The Best Pumpkin Crunch Cake Recipe for Fall Baking Magic

Sweet autumn memories dance through my pumpkin crunch cake, a dessert that whispers comfort and warmth.

Crisp leaves and cozy sweaters set the perfect backdrop for this delightful treat.

Layers of creamy pumpkin mingle with a crunchy topping that adds irresistible texture.

Warm spices like cinnamon and nutmeg weave magic into every single bite.

Each forkful promises a celebration of seasonal flavors that feel both nostalgic and exciting.

Baking this cake turns an ordinary afternoon into a delectable moment of pure joy.

You’ll want to savor every single crumb of this incredible dessert.

Why Pumpkin Crunch Cake Is A Fall Must-Bake

• Simplify Baking: Combines cake mix with pumpkin for a stress-free dessert that requires minimal baking skills and delivers maximum flavor.
• Seasonal Sensation: Captures the warm, comforting essence of autumn with classic spices and pumpkin, making it perfect for fall gatherings and holiday celebrations.
• Crowd-Pleasing Comfort: Offers a delightful texture combination of soft cake, crunchy pecans, and caramelized sugar topping that appeals to both kids and adults.
• Versatile Serving Option: Adaptable dessert that works great as a casual family treat, potluck contribution, or elegant dinner party finale with a simple whipped cream garnish.

Ingredients Needed For Pumpkin Crunch Cake

• Pumpkin Puree: A smooth vegetable base that provides moisture and rich autumn flavor to the cake.
• Yellow Cake Mix: A convenient baking ingredient that creates a soft and tender cake texture.
• Eggs: Binding agents that help structure the cake and provide richness.
• Vegetable Oil: Ensures a moist and tender cake with a smooth consistency.
• Evaporated Milk: Adds creaminess and depth to the cake's overall flavor profile.

• Ground Cinnamon, Ground Nutmeg, Ground Ginger: Warm spices that create a classic pumpkin cake flavor.
• Salt: Enhances and balances the sweetness of the other ingredients.

• Pecans: Chopped nuts that add crunch and nutty flavor to the cake surface.
• Granulated Sugar: Creates a caramelized, sweet topping layer.
• Butter: Helps create a rich, crumbly topping with a golden brown finish.

• Vanilla Extract: Adds a subtle depth and aromatic sweetness to the cake.
• Whipped Cream: An optional garnish that complements the pumpkin cake flavor.

Step-By-Step Guide To Pumpkin Crunch Cake

Step 1: Warm Up the Oven

Set your oven to 350°F and generously coat a 9×13-inch baking pan with cooking spray or butter to prevent sticking.

Step 2: Create Pumpkin Base

• Pumpkin puree
• Eggs
• Vegetable oil
• Evaporated milk

Blend until the mixture looks smooth and consistent.

Step 3: Mix Dry Ingredients

• Yellow cake mix
• Ground cinnamon
• Ground nutmeg
• Ground ginger
• Salt

Stir gently until everything combines into a uniform batter. Avoid overmixing to keep the texture light.

Step 4: Prepare Cake Layer

Pour the pumpkin batter into the prepared pan, spreading it evenly with a spatula.

Step 5: Sprinkle Pecan Topping

Scatter chopped pecans across the entire surface of the batter, ensuring they’re distributed equally.

Step 6: Create Caramel Drizzle

Combine melted butter and granulated sugar, stirring until the sugar starts to dissolve slightly.

Step 7: Add Final Topping

Drizzle the butter-sugar mixture over the pecan layer, covering the entire cake surface to create a delicious crumbly topping.

Step 8: Bake to Perfection

Place the pan in the preheated oven and bake for 50-60 minutes. Check doneness by inserting a toothpick into the center – it should come out clean.

Step 9: Cool and Rest

Remove the cake from the oven and let it cool completely at room temperature for about 1 hour.

Step 10: Final Touch

Splash vanilla extract over the top of the cake just before serving to enhance its flavor.

Step 11: Serve and Enjoy

Cut into squares and serve at room temperature. Top with a dollop of whipped cream if desired for extra indulgence.

Helpful Tips For Pumpkin Crunch Cake Success

• Prevent Dry Cake: Avoid overmixing the batter to maintain moisture and prevent a tough texture.
• Ensure Even Baking: Spread the batter uniformly in the pan and rotate midway through baking for consistent golden-brown color.
• Enhance Nutty Flavor: Toast pecans briefly before chopping to intensify their rich, warm taste and add extra crunch.
• Control Sweetness: Adjust sugar levels by reducing the amount in the topping if you prefer a less sweet dessert.
• Perfect Cooling Technique: Allow cake to cool completely to set the texture and make slicing easier without crumbling.

