Pumpkin Crunch Cake

Hey there, fellow messy kitchen warrior! Get ready to dive into a gloriously gooey adventure with my absolute favorite indulgence: Pumpkin Crunch Cake. This isn’t your average pumpkin dessert. It’s got this delightful balance of crunch and squish, like a perfect autumn leaf meets a marshmallow. Perfectly imperfect, just like a real-life kitchen creation. Imagine the sweet, spicy aroma floating from your oven, nudging you gently to get lost in pumpkin paradise.

This cake has become a legend in my household. No, seriously. My husband, bless his soul, will swipe a chunk straight from the baking dish if I don’t keep a hawk-eye on it. It’s that good. And, full confession time: the first time I made it, I actually thought I’d ruined it because it looked a bit… well… wild. But now, that wild look is kind of its charm, and we’ve embraced its scruffy wonderfulness. It’s now a non-negotiable at every family gathering, big or small.

Why You’ll Love This Pumpkin Crunch Cake

1. It’s not cake, it’s a vibe. Just wait till you taste the crunch — total mouth party.
2. Ridiculously easy. Like “did I really just make that” kind of easy.
3. Insanely forgiving. Got toddlers hanging onto your leg? It still turns out fine.
4. Perfect for any occasion. Family dinner, brunch, that odd Tuesday… doesn’t matter.

How to Make It

Alright, pals, grab your comfiest apron and prepare to embrace the chaos. Preheat that oven to 350°F and slap some non-stick spray or mysterious leftover butter on a 9×13 dish. Mix up some eggs, pumpkin puree, evaporated milk, and sugar with a sprinkle (or avalanche) of pumpkin spice — whatever suits your fancy. Pour that into the dish like you mean it.

Next, grab a box of yellow cake mix. Here’s the thing, just sprinkle it all over the batter. No fancy mixing required. Then, scatter a hefty handful of chopped pecans over the mix. Melt some butter, and just drizzle that golden nectar all over the top. I promise it’ll create a glorious mess. Bake and wait — the smell will drive you bonkers, but you must resist! Let it cool before you dive in with a fork.

Ingredient Notes

– **Pumpkin Puree:** This is the soul of our cake. Just don’t go grabbing pie filling, wrong flavor party entirely.
– **Yellow Cake Mix:** Unsung hero. Turns little effort into a big deal.
– **Pecans:** Omit if nuts aren’t your thing, but that crunch, oh my… you’d miss it.

Recipe Steps

1. Preheat the oven to 350°F.
2. Grease a 9×13 inch baking dish.
3. Mix eggs, pumpkin puree, evaporated milk, sugar, and spices.
4. Pour the pumpkin mixture into the dish.
5. Sprinkle dry cake mix evenly on top.
6. Add pecans and drizzle melted butter over all.
7. Bake until set and edges are golden. Let cool before serving.

What to Serve It With

Serve this magical dessert with a dollop of whipped cream (or ice cream, no judging here). The contrast between warm pumpkin cake and cold cream is something dreams are made of.

Tips & Mistakes

– Forgot to grease the dish? Been there. It’s a bit sticky, but doable!

Storage Tips

Ah, if you’ve got leftovers (how!?), just cover ‘em up and pop them in the fridge. Eating cold cake straight from the fridge at midnight? Zero judgment. Breakfast? Go for it. It’s practically pumpkin pie.

Variations and Substitutions

No pecans? Maybe try walnuts or skip the nuts entirely. Feeling experimental? Swirl in a bit of cream cheese before baking — it’s a happy accident in disguise.

Frequently Asked Questions

Pumpkin Crunch Cake

This rich and moist Pumpkin Crunch Cake combines a perfectly spiced pumpkin base with a crunchy pecan topping. A fall favorite that's easy to prepare and delightful to enjoy.

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Prep Time: 20 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups pumpkin puree
• ▢ 1.5 cups all-purpose flour
• ▢ 1 cup granulated sugar
• ▢ 0.5 cup brown sugar packed
• ▢ 0.5 cup butter melted
• ▢ 0.5 cup chopped pecans
• ▢ 3 large eggs
• ▢ 1 tsp ground cinnamon
• ▢ 0.5 tsp ground nutmeg
• ▢ 0.25 tsp ground cloves
• ▢ 1 tsp baking soda
• ▢ 0.5 tsp salt

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
• In a large bowl, whisk together pumpkin puree, eggs, and melted butter until smooth.
• In a separate bowl, combine flour, sugars, baking soda, salt, cinnamon, nutmeg, and cloves.
• Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined.
• Pour the batter into the prepared pan and spread evenly.
• Sprinkle chopped pecans evenly over the top of the batter.
• Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
• Allow to cool completely before cutting into squares and serving.

Notes

For best results, serve with whipped cream or a scoop of vanilla ice cream.