Pumpkin Crunch Cake
This Pumpkin Crunch Cake, topped with sweet and crunchy candied pecans, is sure to be a hit at your next event. Simple to prepare and combines all my favorite pumpkin flavors in one delicious dessert.
I love pumpkin desserts, and I must say that this particular recipe has quickly risen to the top of my favorites list. The combination of flavors and textures is so delicious, making it a perfect treat for the fall season or any time you crave something sweet and comforting. One of the standout features of this dessert is the crunchy candied pecan layer, which serves as the literal cherry on top. The way the sweet, caramelized pecans contrast with the soft, spiced pumpkin base creates a symphony of flavors that is hard to resist. Each bite is a better than the next.
The recipe itself is quite flexible, allowing for some personal touches. While it traditionally calls for a cake mix to simplify the process, I decided to take the plunge and make my own cake mix from scratch. This choice not only allowed me to control the ingredients and customize the flavors to my liking, but it also added an extra layer of satisfaction to the baking experience. However, I completely understand that not everyone has the time or inclination to bake from scratch. If you're looking for a quicker option, rest assured that using a store-bought cake mix is perfectly acceptable and can yield delicious results as well.
Whether you choose to go the homemade route or opt for the convenience of a cake mix, the end result is sure to impress. I genuinely believe that once you try this dessert, you'll find it hard to resist making it again and again. The combination of pumpkin, spices, and those irresistible candied pecans creates a warm, inviting treat that is perfect for gatherings, holidays, or simply enjoying at home. So, gather your ingredients, and get ready to indulge in a dessert that is not only easy to make but also incredibly satisfying. I think you're going to love it just as much as I do!
Happy Baking!
Pantry Items
Unsalted Butter
All-Purpose Flour
Brown Sugar - the recipe calls for light brown sugar, but you know me...I use dark brown sugar whenever I can!
Granulated Sugar
Pumpkin Pie Spice
Pumpkin Puree - 100% pure canned pumpkin is NOT the same as canned pumpkin pie filling. Canned pumpkin pie filling contains sugars, spices, and sometimes thickeners.
Eggs - large eggs
Vanilla Extract
Baking Powder
Cake Mix - Yellow, French Vanilla, or Spice cake mix will be great in this or you can make your own cake mix like I did.
Kosher Salt
Equipment
Recipe Ingredients
15oz can (425g) pure pumpkin puree* See NOTES
12oz can (354g) evaporated milk
4 large eggs (200g)
1/2 cup (100g) granulated sugar
1/2 cup (107g) dark brown sugar
1 TBS vanilla extract
1 TBS pumpkin pie spice, or make your own see recipe below
1 tsp salt
1 cake mix (15.75oz box) optional --see recipe below for scratch cake
1 cup (220g or 16 TBS) unsalted butter, melted -- you'll need 1 TBS of the melted butter for the candied pecan topping.
Candied Pecan Topping - optional but so worth it
2 TBS (27g) brown sugar
1 cup (110g) chopped pecans
Cake Mix Layer
1 3/4 cups (230g) all-purpose flour
1 cup (180g) granulated sugar
1/4 cup (30g) corn starch
2 1/4 tsp (9g) baking powder
1/2 tsp (3g) salt
Pumpkin Pie Spice - makes about 5 Tablespoons. Keep in airtight container.
3 Tablespoons (21g) ground cinnamon
2 teaspoons (5g) ground ginger
1 and 1/2 teaspoons (4g) ground nutmeg
1 teaspoon (3g) ground cloves
1 teaspoon (2g) ground allspice
pinch ground black pepper (small pinch, less than 1/8 teaspoon)
How to make it
Pumpkin Crunch Cake Instructions
Preheat your oven to 350°F (176°C). Grease a 9x13" baking pan or line it with parchment paper, making sure the paper extends over the long sides for easy removal.
In a medium bowl, mix together pumpkin puree, evaporated milk, and eggs, whisking until smooth. Then add brown sugar, granulated sugar, vanilla, pumpkin pie spice, and salt. Whisk until smooth with no dry bits remaining.
Pour the mixture into the prepared pan.
To prepare the cake mix layer, in a separate medium bowl, whisk the dry ingredients (all-purpose flour, granulated sugar, cornstarch, baking powder, and salt) until well combined.
Sprinkle the DRY cake mix on top of the pumpkin batter. DO NOT MIX IN.
Melt the butter and set it aside.
To prepare the candied pecan layer, mix chopped pecans, brown sugar, and 1 tablespoon of melted butter until the pecans are thoroughly coated.
Carefully pour the remaining melted butter over the cake mix layer.
Sprinkle the candied pecans over the top of the melted butter.
Bake for 60 to 80 minutes. Check at the 40-minute mark and cover with foil if the top is browning too quickly. Let it cool for 30 minutes before slicing.
Pumpkin Spice Instructions
Mix all the spices together and store in an airtight container. To save time, you can double or triple the recipe if used frequently. It stays fresh for about a year in a cool, dry place.
Notes
Pumpkin Puree: 100% pure canned pumpkin is NOT the same as canned pumpkin pie filling. Canned pumpkin pie filling contains sugars, spices, and sometimes thickeners.
Watch me Make it Here
Special Tools & Equipment Links:
Affiliate Disclosure: Some of the links in this post are affiliate links. I may earn a small commission at NO additional cost to you. 😁 This is not a sponsored post. Thank you for your support ❤️
Measuring Cups: https://amzn.to/441byL7
Silicone Spatula: https://amzn.to/4dT8Wmu
Whisk: https://amzn.to/4ruzPTD
9x13" Pan: https://amzn.to/42w13Ns
Printable Recipe -
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