Pumpkin Crunch Cake Recipe

Introduction

Pumpkin Crunch Cake is a delightful fall dessert that combines a spiced pumpkin custard with a crunchy, buttery topping. It’s easy to make and perfect for holiday gatherings or cozy evenings at home.

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 large mixing bowl, whisk together the pumpkin puree, sugar, eggs, evaporated milk, cinnamon, nutmeg, and ginger until the mixture is smooth and evenly combined.
3. Step 3: Pour the pumpkin mixture evenly into the prepared baking dish.
4. Step 4: Evenly sprinkle the dry yellow cake mix over the pumpkin layer, but do not stir or mix it in.
5. Step 5: Drizzle the melted butter generously over the cake mix layer, covering it as evenly as possible.
6. Step 6: Bake in the preheated oven 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 nuts such as pecans or walnuts on top before baking.
• You can substitute the yellow cake mix with spice cake mix for a more intense flavor.
• If you prefer a lighter dessert, try using half evaporated milk and half milk or cream for added richness.

Storage

Store any leftover pumpkin crunch cake covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 20 to 30 seconds to enjoy warm. The texture may soften slightly after refrigeration but will still be delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, you can use fresh pumpkin puree for this recipe. Be sure to cook and puree the pumpkin first, and measure 15 ounces to substitute for the canned version.

Is this recipe gluten-free?

This recipe uses a standard yellow cake mix which contains gluten. To make it gluten-free, use a gluten-free yellow cake mix and verify that all other ingredients are gluten-free.

Pumpkin Crunch Cake Recipe

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★★★★★

4.8 from 108 reviews

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

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Description

Pumpkin Crunch Cake is a delightful fall dessert featuring a creamy pumpkin custard base topped with a crunchy, buttery cake mix layer. This easy-to-make recipe combines warm spices like cinnamon, nutmeg, and ginger to create a comforting treat that’s perfect for holiday gatherings or cozy autumn nights.

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Ingredients

Scale 1x2x3x

Pumpkin Mixture

• 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

Topping

• 1 box (15.25 oz) yellow cake mix
• ½ cup unsalted butter, melted

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Instructions

1. Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish thoroughly to ensure the cake doesn’t stick.
2. Mix Pumpkin Base: In a large 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 Mixture: Pour the smooth pumpkin mixture into the prepared baking dish, spreading it evenly across the bottom.
4. Add Cake Mix Layer: Evenly sprinkle the dry yellow cake mix over the pumpkin layer. Do not stir or mix the cake mix into the pumpkin—just let it form a layer on top.
5. Drizzle Butter: Generously drizzle the melted unsalted butter over the dry cake mix layer to help it crisp up and create a crunchy topping while baking.
6. Bake: Place the baking dish in the oven and bake for 50 to 60 minutes, or until the top is golden brown and the center is set. The cake should be firm but moist when done.
7. Cool and Serve: Allow the cake to cool slightly before serving to let the layers set beautifully and to enhance the flavors.

Notes

• Use pure pumpkin puree, not pumpkin pie filling, for the best results.
• For extra crunch, you can add chopped nuts or a sprinkle of brown sugar on top before baking.
• Letting the cake cool slightly helps the custard layer to firm up and makes cutting easier.
• This cake pairs wonderfully with whipped cream or 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, Easy Pumpkin Cake, Spiced Pumpkin Cake