There’s something magical about the aroma of Pumpkin Crunch Cake wafting through your kitchen, making you feel cozy and warm like a hug from your favorite sweater. Imagine sinking your fork into layers of pumpkin goodness, topped with a crunchy pecan crust that adds just the right amount of texture. pumpkin cheesecake cookies mini pumpkin churros recipe It’s like fall has come to life on your plate and is inviting you to indulge. pizza pumpkins recipe. For more inspiration, check out this Chewy Caramel Coconut Cookies recipe.
This delightful dessert has a way of bringing people together, whether it’s during Thanksgiving dinner or just a random Tuesday afternoon craving. The moment I made this for my family, their reactions were priceless — it vanished faster than you can say “pumpkin spice”! Get ready for an explosion of flavors that will have your taste buds dancing with joy.
Why You'll Love This Recipe
- This Pumpkin Crunch Cake is incredibly easy to prepare, making it perfect for both seasoned bakers and kitchen novices
- The flavor profile strikes a delightful balance between sweet and spiced, creating a comfort food experience
- Its stunning layers make it a visual showstopper at any gathering
- Versatile enough to serve as a dessert or a cozy afternoon treat with coffee
I once made this cake for a friend’s birthday party, and let me tell you, the look on her face was worth every ounce of effort!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Canned Pumpkin Puree: Make sure to choose 100% pure pumpkin for the best results; skip the spiced varieties.
- Granulated Sugar: Sweeten the deal with sugar; adjust according to your taste preferences.
- Eggs: Use large eggs for binding; they help achieve that perfect texture.
- Evaporated Milk: This adds creaminess; don’t confuse it with sweetened condensed milk!
- Pecans: Chopped pecans add crunch; you can substitute walnuts if preferred.
- Cinnamon: A must-have spice for that warm, autumn flavor.
- Nutmeg: Just a pinch enhances the cake’s depth; fresh nutmeg is ideal if you have it.
- Butter: Melted butter enriches the cake; unsalted is best to control saltiness.
- Yellow Cake Mix: A shortcut ingredient that makes this recipe easy without sacrificing flavor. Halloween snack mix recipe.
- Powdered Sugar: For dusting on top; it adds a lovely finishing touch.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat and Prepare Your Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with nonstick spray or butter to prevent sticking.
Create the Pumpkin Mixture: In a large mixing bowl, combine canned pumpkin puree, granulated sugar, eggs, evaporated milk, cinnamon, nutmeg, and melted butter. Mix until smooth and creamy.
Add the Crunch Factor: Pour the pumpkin mixture into your prepared baking dish evenly. Sprinkle chopped pecans over the top generously; they’ll add that irresistible crunch later.
Top with Cake Mix Magic: Evenly distribute yellow cake mix over the pecans and pumpkin layer. Don’t stir; just spread it out like you’re laying down some delicious fall leaves.
Finish Off with Butter Bliss: Drizzle melted butter over the top of the cake mix layer. This step creates that golden crust we all love so much!
Bake to Perfection!: Bake in your preheated oven for about 50-60 minutes or until the center is set and slightly firm when pressed gently. Enjoy the heavenly aroma filling your kitchen!
Now you’ve got yourself a gorgeous Pumpkin Crunch Cake ready to impress friends and family alike! For more inspiration, check out this Irresistible Banana Cake recipe.
Serve warm or at room temperature with whipped cream or vanilla ice cream for an extra special touch. It’s an experience you won’t forget!
You Must Know
- This delightful pumpkin crunch cake combines the warm flavors of autumn with a creamy texture that will make your mouth water
- The aroma of spices wafting through your kitchen will have everyone asking for seconds
- Perfect for gatherings, it’s a dessert that always impresses
Perfecting the Cooking Process
To achieve the best results, prepare your ingredients first, then mix the wet ingredients before folding in the dry ones. Bake until golden around the edges, ensuring a moist center.
Add Your Touch
Experiment with adding nuts or chocolate chips for an extra crunch. You can also swap pumpkin puree with sweet potato for a twist on flavor.
Storing & Reheating
Store leftovers in an airtight container at room temperature for up to three days. Reheat individual slices in the microwave for 15-20 seconds to enjoy warm.
Chef's Helpful Tips
- Use fresh pumpkin puree for a richer flavor; canned options work too but may lack depth
- Don’t skip the crunch topping; it elevates this dessert to new heights
- For best results, let the cake cool completely before slicing
Making this pumpkin crunch cake was a heartwarming experience when my family gathered for Thanksgiving and everyone enjoyed seconds, leaving me beaming with pride.
FAQ
Can I use canned pumpkin for Pumpkin Crunch Cake?
Yes, canned pumpkin works well if fresh isn’t available or convenient.
What can I substitute for walnuts in the recipe?
Pecans or almonds can easily replace walnuts for a different texture and flavor.
How long does Pumpkin Crunch Cake last?
The cake stays fresh at room temperature for about three days if stored properly.
Pumpkin Crunch Cake
- Total Time: 1 hour 15 minutes
- Yield: Serves 8
Description
Pumpkin Crunch Cake is a cozy fall dessert that perfectly captures the essence of the season. With layers of creamy pumpkin filling and a crunchy pecan topping, this cake delivers a delightful balance of flavors and textures. It’s easy to prepare, making it ideal for gatherings or a simple treat at home. Enjoy it warm with whipped cream or vanilla ice cream for an unforgettable experience.
Ingredients
- 1 (15 oz) can pumpkin puree
- 1 cup granulated sugar
- 3 large eggs
- 1 cup evaporated milk
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup melted unsalted butter
- 1 (15.25 oz) box yellow cake mix
- 1 cup chopped pecans
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large bowl, mix pumpkin puree, sugar, eggs, evaporated milk, cinnamon, nutmeg, and melted butter until smooth.
- Pour the mixture into the prepared baking dish and sprinkle chopped pecans on top.
- Evenly distribute yellow cake mix over the pecans; do not stir.
- Drizzle melted butter over the cake mix layer.
- Bake for 50-60 minutes until set and golden brown around the edges.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 115g)
- Calories: 330
- Sugar: 24g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: For added variety, substitute walnuts for pecans or even add chocolate chips. Ensure to let the cake cool completely before slicing for cleaner pieces.
