Pumpkin Crunch Cake

Pumpkin Crunch Cake is the perfect fall dessert, combining the warm, spiced flavors of pumpkin pie with a buttery, crunchy topping.

This easy-to-make treat is a crowd-pleaser, offering a delightful contrast of creamy pumpkin filling and a crispy, nutty crumble. It’s an ideal dessert for Thanksgiving, potlucks, or whenever you’re craving a taste of autumn.

Kitchen Equipment Needed

• Mixing bowls
• Whisk or electric mixer
• 9×13-inch baking dish
• Spatula
• Measuring cups and spoons

Ingredients Overview

• Pumpkin Puree: Provides the rich, smooth base of the dessert.
• Evaporated Milk: Adds creaminess to the pumpkin layer.
• Spices: Cinnamon, nutmeg, and cloves bring that classic pumpkin pie flavor.
• Yellow Cake Mix: Used as the crunchy topping for simplicity.
• Butter: Helps the topping bake into a golden crust.
• Chopped Nuts: Pecans or walnuts add a nutty crunch.

Ingredients

• 1 can (15 oz) pumpkin puree
• 1 can (12 oz) evaporated milk
• 3 large eggs
• 1 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 box (15.25 oz) yellow cake mix
• 1 cup chopped pecans or walnuts
• 3/4 cup unsalted butter, melted
• Whipped cream or vanilla ice cream for serving (optional)

Step-by-Step Instructions

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
2. Prepare the Pumpkin Filling:
   In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, and cloves until smooth. Pour the mixture into the prepared baking dish.
3. Add the Cake Mix Layer:
   Evenly sprinkle the dry yellow cake mix over the pumpkin mixture, ensuring complete coverage.
4. Top with Nuts and Butter:
   Sprinkle the chopped nuts evenly over the cake mix. Drizzle the melted butter evenly over the top to ensure the topping bakes into a golden, crispy layer.
5. Bake:
   Place the baking dish in the oven and bake for 50–60 minutes, or until the edges are set and the top is golden brown. A toothpick inserted near the center should come out clean.
6. Cool and Serve:
   Allow the cake to cool slightly before serving. Serve warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.

Recipe Tips

• Don’t Stir the Layers: To achieve the signature crunch topping, avoid mixing the cake mix into the pumpkin filling.
• Customize the Spices: Adjust the cinnamon, nutmeg, or cloves to match your taste preferences.
• Nut-Free Option: Omit the nuts if preferred or replace them with seeds like pepitas for a crunch.

What to Serve With This Recipe

• A drizzle of caramel sauce
• A side of hot apple cider or pumpkin spice latte
• A scoop of vanilla or cinnamon ice cream

Frequently Asked Questions

Can I make this dessert ahead of time?
Yes, this cake can be made a day in advance. Store it in the refrigerator and reheat individual portions in the microwave or oven.

What can I use instead of yellow cake mix?
A spice cake mix or white cake mix can be substituted for a slightly different flavor.

How should I store leftovers?
Store leftover cake in an airtight container in the refrigerator for up to 3 days.

Serving Suggestions

Serve this Pumpkin Crunch Cake as the centerpiece of your fall dessert table. Its combination of creamy pumpkin filling and crispy topping is sure to be a hit with everyone! Pair it with coffee or tea for a cozy treat.