Introduction

Fall is a magical season filled with cozy sweaters, bonfires, and the irresistible aroma of pumpkin-spiced everything. As we bid adieu to summer, we eagerly welcome the rich, earthy flavors of autumn. And at the heart of this seasonal culinary adventure lies the Pumpkin Crunch Cake.

Pumpkin Crunch Cake is a beloved dessert that perfectly encapsulates the essence of fall. It’s a sweet and spicy treat, with a crunchy topping that adds a delightful contrast to the creamy pumpkin filling. Whether you’re an experienced baker or a novice in the kitchen, these 7 Pumpkin Crunch Cake recipes are designed to cater to all, ensuring that your fall cravings are satiated.

The All-Time Favorite Classic Pumpkin Crunch Cake

Let’s kick things off with the timeless classic, shall we? This Classic Pumpkin Crunch Cake is like a warm hug on a chilly autumn evening.

Ingredients

For the Pumpkin Base: For the Crunchy Topping:1 can (15 ounces) pumpkin puree 1 cup all-purpose flour
1 can (12 ounces) evaporated milk 1 cup granulated sugar
3 large eggs 1/2 cup unsalted butter, melted
1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg 1/2 cup chopped pecans (optional)
1/2 teaspoon salt 1/2 cup rolled oats
3/4 cup granulated sugar

Directions

Preheat the Oven:Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set it aside.

Prepare the Pumpkin Base:In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, ground cinnamon, ground nutmeg, salt, and 3/4 cup granulated sugar. Mix everything until it’s well combined.

Pour the Pumpkin Mixture:Pour the pumpkin mixture into the greased baking dish. Spread it evenly to create a smooth base.

Create the Crunchy Topping:In another mixing bowl, mix together the all-purpose flour, 1 cup granulated sugar, melted butter, 1 teaspoon ground cinnamon, chopped pecans (if you’re using them), and rolled oats. This will create that delightful crunchy topping.

Spread the Crunchy Topping:Sprinkle the crunchy topping evenly over the pumpkin base. Make sure it covers the entire surface.

Bake to Perfection:Pop your Pumpkin Crunch Cake into the preheated oven and bake for about 45-50 minutes. You’ll know it’s ready when the top is golden brown, and a toothpick inserted into the center comes out clean.

Cool and Serve:Let your masterpiece cool for a bit before serving. You can serve it warm or at room temperature. It’s heavenly either way!

And there you have it, a mouthwatering Pumpkin Crunch Cake that’s sure to be a hit with family and friends. It’s a classic dessert with a delightful twist of crunchiness. Enjoy every sweet and crunchy bite, and don’t be surprised if it becomes your all-time favorite too! 😄🎃

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, combine the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, and salt. Mix until smooth.
Pour this mixture into the prepared baking dish.
Sprinkle the dry cake mix evenly over the pumpkin mixture.
Top with chopped pecans.
Drizzle melted butter over the top.
Bake for 50-55 minutes, or until the top is golden brown.
Allow it to cool before serving.

Pro Tip:Enjoy this classic Pumpkin Crunch Cake with a dollop of whipped cream or a scoop of vanilla ice cream. It’s pure bliss!

Pumpkin Pecan Crunch Cake

For a nutty twist on the classic, try this Pumpkin Pecan Crunch Cake. It adds a delightful crunch to your pumpkin indulgence.

Ingredients

For the Pumpkin Cake:1 can (15 ounces) of pumpkin puree
1 can (12 ounces) of evaporated milk
3 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar

For the Crunchy Pecan Topping:1 cup all-purpose flour
1 cup brown sugar, packed
1/2 cup unsalted butter, melted
1 cup chopped pecans

Directions

Preheat Your Oven:Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set it aside.

Mix Pumpkin Base:In a large bowl, combine the pumpkin puree, evaporated milk, eggs, ground cinnamon, ground nutmeg, salt, and 1 1/2 cups of granulated sugar. Mix until well combined.

Pour Into Baking Dish:Pour this pumpkin mixture into the prepared baking dish. Spread it evenly to create a smooth base for your cake.

