There is nothing quite as comforting and celebratory as the Pumpkin Crunch Cake Recipe when pumpkin season rolls around. This delectable dessert brings together the warm spices of autumn, a luscious pumpkin custard filling, and a crunchy, buttery topping that’s both irresistible and satisfying. It’s the perfect centerpiece for holiday tables or cozy family gatherings, delivering both texture and flavor in every bite. If you’ve been on the lookout for a show-stopping pumpkin dessert that’s easy to make yet undeniably impressive, this Pumpkin Crunch Cake Recipe will quickly become your new favorite.
Ingredients You’ll Need
Gathering these ingredients is the first step to your homemade Pumpkin Crunch Cake Recipe success. Each one plays an essential role, whether it’s the rich pumpkin puree for creamy depth, the yellow cake mix that crisps to form a unique crunchy topping, or the spices that infuse warming holiday flavors.
- Pumpkin puree: The heart of the cake, providing smooth texture and iconic pumpkin flavor.
- Evaporated milk: Adds richness and creaminess to the pumpkin custard layer.
- Large eggs: Bind the custard filling perfectly while adding structure.
- Sugar: Balances the natural earthiness of pumpkin with sweet notes.
- Light brown sugar: Gives a hint of molasses flavor and keeps the custard moist.
- Pure vanilla extract: Enhances all the spices and rounds out the flavor profile.
- Pumpkin pie spice: Infuses that classic warm, aromatic spice blend no pumpkin dessert can do without.
- Salt: A pinch to perfectly balance sweetness and deepen flavors.
- Yellow cake mix: Sprinkled over the custard to create that signature crunchy topping layer.
- Chopped pecans: Add crunchy texture and a nutty richness to the topping.
- Unsalted butter: Melted and drizzled to moisten the crunchy topping and bring it all together beautifully.
How to Make Pumpkin Crunch Cake Recipe
Step 1: Prepare Your Pan and Oven
Preheat your oven to 350°F and butter a 9×13 inch baking pan generously. This step ensures your cake won’t stick and will come out perfectly when baked.
Step 2: Whisk the Pumpkin Custard
In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, both sugars, vanilla extract, pumpkin pie spice, and salt until every ingredient is thoroughly combined and your mixture is silky smooth. This custard layer is where most of the rich pumpkin flavor lives.
Step 3: Pour and Even Out the Custard
Pour the pumpkin custard into your prepared baking pan and spread it out evenly. The smooth base sets the foundation for your crunch topping to work its magic.
Step 4: Top with Dry Cake Mix
Evenly sprinkle the dry yellow cake mix on top of the custard layer. Using your fingertips, gently press the cake mix into the pumpkin layer but don’t stir it in. This technique creates that delightful, crackly crunch after baking.
Step 5: Add Pecans and Butter
Sprinkle the chopped pecans evenly over the cake mix layer. Then, drizzle the melted unsalted butter over the entire top of the cake generously. The fat from the butter helps the cake mix transform into a golden, crisp crust as it bakes.
Step 6: Bake with Care
Bake your Pumpkin Crunch Cake Recipe for 40 minutes, then check the top carefully to see if it’s browning too quickly. If it looks like it’s getting too dark, tent a piece of foil over the pan for the remaining 10-20 minutes of baking to prevent burning. The cake is done when the custard is set and the topping is a beautiful golden crunch.
Step 7: Cool and Chill
Remove the cake from the oven and place it on a wire rack to cool completely. Once cooled, chill the cake in the refrigerator for a few hours to allow the custard to firm up. This chilling step is essential for the perfect slice.
Step 8: Optional Finishing Touches
Just before serving, add a dollop of whipped cream and sprinkle some extra chopped pecans on top if you like an added touch of creaminess and crunch. Your Pumpkin Crunch Cake Recipe is ready to impress!
How to Serve Pumpkin Crunch Cake Recipe
Garnishes
Whipped cream is an obvious, classic choice that complements the spices perfectly, while a sprinkle of cinnamon or extra chopped pecans on top adds a lovely texture contrast and a visually inviting finish. For a little extra warmth, a drizzle of caramel sauce swirls decadently with the flavors.
Side Dishes
This cake pairs wonderfully with hot beverages like coffee, chai tea, or a spiced latte, enhancing the autumnal flavor experience. For a more substantial dessert spread, try serving it alongside vanilla ice cream or a simple vanilla custard pour for extra indulgence.
