This Pumpkin Crunch Cake is the perfect way to celebrate the flavors of fall! A creamy, spiced pumpkin layer is topped with a crunchy, buttery pecan crust for a dessert that’s both comforting and indulgent. Whether you’re serving it at a holiday gathering or enjoying it as a cozy treat, this cake is sure to be a hit.
Why You’ll Love This Recipe
- Easy to make: Uses simple ingredients and a boxed cake mix for convenience.
- Perfect for fall: Packed with warm spices and pumpkin flavor.
- Crowd-pleaser: A hit at parties, potlucks, and family dinners.
- Versatile: Serve it as a dessert or even a sweet breakfast treat.
Ingredients
For the Cake:
- 1 box yellow cake mix
- 1 can (15 oz) pumpkin puree
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 3 large eggs
- ½ cup evaporated milk
For the Topping:
- 1 cup chopped pecans
- ½ cup melted butter
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
2. Prepare the Pumpkin Mixture
In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, cinnamon, nutmeg, eggs, and evaporated milk until smooth and well combined.
3. Assemble the Cake
- Pour the pumpkin mixture into the prepared baking dish, spreading it evenly.
- Sprinkle the dry cake mix evenly over the top of the pumpkin layer.
- Sprinkle the chopped pecans over the cake mix.
- Drizzle the melted butter evenly over the top.
4. Bake to Perfection
Bake for 45-50 minutes, or until the top is golden brown and the cake is set.
5. Cool and Serve
Let the cake cool for at least 15-20 minutes before serving. Serve warm or at room temperature.
Tips for Success
- Use Pure Pumpkin Puree: Make sure you’re using 100% pumpkin puree, not pumpkin pie filling.
- Don’t Overmix: Mix the pumpkin layer just until combined to avoid a dense texture.
- Toast the Pecans: For extra flavor, toast the pecans in a dry skillet before adding them to the cake.
- Serve with Toppings: Add a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
Variations and Add-Ons
This recipe is super versatile! Here are some fun ways to customize it:
- Spiced Up: Add a pinch of cloves or ginger for extra warmth.
- Chocolate Twist: Sprinkle chocolate chips over the cake mix before baking.
- Nut-Free Option: Substitute the pecans with rolled oats or shredded coconut.
- Gluten-Free Option: Use a gluten-free yellow cake mix.
Serving Suggestions
This Pumpkin Crunch Cake is perfect for:
- Dessert: Serve with whipped cream, ice cream, or caramel sauce.
- Breakfast: Enjoy a slice with a cup of coffee or tea.
- Holiday Gatherings: A festive addition to your Thanksgiving or Christmas table.
- Gifting: Package slices in cute boxes or jars for a homemade gift.
Storage and Reheating
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Freezing: Wrap the cooled cake tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
- Reheating: Warm slices in the microwave for 10-15 seconds or in the oven at 300°F (150°C) for 5-10 minutes.
FAQs
Can I use fresh pumpkin instead of canned?
Yes! Roast and puree a sugar pumpkin, then measure out 15 oz for the recipe.
Can I make this ahead of time?
Yes! Assemble the cake and refrigerate for up to 24 hours before baking.
Can I use a different type of nut?
Absolutely! Walnuts or almonds work well as substitutes.
Why This Recipe Is a Winner
This Pumpkin Crunch Cake is the ultimate fall dessert—creamy, spiced, and topped with a crunchy, buttery crust. It’s easy to make, customizable, and perfect for any occasion. Whether you’re serving it at a holiday gathering or enjoying it as a cozy treat, it’s sure to bring smiles to the table.
Let’s Bake Together!
I’d love to hear how your Pumpkin Crunch Cake turns out! Share your results in the comments below or tag me on social media with #LivelyDish. Happy baking! 🎃✨