Prepare the Crunchy Pecan Topping:In another bowl, mix together the all-purpose flour, brown sugar, melted unsalted butter, and chopped pecans. This mixture will add a delightful crunch to your cake.

Spread the Crunchy Topping:Sprinkle the pecan topping evenly over the pumpkin base. Make sure it covers the entire surface.

Bake to Perfection:Place your creation in the preheated oven and bake for approximately 50-60 minutes. You’ll know it’s done when the top turns golden brown, and a toothpick inserted into the center comes out clean.

Cool and Serve:Allow your Pumpkin Pecan Crunch Cake to cool for a bit before serving. You can enjoy it warm or at room temperature. It’s perfect for any occasion!

This Pumpkin Pecan Crunch Cake combines the warmth of pumpkin with the delightful crunch of pecans, making it a fall favorite that will leave your taste buds dancing. Whether it’s a family gathering or a cozy evening by the fireplace, this cake is sure to bring smiles to everyone’s faces. Give it a try and savor the flavors of the season! 🎃🍂

Instructions

Follow the same steps as the classic recipe, but before baking, sprinkle an extra 1/2 cup of chopped pecans on top for that extra crunch.
Now, isn’t that a nutty surprise? The pecans not only add a satisfying crunch but also a rich, buttery flavor that complements the pumpkin beautifully.

Vegan Pumpkin Crunch Cake

For our vegan friends, we’ve got you covered with this Vegan Pumpkin Crunch Cake. You won’t even miss the dairy and eggs!

Ingredients

For the Pumpkin Base:1 can (15 ounces) pumpkin puree
1 can (12 ounces) coconut milk (full-fat)
1/2 cup unsweetened applesauce
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup granulated sugar

For the Crunchy Topping:1 cup all-purpose flour (or a gluten-free alternative)
1 cup brown sugar, packed
1/2 cup coconut oil, melted
1 cup chopped pecans (or any other nuts of your choice)

Directions

Preheat Your Oven:Begin by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set it aside.

Prepare the Pumpkin Mixture:In a large bowl, combine the pumpkin puree, coconut milk, unsweetened applesauce, ground cinnamon, ground nutmeg, salt, and 1 cup of granulated sugar. Mix until the ingredients are well combined.

Pour the Pumpkin Mix:Pour the vegan pumpkin mixture into the greased baking dish, creating an even layer.

Create the Crunchy Topping:In another bowl, mix together the all-purpose flour (or your gluten-free alternative), brown sugar, melted coconut oil, and chopped pecans. This will form a luscious, crunchy topping.

Spread the Crunchy Topping:Sprinkle the crunchy topping evenly over the pumpkin base. Ensure it covers the entire surface.

Bake to Vegan Perfection:Place your creation in the preheated oven and bake for approximately 45-50 minutes. Look for that golden-brown top and a toothpick coming out clean to know it’s done.

Cool and Enjoy:Allow your Vegan Pumpkin Crunch Cake to cool for a bit before serving. Whether enjoyed warm or at room temperature, it’s a vegan delight worth savoring.

This Vegan Pumpkin Crunch Cake captures the essence of fall with its pumpkin goodness and the satisfying crunch of pecans. It’s not just vegan; it’s a taste sensation that will have everyone, plant-based eaters and non-vegans alike, coming back for more. So go ahead, embrace the season and treat yourself to this scrumptious vegan dessert! 🌱🎃

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, combine the pumpkin puree, coconut milk, maple syrup, cinnamon, and salt. Mix until smooth.
Pour this mixture into the prepared baking dish.
Sprinkle the vegan cake mix evenly over the pumpkin mixture.
Top with chopped walnuts.
Drizzle melted coconut oil over the top.
Bake for 50-55 minutes, or until the top is golden brown.
Let it cool before digging in.
This Vegan Pumpkin Crunch Cake proves that plant-based desserts can be just as indulgent and satisfying as their traditional counterparts.

Gluten-Free Pumpkin Crunch Cake

Now, if you’re steering clear of gluten, don’t worry. Our Gluten-Free Pumpkin Crunch Cake is here to save the day.

