Pumpkin Crunch Cake
Indulge your taste buds in our Pumpkin Crunch Cake! This treat blends spiced pumpkin with a heavenly crunch for a bite-sized taste of autumn joy. Satisfy your cravings with each moist, flavorful slice – If you love pumpkin desserts then you’ll love this pumpkin dream!
Contents
Why We Love This Recipe
- Tropical Twist: This Pumpkin Crunch Cake brings a taste of Hawaii to your kitchen.
- Seasonal Delight: A perfect way to incorporate pumpkin into your fall and winter baking.
- Crunchy and Creamy: Enjoy the harmonious texture mix of crunchy topping and creamy filling.
Recipe Ingredients
- Pumpkin Puree: Aka Pumpkin pie filling. Gives your cake a rich, moist texture and a deliciously earthy, autumnal flavor.
- Evaporated Milk: Adds depth and creaminess to your cake, enhancing the texture and flavor of the pumpkin.
- Eggs: Act as the binding agent in your cake, helping to hold all the ingredients together while also contributing to its structure and rise.
- White Sugar: Balances out the natural earthiness of the pumpkin and the tanginess of the evaporated milk.
- Pumpkin Pie Spice: This warming blend of spices perfectly complements the pumpkin, giving your cake that classic fall flavor.
- Salt: Enhances all the other flavors in your cake, making them even more delicious.
- Yellow Cake Mix: Is a great shortcut that saves you time while ensuring your cake has the perfect texture and a sweet, vanilla flavor.
- Chopped Pecans: Add a delightful crunch to your cake, their nutty flavor pairing beautifully with the pumpkin and spices.
- Melted Butter: Contributes to the moist, rich texture of your cake and helps bind the cake mix and pecans into a flavorful topping.
- Frozen Whipped Topping (Thawed): Adding this on top enhances your cake with a light and creamy contrast, making each bite irresistible.
How to Make Pumpkin Crunch Cake?
Step One: Preheat the oven to 350 degrees°. Lightly grease one 9×13 inch baking pan. In a large bowl, combine pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt.
Step Two: Mix well and then spread into the prepared pan.
Step Three: Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Do not mix!
Step Four: Sprinkle chopped pecans evenly over the top of the cake, then drizzle melted butter or margarine on top.
Step Five: Bake the Pumpkin crunch cake for 60 to 80 minutes, or until done. Top with cool whip when ready to serve.
Optional Toppings
There are a few different ways that you can make this crunch cake recipe even more delicious. One option is to add a layer of chocolate ganache.
Another option is to add a layer of dulce de leche or caramel sauce on top of the cake. You could also opt for cream cheese if you prefer this to cool whip.
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! Be sure to learn How To Freeze Pumpkin too. Frozen pumpkin can come in handy for baking tasty treats,
Storage Instructions
- Fridge: 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.
FAQ’S
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.
Can I Use Pumpkin Pie Filling In This Recipe?
Yes, you can use pumpkin pie filling as a substitute for pumpkin puree in this recipe. However, keep in mind that pumpkin pie filling is usually sweetened and already contains spices like cinnamon, nutmeg, and cloves. Adjust the sugar and spice quantities in your recipe accordingly to avoid over-sweetening or over-spicing the final dish.
Can I Use Fresh Pumpkin In This Recipe?
Certainly! You can use fresh pumpkin in the recipe as a substitute for canned pumpkin puree. To do so, peel and dice the fresh pumpkin, then cook or steam it until it’s tender. Afterward, mash or puree the cooked pumpkin to achieve a texture similar to canned pumpkin puree. Using fresh pumpkin can add a slightly different flavor and texture to your dish, providing a more homemade touch to your recipe.
Can I Omit The Pecans?
Certainly! If you’re not a fan of pecans or have a preference to omit them, feel free to do so. You can still enjoy the essence of the recipe without pecans, and it won’t significantly impact the overall outcome.
Pumpkin Crunch Cake
Ingredients
- 1 Can Pumpkin Puree
- 1 Can Evaporated Milk 12 Fluid Ounce
- 4 Eggs
- 1 ½ cups White Sugar
- 2 teaspoons Pumpkin Pie Spice
- 1 teaspoon Salt
- 1 Pkt Yellow Cake Mix
- 1 cup Pecans Chopped
- 1 cup Margarine Melted
- 8 Ounce Frozen Whipped Topping Thawed
Instructions
- 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.
- Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.
