pumpkin crunch cake

Pumpkin Crunch Cake is the perfect fall dessert! A rich layer of pumpkin cake is topped with pecans and a simple 2 ingredient streusel.

Pumpkin Crunch Cake

pumpkin

evaporated milk

eggs

sugar

pumpkin pie spice

salt

yellow cake mix

pecans (chopped)

unsalted butter (melted)

Preheat oven to 350°F. Grease and flour a 9x13 pan and set aside.

In a bowl, combine pumpkin, milk, eggs, sugar, pumpkin pie spice, &amp; salt. Pour into the prepared pan.

Gently sprinkle the cake mix powder over the pumpkin mixture and top with pecans.

Drizzle melted butter over the cake mix &amp; pecans layer.

Bake 25 minutes uncovered. Cover with foil and bake an additional 25 minutes.

Remove from oven and uncover (be careful, the steam will be hot). Cool completely.

Cut into squares and serve with ice cream.

https://content.jwplatform.com/videos/Aj047h9s.mp4

Pumpkin Crunch Cake is a delicious dessert even easier than pie! Instead of a pastry crust, a nutty, crumbly cake topping is layered over sweet and spicy pumpkin pie filling.

What better way to celebrate the season than with my Pumpkin Crunch Cake! &nbsp;It will definitely&nbsp;bring smiles to your table and soon become your new family fall tradition.

walnuts (finely chopped)

vanilla wafers (about 75 cookies)

brown sugar

oz butter

oz softened butter

flour

Greek yogurt

Tablespoon pure vanilla

baking powder

baking soda

oz cream cheese

oz mascarpone * (you can use cream cheese instead of mascarpone)

confectioners sugar

vanilla

Melt Butter

In a food processor, pulse cookies to a fine crumb

Pulse walnuts to a fine chop

Mix cookie crumbs, walnuts and brown sugar together, blending well.

Add in Melted Butter and mix together.*if the mixture is too dry add additional melted butter

Divide mixture into 4 prepared (greased and floured) cake pans - standard 9-inch rounds (One very full cup per pan), pressing into bottom and spreading it evenly into the cake pans. Reserve about 2 cups of the mixture which will be baked to use on the sides of the cake.I** like using a parchment cake circle in the bottom, the cake releases easily.

Set pans aside and begin cake.

Preheat Oven to 350 degrees.

Bake the reserved crunch mix for 8-10 minutes at 350 degrees F.  Or until it crisps up a bit. Don&#039;t let it burn!Allow to cool before adding to the sides and top of the cake.

Crunch Topping

In your mixer beat sugar and butter for about 5 minutes until light and fluffy, scraping down the bowl frequently.

Add in the pumpkin, Greek yogurt, vanilla and pumpkin pie seasoning. Mix well.

Add the flour mixture (flour, baking soda, baking powder). Mix just enough to incorporate the flour.

Add in the eggs, one at a time just until blended.

Divide batter equally into your 4 prepared cake pans, smooth it out and make it as even as possible in the pan.**Be careful spreading the batter, you don&#039;t want to pull up the crunch topping. Using an offset spatula makes this process much easier.

Bake in a 350-degree oven for about 25-30 minutes or until a toothpick inserted in the center comes out clean. If you use 2 racks to bake on in the oven, at the halfway mark rotate the pans.

Allow pans to cool about 10 minutes, then turn them out onto a wire rack and allow to completely cool.

while your cakes are baking prepare a Cream Cheese Frosting.

Pumpkin Cake

Whip the cream cheese, mascarpone, and butter till very smooth and creamy

Slowly add in the confectioner&#x27;s sugar while the mixer is on low setting

Add in vanilla and mix well. Set aside till needed.

Cream Cheese Frosting

After your cake is completely cooled (you can even refrigerate for a few hours) begin frosting the layers and putting the cake together.**Don&#039;t rush this step, or the layers will start sliding off the cake. You can let the cakes cool overnight to be sure and make the cream cheese frosting ahead of time and let it chill. If the frosting is too hard, whip it with your mixer to soften it up enough to spread.