Ingredients

For the Pumpkin Base:1 can (15 ounces) pumpkin puree
1 can (12 ounces) evaporated milk (check for gluten-free label)
3 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/4 cups granulated sugar

For the Gluten-Free Crunchy Topping:1 cup gluten-free all-purpose flour
1 cup brown sugar, packed
1/2 cup unsalted butter or dairy-free alternative, melted
1 cup chopped pecans (ensure they’re gluten-free)

Directions

Preheat Your Oven:Begin by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set it aside.

Mix the Pumpkin Base:In a large bowl, combine the pumpkin puree, evaporated milk (make sure it’s gluten-free), eggs, ground cinnamon, ground nutmeg, salt, and 1 1/4 cups of granulated sugar. Mix until the ingredients are well incorporated.

Pour Into the Baking Dish:Pour the gluten-free pumpkin mixture into the prepared baking dish, ensuring it forms an even layer.

Prepare the Gluten-Free Crunchy Topping:In another bowl, mix together the gluten-free all-purpose flour, brown sugar, melted unsalted butter (or dairy-free alternative), and chopped pecans. This mixture will create that delightful crunch.

Sprinkle the Crunchy Topping:Sprinkle the gluten-free pecan topping evenly over the pumpkin base, making sure it covers the entire surface.

Bake to Gluten-Free Perfection:Place your creation in the preheated oven and bake for about 45-50 minutes. Look for a golden-brown top and a toothpick coming out clean to know it’s done.

Cool and Enjoy:Allow your Gluten-Free Pumpkin Crunch Cake to cool for a bit before serving. It’s delicious when served warm or at room temperature.

This Gluten-Free Pumpkin Crunch Cake is a treat for those with gluten sensitivities or dietary restrictions. It’s packed with all the pumpkin spice goodness and that delightful crunchy topping, making it a perfect dessert for everyone to enjoy. So, go ahead, savor the flavors of fall without worrying about gluten – it’s a gluten-free delight! 🍁🍰

Instructions

Follow the same steps as the classic recipe, but replace the regular cake mix with 2 cups of gluten-free flour (add xanthan gum if your flour blend doesn’t have it).
Gluten-free baking can be a bit tricky, but this recipe ensures that you won’t miss out on the Pumpkin Crunch Cake goodness.

Pumpkin Spice Latte Crunch Cake

For those who can’t get enough of their daily dose of caffeine, here’s a fusion that will perk you up – the Pumpkin Spice Latte Crunch Cake.

Ingredients

For the Pumpkin Spice Latte Cake:2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup pumpkin puree
1/2 cup strong brewed coffee, cooled
1/4 cup milk
1 teaspoon vanilla extract

For the Crunchy Espresso Topping:1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1/4 cup unsalted butter, cold and cubed
1 tablespoon instant espresso powder
1/4 cup chopped walnuts (optional)

Directions

Preheat Your Oven and Prepare the Pan:Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set it aside.

Mix Dry Ingredients:In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt. Set this dry mixture aside.

Prepare the Pumpkin Spice Latte Batter:In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until it’s light and fluffy. Add the eggs, one at a time, beating well after each addition. Then, stir in the pumpkin puree.

Blend Wet and Dry Ingredients:Gradually add the dry ingredient mixture to the wet ingredients, alternating with the brewed coffee and milk. Begin and end with the dry ingredients. Stir in the vanilla extract.

Pour Into Baking Dish:Pour the Pumpkin Spice Latte batter into the prepared baking dish, spreading it evenly.

Create the Crunchy Espresso Topping:In a small bowl, combine the all-purpose flour, brown sugar, and instant espresso powder. Add the cold, cubed unsalted butter and use a pastry cutter or fork to cut the butter into the dry mixture until it resembles coarse crumbs. Stir in the chopped walnuts if you’re using them.

Sprinkle the Crunchy Espresso Topping:Evenly sprinkle the espresso-flavored topping over the Pumpkin Spice Latte batter.

Bake to Perfection:Place your masterpiece in the preheated oven and bake for approximately 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve:Allow your Pumpkin Spice Latte Crunch Cake to cool for a bit before serving. It pairs wonderfully with a hot cup of coffee or, you guessed it, a Pumpkin Spice Latte!

