Description
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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Ingredients
For the Pumpkin Layer:
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1 can (15 oz) pumpkin puree (not pumpkin pie filling)
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1 can (12 oz) evaporated milk
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3 large eggs
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1 cup granulated sugar
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1 tsp vanilla extract
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1 tsp ground cinnamon
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½ tsp ground nutmeg
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½ tsp ground ginger
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¼ tsp ground cloves
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¼ tsp salt
For the Crunch Topping:
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1 box (15.25 oz) yellow cake mix (dry, not prepared)
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1 cup chopped pecans
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¾ cup melted unsalted butter
Optional for Serving:
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Whipped cream
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Vanilla ice cream
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Caramel drizzle
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Dusting of cinnamon
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.
Notes
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.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Cuisine: American