, garnish with whipped cream and additional chopped pecans before serving for an extra indulgent touch.
Notes
- Make sure not to mix the cake topping into the pumpkin custard; it should remain as a crunchy layer on top.
- Chilling the cake prior to serving enhances the flavors and texture.
- You can substitute pecans with walnuts if preferred.
- For a sweeter top, drizzle a bit of maple syrup along with the butter before baking.
- Store leftovers covered in the refrigerator for up to 4 days.
Keywords: Pumpkin Crunch Cake, pumpkin dessert, fall recipes, pumpkin pie spice, yellow cake mix dessert, pecan topping, easy pumpkin cake