This unique dessert combines the warm, cozy flavors of a pumpkin spice latte with the delightful crunch of an espresso-infused topping. It’s perfect for indulging in the fall spirit, whether you’re enjoying it with friends, family, or a quiet moment of self-care. So, go ahead, savor the taste of autumn with this Pumpkin Spice Latte Crunch Cake! ☕🍰🍂

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, combine the pumpkin puree, sweetened condensed milk, eggs, spices, and brewed coffee. Mix until smooth.
Pour this mixture into the prepared baking dish.
Sprinkle the dry cake mix evenly over the pumpkin mixture.
Top with crushed graham crackers.
Bake for 50-55 minutes, or until the top is golden brown.
Let it cool and serve with a generous dollop of whipped cream.
This Pumpkin Spice Latte Crunch Cake is the ultimate fusion of your favorite fall drink and a delectable dessert. It’s like sipping a latte and savoring cake all in one bite.

Mini Pumpkin Crunch Cake Bites

For those moments when you want just a little taste of indulgence, these Mini Pumpkin Crunch Cake Bites are perfect.

Ingredients

For the Mini Pumpkin Cakes:1 cup pumpkin puree
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1 large egg
1/2 cup milk
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

For the Crunchy Topping:1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1/4 cup unsalted butter, melted
1/4 cup chopped pecans (or your preferred nuts)
For Garnish (Optional):

Whipped cream or vanilla ice cream
A sprinkle of cinnamon

Directions

Preheat Your Oven:Start by preheating your oven to 350°F (175°C). Grease a mini muffin tin or use mini cupcake liners and set it aside.

Mix Wet Ingredients:In a medium-sized bowl, combine the pumpkin puree, granulated sugar, brown sugar, egg, milk, pumpkin pie spice, and vanilla extract. Mix until everything is well combined.

Combine Dry Ingredients:In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.

Blend Wet and Dry Ingredients:Gradually add the dry ingredients to the wet ingredients, mixing until you have a smooth batter.

Fill the Mini Muffin Tin:Using a spoon or a cookie scoop, fill each mini muffin cup with the pumpkin batter, about 2/3 full.

Create the Crunchy Topping:In a small bowl, mix together the all-purpose flour, brown sugar, melted unsalted butter, and chopped pecans. This will form a delectable crunchy topping.

Top Each Mini Cake:Sprinkle a bit of the crunchy topping over each mini pumpkin cake.

Bake to Perfection:Place the mini muffin tin in the preheated oven and bake for approximately 12-15 minutes, or until a toothpick inserted into a cake comes out clean.

Cool and Garnish:Allow your Mini Pumpkin Crunch Cake Bites to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. If you like, add a dollop of whipped cream or a scoop of vanilla ice cream on top and sprinkle with a pinch of cinnamon for that extra touch of deliciousness.

These Mini Pumpkin Crunch Cake Bites are the perfect bite-sized treat for fall. They combine the comforting flavors of pumpkin spice with a delightful crunch, making them a crowd-pleaser at any gathering. Whether you enjoy them as a snack or dessert, these little bites are sure to satisfy your autumn cravings. Enjoy! 🎃🍰

Instructions

Preheat your oven to 350°F (175°C). Grease a mini muffin tin.
Prepare the classic Pumpkin Crunch Cake mixture.
Using a small cookie scoop or a spoon, fill each mini muffin cup with the batter.
Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Allow them to cool before serving.
These Mini Pumpkin Crunch Cake Bites are the ideal party treat or a quick, guilt-free snack. Pop them in your mouth, and watch your taste buds dance.

Pumpkin Crunch Cake with Cream Cheese Frosting

Last but not least, we have the Pumpkin Crunch Cake with Cream Cheese Frosting. It’s the ultimate indulgence for cream cheese lovers.

Ingredients

For the Pumpkin Cake:1 can (15 ounces) pumpkin puree
1 can (12 ounces) evaporated milk
3 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/4 cups granulated sugar
1 box (15 ounces) yellow cake mix

For the Crunchy Topping:1 cup chopped pecans
1 cup unsalted butter, melted
1 cup old-fashioned rolled oats
1/2 cup brown sugar, packed

For the Cream Cheese Frosting:8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract

Directions

Preheat Your Oven:Begin by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set it aside.

