Pumpkin Crunch Cake That Everyone Will Ask For

There are desserts that quietly grace the table, and then there are those that steal the show,this Pumpkin Crunch Cake belongs to the latter. Imagine the silky richness of pumpkin pie beneath a golden, buttery pecan topping that shatters with each bite. It’s rustic, indulgent, and so effortlessly elegant that once you bring it to the table, expect everyone to ask for the recipe. This is more than a fall dessert,it’s a celebration baked into every forkful.

Ingredients List

• 1 can (15 oz) pure pumpkin purée
• 1 can (12 oz) evaporated milk
• 3 large eggs
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ¼ tsp ground cloves
• 1 box yellow cake mix
• 1 cup unsalted butter, melted
• 1 cup chopped pecans (or walnuts)
• Whipped cream or vanilla ice cream, for serving

Step-by-Step Instructions

Step 1: Prepare the oven and pan

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or line it with parchment for easy removal.

Step 2: Make the pumpkin custard base

In a large bowl, whisk together pumpkin purée, evaporated milk, eggs, sugar, vanilla, and spices until smooth and well-blended. Pour the mixture into the prepared baking dish.

Step 3: Add the cake mix layer

Sprinkle the dry yellow cake mix evenly over the pumpkin filling,do not stir. The cake mix will settle into the custard as it bakes, creating a delicate balance of textures.

Step 4: Top with butter and nuts

Drizzle the melted butter evenly over the cake mix. Scatter the chopped pecans across the surface for a crunchy, caramelized finish.

Step 5: Bake to perfection

Bake for 50–55 minutes, or until the top is golden brown and the edges pull slightly from the pan. A toothpick should come out clean when inserted near the center.

Step 6: Cool and serve

Allow the cake to cool for at least 30 minutes before slicing. Serve warm or chilled with whipped cream or a scoop of vanilla ice cream.

Cook Time

About 55 minutes

Servings

12 servings

Nutritional Information (approx. per serving)

• Calories: 340
• Carbohydrates: 38 g
• Protein: 5 g
• Fat: 19 g
• Fiber: 2 g
• Sugar: 24 g

Storage Instructions

Store leftovers covered in the refrigerator for up to 5 days. For longer storage, wrap individual portions and freeze for up to 2 months. Thaw overnight in the fridge and reheat lightly in the oven before serving.

Suggestions

• Swap pecans for walnuts or hazelnuts for a unique flavor twist.
• Drizzle with caramel sauce for an extra decadent finish.
• For a lighter version, reduce the butter slightly and serve with Greek yogurt instead of whipped cream.

Seasonal Relevance

Pumpkin Crunch Cake is the quintessential autumn dessert. It belongs at the Thanksgiving table, adds warmth to holiday gatherings, and brings the cozy flavors of fall to any casual dinner party. Its layered textures make it just as welcome at a potluck as at a formal holiday spread.

Conclusion

This Pumpkin Crunch Cake is the perfect fusion of pumpkin pie comfort and cake-like indulgence. With its custardy base and irresistible buttery crunch, it’s destined to become a dessert you’ll be known for. Bake it once, and you’ll find yourself making it every season,it’s that kind of recipe.

FAQs

Can I make Pumpkin Crunch Cake ahead of time?
Yes, this cake can be made a day in advance. In fact, letting it chill overnight allows the flavors to deepen beautifully. Simply store in the fridge and bring to room temperature before serving.

Can I use fresh pumpkin instead of canned purée?
Absolutely. Roast and purée fresh pumpkin until smooth, then substitute cup for cup with canned pumpkin. Just be sure to drain excess liquid for a consistent texture.

What’s the best way to cut clean slices of this cake?
Allow the cake to cool completely, then use a sharp knife dipped in hot water for clean, neat slices. Wiping the knife between cuts also helps keep the edges crisp.