Best 9 Pumpkin Crunch Pudding Cake Recipes
Indulge in a symphony of flavors with Pumpkin Crunch Pudding Cake, a delectable treat that combines the comforting taste of pumpkin with the creamy richness of pudding and the irresistible crunch of a streusel topping. This autumnal delight is a perfect companion for cozy gatherings and festive occasions. Discover the secrets behind this culinary masterpiece with our collection of easy-to-follow recipes. From the classic pumpkin crunch pudding cake to variations like chocolate chip pumpkin crunch cake and gluten-free pumpkin crunch cake, there's something for every palate and dietary preference. Get ready to tantalize your taste buds and impress your loved ones with this irresistible dessert.
Let's cook with our recipes!
PUMPKIN CRUNCH CAKE
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
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
This doctored cake mix recipe is a classic fall treat, easy to make and irresistible!
Provided by Sue Moran
Categories Dessert
Number Of Ingredients 18
Steps:
- Preheat the oven to 350F Lightly spray a 9x13 pan with cooking spray.
- Whisk the first 10 ingredients together (pumpkin through nutmeg) until smooth and pour into your pan.
- Sprinkle the dry cake mix evenly over the pumpkin in the pan.
- Sprinkle the chopped nuts evenly over the cake mix.
- Drizzle the melted butter evenly over the surface of the pan.
- Bake the cake for about 50-55 minutes, or until golden and just starting to pull away from the edges of the pan. Let cool on a rack before slicing if you want neater slices, but I love it warm out of the oven. Sprinkle with sparkling sugar if you like.
- Whip the cream with the maple syrup and nutmeg, and serve with the cake.
PUMPKIN CRUNCH PUDDING CAKE
I wanted a recipe for a pumpkin crunch cake that didn't have a layer of pumpkin pie filling. Not being able to find one, I came up with this one after a little trial and error baking wizardry. Serve with whipped topping.
Provided by GMcB
Categories Fruits and Vegetables Vegetables Squash
Time 1h5m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
- Mix brown sugar, pecans, flour, and cinnamon together in a bowl. Pour in melted margarine; mix until evenly combined.
- Combine cake mix, pumpkin puree, eggs, 1/2 cup plus 3 tablespoons water, canola oil, pudding mix, and pumpkin pie spice in a large bowl; beat with an electric mixer on low speed until moistened. Scrape sides of the bowl. Mix on medium speed until batter is smooth, about 3 minutes.
- Spread half of the batter in the bottom of the prepared pan. Sprinkle half of the brown sugar mixture evenly on top. Pour in remaining batter; spread evenly. Sprinkle remaining brown sugar mixture on top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Nutrition Facts : Calories 445.2 calories, Carbohydrate 62.1 g, Cholesterol 56.7 mg, Fat 20.8 g, Fiber 2.6 g, Protein 5.3 g, SaturatedFat 2.6 g, Sodium 530.6 mg, Sugar 41.3 g
PUMPKIN CRUNCH
Yummy pumpkin dessert. Serve with whipped cream.
Provided by kkitchen
Categories Fruits and Vegetables Vegetables Squash
Time 1h30m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Stir pumpkin puree, evaporated milk, sugar, eggs, and cinnamon together in a large bowl until smooth. Pour into the prepared baking pan.
- Sprinkle cake mix over the pumpkin mixture in the baking pan. Pour melted butter on top.
- Bake in the preheated oven until golden brown, 1 hour to 10 minutes.
Nutrition Facts : Calories 368.5 calories, Carbohydrate 48.8 g, Cholesterol 72.9 mg, Fat 18.1 g, Fiber 1.2 g, Protein 4.6 g, SaturatedFat 9.3 g, Sodium 396.4 mg, Sugar 36.1 g
PUMPKIN CRUNCH CAKE WITH CREAM CHEESE FROSTING
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
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
Make and share this Pumpkin Crunch Cake recipe from Food.com.
Provided by Kennasmommy
Categories Dessert
Time 1h5m
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Beat the pumpkin, milk, sugar, salt and eggs together.
- Pour batter into 9x13 pan.
