Hi mom, Today I will share Crispy Pumpkin Cake Recipe. This is amazing Crunchy Pumpkin Cake This is the tastiest (and easiest!) fall recipe. It’s like filling one part pumpkin pie and one part cobbler. Made simply with yellow cake mix, walnuts, pumpkin, and spices, you’ll love this delicious dessert. Basically like a cross between my pumpkin pecan cobbler and my pumpkin pie. WL!
What is a Crispy Pumpkin Cake Recipe?
As I mentioned above, a Pumpkin Crunch Cake (or sometimes called a Pumpkin Dump Cake) is a very simple cake mix-based bar that is a pumpkin pie filling that is topped with dry vanilla or yellow cake mix, nuts, and melted butter. After it’s baked, you can eat it like a warm pudding or cobbler or cut it into pieces and cover it with whipped cream or vanilla ice cream. It has nine total ingredients (simple pantry ingredients) and bakes for a good hour to make sure it’s just cooked through. So very tasty warm or at room temperature. I will do this all season!
How to make Crispy Pumpkin Cake Recipe
The best part about this recipe is how fast it hardens! The hardest part is waiting for a full hour of baking. Here’s how to make it:
Make the pumpkin layer
In a large bowl, whisk together pumpkin, granulated sugar, salt, pumpkin pie spice, eggs, and evaporated milk until well combined with eggs. Pour this mixture into the bottom of a greased 9 x 13 glass dish.
Can I substitute pumpkin pie filling for pumpkin puree?
No, both are not synonymous with each other. Pumpkin pie filling is canned squash with added sugar and spices. It’s a one-stop shop for making pumpkin pie. Pumpkin puree, pure pumpkin or 100% pure pumpkin (such as Libby) is simply cooked, shredded pumpkin that has been canned with no added sweeteners or seasonings.
Top Crispy Pumpkin Cake Recipe with crunch topping
On top of the pumpkin mixture, evenly sprinkle a full can of vanilla, yellow, or white cake mix with chopped pecans and melted butter. Do your best to evenly coat the top with butter. A few dry crumbs that appear through them should be absorbed into the overall cake.
Should I use pecans? Can I substitute other nuts?
No, you don’t have to use only pecans for this recipe. Any type of nut will work fine, as long as you like it. Good alternatives to this may include walnuts, almonds, and hazelnuts. Nuts are the ‘crunch’ of this crunchy pumpkin cake, so you definitely don’t want to leave them out. Feel free to substitute something you like in its place.
Bake a crunchy pumpkin cake
Carefully transfer the cake to the center of a preheated 350°F oven and bake for 60-80 minutes or until completely set. Cool for at least 10 minutes before slicing and serving. The longer you leave it to cool, the nicer your pieces will come out. The first row is pretty rough, but after that, you should get nice, clean slices.
What to serve with Crispy Pumpkin Cake Recipe
Just like any cobbler, crisp or crumbly, this cake is best served warm or at room temperature with homemade whipped cream, vanilla ice cream, or store-bought cold whipped cream. I also like to sprinkle caramel sauce on top of everything for a nice presentation, but this is of course optional.
Other Pumpkin Candy You’ll Love
While this particular recipe for Pumpkin Crunch Cake made its way to the top of my list of pumpkin treats, here are a few more recipes I’m sure you’ll love! I highly recommend this Thanksgiving recipe along with some of these other readers’ favorites:
Be sure to check out my full archive of pumpkin desserts as well as Thanksgiving recipes. I have so many easy and fun crowd favorites to choose from.
I hope you all love this crunchy pumpkin cake as much as I do! I’m a little new to the world of donut dump but oh mama, I’m hooked! Have a nice day, friends!
Crispy Pumpkin Cake Recipe Card
This is amazing Crunchy Pumpkin Cake This is the tastiest (and easiest!) fall recipe. It’s like filling one part pumpkin pie and one part cobbler. Made simply with yellow cake mix, walnuts, pumpkin, and spices, you’ll love this delicious dessert.
- Preheat the oven to 350 degrees. Spray a 9×13 pot with nonstick cooking spray and set aside.
- In a large bowl, whisk together pumpkin, sugar, pumpkin pie spice, salt, eggs, and evaporated milk until completely smooth. Pour into the bottom of the prepared pan.
- Sprinkle cake batter evenly and press gently to flatten the top. Sprinkle with chopped pecans and sprinkle with melted butter.
- Bake for 60-80 minutes or until cake is completely set. Start checking at 60 minutes to make sure you’re not baking too much. Cool for 10 minutes before slicing and serving with ice cream or whipped cream.
Calories: 371Calories | Carbohydrates: 46g | protein: 5g | fat: 19g | Saturated fat: 9g | Unsaturated fats: 2g | Monounsaturated fats: 7g | Unsaturated fats: 1g | Cholesterol: 78mg | sodium: 483mg | Potassium: 178mg | the basic: 2g | sugar: 34g | Vitamin A: 4605IU | Vitamin C: 2mg | Calcium: 135mg | iron: 1mg