This pumpkin crunch cake truly is a slice of heaven. It brings together a creamy, spiced pumpkin base with a surprising, delightful crunch from the buttery cake mix and walnuts. This dessert is perfect for any autumn gathering or a cozy night in.
I often whip up this pumpkin crunch cake for holiday potlucks. Every time, it disappears in a flash! It also stores wonderfully in the fridge, making it a great make-ahead option.
Why I Love This Recipe
Oh, where to begin with this amazing pumpkin crunch cake! It’s
- So incredibly easy. Seriously, busy moms, this one’s for you!
- A total crowd-pleaser. It always gets rave reviews at my potlucks.
- Perfectly versatile. Great for holidays or just a sweet treat.
- Comfort in a pan. Nothing beats that warm, spiced aroma.
This cake simply delivers joy, every single time.
Pumpkin Crunch Cake Ingredients
The magic of this pumpkin crunch cake truly starts with its simple yet powerful ingredients. They come together so beautifully, creating a dessert that feels both familiar and exciting. It’s an ingredient list that promises pure comfort and joy!
Core Ingredients for Your Pumpkin Crunch Cake
- Pure pumpkin puree: This is our creamy base. It gives us that lovely, earthy fall flavor.
- Granulated sugar: Just the right amount sweetens our pumpkin layer.
- Cinnamon: A warming spice that brings out the best in pumpkin flavors.
- Eggs: They bind everything together. Your pumpkin layer will be perfect.
- Sweetened condensed milk: This adds richness and a lovely sweetness. It makes the pumpkin base so creamy.
- Yellow cake mix: Our secret weapon for crunch! It provides that crispy texture.
- Melted butter: Crucial for the golden, flaky topping. It ties everything together.
- Chopped walnuts: These add a delightful crunch. Every bite is satisfying.
Essential Seasonings and Flavor Boosts
For this pumpkin crunch cake, cinnamon is key. It’s the star spice here. You could add a tiny pinch of nutmeg too. It really deepens the flavor profile. Sometimes I also add a dash of pumpkin pie spice blend. It just enhances the autumn feel.
Substitutions and Tips for Your Pumpkin Crunch Cake
- Pure pumpkin: Always double-check your can. Make sure it says “pure pumpkin” or “pumpkin puree,” not pie filling. That mistake happens often!
- Sweetened condensed milk: If you don’t have this, evaporated milk works too. I just prefer the sweetness the condensed milk adds.
- Walnuts: Not a fan of walnuts? No problem! Pecans are a fantastic substitute. They offer a similar buttery crunch.
- Cake mix type: Yellow cake mix is traditional. A spice cake mix could also be fun. It would add another layer of flavor.
- Chopping nuts: Store-bought chopped walnuts are usually great. If they seem big, give them a quick chop. You want pieces, not huge chunks.
How to Make Pumpkin Crunch Cake
Making this pumpkin crunch cake is pretty straightforward. You’ll love how easily it comes together. Just follow these steps for a perfect dessert. I promise, it’s easier than you think. You’ll be enjoying this treat in no time.
Preparing Your Baking Dish
First things first, let’s get that baking dish ready. Grab a 9×13 inch baking dish. Then, give it a good spray with a non-stick baking spray. This tiny step is super important. It stops your delicious pumpkin crunch cake from sticking. You want a clean release later.
Mixing the Pumpkin Layer
Now, let’s make the heart of this cake. In a large bowl, combine the pure pumpkin. Add the sugar, cinnamon, and all three eggs. Next, pour in that rich sweetened condensed milk. Whisk it all together until it’s smooth. This is your flavorful pumpkin base. It smells amazing already, doesn’t it? Pour this creamy mixture evenly into your prepared dish.
Assembling the Crunch Topping
This is where the “crunch” comes in! Take your box of yellow cake mix. Sprinkle it evenly over the pumpkin layer. Don’t stir it in. Just gently pat it down. This creates a nice, even layer. Then, scatter your chopped walnuts over the cake mix. Give those a gentle pat too. Finally, pour the melted butter all over it. Make sure to cover all the dry cake mix. This butter helps it get golden and crispy.
Baking Your Pumpkin Crunch Cake
Pop your dish into the preheated oven. Bake it for about 50 to 60 minutes. Keep an eye on it. The top should be nicely golden brown. A knife inserted in the center should come out clean. This means your pumpkin crunch cake is cooked through. The kitchen will smell incredible.
Cooling and Serving Tips
Once baked, take it out. Let your pumpkin crunch cake cool a bit. It’s delicious served warm. A scoop of vanilla ice cream is wonderful. Whipped cream is also a great choice. You can enjoy it at room temperature too. Store any leftovers in the fridge. It tastes great cold.
