Pumpkin Crunch Cake Recipe

Introduction

Pumpkin Crunch Cake is a delightful dessert that combines a rich pumpkin custard layer with a crumbly cake topping. This easy-to-make treat is perfect for fall gatherings or any time you crave a cozy and flavorful dessert.

Ingredients

• 1 can (15 oz) pure pumpkin puree
• 1 cup granulated sugar
• 3 large eggs
• 1 cup evaporated milk
• 2 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp ginger
• 1 box (15.25 oz) yellow cake mix
• ½ cup unsalted butter, melted

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish to prevent sticking.
2. Step 2: In a large mixing bowl, whisk together the pumpkin puree, sugar, eggs, evaporated milk, cinnamon, nutmeg, and ginger until the mixture is smooth and well combined.
3. Step 3: Pour the pumpkin mixture evenly into the prepared baking dish to form the custard base.
4. Step 4: Sprinkle the yellow cake mix evenly over the pumpkin layer without stirring it in, creating the cake topping.
5. Step 5: Drizzle the melted butter generously over the cake mix layer to help it crisp up and brown during baking.
6. Step 6: Bake for 50 to 60 minutes, or until the top is golden brown and the center is set. Allow the cake to cool slightly before serving to let the layers firm up.

Tips & Variations

• For a nuttier texture, sprinkle chopped pecans or walnuts over the top before baking.
• Use a spice blend like pumpkin pie spice instead of measuring individual spices for convenience.
• If you prefer a lighter topping, reduce the butter to ⅓ cup.
• Serve with whipped cream or a drizzle of caramel sauce for extra indulgence.

Storage

Store pumpkin crunch cake in an airtight container in the refrigerator for up to 4 days. To reheat, warm individual slices in the microwave for 15-20 seconds or until heated through. This cake also freezes well; wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, you can use cooked and pureed fresh pumpkin. Make sure it’s well-drained and smooth to keep the right texture for the custard layer.

Is it necessary to use evaporated milk?

Evaporated milk adds richness and creaminess, but you can substitute it with whole milk or half-and-half if needed, although the texture may be slightly less dense.

Pumpkin Crunch Cake Recipe

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★★★★★

4.8 from 59 reviews

• Author: Gabriel
• Total Time: 1 hour 10 minutes
• Yield: 12 servings 1x

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Description

Pumpkin Crunch Cake is a delightful and easy-to-make dessert featuring a spiced pumpkin layer topped with a crunchy cake mix and buttery topping. This baked treat delivers a perfect balance of creamy pumpkin flavor with a crisp golden crust, ideal for fall gatherings and holiday celebrations.

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Ingredients

Scale 1x2x3x

Pumpkin Layer

• 1 can (15 oz) pure pumpkin puree
• 1 cup granulated sugar
• 3 large eggs
• 1 cup evaporated milk
• 2 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp ginger

Cake Topping

• 1 box (15.25 oz) yellow cake mix
• ½ cup unsalted butter, melted

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish thoroughly to prevent sticking and ensure easy serving.
2. Mix Pumpkin Filling: In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, eggs, evaporated milk, cinnamon, nutmeg, and ginger until you achieve a smooth and uniform mixture.
3. Pour Pumpkin Mixture: Pour the well-mixed pumpkin filling evenly into the prepared baking dish, spreading it out smoothly to form the base layer.
4. Add Cake Mix Layer: Sprinkle the yellow cake mix evenly over the pumpkin layer. Do not stir or mix; it should remain as a dry topping on top of the pumpkin layer.
5. Drizzle Butter: Generously drizzle the melted unsalted butter over the cake mix to enable it to bake into a crunchy, golden crust.
6. Bake the Cake: Place the baking dish in the preheated oven and bake for 50 to 60 minutes until the top is golden brown and the center is set. A toothpick inserted into the center should come out mostly clean with some moist crumbs.
7. Cool and Serve: Allow the pumpkin crunch cake to cool slightly before cutting into squares and serving. This helps the layers to set and improves texture.

Notes

• Use pure pumpkin puree, not pumpkin pie mix, for the best flavor and texture.
• The dry cake mix layer on top forms a crunchy topping once baked—do not mix it into the pumpkin filling.
• Butter evenly drizzled over the cake mix is key to achieving the characteristic crunch.
• Check the cake starting at 50 minutes to avoid overbaking.
• This cake can be served warm or at room temperature and pairs well with whipped cream or vanilla ice cream.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Pumpkin Crunch Cake, Pumpkin Dessert, Fall Dessert, Easy Pumpkin Cake, Thanksgiving Dessert