Best 9 Pumpkin Crunch Cake Recipes

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Pumpkin Crunch Cake: A Fall Delight

As the autumn leaves begin to fall and the air turns crisp, it's time to indulge in the flavors of the season. Pumpkin Crunch Cake is the perfect dessert to warm your heart and satisfy your sweet tooth. This classic cake combines the rich, velvety texture of pumpkin puree with a crunchy pecan topping, creating a harmonious blend of flavors and textures.

This article offers a collection of Pumpkin Crunch Cake recipes, each with its own unique twist. From the traditional recipe with its classic combination of spices to variations that incorporate unique ingredients like chocolate chips or cream cheese frosting, there's a recipe here to suit every taste. Whether you're a seasoned baker or just starting out, these recipes provide clear instructions and helpful tips to ensure your Pumpkin Crunch Cake turns out perfect.

So gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you with a delicious and comforting dessert. With its inviting aroma and irresistible taste, Pumpkin Crunch Cake is sure to become a fall favorite for your family and friends.

Let's cook with our recipes!

PUMPKIN CRUNCH CAKE



Pumpkin Crunch Cake image

A great tasting cake, and really easy to make!

Provided by Nora LaCroix

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h15m

Yield 18

Number Of Ingredients 10

1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
4 eggs
1 ½ cups white sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 (18.25 ounce) package yellow cake mix
1 cup chopped pecans
1 cup margarine, melted
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
  • In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
  • Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
  • Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.

Nutrition Facts : Calories 411.8 calories, Carbohydrate 47.2 g, Cholesterol 48 mg, Fat 23.6 g, Fiber 1.6 g, Protein 5.2 g, SaturatedFat 6.7 g, Sodium 532.8 mg, Sugar 35.3 g

PUMPKIN CRUNCH CAKE WITH CREAM CHEESE FROSTING



Pumpkin Crunch Cake with Cream Cheese Frosting image

This tastes a bit like pumpkin cheesecake on a sugar cookie crust, but the ingredients may surprise you (they did me!). This was served at a holiday party and everyone kept going back for more.

Provided by Mimsy

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h5m

Yield 12

Number Of Ingredients 11

1 (29 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
1 cup white sugar
3 eggs
1 teaspoon ground cinnamon
1 (15.25 ounce) package yellow cake mix with pudding
1 cup chopped nuts
1 cup butter, melted
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
¾ cup frozen whipped topping (such as Cool Whip®), thawed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
  • Mix pumpkin, evaporated milk, sugar, eggs, and cinnamon together in a bowl; spread in the prepared baking pan. Pour cake mix on top. Pat chopped nuts into surface. Spoon melted butter evenly over nuts.
  • Bake in the preheated oven until golden brown, 50 minutes to 1 hour. Allow cake to cool completely, about 1 hour. Turn over onto a baking sheet; remove parchment paper.
  • Mix cream cheese, confectioners' sugar, and whipped topping together in a bowl. Spread onto cake.

Nutrition Facts : Calories 622.1 calories, Carbohydrate 67.7 g, Cholesterol 116.8 mg, Fat 36.9 g, Fiber 3 g, Protein 9.1 g, SaturatedFat 18.3 g, Sodium 627 mg, Sugar 49.7 g

PUMPKIN CRUNCH CAKE (GLUTEN FREE)



Pumpkin Crunch Cake (Gluten Free) image

This cake started out as the Pumpkin Crunch Cake from this site, but with so many changes, it became a whole new yummy delicious recipe. It's super easy to make and gluten-free, but you won't notice.

Provided by tomboy

Categories     Fruits and Vegetables     Vegetables     Squash

Time 55m

Yield 12

Number Of Ingredients 11

cooking spray
2 (15 ounce) cans pumpkin puree
1 (12 fluid ounce) can evaporated milk
3 eggs
½ cup white sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground allspice
1 (15 ounce) package gluten-free yellow cake mix
1 cup butter, melted
2 cups chopped pecans, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
  • Mix pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, and allspice together in a large bowl. Spread into the prepared baking pan.
  • Stir cake mix and butter together in a large bowl. Stir in 1 cup pecans. Crumble evenly over the pumpkin mixture; pat down gently. Sprinkle remaining 1 cup pecans on top.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean and the top is a little crunchy, 45 to 55 minutes.