When you have assembled all the layers with some frosting between them, start to spread the remaining frosting on the sides and top.

Coat the cake with the crunch topping by placing your hand along the side of the cake and dropping the topping along the sides. Keep turning the cake until the entire cake has been coated. Add a layer of the crunch on the top of the cake or leave the top plain, it&#039;s up to you.

Assembly

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Learn how to make my Pumpkin Crunch Cake with Cream Cheese Frosting. This four-layer cake will soon become part of your Family Fall tradition.

The Original Pumpkin Crunch Cake with Cream Cheese Frosting

Cream Cheese Pumpkin Crunch Cake is the seriously easy fall dessert that you'll want to bring to every party! Every single person who tries it goes crazy over it and begs for the recipe.

Cream Cheese Pumpkin Crunch Cake

yellow cake mix ((I prefer Duncan Hines))

vanilla instant pudding mixes

pumpkin pie seasoning

vegetable or canola oil

large eggs ((extra large is preferable, so if you have extra large that's even better))

confectioner's sugar

vanilla extract

heavy cream

cinnamon

Tablespoons salted butter

pecans, (chopped)

Preheat the oven to 325 degrees and grease a 9" x 13" baking pan. Set aside.

Beat together cake mix, instant pudding, pumpkin pie spice, oil, pumpkin and eggs until just combined.&nbsp;

Spread in an even layer in the prepared pan.

Pumpkin sheet cake

Beat together cream cheese, confectioner's sugar, vanilla extract and heavy cream until well combined and smooth.

Carefully spread in an even layer on top of the cake mix.

Cheesecake Layer

In a medium bowl, combine granulated sugar, flour and cinnamon.

Using a pastry cutter or forks, cut in the butter until the mixture has a sandy texture and the butter is down to the size of peas.

Mix in the pecans and sprinkle everything evenly over the top of the cheesecake layer.

Bake the cake for around 1 hour - 1 hour and 10 minutes until the center isn't jiggly and a toothpick comes out clean.

Cool for at least an hour and serve.

Pecan streusel topping

This pumpkin crunch cake is a fall staple. Pumpkin puree and pumpkin spice add pumpkin flavor then top with pecans and a dollop of whipped cream for dessert.

yellow cake mix (, 1 box)

salted butter (, softened)

pure pumpkin (, 1 can)

evaporated milk (, 1 can (about 2/3 cup))

pecans (, if desired)

ice cream or caramel sauce (, if desired)

Preheat

Prep. Preheat oven to 350°F. Butter a 9×13″ baking pan and set aside.

Crumb topping. In a medium size bowl, stir together the box of cake mix, 3/4 cup butter, 1/2 cup brown sugar and 1 teaspoon cinnamon. Spread half the crumb mixture into the bottom of your pan.

Pumpkin filling. For the second layer, combine 15 ounce can pumpkin, 1 cup sugar, 2 eggs, 5 ounces evaporated milk, 1 Tablespoon pumpkin spice and 1 teaspoon vanilla in a separate bowl. Mix until combined and then pour over your first layer.

Sprinkle

Add pecans. Sprinkle the remaining crumb mixture over the top. Add pecans if desired.

Bake

Bake. Bake in the oven for 55 minutes to an hour, or until a toothpick inserted comes clean.

Cool

Cool and serve. Allow to cool. Top with whipped cream, ice cream and/or caramel sauce if desired.

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Pumpkin cake

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Pumpkin Crunch Cake

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Top 4 pumpkin crunch cake recipes from across the web

The most viewed pumpkin crunch cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Pumpkin Crunch Cake

Pumpkin Crunch Cake

Cream Cheese Pumpkin Crunch Cake

Pumpkin Crunch Cake

The most viewed pumpkin crunch cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine