pumpkin crunch cake recipe

Written BySheba G Updated On
pumpkin crunch cake recipe
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The Best pumpkin crunch cake recipe

I’ve always been a fan of seasonal baking, and the pumpkin crunch cake recipe is one of my favorites. It’s a classic American dessert that’s perfect for the fall season. The combination of moist pumpkin puree, crunchy streusel topping, and sweet spices is irresistible.

My kids love helping me in the kitchen, and this recipe is one of their favorites too. They enjoy mixing the streusel topping and sprinkling it on top of the cake before baking. The aroma of pumpkin and spices wafting from the oven is just heavenly.

I make this cake for all our family gatherings, and it’s always a hit. The best part is that it’s relatively easy to make, even for a beginner like me. I’ve made this recipe countless times, and I still get excited every time I take it out of the oven.

The texture and flavors are just right – not too sweet, not too dense. It’s a perfect dessert for any occasion, whether it’s a holiday gathering or just a Tuesday night dinner. Plus, it’s packed with nutritious ingredients like pumpkin puree, whole wheat flour, and spices.

We love serving this cake with a dollop of whipped cream or vanilla ice cream. It’s a simple yet elegant dessert that’s sure to impress your guests.

Pumpkin Crunch Cake

Pumpkin Crunch Cake

4.8 from 669 votes

A delightful dessert featuring a creamy pumpkin layer topped with a crunchy, buttery pecan and cake mix crust. This easy-to-make cake is perfect for fall gatherings and holiday celebrations.

Prep Time15 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 12Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Pumpkin Layer

1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 cup granulated sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon salt

For the Crunch Topping

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

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease a 9×13 inch baking dish with butter or non-stick spray to prevent sticking.
3In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, granulated sugar, pumpkin pie spice, and salt.
4Whisk until the mixture is smooth and well combined, about 2 minutes.
5Pour the pumpkin mixture into the prepared baking dish, spreading it evenly with a spatula.
6Sprinkle the dry yellow cake mix evenly over the pumpkin layer, covering the entire surface.
7Scatter the chopped pecans over the cake mix layer.
8Drizzle the melted butter evenly over the top, ensuring it covers as much of the cake mix as possible for a crunchy texture.
9Bake in the preheated oven for 45 to 50 minutes, or until the top is golden brown and the filling is set.
10A toothpick inserted into the center should come out clean.
11The edges will be bubbly and the top will be crisp.
12Remove the cake from the oven and let it cool completely in the pan on a wire rack, about 1 hour.
13This allows the layers to set properly before serving.

🔧Equipment

9×13 inch baking dish
Mixing bowls
Whisk
Measuring cups and spoons
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 10g❤️Cholesterol: 80mg🧂Sodium: 380mg🌾Total Carbs: 52g🥦Dietary Fiber: 3g🍬Sugars: 35g🥩Protein: 6g

📝Notes

For a nut-free version, omit the pecans and add 1/2 cup of shredded coconut or oats. Serve with whipped cream or vanilla ice cream for extra indulgence.

Watch Video Of How Pumpkin Crunch Cake Works

This pumpkin crunch cake recipe is always a good idea for any occasion – whether it’s a family gathering or just a Tuesday night dinner. We love serving this cake with a dollop of whipped cream or vanilla ice cream, which adds an extra layer of flavor and texture.

One of the best things about this recipe is that it makes two cakes – one for now and one for later. You can store the leftover cake at room temperature in an airtight container for up to 3 days or freeze it for up to 2 months.

❓ Frequently Asked Questions About Pumpkin Crunch Cake

Q1: What type of flour should I use in the pumpkin crunch cake recipe?

In this recipe, we recommend using whole wheat flour for added nutrition and flavor.

Q2: Can I substitute other types of nuts for the walnuts in the streusel topping?

Yes, you can use other types of nuts like almonds or pecans if you prefer them.

Q3: How long does the pumpkin crunch cake take to bake?

The cake typically takes about 45-50 minutes to bake, depending on your oven temperature and size.

Q4: Can I make the streusel topping ahead of time?

Yes, you can mix the streusel topping ingredients together ahead of time and store them in an airtight container at room temperature for up to 24 hours.

Q5: What is the best way to store leftover pumpkin crunch cake?

You can store leftover cake at room temperature in an airtight container for up to 3 days or freeze it for up to 2 months.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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