There’s something magical about fall, isn’t there? The crisp air, cozy sweaters, and—most importantly—seasonal flavors! Today, I’m bringing you a recipe that perfectly captures the essence of autumn: Pumpkin Crunch Cake. Trust me, this one is a must-try for pumpkin lovers. Not only is it delicious, but the crunchy, buttery topping adds a delightful twist that takes this cake to a whole new level. I’m excited to share it with you!
Ingredients
To make this Pumpkin Crunch Cake, you’ll need:
For the cake:
- 1 can (15 ounces) pumpkin puree
- 1 can (12 ounces) evaporated milk
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 box yellow cake mix (I recommend using a 15.25-ounce box)
- 1 cup unsalted butter, melted
- 1 1/2 cups chopped pecans (optional but highly recommended!)
For serving:
- Whipped cream or vanilla ice cream (optional but oh-so-good!)
How to Make Pumpkin Crunch Cake
Now, let’s get into how you make this dreamy dessert. It’s so simple you’ll wonder why you haven’t tried it sooner!
- Preheat your oven. Set it to 350°F (175°C). You want your oven nice and warm so that the cake bakes evenly.
- Prepare the pumpkin mixture. In a large bowl, mix together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, and salt. Stir until smooth and well-combined.
- Assemble the cake. Pour the pumpkin mixture into a greased 9×13-inch baking dish. Next, sprinkle the dry cake mix evenly over the pumpkin mixture, making sure to cover it completely.
- Add the crunch. Drizzle the melted butter over the top of the cake mix, and then sprinkle the chopped pecans all over. This is where that crunchy magic happens!
- Bake. Pop it into the oven and bake for 50-60 minutes or until the top is golden and crisp, and the pumpkin layer is set. You’ll know it’s ready when the smell is irresistible!
- Serve. Let the cake cool slightly before serving. Top it with whipped cream or a scoop of vanilla ice cream for the ultimate fall dessert experience.
Details and nutritional information
Details:
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 12 servings
Nutrition (per serving):
- Serving Size: 1 slice
- Calories: 470
- Sugar: 38g
- Sodium: 380mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
Helpful Tips
- Keep an eye on the pecans. If you notice the pecans browning too quickly, you can lightly cover the cake with foil halfway through baking to prevent them from burning.
- Evenly drizzle the butter. Pouring the melted butter slowly and evenly is key to ensuring the perfect crunch on top. Make sure all parts of the cake mix are coated for that golden-brown finish!
Substitutions & Variations
- Nut-free option. If you have a nut allergy or prefer not to use pecans, you can leave them out or substitute them with a crunchy topping like crushed graham crackers or oats.
- Cake mix variations. Don’t have a yellow cake mix on hand? No problem! Spice cake mix works wonderfully with the pumpkin flavors and adds extra warmth to the dish.
- Sugar alternatives. If you want to reduce the sugar content, you can try using a sugar substitute like Stevia or a sugar-free cake mix.
Frequently Asked Questions
Q: Can I make this ahead of time?
Yes! Pumpkin Crunch Cake can be made the day before. Just bake it as directed, let it cool, and store it in the fridge. Reheat individual portions in the microwave for a warm, fresh-out-of-the-oven experience.
Q: Can I freeze Pumpkin Crunch Cake?
Absolutely! Allow the cake to cool completely before wrapping it tightly in plastic wrap, then foil. It will keep well in the freezer for up to 3 months. Thaw it in the fridge overnight and reheat before serving.
Q: What can I serve with Pumpkin Crunch Cake?
This cake pairs beautifully with whipped cream or vanilla ice cream. You can also drizzle some caramel sauce over the top for an extra indulgent treat!
Storage Instructions
If you have any leftovers (which, trust me, is rare!), store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop a slice in the microwave for 15-20 seconds until warm.
More Fall Dessert Recipes You’ll Love
Looking for more fall-inspired treats? Check out these delicious recipes:
- Apple Crisp – A classic comfort dessert that’s easy to make and full of warm cinnamon flavor.
- Pumpkin Spice Muffins – Soft, spiced, and perfect for breakfast or a snack.
- Pecan Pie Bars – All the deliciousness of pecan pie in a convenient bar form!
This Pumpkin Crunch Cake is not only a crowd-pleaser but also the perfect dessert to celebrate the fall season. I hope you give it a try and love it as much as I do! If you make this, don’t forget to leave a comment and let me know how it turned out. Happy baking!
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Pumpkin Crunch Cake: The Fall Dessert You’ll Keep Coming Back For
- Total Time: 1 hour
- Yield: 12 servings 1x
Description
Pumpkin Crunch Cake is a delightful fall dessert that combines a creamy, spiced pumpkin base with a buttery, crunchy topping. Perfect for gatherings, this easy-to-make cake will have everyone asking for seconds! It’s the ultimate blend of textures and flavors, topped with whipped cream or ice cream for the perfect treat.
Ingredients
For the cake:
- 1 can (15 ounces) pumpkin puree
- 1 can (12 ounces) evaporated milk
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 box (15.25 ounces) yellow cake mix
- 1 cup unsalted butter, melted
- 1 1/2 cups chopped pecans (optional)
For serving:
- Whipped cream or vanilla ice cream (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, cinnamon, and salt until smooth.
- Pour the pumpkin mixture into a greased 9×13-inch baking dish.
- Evenly sprinkle the dry cake mix over the pumpkin mixture.
- Drizzle the melted butter evenly over the top of the cake mix.
- Sprinkle chopped pecans over the top if desired.
- Bake for 50-60 minutes, or until the top is golden brown and the pumpkin layer is set.
- Allow the cake to cool slightly before serving with whipped cream or ice cream.
Notes
- If the pecans start to brown too quickly, cover the cake lightly with foil halfway through baking.
- For a nut-free option, you can skip the pecans or substitute them with crushed graham crackers or oats for a different crunch.
- Store any leftovers in the fridge for up to 3 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert