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Let’s talk about something that’s real important, k?
Pumpkin season.
Lately, it seems super cool to be all anti-pumpkin. I mean, it also seems super cool to be obsessed with pumpkin, which is why the anti-pumpkin people are coming out in full force to say “no, we will not stand for pumpkin spice macaroni and pumpkin spice shoelaces.” But, guys. I’m getting nervous.
I feel like we’re about to have a full on Grease-style feud between two rival gangs and it’s stressing me out.
Can’t we all just get along? Can’t we all just eat or not eat our pumpkin in peace, like respectable adults?
Now, you miiiiiiiight have noticed that I’m on Team Pumpkin Everything. I mean, it’s pumpkin. Why anyone would say no to that is beyond me, but whatever. You do you.
So, I’m here, in early September with my second pumpkin recipe of the year. The first one, in case you’ve forgotten, was shared last month. It was pumpkin donut holes and I think you should go make these right away. I’ll wait.
Anyway, I’ve shared this Pumpkin Crunch Cake recipe in the past, but I made it again last week and took new pictures. It just confirmed my belief that this pumpkin cake is somehow, magically, even better than traditional pumpkin pie. No, I won’t be serving it in place of pie at Thanksgiving, but on a regular day when I’m craving pumpkin? This will do the trick even better than pumpkin pie and *bonus points* it’s a heck of a lot easier to make.
I only use half of a box of cake mix in this recipe. I know that’s kind of annoying to have a half packet of cake mix laying around, but you can use it next week to make this again. Trust me, you’ll want to.
You could also use the entire bag of mix. It makes this much more cake-like. I like it with a half bag of mix, because the custard-y pumpkin bottom shines through a lot more.
Whatever way you make this, I can guarantee that you’re going to love it. I actually finished off this entire pan, piece by piece, for breakfast one week. And dessert. And snacks. I was both happy and sad when it was gone – happy to have a chance to maybe button my pants again, sad because my one true love was gone from this Earth.
I store this in the fridge and it sets up nice and thick. In the video above and in these pictures, it was still warm, which is why it fell apart when I scooped it out. It holds it shape perfectly when cold!
Be sure to also head over to check out my pumpkin coffee cake. It’s packing two full cans of pumpkin and is intensely rich and fudgy. I’m addicted to the stuff.
FAQ ABOUT THIS RECIPE:
- The video lists pumpkin pie spice, but the recipe shows cinnamon, nutmeg, ginger, and cloves. I make my own pumpkin pie spice by using that mix of spices. You can swap in 1 1/2 teaspoons of pumpkin pie spice if you’d prefer.
- Can I substitute a spice cake mix instead of yellow? Absolutely! I prefer yellow, but many people make this with spice cake.
- What is the sauce on top in your pictures? I topped this with ice cream and caramel sauce. It’s also good with whipped cream or served plain.
- I don’t like nuts, what can I substitute? You can skip the nuts entirely or substitute them with graham cracker or Biscoff pieces. Skor bits are also good, from what I hear.
- Can I use the canned pumpkin pie filling instead of puree to make this even easier? I haven’t tried it myself, but I imagine it works.
- Can I reduce/omit the sugar in this recipe? I’ve never tried it, so I really can’t make recommendations on this.
Pumpkin Crunch Cake
Ingredients
- 15 ounces canned pumpkin puree
- 12 ounces evaporated milk
- 4 large eggs
- 1 1/2 cups sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- pinch of cloves
- 1 teaspoon salt
- 1/2 box yellow cake mix see note
- 1 cup chopped pecans
- 1 cup butter melted
Instructions
- Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.
- In a large bowl, beat together the pumpkin, milk, eggs, sugar, and spices until well combined. Pour into the prepared baking dish.
- Sprinkle the top with yellow cake mix. I prefer a half of a box, but use more if you want it to be very cakey.
- Sprinkle with the chopped pecans.
- Pour the melted butter evenly over the top of the cake.
- Bake for 60-70 minutes or until the top is lightly browned and the custard is set.
- Serve warm or cold. Store in the refrigerator.
Tips & Notes:
Nutrition Information:
More pumpkin recipes below!
Kara says
This recipe is SO SO GOOD! I made it as written but divided the batter into 4 aluminum loaf pans because I was bringing a meal to a family of 2 and knew they didn’t want a large dessert. I thought I would give the other two away and keep one. But after my husband had one mouthful he asked if we could keep the other two. It’s quite addictive so be warned! It’s particularly good right out of the fridge when the layer on the top is truly a crunch and just oh so good! Thanks for posting the recipe. Makes me wanna try your other recipes. : )
Karly says
Thanks, Kara! So glad you guys enjoyed this one! 🙂
Susan says
Best pumpkin dessert ever! I planned to make this for Thanksgiving – then realized I didn’t have any peacons. Substituted with Organic pumped seed granola from Costco. Turned out awesome and my teenagers preferred it this way!
Allison says
Made this yesterday and I am honestly addicted! Keep hearing some up and topping it with salted caramel ice cream. Bless hubs for getting the 29oz can. As soon as we go through this, I’m making another one! ?
Karly says
Haha! So glad you discovered the recipe!
KimmyP says
If I use Spice Cake mix, should I alter how much nutmeg and cinnamon I add?
Karly says
No, the spices are for the filling, so I’d leave them the same. 🙂
Eileen Hughes says
I accidentally made it the first time without sugar and it wasn’t too bad so I’m sure if someone needs to omit the sugar they would still like it. Everyone who ate it didnt say it wasn’t sweet enough. I’m pretty fond of it both was. I also used chopped walnuts in one batch. And 1/2 bag of dry cake mix. Gonna try the whole bag sometime. Thanks so much for the recipes.