So, I know that there are a lot of pumpkin crunch cake recipes floating around Pinterest and the web, but I’m here to assure you of one thing. You’ve landed on the one.
This pumpkin crunch cake recipe is so good that my entire family looks forward to fall all year just to have a taste! It is OUT OF THIS WORLD…
This pumpkin crunch cake recipe is one that my mom has been preparing as a part of our Thanksgiving dessert lineup for several years. It’s always a huge hit and we all fight over the remaining pieces in the refrigerator for the week that follows!
Wondering where we got the original pumpkin crunch cake recipe?
Well, my mom also makes candles, and she grabbed this recipe, believe it or not, from a candle supply website.
As I said, I’ve seen several versions of this recipe online, but because this one is so perfect I’ve never considered changing up the recipe.
This pumpkin crunch cake starts with a crunchy-nutty layer on top, then a slightly crumbly but moist layer below that (the cake mix) and finally a thick layer of sweet and soft pumpkin-goodness on the bottom.
Also, just so we’re clear, this isn’t really very cake-like, overall. The thickest bottom layer is mostly pumpkin and is a bit custardy or pumpkin-pie-ish (pretty sure I’ve used a lot of non-word adjectives in this article) as opposed to cakey. It’s amazing, though, trust me.
Drop a dollop of Cool Whip on top and you’ll know why this pumpkin crunch cake recipe is my favorite fall treat.
I can put a serious hurting on pumpkin crunch cake and when I make it home I end up having to give some of it away to friends or family just so I don’t eat the entire pan myself!
This recipe is really one of my favorite parts of the holiday season. My mom has been making it for enough years now that it is a familiar family favorite, and it’s truly one of those recipes that we go back to year after year because it’s just that delicious.
It’s also really easy to make which is always a bonus in my book.
I hope you love this pumpkin crunch cake recipe as much as I do!
1. Preheat oven to 350F.
2. Grease bottom of 9X13 pan.
3. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in bowl then pour it into your pan.
4. Sprinkle your dry yellow cake mix evenly over pumpkin mixture.
5. Sprinkle chopped pecans and walnuts over the cake mix.
6. Drizzle melted butter evenly over everything.
7. Bake your pumpkin crunch cake for 55 minutes or until top is turning golden brown. Cool completely, cut and serve with whipped topping. Refrigerate leftovers.
Recipe slightly adapted from Candle Pro.