Creative Ways to Present
For gatherings, consider serving the Pumpkin Crunch Cake Recipe in individual glass jars or ramekins, layered with whipped cream for a charming, personal touch. You can also sprinkle edible gold dust or festive fall leaves (edible ones, of course) around the platter to create an eye-catching centerpiece.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Pumpkin Crunch Cake Recipe to an airtight container and keep it refrigerated. It will stay delicious and fresh for up to four days, making it perfect for enjoying over a few cozy days.
Freezing
If you want to save some for a later date, wrap the cake tightly in plastic wrap and then in aluminum foil before freezing. This dessert freezes very well for up to 2 months. Thaw overnight in the fridge before serving to maintain its texture.
Reheating
To bring back that fresh-baked warmth, gently reheat slices of the cake in the microwave for about 20 seconds or warm in a low oven (300°F) for 10-15 minutes. Adding a little dollop of whipped cream right after reheating always hits the spot.
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! If you want to use fresh pumpkin, roast and puree the pumpkin flesh until smooth. Keep in mind fresh pumpkin puree may have a bit more water, so you might want to drain excess moisture to avoid a runny custard.
What does the yellow cake mix do on top?
The dry yellow cake mix forms the signature crunchy topping once baked, creating a delightful contrast to the smooth, custardy pumpkin layer beneath. It’s the secret to the “crunch” in the Pumpkin Crunch Cake Recipe.
Can I substitute the pecans with other nuts?
Of course! Walnuts or almonds work nicely as an alternative. Just keep them roughly chopped so they provide that satisfying crunch without overpowering the flavors.
How important is chilling the cake before serving?
Chilling is key because it allows the pumpkin custard to set firmly, making clean slices easier and enhancing the cake’s texture. Plus, the flavors deepen and meld beautifully during chilling.
Is this cake gluten-free?
Not as written, since the yellow cake mix contains gluten. To make it gluten-free, use a gluten-free yellow cake mix and double-check that all other ingredients are gluten-free certified.
Final Thoughts
This Pumpkin Crunch Cake Recipe is truly a treasure from the pumpkin dessert world. It strikes the perfect balance between creamy and crunchy, spicy and sweet, simple and stunning. Give this recipe a try and watch it become the star of your seasonal celebrations and cozy family moments for years to come.
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Pumpkin Crunch Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 4 hours 10 minutes
- Yield: 18 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Pumpkin Crunch Cake is a luscious dessert featuring a creamy pumpkin filling topped with a crunchy cake mix and pecan crust. This easy-to-make layered cake combines the warm flavors of pumpkin pie spice and autumn spices with a buttery pecan topping, baked to perfection and chilled for a delightful texture contrast. Perfect for fall gatherings and holiday celebrations.
Ingredients
Filling
- 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
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and butter a 9×13 inch baking pan to prevent sticking.
- Mix Filling Ingredients: In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, both sugars, vanilla extract, pumpkin pie spice, and salt until the mixture is smooth and well combined.
- Pour Filling: Pour the pumpkin mixture evenly into the prepared baking pan, spreading it into an even layer.
- Add Cake Mix Layer: Sprinkle the dry yellow cake mix evenly over the pumpkin filling. Use your hands to gently press the cake mix into the batter layer beneath it for a cohesive topping.
- Add Pecan and Butter Topping: Evenly sprinkle the chopped pecans over the cake mix layer, then drizzle the melted butter over the entire surface to create a rich, crunchy top.
- Bake the Cake: Bake in the preheated oven for 40 minutes. Check the top; if it’s browning too fast, cover with foil and continue baking for an additional 10-20 minutes, or until the filling is set and the topping is golden.
- Cool and Chill: Remove the cake from the oven and transfer the pan to a wire rack to cool completely. Once cooled, chill the cake in the refrigerator for a few hours to allow it to set properly.
- Serve: Before serving, optionally top with whipped cream and additional chopped pecans for extra flavor and texture.
Notes
- Ensure the cake is fully chilled for clean slicing and optimal texture contrast between the creamy filling and crunchy topping.
- If you prefer a less sweet version, reduce the amount of sugar slightly.
- You can substitute pecans with walnuts if desired.
- Store leftovers covered in the refrigerator for up to 4 days.
- This cake freezes well; thaw in the refrigerator before serving.