- Sprinkle the cake mix over the pumpkin mixture, then scatter the pecans over the cake mix.
- Thinly slice the butter and dot the slices over the cake batter.
- Bake for 50 minutes.
- Serve with whipped topping or ice cream.
Nutrition Facts : Calories 827.3, Fat 46, SaturatedFat 19.3, Cholesterol 180.4, Sodium 954, Carbohydrate 97.4, Fiber 2.3, Sugar 66.6, Protein 10.9
PUMPKIN PUDDING CRUNCH
I got this recipe from The Kelly and Michael Show. I don't like Pumpkin Pie, but this dessert is incredible. My family and friends loved it....Enjoy
Provided by Cheryl Pridy
Categories Other Desserts
Time 1h25m
Number Of Ingredients 11
Steps:
- 1. Melt Butter and set aside.
- 2. In large bowl, mix together:pumpkin,eggs,milk,sugar,vanilla extract & nutmeg
- 3. Pour into 9x13 baking dish. Be sure to spray dish for easy removal of dessert.
- 4. Sprinkle evenly over mixture,dry cake mix. Cover completely with cake mix.
- 5. Pour butter on top to cover cake mix, do not mix in. Butter should sit on top of cake mix.
- 6. Bake for 1 hour @ 350 degrees. (Add 15 minutes or so if using Pie Filling) Cover top if it starts to get to brown.
- 7. Let cool: Best eaten if put into Refrigerator for a couple hours.
- 8. Top with a dollop of whipping topping.Dash cinnamon and garnish with mint leaf.
PUMPKIN CRUNCH PUDDING CAKE
Make and share this Pumpkin Crunch Pudding Cake recipe from Food.com.
Provided by Diana Adcock
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Mix together the first 5 ingredients and pour into a 9x13 inch pan lined with wax paper.
- Sprinkle cake mix over pumpkin mixture, then nuts on top.
- Pour melted butter over cake.
- Bake for 55 minutes.
- Frosting~~Mix the cream cheese and cool whip together.
- Frost the inverted cake (pumpkin on top).
- Sprinkle with coconut.
Nutrition Facts : Calories 629.2, Fat 49, SaturatedFat 27.9, Cholesterol 163.7, Sodium 380.9, Carbohydrate 43.4, Fiber 3.7, Sugar 31.6, Protein 9.5
THANKSGIVING PUMPKIN CRUNCH CAKE DESSERT
My family will give up a pumpkin pie for this! ---- two teaspoons of pumpkin pie spice may be used in place of the cinnamon, nutmeg and allspice --- I have made this using both the white and yellow cake mix I have to say that the yellow is better to use.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Set oven 350 degrees F.
- Grease a 13 x 9-inch baking pan.
- In a bowl combine the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, allspice and salt; mix until well combined.
- Pour into prepared baking pan.
- Sprinkle the cake mix evenly over the top of the pumpkin mixture.
- Sprinkle the chopped nuts over the cake mix.
- Drizzle the melted butter or margarine evenly over the top.
- Bake for about 55-60 minutes (do not bake more than 80 minutes).
- Cool completely, then pipe the whipped cream over the top of the cooled cake.
Nutrition Facts : Calories 893, Fat 55.4, SaturatedFat 20.1, Cholesterol 166.3, Sodium 1007.4, Carbohydrate 92.8, Fiber 3.7, Sugar 68.4, Protein 12
Tips:
- For the best flavor, use fresh pumpkin puree. You can make your own by roasting and pureeing a pumpkin, or you can use canned pumpkin puree.
- Be sure to drain the pumpkin puree well before using it in the cake. This will help to prevent the cake from becoming too wet.
- If you don't have a bundt pan, you can use a 9x13 inch baking dish. Just be sure to adjust the baking time accordingly.
- The cake is best served warm with a scoop of vanilla ice cream or whipped cream.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Conclusion:
This pumpkin crunch pudding cake is a delicious and easy-to-make dessert that is perfect for fall. The cake is moist and flavorful, with a crunchy topping that adds a nice textural contrast. It is sure to be a hit with your family and friends.
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