Pumpkin Crunch Cake
This Pumpkin Crunch Cake layers a silky spiced pumpkin custard base under a buttery cake-mix and pecan topping that bakes up crisp and golden. It’s part pumpkin pie, part crumble, and perfect for fall gatherings and holiday dessert tables.
Ingredients
- 1 can (15 ounces) pure pumpkin puree not pumpkin pie filling
- 1 can (12 ounces) evaporated milk regular or low-fat
- 3 large eggs room temperature if possible
- 1 cup granulated sugar use 3/4 cup for a less sweet version
- 1 teaspoon pure vanilla extract
- 2 teaspoons pumpkin pie spice or 1 1/2 teaspoons cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch of cloves
- 1/2 teaspoon fine sea salt
- 1 box (15.25 ounces) yellow cake mix spice cake mix also works
- 1 cup chopped pecans lightly toasted if possible
- 1 cup unsalted butter melted and slightly cooled; 2 sticks
- lightly sweetened whipped cream or whipped topping for serving, optional
- vanilla ice cream for serving, optional
- cinnamon or pumpkin pie spice for dusting on top, optional
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray to help the cake release easily after chilling.
- In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, vanilla, pumpkin pie spice, and salt until smooth and well combined. The mixture should look like pumpkin pie filling.
- Pour the pumpkin mixture into the prepared baking dish. Gently tap the pan on the counter to pop any large air bubbles. The layer will look thin at this stage—that’s expected.
- Sprinkle the dry cake mix evenly over the pumpkin layer. Use your hands to spread it out and break up any large clumps. Do not stir; you want a distinct pumpkin layer underneath and a separate crunchy cake topping.
- Sprinkle the chopped pecans evenly over the cake mix. If desired, you can add a tablespoon or two of brown sugar over the nuts for extra sweetness.
- Slowly drizzle the melted butter evenly over the entire surface, trying to moisten as much of the dry mix as possible. A few dry spots are fine and can add extra crunch.
- Bake at 350°F (175°C) for 50–60 minutes, or until the top is deep golden brown and the pumpkin layer looks set around the edges with just a slight jiggle in the center. Start checking around 45–50 minutes, as ovens vary.
- Let the pumpkin crunch cake cool at room temperature for at least 1 hour. Then refrigerate for another 1–2 hours until fully chilled and set before cutting. This helps the pumpkin layer firm up and gives cleaner slices.
- Cut into squares and serve chilled or at room temperature. Top with whipped cream or vanilla ice cream and a light dusting of cinnamon or pumpkin pie spice, if desired.
Notes
For best texture, don’t skip the chilling step—cooling helps the pumpkin layer set like a soft custard or pumpkin pie bar. If using homemade pumpkin puree, drain it in a fine mesh strainer to remove excess moisture and be prepared to add extra bake time. A glass baking dish may take slightly longer to bake than a metal pan, so start checking around 50–55 minutes. You can omit the pecans or replace them with oats for a nut-free version.
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