Prepare the Pumpkin Base:In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, ground cinnamon, ground nutmeg, salt, and 1 1/4 cups of granulated sugar. Mix until well combined.

Pour the Pumpkin Mixture:Pour the pumpkin mixture into the greased baking dish, creating a smooth base.

Sprinkle the Cake Mix:Evenly sprinkle the dry yellow cake mix over the pumpkin mixture. Do not mix them; leave it as a dry layer.

Create the Crunchy Topping:In a separate bowl, combine the chopped pecans, melted unsalted butter, old-fashioned rolled oats, and packed brown sugar. This forms a delightful crunchy topping.

Spread the Crunchy Topping:Spread the crunchy topping evenly over the dry cake mix layer.

Bake to Perfection:Place your creation in the preheated oven and bake for approximately 50-60 minutes. The top should be golden brown, and a toothpick inserted into the cake should come out clean.

Cool and Prepare Frosting:Let your Pumpkin Crunch Cake cool completely in the baking dish. While it’s cooling, you can prepare the cream cheese frosting.

Make the Cream Cheese Frosting:In a mixing bowl, beat the softened cream cheese and softened unsalted butter until it’s creamy and well combined. Add the powdered sugar and vanilla extract, and beat until the frosting is smooth and fluffy.

Frost the Cake:Once the cake has cooled, spread the cream cheese frosting evenly over the top. You can be as generous as you like!

Slice and Enjoy:Cut your Pumpkin Crunch Cake into squares, serve, and enjoy! It’s heavenly with that creamy cream cheese frosting and the delightful crunch.

This Pumpkin Crunch Cake with Cream Cheese Frosting is the ultimate fall dessert. It combines the flavors of pumpkin spice, a crunchy topping, and creamy frosting for a taste sensation that’s perfect for special occasions or just a cozy evening at home. Give it a try and let the sweet aroma of pumpkin spice fill your kitchen! 🎃🍰

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Prepare the classic Pumpkin Crunch Cake mixture.
Pour it into the prepared dish.
In a separate bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
Drop spoonfuls of the cream cheese mixture on top of the pumpkin mixture.
Use a knife to swirl the cream cheese into the pumpkin mixture, creating a marbled effect.
Bake for 50-55 minutes, or until the top is golden brown.
Allow it to cool before slicing and serving.
This Pumpkin Crunch Cake with Cream Cheese Frosting takes the classic dessert to a whole new level of creamy, dreamy goodness.

Conclusion

There you have it – 7 delectable Pumpkin Crunch Cake recipes that will make your fall season even more delightful. Whether you’re a traditionalist who loves the classic version, an adventurous baker looking for vegan or gluten-free options, or a coffee enthusiast yearning for that Pumpkin Spice Latte twist, we’ve got something for everyone.

So, roll up your sleeves, preheat that oven, and let the sweet aroma of pumpkin and spices fill your kitchen. Whether you enjoy it with friends, family, or simply by yourself with a good book, these Pumpkin Crunch Cakes are sure to satisfy your fall cravings and leave you with a warm, contented smile.

As the leaves continue to fall and the days get shorter, embrace the flavors of the season and savor every bite of these Pumpkin Crunch Cakes. After all, fall comes but once a year, and it deserves to be celebrated with mouthwatering desserts that bring joy to your taste buds.

And remember, the best part about these recipes is that they’re not just for fall – you can enjoy them all year round because every day is a good day for a slice of Pumpkin Crunch Cake.

Happy baking and even happier indulging!

Bonus: Tips and Tricks:When measuring pumpkin puree, make sure to drain any excess liquid for a firmer cake texture.
Experiment with different nuts like walnuts or almonds for added crunch and flavor.
For a more intense pumpkin spice flavor, increase the amount of cinnamon or add a pinch of nutmeg and cloves.
Feel free to get creative with the cream cheese frosting – add a hint of orange zest for a citrusy twist.
Don’t forget to take pictures of your culinary masterpieces and share them on social media to make your friends jealous!
Now, go forth and conquer the world of Pumpkin Crunch Cakes with confidence and a dash of creativity!