Hello, Kitchies! Let me introduce you to your new favorite fall dessert: Pumpkin Crunch Cake. It’s the perfect marriage of velvety spiced pumpkin pie filling and a buttery, crunchy topping that will make your taste buds dance. This dessert is as effortless as it is impressive, with all the cozy flavors of autumn in every bite.
If you’ve ever wanted to elevate your pumpkin dessert game but keep it simple, this recipe is for you. The creamy base melts in your mouth, while the crispy pecans and golden cake topping provide a satisfying crunch. It’s a hit for gatherings or just a quiet night in with a warm mug of cider.
Get ready to fall in love with the easiest dessert you’ll make this season. It’s the pumpkin dessert that outshines the pie and leaves everyone asking for seconds.
Why This Pumpkin Crunch Cake Will Win You Over
Why This ‘Pumpkin Crunch Cake’
- Effortless Elegance: Simple to make but looks and tastes gourmet.
- Perfect Flavor Combo: Creamy pumpkin base meets crunchy pecan topping.
- Versatile: Great for holiday gatherings, potlucks, or a cozy dessert at home.
Cuisine
American
Tips for Perfect Pumpkin Crunch Cake
- Even Drizzle: Drizzle butter evenly for consistent crunch.
- Avoid Overbaking: The pumpkin layer should be soft but set, not dry.
- Let It Cool: Cooling helps the layers set and makes slicing easier.
Substitutions and Variations
- Nut-Free: Omit the pecans or use crushed graham crackers for crunch.
- Gluten-Free: Swap yellow cake mix for a gluten-free version.
- Make It Vegan: Use coconut milk instead of evaporated milk, a flax egg substitute, and vegan butter.
Make a Healthier Version
- Lower Sugar: Use a sugar-free cake mix and reduce sugar in the pumpkin base.
- Light Butter: Replace some of the butter with unsweetened applesauce.
Exciting Story
This Pumpkin Crunch Cake has become a cherished tradition in my home. One chilly autumn evening, I whipped it up on a whim, and it’s been requested ever since. My husband loves the buttery crunch, while my little ones adore the creamy, spiced filling. It’s the dessert that brings everyone to the table, ready for cozy family moments by the fireplace.
Closing
And there you have it! Pumpkin Crunch Cake that’s as delightful to make as it is to eat. It’s the dessert that makes fall gatherings even more special. Let us know how yours turns out, and don’t forget to explore more recipes for seasonal inspiration!
FAQs
- Can I prepare this in advance?
Yes! It keeps well in the fridge for up to 3 days. - What’s the best way to serve this cake?
Warm with whipped cream or ice cream. - Can I make it nut-free?
Absolutely. Replace pecans with oats or leave them out entirely. - How do I store leftovers?
Cover tightly and refrigerate for up to 3 days. - What if I don’t have pumpkin pie spice?
Use a mix of cinnamon, nutmeg, ginger, and cloves. - Can I freeze it?
Yes, freeze portions wrapped in plastic for up to 2 months.
Enjoy this perfect fall treat! 🍂
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Decadent Pumpkin Crunch Cake
Description
Hello, Kitchies! Let me introduce you to your new favorite fall dessert: Pumpkin Crunch Cake. It’s the perfect marriage of velvety spiced pumpkin pie filling and a buttery, crunchy topping that will make your taste buds dance.
Ingredients
Pumpkin cake
- 250 grams vegetable oil (1 ⅛ cups)
- 100 grams buttermilk (⅓ cup)
- 200 grams brown sugar (1 cup)
- 50 grams maple syrup (¼ cup)
- 4 eggs, large
- 500 grams raw pumpkin, grated (3 cups)
- 1 lemon zest
- 400 grams cake flour (3 ⅛ cups)
- 10 grams baking powder (2 teaspoons)
- 5 grams baking soda (1 teaspoon)
- 8 grams cinnamon powder (3 teaspoons)
- 3 grams nutmeg powder (1 teaspoon)
- 3 grams ginger powder (1 teaspoon)
- 3 grams allspice powder (1 teaspoon)
- 5 grams salt, fine (¾ teaspoon)
- 150 grams raisins, optional (1 cup)
Caramelised walnuts
- 200 grams walnuts (1 ⅔ cups)
- 200 grams sugar (1 cup)
Cream cheese frosting
- 600 grams cream cheese, full fat (2 ⅔ cups)
- 400 grams butter, unsalted (1 ¾ cups)
- 400 grams white chocolate, chopped (2 ½ cups)
Instructions
Pumpkin cake
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Prepare the pumpkin by peeling, coring and slicing it into smaller pieces. Use a food processor to shred the pumpkin. Set aside.
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Pre-heat the oven to 180°C (350°F). Line three 8-inch (20 cm) round cake pans with baking paper.
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Beat the eggs together with the salt until they become frothy. Start sprinkling in the sugar, whilst continuously mixing until the sugar is fully dissolved.
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Pour in the vegetable oil, butter milk and maple syrup, mixing well to combine.
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Separately, whisk the flour, baking soda and baking powder. Add the flour and all the spices into the batter. Use a whisk or hand mixer to combine everything, without over-mixing.
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Toss in the grated pumpkin and raisins. Fold everything in with a spatula until the pumpkin is evenly incorporated.
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Divide the batter equally between the three trays. If using a kitchen scale, each pan should have roughly 570 grams (26 ounces) of batter.
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Bake for 50-55 minutes or until a skewer comes out clean. If the top begins to brown too quickly, cover the cake pans with aluminium foil.
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After baking, let the cakes cool in the pans for 30 minutes. Afterwards, remove them and let them cool fully before placing in the fridge for at least 2 hours (or overnight).
Caramelised walnuts
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Toast the walnuts by placing them in a wide-base pan over medium heat. Keep tossing them around until they start browning slightly.
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Reduce the heat, then form a well in the middle of the pan. Pour the sugar in to caramelise it. Avoid mixing it too much.
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Once the sugar has melted into a caramel (2-3 minutes), mix everything together to fully coat the walnuts.
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Place the caramelised walnuts on a lined baking tray, ensuring there are no clumps. Let them cool down for at least 2 hours.
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Put the cooled walnuts in a ziplock bag and crush into smaller pieces with a rolling pin.
Cream cheese frosting
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Follow the steps in my in-depth recipe for White Chocolate Cream Cheese Frosting. This recipe calls for 4 batches of frosting.
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Place the cream cheese frosting in a piping bag fitted with a ½ inch nozzle and use immediately. Do not refrigerate once placed in the piping bag.
Assembling the cake
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Place the first pumpkin cake layer on a cake board. Pipe cream cheese on top, levelling it with a spatula. Sprinkle some caramelised walnuts on top, avoiding the edges.
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Place the second layer of pumpkin cake on top, pressing down gently. Repeat the process above for the filling.
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Put the final cake layer on top, then cover the entire cake with cream cheese frosting. If two layers of frosting are needed, chill the cake for 1 hour in between layers.
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Stick caramelised walnuts on the base of the cake, pressing down gently to help them stick.
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Decorate the cake with orange and blue dollops of cream cheese to resemble pumpkins.
Nutrition
- Serving Size: 6-8
- Calories: 720
