Pumpkin Crunch Cake Recipe

Introduction

Pumpkin Crunch Cake is a delightful autumn treat that combines spiced pumpkin custard with a buttery, crunchy topping. It’s simple to make and perfect for fall gatherings or a cozy homemade dessert.

Ingredients

• 15 ounces pumpkin puree
• 12 ounces evaporated milk
• 3 large eggs
• ¾ cup granulated sugar
• 1 tablespoon pumpkin pie spice
• ¼ teaspoon salt
• 15.25 ounces yellow cake mix (1 box)
• 1 cup chopped pecans
• 1 cup unsalted butter, melted

Instructions

1. Step 1: Preheat the oven to 350°F. Grease and flour a 9×13-inch baking dish and set aside.
2. Step 2: In a large bowl, combine the pumpkin puree, evaporated milk, eggs, granulated sugar, pumpkin pie spice, and salt. Pour this mixture evenly into the prepared baking dish.
3. Step 3: Gently sprinkle the dry yellow cake mix evenly over the pumpkin batter. Then, top the cake mix layer with the chopped pecans.
4. Step 4: Drizzle the melted butter evenly over the pecans and cake mix layer.
5. Step 5: Bake the cake uncovered for 25 minutes. Then cover the dish with foil and bake for an additional 25 minutes.
6. Step 6: Carefully remove the foil (watch for hot steam) and cool the cake completely before cutting into squares.
7. Step 7: Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.

Tips & Variations

• Use fresh pumpkin puree when possible for the best flavor, but canned works perfectly for convenience.
• Substitute pecans with walnuts or almonds for a different nutty crunch.
• Add a pinch of cinnamon or nutmeg to the cake mix topping for extra warmth.
• For a less crunchy top, reduce the amount of butter slightly.

Storage

Store any leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or enjoy cold. The topping will stay crispier if warmed gently.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree is ideal and consistent in texture, making it a convenient option for this cake.

Do I have to use evaporated milk?

Evaporated milk adds creaminess and richness, but you can substitute with regular milk or a non-dairy milk alternative if needed, though the texture may vary slightly.

Pumpkin Crunch Cake Recipe

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Pumpkin Crunch Cake is a delectably moist dessert combining spiced pumpkin filling with a buttery, crunchy cake topping. This nostalgic treat features layers of creamy pumpkin puree mixed with warm spices, topped with a golden cake mix crust and pecans, then baked to perfection for a delightful texture contrast. Ideal for fall gatherings, it’s often served chilled or at room temperature with ice cream or whipped cream.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pumpkin Mixture

• 15 ounces pumpkin puree
• 12 ounces evaporated milk
• 3 large eggs
• ¾ cup granulated sugar
• 1 tablespoon pumpkin pie spice
• ¼ teaspoon salt

Topping

• 15.25 ounces yellow cake mix (1 box)
• 1 cup chopped pecans
• 1 cup unsalted butter, melted

Instructions

1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish to prevent sticking and set aside.
2. Mix Pumpkin Filling: In a large bowl, combine pumpkin puree, evaporated milk, eggs, granulated sugar, pumpkin pie spice, and salt. Whisk thoroughly until smooth and evenly blended.
3. Pour Pumpkin Mixture: Pour the pumpkin mixture evenly into the prepared baking dish, spreading it out smoothly.
4. Add Cake Mix and Pecans: Gently sprinkle the dry yellow cake mix evenly over the pumpkin layer without mixing. Then, evenly sprinkle the chopped pecans on top.
5. Drizzle Butter: Drizzle the melted unsalted butter evenly over the cake mix and pecans. This will help create the crunchy topping once baked.
6. Bake Covered and Uncovered: Bake the dish uncovered for 25 minutes. Afterward, cover the pan with foil and continue baking for another 25 minutes to ensure the pumpkin sets and the topping doesn’t brown too quickly.
7. Cool: Remove from the oven and carefully uncover (watch out for hot steam). Let the cake cool completely to room temperature. Cooling allows the dessert to firm up for easier slicing.
8. Serve: Cut the pumpkin crunch cake into squares and serve with a scoop of vanilla ice cream or whipped cream for an extra indulgent treat.

Notes

• Ensure the mixer has fully dissolved the sugar for the best texture.
• Use fresh pumpkin pie spice or homemade blend for optimal flavor.
• Allow the cake to cool completely before slicing to avoid breaking.
• Store leftovers covered in the refrigerator for up to 4 days.
• This dessert can also be served chilled or at room temperature.

Keywords: Pumpkin Crunch Cake, pumpkin dessert, fall dessert, pumpkin pie spice cake, layered pumpkin cake, Thanksgiving dessert