How To Make Hawaii Pumpkin Crunch Cake: Best Recipe

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Have you ever tried an Hawaii Pumpkin Crunch Cake? It’s a must-try recipe! And what’s great about this dish is that it’s not only delicious but also easy to make! So, if you’re looking for a new and exciting dessert to try, then this recipe is definitely for you!

Pumpkin crunch cake

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What Is Crunch Cake?

Crunch Cake is a dessert that originates from Hawaii. It consists of a layer of cake, followed by a layer of whipped cream, and then topped with a layer of crunchy graham crackers or pecans. The result is a delicious and unique cake that is sure to please any sweet tooth!

Do I Have To Use Graham Crackers For Crunch Cake?

No, you don’t have to use graham crackers for Crunch Cake. You can use any type of crunchy cookie or nut that you like. Pecans work great and that’s what we use in this delicious Hawaiian pumpkin crunch cake recipe.

Can I Make Crunch Cake Ahead Of Time?

Yes, you can make Crunch Cake ahead of time. Simply bake the cake and then store it in the fridge until you’re ready to serve. When you’re ready to serve, simply top with the whipped cream and crumbs.

What Is The Best Way To Store Crunch Cake?

The best way to store Crunch Cake is in the fridge. Simply cover it tightly with plastic wrap or aluminium foil and it will stay fresh for up to 3 days.

Hawaii Pumpkin Crunch Cake

INGREDIENTS FOR PUMPKIN CRUNCH Hawaii CAKE

● 1 (15 ounce) can pumpkin puree
● 1 (12 fluid ounce) can evaporated milk
● 4 eggs
● 1 ½ cups white sugar
● 2 teaspoons pumpkin pie spice
● 1 teaspoon salt
● 1 (18.25 ounce) package yellow cake mix
● 1 cup chopped pecans
● 1 cup margarine, melted
● 1 (8 ounce) container frozen whipped topping, thawed

Prepare Ingredients

HOW TO MAKE HAWAII PUMPKIN CRUNCH CAKE

Preheat the oven to 350 degrees°. Lightly grease one 9×13 inch baking pan. In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt.

Mix well and then spread into the prepared pan.

Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Do not mix!

Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.

drizzle with melted margarine

Bake the Pumpkin crunch cake for 60 to 80 minutes, or until done.

Hawaii Pumpkin Crunch Cake

Top with whipped topping when ready to serve.

Hawaii Pumpkin Crunch Cake

What To Serve With This Hawaii Crunch Cake?

There are a few different ways that you can serve this yummy cake. One option is to serve it with a scoop of vanilla ice cream.

Another option is to top it with whipped cream and berries.

And lastly, you could just enjoy a slice of this cake on its own!

No matter how you choose to enjoy it, we know that you’ll love this Hawaii Pumpkin Crunch Cake recipe!

Hawaii Pumpkin Crunch cake

Best Toppings To Make Crunch Cake Even More Delicious!

There are a few different ways that you can make this crunch cake recipe even more delicious. One option is to top it with a layer of chocolate ganache.

Another option is to add a layer of dulce de leche or caramel sauce. And lastly, you could top it with a layer of fruit like strawberries or raspberries.

Whichever way you choose to enjoy it, we know that you’ll love this Hawaii Pumpkin Crunch Cake recipe!

Hawaii Pumpkin Crunch cake
Yield: 20

How To Make Hawaii Pumpkin Crunch Cake

Prep Time: 5 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 25 minutes

The Delicious, Easy Hawaii Pumpkin Crunch Cake

Ingredients

  • 1 (15 ounce) can pumpkin puree
  • 1 (12 fluid ounce) can evaporated milk
  • 4 eggs
  • 1 ½ cups white sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon salt
  • 1 (18.25 ounce) package yellow cake mix
  • 1 cup chopped pecans
  • 1 cup margarine, melted
  • 1 (8 ounce) container frozen whipped topping, thawed

Instructions

Preheat the oven to 350 degrees°. Lightly grease one 9x13 inch baking pan.

In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well and then spread into the prepared pan.

Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Do not mix! Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.

Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.

Nutrition Information:

Yield:

20

Serving Size:

1

Amount Per Serving: Calories: 298Total Fat: 15gSaturated Fat: 3gTrans Fat: 2gUnsaturated Fat: 11gCholesterol: 38mgSodium: 314mgCarbohydrates: 39gFiber: 1gSugar: 27gProtein: 3g

Did you make this recipe?

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YOU MAY ALSO ENJOY THE FOLLOWING PUMPKIN RECIPES

Instant Pot Pumpkin Cheesecake Recipe

Instant Pot Pumpkin Bundt Cake

Pumpkin Puree In Your Instant Pot

Hawaiian Pasta Salad Recipe

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