Irresistible Pumpkin Crunch Cake Recipe for Autumn Bliss

The aroma of Pumpkin Crunch Cake wafts through the air, a delightful blend of cinnamon and nutmeg that sings to your autumn-loving heart. With each bite, the creamy pumpkin filling contrasts perfectly with a crunchy topping, creating a symphony of flavors that will have you singing like a turkey in November. Halloween Oreo brownies creamy Halloween cheesecake.

Growing up, this cake was our family’s go-to holiday treat. The sheer excitement on my kids’ faces every time I pulled it from the oven was priceless. cozy apple hand pies It’s the perfect dessert for Thanksgiving, Halloween parties, or any cozy gathering where laughter and good food are on the agenda.

Every time I make this dessert, my friends rave about how delicious it is and ask for seconds!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Pumpkin Puree: Use canned pumpkin puree for convenience; just ensure it’s 100% pure pumpkin without additives.
• Sugar: Regular granulated sugar works best here; it sweetens the cake beautifully without overpowering the pumpkin flavor.
• Cinnamon: This aromatic spice adds warmth; fresh-ground cinnamon enhances flavor complexity.
• Nutmeg: A pinch of nutmeg lends a cozy depth; freshly grated nutmeg is ideal if you can find it.
• Yellow Cake Mix: Any brand will do; this shortcut makes preparation quick and simple without sacrificing taste.
• Butter: Use unsalted butter to control saltiness and keep things buttery smooth.
• Pecans or Walnuts: Chopped nuts add crunch; choose your favorite for texture variations.

The full ingredients list, including measurements, is provided in the recipe card directly below. For more inspiration, check out this orange custard squares recipe recipe.

Let’s Make it Together

Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan so your cake won’t stick.

Mix Pumpkin Filling: In a large bowl, combine pumpkin puree, sugar, eggs, cinnamon, nutmeg, and vanilla extract until smooth. The mixture should smell like fall!

Add Filling to Pan: Pour the pumpkin filling into the greased baking pan evenly. Spread it out gently with a spatula to avoid any bumps.

Create Crunch Topping: In another bowl, mix yellow cake mix with melted butter until crumbly. Sprinkle this mixture over the pumpkin filling generously.

Add Nuts (Optional): If you’re using nuts, sprinkle them on top of the cake mix layer now. This step adds that delightful crunch everyone loves. For more inspiration, check out this caramel carrot cake delight recipe.

Bake Away!: Place the pan in your preheated oven and bake for 40-45 minutes or until golden brown on top. You’ll know it’s ready when it smells heavenly!

Now all that’s left is to let it cool slightly before serving—if you can resist that long! Enjoy this dish warm with whipped cream or alone; either way, you’re in for a treat!

Perfecting the Cooking Process

Start by preheating your oven to 350°F (175°C). Mix the pumpkin, eggs, and sugar until creamy, then fold in dry ingredients. Pour into a baking dish and sprinkle with crunchy topping before baking to perfection.

Add Your Touch

Feel free to swap pumpkin for sweet potato or add chocolate chips for an indulgent twist. A dash of maple syrup can enhance sweetness, making each bite uniquely yours.

Storing & Reheating

Store leftover Pumpkin Crunch Cake in an airtight container at room temperature for up to three days. Reheat slices in the microwave for 10-15 seconds for a warm treat that tastes freshly baked.

I still remember the first time I made this Pumpkin Crunch Cake. Friends couldn’t stop raving about it, and now it’s my go-to dessert for every gathering!

FAQ

Can I use canned pumpkin for this recipe?

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Yes, canned pumpkin is a great alternative to fresh pumpkin puree.

How do I know when the cake is done?

The edges should be golden brown, and a toothpick inserted should come out clean.

Can I freeze Pumpkin Crunch Cake?

Absolutely! Wrap tightly in plastic wrap and freeze for up to three months.

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📖 Recipe Card

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Pumpkin Crunch Cake

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• Author: Mia Hanry
• Total Time: 1 hour
• Yield: Serves about 12 1x

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Description

Indulge in the comforting flavors of Pumpkin Crunch Cake, a delightful autumn treat that features a creamy pumpkin filling topped with a crunchy cake layer. Perfect for Thanksgiving, Halloween parties, or any cozy gathering, this easy-to-make dessert brings smiles and warmth to the table. Its inviting aroma of cinnamon and nutmeg makes it irresistible, ensuring everyone will be asking for seconds!

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Ingredients

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• 1 (15 oz) can pumpkin puree
• 1 cup granulated sugar
• 2 large eggs
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 (15.25 oz) box yellow cake mix
• ½ cup unsalted butter, melted
• 1 cup chopped pecans or walnuts (optional)

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan.
2. In a large bowl, combine pumpkin puree, sugar, eggs, cinnamon, nutmeg, and vanilla extract; mix until smooth.
3. Pour the pumpkin mixture into the greased pan, spreading evenly.
4. In another bowl, mix the yellow cake mix and melted butter until crumbly; sprinkle over the pumpkin layer.
5. If desired, add chopped nuts on top of the cake mix layer.
6. Bake for 40-45 minutes or until golden brown; let cool slightly before serving.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (approximately 130g)
• Calories: 290
• Sugar: 24g
• Sodium: 170mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 60mg