How to Store Pumpkin Crunch Cake
Storing your pumpkin crunch cake is super simple. Just cover any leftovers tightly. Pop it right into the refrigerator. It stays fresh for about five days there. You can enjoy it cold straight from the fridge. Or, warm up a slice in the oven. I just put it in a cold oven. Then I preheat to 350 degrees. It warms up perfectly with the oven. This cake is truly delicious either way.
Tips for Success
- Don’t overmix the pumpkin layer. Mix until just combined.
- Gently pat down both the cake mix and walnuts. This helps create layers.
- Ensure the melted butter covers all the cake mix. This equals crispy topping.
- Ovens vary, so watch your cake. Look for that beautiful golden brown.
- Let the cake cool a bit. It helps the layers set nicely.
Kitchen Tools You’ll Need
- 9×13 inch baking dish: A glass or ceramic one works best.
- Large mixing bowl: Any big bowl will do for mixing.
- Whisk: A fork or spoon can work in a pinch.
- Measuring cups and spoons: Essential for accuracy.
- Non-stick baking spray: Don’t skip this important step.
Serving Suggestions
- Serve warm with a scoop of vanilla bean ice cream. It melts just right.
- A dollop of fresh whipped cream is always a classic pairing. So light.
- Pair with a hot cup of coffee or a spiced chai latte. Cozy vibes!
- Dust with a little powdered sugar for a simple, elegant touch. Looks pretty.
- Garnish with a few extra chopped walnuts. Adds visual appeal.
Frequently Asked Questions
Can I make this pumpkin crunch cake ahead of time?
Absolutely! This pumpkin crunch cake is a fantastic make-ahead dessert. You can bake it a day or two in advance. Store it covered in the refrigerator. It tastes just as wonderful, sometimes even better, the next day.
What if I don’t have walnuts for my pumpkin crunch cake?
No walnuts? No problem at all! You can easily swap them for chopped pecans. They offer a similar delightful crunch and a slightly different nutty flavor. Almonds or even a mix of seeds could work too.
How do I know when my pumpkin crunch cake is perfectly baked?
Your pumpkin crunch cake is done when the top looks golden brown. The cake mix layer will be crisp. A knife or toothpick inserted into the center should come out clean. This means the pumpkin layer is fully set.
Is this pumpkin crunch cake suitable for freezing?
Yes, you can certainly freeze this pumpkin crunch cake. Wrap individual slices tightly in plastic wrap. Then, place them in a freezer-safe bag or container. It’s a great way to save some for later cravings.
Conclusion
And there you have it, friends! This pumpkin crunch cake really is a little piece of autumn magic. It brings together all the comforting flavors of fall with that irresistible crunchy topping. Every bite offers a sweet escape. I just know you’ll love making it. It’s perfect for sharing with loved ones. Or, frankly, for keeping all to yourself! This recipe has brought so much joy to my kitchen. I truly hope it brings the same warmth to yours. Happy baking!
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Pumpkin Crunch Cake
- Total Time: 65-75 minutes
- Yield: 12-16 servings
- Diet: Vegetarian
Description
This recipe outlines how to make a delicious Pumpkin Crunch Cake, featuring a pumpkin base topped with yellow cake mix, walnuts, and melted butter, baked to a golden perfection. It’s perfect served warm or at room temperature with ice cream or whipped cream.
Ingredients
- 29 oz can of Libby’s (or similar) Pure pumpkin
- 1 cup sugar
- ¾ tsp cinnamon
- 3 eggs
- 14 oz can sweetened condensed milk
- 1 cup (2 sticks) melted butter
- 1 box yellow cake mix
- 1 cup walnuts, chopped
Instructions
- Preheat oven to 350 degrees.
- Spray a 9×13 baking dish with non-stick baking spray.
- Mix pumpkin, sugar, cinnamon, eggs, and milk together. Pour batter into a 9×13 baking dish.
- Sprinkle cake mix over top of the pumpkin mixture then pat down gently.
- Sprinkle chopped walnuts on top of cake mix then pat down gently.
- Pour melted butter over top of cake making sure to cover all of the cake mix.
- Bake for 50-60 minutes at 350 degrees.
- Serve warm or at room temperature with ice cream or whipped cream.
Notes
- Make sure the walnuts are chopped small. The store-bought ones are typically okay but if they’re bigger chunks, I recommend giving them a quick rough chop with a knife anyway. You want them to add crunch but not be an entire mouthful of walnut.
- Store in the refrigerator for up to five days before tossing. You can either serve it cold directly out of the fridge or put in a cold oven, preheat to 350 degrees, and let it warm up with the oven to reheat.
- Ingredient Notes/Substitutions:
- Pure pumpkin – this may also be called pumpkin puree, just don’t use pie filling.
- Sweetened condensed milk – you can also use evaporated milk if you don’t have this, I just prefer the sweetened version.
- Walnuts – can replace with chopped pecans instead if you prefer.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
