Why You’ll Love This Pumpkin Crunch Cake Recipe
If you’re a fan of fall flavors, you’re going to adore this Pumpkin Crunch Cake recipe. The warm spices combined with the rich pumpkin make each bite feel like a cozy hug.
It’s incredibly easy to whip up, so you won’t be stuck in the kitchen for hours. Plus, the texture is divine—crunchy on top with a moist, velvety layer underneath.
I love that it’s perfect for gatherings or just a quiet evening at home. Pair it with whipped cream or ice cream, and you’ve got a dessert that’ll impress everyone.
Trust me, you’ll want to make this again and again!
Ingredients of Pumpkin Crunch Cake
When it comes to baking something that captures the essence of fall, Pumpkin Crunch Cake is a true winner. This delightful dessert is packed with flavor, and it’s surprisingly simple to make.
With just a handful of ingredients, you can create a scrumptious treat that’s perfect for any occasion—whether it’s a cozy night in or a festive gathering. So, let’s explore what you’ll need to whip up this delicious cake.
Ingredients for Pumpkin Crunch Cake:
- 1 (15 ounce) can pumpkin
- 1 (12 ounce) can evaporated milk
- 1 1/2 cups sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 4 eggs
- 1 (18 ounce) box yellow cake mix
- 1 cup pecans, chopped
- 1 cup butter (2 sticks)
Now, here’s a little tip about the ingredients: if you’re feeling adventurous, you can swap out the yellow cake mix for a spice cake mix to add an extra layer of flavor.
Also, don’t hesitate to get creative with the nuts—walnuts or almonds could work well, too, depending on your preference.
And if you really want to kick things up a notch, adding a sprinkle of chocolate chips could take this cake to a whole new level of deliciousness.
Just remember, the key is to have fun with it and make it your own. Happy baking!
How to Make Pumpkin Crunch Cake
Alright, let’s immerse ourselves in making this delightful Pumpkin Crunch Cake! First off, preheat your oven to a cozy 350 degrees. While that’s warming up, grab a mixing bowl and combine 1 (15 ounce) can of pumpkin, 1 (12 ounce) can of evaporated milk, 1 1/2 cups of sugar, 2 teaspoons of pumpkin pie spice, 1 teaspoon of salt, and 4 eggs.
Now, you really want to mix this well. I mean, really give it a good whisk until everything is combined and smooth. Just imagining that creamy mixture is enough to get anyone drooling, right?
Once your pumpkin mixture is all blended, pour it into a greased 9×13 inch pan. Don’t worry, it’s going to look a bit unassuming at this point, but trust me, it’s about to get a whole lot better.
Now for the fun part—sprinkle the 1 (18 ounce) box of yellow cake mix evenly over the pumpkin layer. It’s like a cozy blanket of cake goodness! Next, scatter 1 cup of chopped pecans over the cake mix; this adds that nice crunch we’re all after.
And finally, grab 1 cup of butter (which is 2 sticks, if you’re like me and forget that sometimes) and slice it thinly. Dot the slices randomly over the cake mix. It feels a bit like art, doesn’t it?
Now, it’s time to bake this masterpiece in your preheated oven for about 50 minutes. I know, the smell wafting through your kitchen will be tempting, but hold off a bit. You want it to be golden and set in the middle.
Once it’s out, let it cool a little before you immerse yourself. Seriously, it’s almost too pretty to eat, but trust me, you’ll want to serve it warm with some whipped topping or a scoop of ice cream.
It’s like autumn on a plate. Enjoy every delicious bite, and remember, it’s totally okay to have a second piece… or third, I won’t judge!
Pumpkin Crunch Cake Substitutions & Variations
Baking Pumpkin Crunch Cake is just the beginning; you can easily customize it to fit your taste or dietary needs.
For a healthier option, swap out regular sugar for coconut sugar or use a sugar substitute. If you’re gluten-free, try a gluten-free cake mix instead.
You can also experiment with different nuts, like walnuts or almonds, or even omit them entirely. For added flavor, consider mixing in chocolate chips or dried cranberries.
If you’d like a spicier kick, up the pumpkin pie spice or add a pinch of nutmeg. The possibilities are endless, so get creative and enjoy!
Additional Tips & Notes
While you’re preparing to make your Pumpkin Crunch Cake, keep a few tips in mind to guarantee it turns out perfectly.
First, make sure your eggs and evaporated milk are at room temperature; this helps blend the batter smoothly. Don’t skip the pumpkin pie spice; it really enhances the flavor!
For a crispier topping, consider adding a sprinkle of brown sugar over the pecans. If you notice the edges browning too quickly, cover the cake with aluminum foil.
Finally, serve it warm with whipped topping or ice cream for an indulgent treat. Enjoy your baking adventure!