Pumpkin Crunch Cake

If you’re craving the cozy flavors of fall with a delightful twist, this Pumpkin Crunch Cake is a must-bake! Imagine a creamy, spiced pumpkin pie layer topped with a golden, buttery cake crust and a crunchy pecan topping. It’s the perfect blend of soft and crisp textures in every bite, making it a favorite at holiday gatherings, potlucks, or whenever you’re in the mood for a sweet, spiced dessert.

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Why You’ll Love This Recipe
Simple Ingredients – Uses pantry staples and comes together with minimal prep.
Crowd-Pleasing – A guaranteed hit with both pumpkin pie lovers and cake fans.
Perfectly Textured – Silky pumpkin base topped with a crisp, buttery crunch.
Make-Ahead Friendly – Tastes even better the next day, making it great for holidays.
Warm & Cozy Flavors – Classic autumn spices and pumpkin puree shine through.

Ingredients You’ll Need

For the Pumpkin Layer:

• 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
• 1 can (12 oz) evaporated milk
• 3 large eggs
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ¼ tsp ground cloves
• ¼ tsp salt

For the Crunch Topping:

• 1 box (15.25 oz) yellow cake mix (dry, not prepared)
• 1 cup chopped pecans
• ¾ cup melted unsalted butter

Optional for Serving:

• Whipped cream
• Vanilla ice cream
• Caramel drizzle
• Dusting of cinnamon

Tools You’ll Need

• 9×13 inch baking dish
• Large mixing bowl
• Whisk
• Spatula
• Measuring cups and spoons
• Cooling rack

Step-by-Step Instructions

Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with nonstick spray or butter and set aside.

Step 2: Make the Pumpkin Base
In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, vanilla extract, and all the spices. Mix until smooth and fully combined.

Step 3: Pour into the Pan
Pour the pumpkin mixture evenly into the prepared baking dish. Use a spatula to smooth out the top.

Step 4: Add the Cake Mix
Sprinkle the dry yellow cake mix evenly over the pumpkin layer. Do not stir—this is what creates the distinct layers of the cake.

Step 5: Add Pecans and Butter
Sprinkle chopped pecans over the cake mix. Then slowly drizzle the melted butter over the entire surface, making sure to moisten as much of the cake mix as possible.

Step 6: Bake the Cake
Bake in the preheated oven for 50–60 minutes, or until the top is golden and the center is set. A toothpick inserted near the center should come out mostly clean.

Step 7: Cool and Serve
Let the cake cool on a rack for at least 30 minutes before slicing. This allows the layers to set. Serve warm, at room temperature, or chilled.

Tips for the Best Pumpkin Crunch Cake
Use Real Pumpkin Puree – Not pumpkin pie filling, which has added sugar and spices.
Don’t Stir Layers – Letting the cake mix sit on top creates that distinct crunchy topping.
Distribute Butter Evenly – Drizzle the melted butter carefully to avoid dry spots.
Cool Before Slicing – The pumpkin layer firms up as it cools, making it easier to serve.
Customize the Nuts – Pecans are classic, but walnuts or almonds work too.

Serving Suggestions
Pumpkin Crunch Cake shines all on its own, but here are some extra touches:

• Top with whipped cream or a scoop of vanilla ice cream.
• Drizzle with caramel or maple syrup for added richness.
• Serve alongside coffee or hot apple cider for the ultimate fall dessert experience.
• Add a pinch of flaky sea salt on top for a sweet-salty combo.

How to Store & Reheat

Storing:

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Reheating:

• Oven: Warm slices at 300°F for about 10 minutes for a crisp top.
• Microwave: Heat individual portions in 30-second intervals.
• Serve cold: It also tastes amazing straight from the fridge!

Frequently Asked Questions

1. Can I use a spice cake mix instead of yellow cake mix?
   Yes! It will intensify the fall flavors and add extra spice.
2. Can I make this dairy-free?
   Use a dairy-free evaporated milk alternative and plant-based butter.
3. What if I don’t have pecans?
   No problem! Walnuts, almonds, or pumpkin seeds are great substitutions.
4. Can I double this recipe?
   Absolutely. Use two 9×13 pans or a larger baking dish, and adjust the bake time accordingly.
5. Does it need to be refrigerated?
   Yes, because of the egg and milk base, it’s best stored in the refrigerator.

Final Thoughts
Pumpkin Crunch Cake is the ultimate fall dessert—comforting, easy, and packed with flavor. It’s a fantastic alternative to pumpkin pie with a unique texture and that irresistible buttery crunch on top. Whether you’re bringing it to a family gathering, baking it for a holiday feast, or just treating yourself to a cozy night in, this cake is sure to impress.

Bake it once, and it’ll become a staple in your autumn dessert lineup. Don’t forget to share your creations and leave a review!

Preparation Time: 10 minutes
Cooking Time: 55 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 410 | Protein: 5g | Carbohydrates: 44g | Fat: 24g | Fiber: 2g | Sodium: 340mg

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