Pumpkin Crunch Cake

Pumpkin Crunch Cake is a delightful dessert that combines the warm flavors of pumpkin pie with the satisfying texture of a crunchy, buttery topping. Perfect for fall gatherings, Thanksgiving, or any time you crave the comforting taste of pumpkin spice, this dessert is both easy to make and irresistibly delicious.Ingredients:

  • For the Pumpkin Layer:
  • 1 can (15 oz) pumpkin puree
  • 1 can (12 oz) evaporated milk
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • For the Crunch Topping:
  • 1 package (about 18 oz) yellow cake mix
  • 1 cup chopped pecans or walnuts
  • 3/4 cup unsalted butter, melted
  • For Serving:
  • Whipped cream or vanilla ice cream
  • Additional ground cinnamon or nutmeg for garnish


  1. Preheat Oven and Prepare Baking Dish:
  • Preheat your oven to 350°F (175°C).
  • Grease a 9×13 inch baking dish.
  1. Mix the Pumpkin Layer:
  • In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, salt, cloves, and ginger until smooth and well combined.
  • Pour this mixture into the prepared baking dish.
  1. Prepare the Crunch Topping:
  • Evenly sprinkle the dry yellow cake mix over the pumpkin mixture.
  • Sprinkle chopped pecans or walnuts over the cake mix.
  • Drizzle the melted butter evenly over the top, ensuring it covers as much of the cake mix and nuts as possible.
  1. Bake:
  • Place in the preheated oven and bake for about 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  • If the top browns too quickly, you can cover it with aluminum foil during the last part of baking.
  1. Cool and Serve:
  • Allow the cake to cool for at least 15 minutes before serving.
  • Serve warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.
  • Garnish with a sprinkle of cinnamon or nutmeg if desired.

Nutritional Information Estimate (per serving, based on 12 servings):

  • Calories: 420
  • Fat: 23g
  • Saturated Fat: 10g
  • Cholesterol: 85mg
  • Sodium: 320mg
  • Carbohydrates: 50g
  • Fiber: 2g
  • Sugar: 30g
  • Protein: 5g

Additional Tips:

  • For a gluten-free version, use a gluten-free cake mix.
  • You can customize the spices according to your taste preferences or use a pumpkin pie spice mix instead.
  • This cake can be made a day ahead and tastes even better the next day as the flavors meld together.

Pumpkin Crunch Cake is a festive, easy-to-make dessert that captures the essence of autumn with every bite. Its rich, creamy pumpkin base and crispy, buttery topping make it a favorite at holiday feasts and cozy family dinners alike.

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