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Pumpkin Crunch Cake
Pumpkin crunch cake has all the festive fall flavors you’re looking for. This yummy dessert uses simple ingredients to create a great alternative to traditional pumpkin pie.
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Pumpkin crunch cake is a must-make dessert during the fall season. The ultimate combo of moist cake mix and crunchy pecans, this fall dessert uses simple ingredients to create a great alternative to traditional pumpkin pie. Pumpkin crunch cake is a fall dessert that’s practically guaranteed to satisfy every sweet craving.
Are you a fan of all things pumpkin? then you’ll definitely want to make more of our all-time favorite pumpkin treats, like these Mini Pumpkin Pies, Pumpkin Truffles, and Pumpkin Bars.
Pumpkin Crunch Cake Ingredients
You will need:
- 15 ounces pumpkin puree
- 1 ½ cup half and half
- ¾ cup sugar
- ¼ cup light brown sugar packed
- 2 ½ teaspoons pumpkin pie spice
- 4 large eggs
- 1 box yellow cake mix
- 1½ cup pecans chopped
- 1 cup butter melted
- whipped topping optional
PRO TIP: Watch out when you are at the grocery store that you buy pure pumpkin purée and not canned pumpkin pie filling.
Substitutions and Additions
PECANS: Adding pecans to the top of your pumpkin crunch cake is what gives it the “crunch” however, you could leave these out if you prefer. You could also substitute a different nut like crushed walnuts or cashews in place of the pecans.
CAKE MIX: You can use any brand of boxed cake mix for this delicious pumpkin crunch cake. I like to stick to the yellow cake, but there are other cake flavors that would work just fine. White cake, vanilla, or French vanilla would also taste good.
How to Make Pumpkin Crunch Cake
STEP ONE: Preheat oven to 350°F.
STEP TWO: Spray a 9×13 baking dish.
STEP THREE: Using a stand mixer or large mixing bowl, combine pumpkin puree, half and half, sugars, and pumpkin pie spice.
STEP FOUR: Add eggs one at a time, mixing well after each egg, until all ingredients are well blended.
STEP FIVE: Pour pumpkin mixture into greased 9×13 baking dish.
STEP SIX: Spread dry yellow cake mix over the pumpkin mixture.
STEP SEVEN: Sprinkle pecans over dry cake mix.
PRO TIP: If you can’t find chopped pecans, you can buy them whole and either chop them with a knife or put them in a Ziploc bag and crush them into smaller pieces with a rolling pin.
STEP EIGHT: Drizzle melted butter over pecans.
STEP NINE: In a preheated oven, bake pumpkin crunch cake for 45 to 50 minutes or until the knife inserted in the center of the cake comes out clean.
STEP TEN: Remove cake and allow to cool completely before serving.
STEP ELEVEN: Serve with whipped topping, if desired.
How to Serve Pumpkin Crunch Cake
Brimming with fall flavors, this moist pumpkin cake would be a perfect addition to your Thanksgiving table. Make your cake extra indulgent by serving it with a dollop of whipped cream, a drizzle of caramel sauce, or a scoop of vanilla ice cream. Enhance the pumpkin flavor experience by enjoying a slice of cake with a warm mug of homemade pumpkin spice latte.
Storage
IN THE FRIDGE: It’s best to store pumpkin pecan crunch cake in the fridge in an airtight container or covered in plastic wrap to keep it moist and fresh. Pumpkin cake will last in the fridge for up to three days.
IN THE FREEZER: You can freeze this pumpkin cake recipe to keep it longer. I like to cut individual pieces and freeze them separately for a single serving later on. Pumpkin crunch cake will last for up to 4 months this way.
Pumpkin crunch cake is a crowd-pleaser, satisfying every pumpkin craving with its mouth-watering combination of smooth pumpkin and crunchy pecans. With all the festive fall flavors you’re looking for, this yummy fall dessert is easy to make using box cake mix and canned pumpkin puree. Pumpkin crunch cake is a decadent pumpkin treat that uses simple ingredients to create a great alternative to traditional pumpkin pie.
FREQUENTLY ASKED QUESTIONS
Can I use a spice cake instead of a yellow cake mix?
This easy pumpkin crunch cake would be delicious using a spice cake mix instead of a yellow cake.
Can I leave out the nuts as there is a nut allergy in our family?
You can leave off the nuts entirely or substitute them for graham cracker pieces or Skor bits for a bit of crunch.
Can I use homemade pumpkin puree?
If you prefer to use homemade pumpkin puree, you are more than welcome to.
MORE RECIPES YOU’LL LOVE
Pumpkin Crunch Cake
Pumpkin crunch cake has all the festive fall flavors you’re looking for. This yummy dessert uses simple ingredients to create a great alternative to traditional pumpkin pie.
Ingredients
- 15 ounces pumpkin puree
- 1 ½ cup half and half
- ¾ cup sugar
- ¼ cup light brown sugar packed
- 2 ½ teaspoons pumpkin pie spice
- 4 large eggs
- 1 box yellow cake mix
- 1½ cup pecans chopped
- 1 cup butter melted
- whipped topping optional
Instructions
- Preheat oven to 350°F.
- Spray a 9×13 baking dish.
- Using a stand mixer or large mixing bowl, combine pumpkin puree, half and half, sugars, and pumpkin pie spice.
- Add eggs one at a time, mixing well after each egg, until all ingredients are well blended.
- Pour pumpkin mixture into greased 9×13 baking dish.
- Spread dry yellow cake mix over the pumpkin mixture.
- Sprinkle pecans over dry cake mix.
- Drizzle melted butter over pecans.
- In a preheated oven, bake pumpkin crunch cake for 45 to 50 minutes or until the knife inserted in the center of the cake comes out clean.
- Remove cake and allow to cool completely before serving.
- Serve with whipped topping, if desired.
Notes
TIP: Watch out when you are at the grocery store that you buy pure pumpkin purée and not canned pumpkin pie filling.
TIP: If you can’t find chopped pecans, you can buy them whole and either chop them with a knife or put them in a Ziploc bag and crush them into smaller pieces with a rolling pin.
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