Pumpkin Crunch Cake is a delightful dessert that combines the rich flavors of pumpkin with a crunchy topping. It’s perfect for fall gatherings, Thanksgiving, or any occasion where you want to impress your guests with a cozy and delicious treat. This recipe is easy to follow and results in a cake that is sure to be a hit.
why make this recipe
This recipe is great because it not only tastes amazing but also has a wonderful texture. The smooth pumpkin filling is complemented by the crunchy cake mix and pecan topping. It’s a comforting dessert that captures the essence of autumn. Plus, it requires simple ingredients that you may already have in your pantry.
how to make Pumpkin Crunch Cake
Ingredients:
- 1 can of pumpkin (15 oz)
- 1 can of evaporated milk (12 oz)
- 1 cup of sugar
- 3 large eggs
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 1 box of yellow cake mix (15.25 oz)
- 1 cup of pecans (chopped)
- 1/2 cup of butter (melted)
- Whipped topping (for serving)
Directions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the canned pumpkin, evaporated milk, sugar, eggs, cinnamon, and nutmeg. Mix well.
- Pour the pumpkin mixture into a greased 9×13 inch baking dish.
- Sprinkle the dry yellow cake mix evenly over the top of the pumpkin mixture.
- Evenly sprinkle the chopped pecans on top of the cake mix.
- Drizzle the melted butter over the top.
- Bake for 50-60 minutes until the top is golden and the cake is set.
- Let it cool slightly before serving with whipped topping.
how to serve Pumpkin Crunch Cake
Pumpkin Crunch Cake is best served warm or at room temperature. You can add a dollop of whipped topping on each slice for added creaminess. This dessert goes wonderfully with a cup of coffee or tea, making it a great choice for gatherings.
how to store Pumpkin Crunch Cake
To store leftovers, cover the cake with plastic wrap or foil and keep it in the refrigerator. It will stay fresh for about 3-4 days. You can also freeze it for longer storage; just wrap it tightly and place it in the freezer. Thaw in the refrigerator before serving.
tips to make Pumpkin Crunch Cake
- For an extra kick of flavor, you can add a pinch of salt to the pumpkin mixture.
- Make sure to grease your baking dish well to prevent sticking.
- Feel free to substitute chopped walnuts for pecans if you prefer those nuts.
variation
You can experiment with spices by adding ginger or allspice to the pumpkin mixture for a different flavor profile. Another variation is to use a spice cake mix instead of yellow cake mix for added warmth.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin that has been cooked and puréed, but canned pumpkin is more convenient.
2. Is this recipe gluten-free?
No, this recipe contains yellow cake mix, which typically has gluten. You can use a gluten-free cake mix to make it gluten-free.
3. Can I make this ahead of time?
Yes, you can prepare the pumpkin mixture and keep it in the fridge for a day before baking. Just add the cake mix and pecans before baking on the day you plan to serve it.
Pumpkin Crunch Cake
Ingredients
For the pumpkin mixture
- 1 can (15 oz) pumpkin Canned pumpkin puree
- 1 can (12 oz) evaporated milk
- 1 cup sugar
- 3 large eggs
- 1 teaspoon cinnamon For flavor
- 1/2 teaspoon nutmeg For flavor
For the topping
- 1 box (15.25 oz) yellow cake mix
- 1 cup pecans (chopped) Can substitute with walnuts
- 1/2 cup butter (melted)
For serving
- Whipped topping For serving
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the canned pumpkin, evaporated milk, sugar, eggs, cinnamon, and nutmeg. Mix well.
- Pour the pumpkin mixture into a greased 9×13 inch baking dish.
Topping
- Sprinkle the dry yellow cake mix evenly over the top of the pumpkin mixture.
- Evenly sprinkle the chopped pecans on top of the cake mix.
- Drizzle the melted butter over the top.
Baking
- Bake for 50-60 minutes until the top is golden and the cake is set.
- Let it cool slightly before serving with whipped topping.
