Pumpkin Crunch Cake Recipe

Introduction

Pumpkin Crunch Cake is a delightful fall dessert that combines creamy pumpkin filling with a crunchy, buttery cake topping. It’s simple to make and perfect for sharing at family gatherings or holiday celebrations.

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 thoroughly.
2. Step 2: In a mixing bowl, whisk together the pumpkin puree, granulated 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.
4. Step 4: Sprinkle the dry yellow cake mix evenly over the pumpkin mixture. Do not stir or mix it in.
5. Step 5: Drizzle the melted butter generously over the top layer of cake mix to ensure a crisp, golden crust.
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.

Tips & Variations

• For extra crunch, sprinkle chopped pecans or walnuts over the melted butter before baking.
• Use a spice blend or pumpkin pie spice instead of separate cinnamon, nutmeg, and ginger for convenience.
• If you prefer a sweeter dessert, lightly sprinkle powdered sugar on top once cooled.
• Make mini versions using a muffin tin for easy individual servings.

Storage

Store leftover pumpkin crunch cake covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for about 20 seconds to enjoy warm, or serve chilled if preferred.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can. Make sure to cook and puree fresh pumpkin until smooth before measuring out 15 ounces to substitute for canned pumpkin puree.

Is it necessary to use evaporated milk?

Evaporated milk adds creaminess and richness to the filling, but you can substitute it with regular milk or a non-dairy alternative if needed, though the texture may be slightly different.

Pumpkin Crunch Cake Recipe

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★★★★★

4.4 from 109 reviews

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

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Description

Pumpkin Crunch Cake is a deliciously spiced, layered dessert featuring a rich pumpkin custard base topped with a golden crunchy cake layer. This easy-to-make treat combines warm autumn spices with the sweet, smooth texture of pumpkin, creating a perfect holiday or fall-time dessert.

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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 dish. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish to prevent sticking.
2. Mix pumpkin filling. In a mixing bowl, whisk together the pumpkin puree, granulated sugar, eggs, evaporated milk, cinnamon, nutmeg, and ginger until the mixture is smooth and well combined.
3. Pour pumpkin layer. Pour the pumpkin mixture evenly into the prepared baking dish, creating a smooth base layer.
4. Add cake topping. Sprinkle the yellow cake mix evenly over the pumpkin layer without stirring it in, allowing it to form a separate layer on top.
5. Drizzle butter. Generously drizzle the melted unsalted butter all over the cake mix layer to help create a crisp, golden crust while baking.
6. Bake. Place the dish in the oven and bake for 50-60 minutes, or until the top is golden brown and the center is set. Remove from oven and let it cool slightly before serving to allow layers to set properly.

Notes

• Use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
• Ensure the baking dish is well-greased to prevent sticking and make serving easier.
• Do not mix the cake mix into the pumpkin layer; it creates the signature crunchy topping.
• Allow the cake to cool slightly before serving so the layers firm up for cleaner slices.
• This cake pairs wonderfully with whipped cream or a scoop of 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, autumn recipe, layered cake, easy pumpkin cake