Creative Twists On Pumpkin Crunch Cake

• Gluten-Free Pumpkin Pecan Cake: Replace yellow cake mix with a gluten-free cake mix or blend of almond flour, coconut flour, and gluten-free baking powder for those with wheat sensitivities.
• Vegan Pumpkin Delight: Substitute eggs with flax eggs, use coconut milk instead of evaporated milk, and swap vegetable oil for coconut oil to create a plant-based version.
• Spice-Lovers Pumpkin Cake: Increase ground spices by adding cardamom, cloves, and a pinch of black pepper for an extra warming, aromatic flavor profile that enhances the traditional pumpkin spice blend.

What To Serve With Pumpkin Crunch Cake

• Brew Warm Spiced Chai Tea: Complement the pumpkin cake's rich, autumnal flavors with a steaming chai tea that echoes the cake's warm spices like cinnamon and nutmeg, creating a harmonious taste experience.
• Serve Bourbon Vanilla Whipped Cream: Elevate the dessert by topping the cake with a luxurious bourbon-infused whipped cream, adding a subtle boozy depth that enhances the pecans' caramel undertones.
• Pair with Salted Caramel Ice Cream: Balance the cake's sweet and spicy profile with a scoop of creamy salted caramel ice cream, providing a cool contrast to the warm cake and creating a decadent dessert combination.

How To Store Pumpkin Crunch Cake Without Losing Moisture

• Store covered in an airtight container for up to 5 days, keeping the cake fresh and moist in the refrigerator.
• Wrap individual slices or the entire cake tightly in plastic wrap and aluminum foil, storing in the freezer for up to 3 months.
• Remove frozen cake from the freezer and let it sit at room temperature for 2-3 hours, or overnight in the refrigerator.
• Warm individual slices in the microwave for 15-20 seconds or in a preheated 350°F oven for 5-7 minutes to restore the cake's soft texture and enhance its flavor.

Pumpkin Crunch Cake FAQ Section

• Can I use fresh pumpkin instead of canned puree?

Fresh pumpkin works, but drain excess moisture first. Roast and puree the pumpkin until smooth, then measure the correct amount for the recipe.

• Is it possible to make this cake gluten-free?

Yes, substitute the yellow cake mix with a gluten-free cake mix. Ensure all other ingredients are certified gluten-free to prevent cross-contamination.

• How do I know if the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean with no wet batter, the cake is done. The top should also be golden brown and slightly firm to touch.

Pumpkin Crunch Cake Recipe

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4.6 from 37 reviews

• Total Time: 1 hour 15-30 minutes
• Yield: 12 1x

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Description

Seasonal magic unfolds in this irresistible Pumpkin Crunch Cake, blending rich autumn flavors with a delightful textural surprise. Crisp pecans and buttery crumble elevate this dessert, promising a delectable journey through harvest’s most cherished moments.

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Ingredients

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Main Ingredients:

• 2 cans (15 oz) pumpkin puree
• 1 box yellow cake mix
• 4 large eggs
• 1 cup vegetable oil
• 1 cup evaporated milk

Topping Ingredients:

• 1 cup chopped pecans
• 1 cup unsalted butter, melted
• 1 cup granulated sugar

Spice and Seasoning:

• 1 tbsp ground cinnamon
• 1 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/2 tsp salt
• 1 tsp vanilla extract

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Instructions

1. Preheat the oven to 350°F and thoroughly grease a 9×13-inch baking pan to ensure easy cake removal.
2. In a large mixing bowl, whisk together pumpkin puree, eggs, vegetable oil, and evaporated milk until smooth and well combined.
3. Incorporate the yellow cake mix and ground spices (cinnamon, nutmeg, ginger, salt) into the wet mixture, stirring until a uniform batter forms without overmixing.
4. Pour the pumpkin batter evenly into the prepared baking pan, creating a level surface.
5. Sprinkle chopped pecans across the entire surface of the batter, ensuring uniform distribution.
6. Combine melted butter and granulated sugar, stirring until the sugar begins to dissolve slightly.
7. Drizzle the butter-sugar mixture over the pecan layer, covering the entire cake surface to create a crumbly, caramelized topping.
8. Transfer the pan to the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove from the oven and let the cake cool completely at room temperature for about 1 hour.
10. Enhance the flavor by adding vanilla extract to the top of the cake just before serving.
11. Slice into squares and serve at room temperature, optionally garnishing with a dollop of whipped cream.

Notes

• Ensure room temperature ingredients blend smoothly and create a more consistent cake texture.
• Use fresh, high-quality ground spices to maximize the aromatic flavor profile of the pumpkin crunch cake.
• Toast pecans briefly before chopping to enhance their nutty flavor and add extra crunch to the topping.
• For gluten-free adaptation, substitute yellow cake mix with a gluten-free alternative and verify all ingredients are certified gluten-free.

• Prep Time: 15 minutes
• Cook Time: 50-60 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 380
• Sugar: 22 g
• Sodium: 200 mg
• Fat: 24 g
• Saturated Fat: 10 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 70 mg