Pumpkin Crunch Cake is like a cozy hug in dessert form, perfect for when the leaves start to change color and the air gets crisp. It combines the creamy sweetness of pumpkin with a buttery, crunchy topping that's irresistible. This cake is super easy to make, requiring just a mix, pour, and bake process that anyone can follow.
It's the kind of recipe that brings the family together, filling the house with a warm, spicy aroma that screams autumn. Whether you're a pumpkin lover or just looking for a simple yet delicious dessert, this cake is sure to impress.
Why This Recipe Works
This Pumpkin Crunch Cake recipe is a hit because it brilliantly balances the smooth texture of pumpkin pie with the satisfying crunch of a cake topping. The secret lies in the layer of yellow cake mix sprinkled over the pumpkin mixture, which absorbs the moisture as it bakes, creating a golden crust that's to die for. The addition of melted butter over the cake mix ensures every bite is moist, rich, and decadent. It's a no-fuss recipe that delivers on flavor and texture, making it a perfect treat for busy holiday seasons or any time you crave something sweet and seasonal.
Moreover, what makes this recipe so appealing is its versatility and crowd-pleasing nature. It can be dressed up for special occasions with a dollop of whipped cream or a scoop of vanilla ice cream, or enjoyed simply as is for a comforting snack. The use of canned pumpkin puree makes it convenient and accessible, while the option to add nuts or spices allows you to customize to your taste. Whether you're hosting a dinner party, contributing to a potluck, or just in need of a delicious dessert to end a family meal, this Pumpkin Crunch Cake is guaranteed to be a hit.
Ingredients
Pumpkin Puree - Brings moisture and a fall flavor. Sweet potato puree can be a substitute for a different, yet similar, taste.
Yellow Cake Mix - Makes the base and topping for the cake, offering a sweet, buttery flavor. Spice cake mix can be used for extra warmth.
Eggs - Bind the ingredients together. For a vegan option, flax eggs can work but might change the texture slightly.
Evaporated Milk - Adds richness to the pumpkin layer. Coconut milk can be a dairy-free alternative.
Butter - Used in the crunchy topping, giving it a deliciously crisp finish. Vegan butter is a suitable substitute.
Tips
- Make sure to spread the cake mix evenly for a uniform crunch.
- For a more pronounced pumpkin flavor, add a teaspoon of pumpkin pie spice to the mix.
- Bake until the top is golden brown to ensure a satisfying crunch.
- Let the cake cool completely before cutting to help it set.
- Serve with a dollop of whipped cream or vanilla ice cream for extra indulgence.
How to Serve
Pumpkin Crunch Cake is a delightful dessert that marries the comforting flavors of pumpkin with a sweet, crunchy topping. It's a fantastic finale to any autumn meal or a special treat to enjoy with a warm cup of coffee on a cool day. The cake is rich and satisfying, with layers that offer a contrast in textures from the creamy pumpkin base to the crispy, buttery top.
- As a Holiday Dessert: This cake shines as a holiday table centerpiece, perfect for Thanksgiving or Halloween gatherings.
- With Coffee or Tea: Serve a slice with a hot beverage for a cozy, afternoon snack.
- Next-Day Breakfast: Believe it or not, a small slice can be a decadent breakfast treat, especially when served with a dollop of Greek yogurt.
Similar Recipes
Instant Pot Pumpkin Cheesecake
Pumpkin Crunch Cake
Ingredients
- 1 can 15 oz pumpkin puree
- 1 can 12 oz evaporated milk
- 3 eggs
- 1 cup sugar
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 box yellow cake mix
- 1 cup chopped pecans optional
- 1 cup 2 sticks unsalted butter, melted
- Whipped cream or vanilla ice cream for serving
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- In a large bowl, mix together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, and salt until well combined. Pour into the prepared baking dish.
- Sprinkle the entire box of yellow cake mix evenly over the pumpkin mixture. If using, scatter the chopped pecans over the cake mix.
- Drizzle the melted butter evenly over the top.
- Bake in the preheated oven for about 60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let the cake cool completely before serving. Serve with whipped cream or vanilla ice cream.
Nutrition
Notes
• For a more pronounced pumpkin flavor, add a teaspoon of pumpkin pie spice to the mix.
• Bake until the top is golden brown to ensure a satisfying crunch.
• Let the cake cool completely before cutting to help it set.
• Serve with a dollop of whipped cream or vanilla ice cream for extra indulgence.