Name: Pumpkin Crunch Cake Recipe
Prep time: 15 min
Cook time: PT-487564H9M44S
Total time: PT-487564H9M44S
Cuisine: American
Ingredients: 1 (15 oz) can pumpkin puree; 1 box yellow cake mix; 3 large eggs; 1 cup granulated sugar; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/2 tsp ground ginger; 1 tsp vanilla extract; 1 cup chopped nuts (optional, for topping); 1 cup unsalted butter, melted

Pumpkin Crunch Cake is a deliciously moist and spiced dessert that combines the rich flavors of pumpkin with a crunchy, buttery topping. It’s perfect for fall gatherings or whenever I want a comforting treat with a delightful texture contrast.

Pumpkin Crunch Cake Recipe

Why You’ll Love This Recipe

I love this recipe because it’s incredibly easy to make yet tastes like a special occasion cake. The tender pumpkin base is infused with warm spices, while the crunchy topping adds just the right amount of sweetness and texture. It’s a crowd-pleaser every time, and it pairs wonderfully with a cup of coffee or tea. Plus, it keeps well, making it perfect for prepping ahead.

Ingredients

(Hey, here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pumpkin puree
Yellow cake mix
Eggs
Sugar
Butter (melted)
Ground cinnamon
Ground nutmeg
Ground ginger
Vanilla extract
Chopped nuts (optional, for topping)

Directions

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, combine the pumpkin puree, cake mix, eggs, sugar, cinnamon, nutmeg, ginger, and vanilla extract. Mix until everything is well blended.
Pour the pumpkin cake batter into the prepared baking dish and spread evenly.
Sprinkle the chopped nuts evenly over the top (if using).
Drizzle the melted butter evenly over the entire cake to create the crunchy topping.
Bake for about 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely before slicing and serving.

Servings and Timing

This recipe makes about 12 servings. The prep time is around 15 minutes, and baking takes about 50 to 60 minutes. Cooling time is at least 30 minutes before serving.

Variations

I sometimes like to swap the yellow cake mix for spice cake mix to deepen the flavor. Adding chopped pecans or walnuts gives an extra nutty crunch. For a richer twist, I drizzle caramel sauce over each slice before serving. Another variation I enjoy is topping it with a light cream cheese frosting to balance the crunch with creaminess.

Storage/Reheating

I store leftover Pumpkin Crunch Cake covered tightly in the refrigerator, and it stays fresh for up to 4 days. To reheat, I warm slices gently in the microwave for about 20 seconds or until warm. The crunchiness softens a bit but the flavors remain delicious. This cake also freezes well—wrapped tightly in plastic wrap and foil, it lasts up to 3 months. Thaw overnight in the fridge before serving.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but you need to cook and puree the fresh pumpkin first. I usually roast or steam it, then puree until smooth. Use the same quantity as canned pumpkin.

Can I make this cake gluten-free?

I’ve had good results using a gluten-free yellow cake mix. Just make sure the other ingredients are gluten-free as well.

Is it possible to make this cake dairy-free?

Yes, I substitute the butter with a dairy-free margarine or coconut oil, and use a dairy-free cake mix to make it suitable for dairy-free diets.

How do I get the crunchiest topping?

The key is to drizzle the melted butter evenly over the entire surface before baking. The butter combines with the sugar and nuts to create that perfect crunch.

Can I prepare this cake ahead of time?

Absolutely. I often bake it the day before serving. It actually tastes better after the flavors have had time to meld overnight.

Conclusion

Pumpkin Crunch Cake is one of my favorite seasonal desserts because it’s simple to make and full of comforting fall flavors with a wonderful crunchy topping. Whether I’m baking for family, friends, or just to enjoy at home, it always hits the spot. I encourage trying the variations to find your favorite twist. It’s definitely a recipe I keep coming back to each year.