Nutrition Facts : Calories 509.1 calories, Carbohydrate 51.5 g, Cholesterol 96.3 mg, Fat 32.4 g, Fiber 4.1 g, Protein 6.4 g, SaturatedFat 12.8 g, Sodium 524.3 mg, Sugar 14.7 g

JUJU'S PUMPKIN CRUNCH CAKE



JUJU'S PUMPKIN CRUNCH CAKE image

This is my mom's recipe that she had been making for years until I started to help her out in the kitchen and decided that I wanted to take on the task of making it. Now my daughter loves this recipe sooooo much that she has voluntered to make it every year for the pass 7 years and she also makes it for her potluck and Holiday...

Provided by Jo Anne Sugimoto

Categories     Cakes

Number Of Ingredients 14

1 can(s) 29 oz. pumpkin
1 can(s) evaporated milk
1 c granulated sugar
3 eggs, slightly beaten
1/2 tsp cinnamon
1 tsp vanilla extract
1 box yellow cake mix
1 c macadamia nuts, chopped
1 c butter, melted
CREAM CHEESE FROSTING
1 8 oz. pkg cream cheese
1/2 c powdered sugar
1 tsp vanilla extract
3/4 c cool whip

Steps:

  • 1. Preheat your oven to 350 degrees. Prep 9 x13 pan with waxed paper that also covers up the sides.
  • 2. In a large bowl, mix pumpkin, evaporated milk, sugar, eggs, cinnamon and vanilla extract. Mix till well incorporated.
  • 3. Pour the batter into the waxed paper lined 9 x 13 pan.
  • 4. Sprinkle evenly over the top of the pumpkin batter, the whole box of cake mix (dry). Pat the macadamia nut bits lightly on top of the cake mix. Drizzle melted butter evenly over nuts.
  • 5. Bake for 50 to 60 minutes. Remove from oven. Let cool for a few minutes so that you are able to handle the hot pan and invert onto a serving tray or another 9 x 13 pan and peel off the waxed paper. Cool completely.
  • 6. Beat together the cream cheese, powdered sugar and vanilla extract. Fold in the Cool Whip. Frost the pumpkin cake. Don't forget to refrigerate before serving, it will hold it's shape better when you cut it.

PUMPKIN CRUNCH COFFEE CAKE



Pumpkin Crunch Coffee Cake image

The best flavors of fall are represented beautifully in this easy-fix recipe. Original Bisquick mix is the base of the classic pumpkin cake, and Betty Crocker pumpkin spice cookie mix provides its crunchy top.

Provided by Brooke Lark

Categories     Side Dish

Time 35m

Yield 9

Number Of Ingredients 10

2 cups Original Bisquick™ mix
2/3 cup milk
1 egg
2 tablespoons granulated sugar
1 teaspoon pumpkin pie spice
1 cup canned pumpkin pie mix (not plain pumpkin)
1/3 cup Betty Crocker™ pumpkin spice cookie mix (from 17.5-oz pouch)
1/3 cup packed brown sugar
1/4 teaspoon pumpkin pie spice
2 tablespoons cold butter

Steps:

  • Heat oven to 400°F. Grease 8-inch square pan with shortening or cooking spray.
  • In medium bowl, stir together Bisquick mix, milk, egg, granulated sugar and 1 teaspoon pumpkin pie spice until well blended. Pour half of the batter into pan. Spread pumpkin pie mix over batter; pour remaining batter on top.
  • In small bowl, mix all topping ingredients with fork until crumbly. Sprinkle over batter; lightly drag butter knife through topping to mix with top layer of batter.
  • Bake 25 minutes or until toothpick inserted in center comes out clean. Serve warm or cool.

Nutrition Facts : ServingSize 1 Serving

PUMPKIN CRUNCH CAKE



Pumpkin Crunch Cake image

Make and share this Pumpkin Crunch Cake recipe from Food.com.

Provided by slickchick

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 11

1 (16 ounce) can pumpkin
1 (12 ounce) can evaporated milk
3 eggs
1 cup sugar
1/2 teaspoon cinnamon
1 (18 ounce) box yellow cake mix
1 cup pecans
1/2 cup butter, melted
8 ounces cream cheese
1 cup Cool Whip
2 cups powdered sugar

Steps:

  • Preheat oven to 350.
  • Line a 9 by 13 pan with wax paper.
  • Mix pumpkin, milk, eggs, sugar and cinnamon. Pour into pan. Sprinkle dry cake mix over pumpkin mix. Sprinkle nuts over cake. Spoon melted butter over above. Bake at 350 for 50 minutes. Test for doness.
  • Cool l5-20 minutes before inverting. Cool completely .
  • Mix topping ingredients well, frost cooled cake. Spoon some nuts on top.

