Pumpkin crunch cake is one of the most surprisingly delicious fall fruit cake recipes in my repertoire.
When that cool crisp air sweeps in and you need that perfect dessert on the fly, this is the recipe to grab. Its easier to throw together than a hummingbird cake or a pineapple upside down cake and every bit as scrumptious.
That soft savory pumpkin flavor tempered with warm winter spices and a sweet crunchy cakey topping will make you forget all about that easy lemon cake recipe you were planning. You are gonna’ love this! And so will everyone you serve it to…
Check it out….
- A delicious dessert that is a snap to make
- It’s not actually cake-like at all, it’s more like a crustless pumpkin pie with a yummy, cakey, buttery, nut topping.
How To Make Pumpkin Crunch Cake Recipe
Whipping up this awesome cake takes no time at all and it’s so easy. Just mix up the pumpkin mixture and pour it into your baking pan.
Then sprinkle your cake mix pecan combo on top and drizzle with melted butter. Now bake it up in the oven and enjoy. Easy peasy!
Serving up this indulgent pumpkin cake is so much fun. Here’s a couple of simple tips to help ensure pumpkin crunch cake deliciousness.
When you sprinkle the dry cake mix on top, take a moment to gently press it down into the pumpkin mixture before adding the chopped pecans evenly across the top. This will give every scrumptious bite a little sweetness and a little crunch.
Also, when checking for doneness, just insert the toothpick into the cake-like topping. If you insert it too deep you might get a false read.
Pumpkin Crunch Dump Cake Ingredient Notes
When making this pumpkin crunch dump cake, I usually opt for a yellow cake mix because the flavor blends so well with the pumpkin pie mixture underneath. That said, it’s also great with vanilla cake mix.
I just love this recipe because its easily adapted to make pumpkin crunch bars, pumpkin crunch pie, or even pumpkin pie bars. Sometimes on those special cold-weather occasions, I throw together pumpkin pie fudge.
Tools to Make
Making this cake doesn’t require anything special at all. This is a totally simple recipe. All you need to make it happen is a 9 x 13-inch baking dish and you’re good to go.
How Long Can You Keep This In The Fridge?
The FDA recommends storing your cake within 4 days if it has been stored properly in the fridge. You’ll want to cover it loosely with cling wrap or foil to protect its integrity.
Just be sure to reserve the FDA recommended 2-hour serving rule but this cake is absolutely delicious cold, especially with a big scoop of whipped cream.
Can You Freeze Them?
Absolutely! This scrumptious cake freezes beautifully and it’s every bit as crave-worthy upon serving. Just let it cool completely before preparing for the freezer. I prefer to double wrap mine in plastic wrap, then in aluminum foil for extra protection.
It’ll stay fresh and yummy for up to a month. For best results slow thaw in the fridge for up to 24 hours before serving.
Pumpkin Crunch Make Ahead Tips
This crazy simple recipe only has a 10-minute prep time so there really isn’t a bunch of prep to speak of. But, its great in the fridge for a few days so you can always make it a day ahead.
I just love serving this cake with a big ‘ole dollop of homemade whipped cream and a piping hot cup of coffee or hot chocolate. It makes a fantastic afternoon snack or fall dessert.
This cake is insanely delicious and totally versatile. You can come up with so many different desserts from this one recipe. Here are a few tasty suggestions.
- Trade the pumpkin for peaches and for a delectable peach dump cake recipe that goes great with vanilla ice cream.
- A few simple swaps will give you grandma’s applesauce cake that’s so good you’ll have to sit on your hands to keep from clapping.
- Pull out the bundt pan and whip up a solid pumpkin bundt cake complete with garnish.
- Switch out the pumpkin for apples and whip up an apple coffee cake that’ll make you forget about store-bought versions.
- Substitute bananas and serve up a lip smackin’ unforgettable banana pudding cake.
Pumpkin Crunch Cake
- 1 (15-ounce) can pumpkin puree
- 1 (12-ounce) can evaporated milk
- 4 eggs large
- 1 1/2 cups sugar
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 (18.25-ounce) box yellow cake mix
- 1 1/2 cups pecans chopped
- 1 cup unsalted butter melted
- Preheat oven to 350°F. Lightly grease a 9 x 13-inch baking pan.
- In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
- Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted butter.
- Bake for 60-80 minutes, or until done. The cake is done when the center part of the cake is set and the toothpick inserted in the center, just through the cake part, comes out clean.
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Here are even more pumpkin desserts you may enjoy.
- Pumpkin Parfait – There’s only one word to describe this sweet dreamy pumpkin pie spiced filling layered with golden Oreo crumble….OMG!
- Pumpkin Scones – Moist pumpkin spice little beauties with a double glaze that’ll make you forget all about the ones Starbucks sells.
- Pumpkin Pie – Sweet warm delicious spiced just like grandma used to make.
- Pumpkin Oatmeal Cookies – Oh yeah! I went there…
- Pumpkin Spice Cookies – Soft fluffy little cookies with sweet warm pumpkin flavor and white chocolate chips to boot.
This intensely scrumptious pumpkin crunch cake is the alternative 5-star fall dessert to that plain old pumpkin pie you’re used to. It’s awesome enough to make even when you’ve got plenty of time to kill in the kitchen.
Get the kiddos involved, treat the fam, or do something special for someone nice. You just can’t go wrong with this little beauty.
Source: Adapted From Allrecipes