PUMPKIN PECAN CRUNCH CAKE



Pumpkin pecan crunch cake image

Number Of Ingredients 15

1 Lg can pumpkin purée
1 C brown sugar
4 Lg eggs
1-4 T vanilla
.5 t cardamon
.5 t nutmeg
.5 t allspice
.5 t cloves
1 t salt
1 8 oz cream cheese
1/3 C powdered sugar
1 Yellow cake mix ( or scratch cake)
1 stick Unsalted butter
3 Heath bars
1.5 C Pecans

Steps:

  • Grease 9x13 pan. ( I used glass casserole dish) I had ALL ingredients at room temp
  • Combine pumpkin, brown sugar, 3 eggs, vanilla, spices. Stir until well blended
  • Prepare cream cheese. Beat w 1 egg, vanilla, powdered sugar until well blended
  • Cake: cut in 1 stick of softened butter into cake mixture
  • Pour into the casserole dish the layer of pumpkin purée. Next carefully add the cream cheese as a separate layer.
  • Spread the cake/ butter mixture on top of the cream cheese layer
  • Add chopped pecans ( as much as you prefer). I gently patted the nuts into the cake mixture.
  • For the final touch- crunch three heath bars and sprinkle on top of the layer of pecans.
  • Bake at 350 degrees for 1 to 1.5 hours.
  • Serve warm with ice cream.

PUMPKIN CRUNCH CAKE



Pumpkin Crunch Cake image

This looks super easy and yummy. Copied from Facebook and I really want to try this one out. Please credit to Pampered Chef by Tricia.

Provided by Suzie Thomas

Categories     Other Desserts

Time 1h5m

Number Of Ingredients 9

1 can(s) (15 oz) pumpkin puree
1 can(s) (12 oz) evaporated milk
3 eggs
1 1/2 c sugar
1 1/2 tsp cinnamon
1/2 tsp salt
1 box yellow cake mix
1 c pecans, chopped (roasted, candied optional)
1 c butter/margarine, melted

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. In a large bowl, whisk together pumpkin, evaporated milk, eggs, sugar, cinnamon and salt. Pour into greased 13×9 baking dish.
  • 3. Layer DRY cake mix evenly on top of pumpkin mixture. Sprinkle pecans on top of cake mix. Drizzle melted butter evenly over the top.
  • 4. Bake for 50-55 minutes or until golden brown. Serve either warm or chilled with cream!

PUMPKIN CRUNCH CAKE



PUMPKIN CRUNCH CAKE image

Categories     Cake     Nut

Number Of Ingredients 10

1 15-ounce can pumpkin puree
1 12-ounce can evaporated milk
3 eggs
1 1/2 cups sugar
1 1/2 teaspoon cinnamon
1/2 teaspoon salt
1 box yellow cake mix
1 cup pecans, chopped (roasted, candied optional)
1 cup butter, melted
2 cups whipped cream, prepared

Steps:

  • 1. Preheat oven to 350-degrees. Grease a 13" x 9" baking dish; set aside. 2. In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, cinnamon and salt. Pour into greased 13" x 9" baking dish. 3. Layer DRY cake mix evenly over the top of the pumpkin batter. Sprinkle chopped pecans on top of cake mix. Drizzle melted butter evenly over the top. 4. Bake in a 350-degree oven, 50-55 minutes, or until golden brown. Serve either warm or chilled, with whipped cream on the side.

Tips:

  • For a richer flavor, use brown sugar instead of granulated sugar.
  • Add a pinch of salt to the cake batter to enhance the sweetness of the pumpkin.
  • Use fresh pumpkin puree for the best flavor and texture. If using canned pumpkin, make sure to drain it well before using.
  • Don't overmix the batter. Overmixing can result in a tough cake.
  • Bake the cake until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely before frosting. This will help the frosting set properly.
  • For a neater appearance, use a piping bag to apply the frosting to the cake.

Conclusion:

Pumpkin crunch cake is a delicious and festive dessert that is perfect for fall gatherings. With its moist pumpkin cake, crunchy pecan topping, and creamy cream cheese frosting, this cake is sure to be a hit with everyone. So next time you're looking for a special dessert to make, give pumpkin crunch cake a try. You won't be disappointed!

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