Pumpkin Crunch Cake Recipe
User Reviews
4.9
Pumpkin Crunch Cake Recipe
Description
This recipe combines canned pumpkin puree mixed with sugar, cinnamon, eggs, and sweetened condensed milk to make a smooth pumpkin custard layer. It is poured into a greased 9x13 baking dish. A dry yellow cake mix is sprinkled over the pumpkin layer, then topped with chopped walnuts to add crunch. Melted butter is poured evenly over the top, soaking into the cake mix and helping it crisp during baking.
Baking at 350°F for about an hour melds the layers. The pumpkin custard remains moist underneath the crispy cake and nuts, giving the dessert textural contrast between soft and crunchy. It is traditionally served warm but can also be eaten cold or reheated gently.
Walnuts provide a nutty crunch; pecans can be substituted if preferred. Properly chopped walnuts that are not too large create a better eating texture. The cake can be stored in the refrigerator for up to five days and reheated gently in the oven if desired.
Ingredients
- 29 oz pumpkin Libby's or similar, pure, canned
- 1 cup sugar
- ¾ tsp cinnamon
- 3 egg
- 14 oz sweetened condensed milk can
- 1 cup butter 2 sticks, melted
- 1 yellow cake mix
- 1 cup walnuts , chopped
Instructions
- Preheat oven to 350 degrees.
- Spray a 9x13 baking dish with non-stick baking spray.
- Mix pumpkin, sugar, cinnamon, eggs, and milk together. Pour batter into a 9x13 baking dish.
- Sprinkle cake mix over top of the pumpkin mixture then pat down gently.
- Sprinkle chopped walnuts on top of cake mix then pat down gently.
- Pour melted butter over top of cake making sure to cover all of the cake mix.
- Bake for 50-60 minutes at 350 degrees.
- Serve warm or at room temperature with ice cream or whipped cream.
Notes
- Chop walnuts into small pieces to add crunch without overly large chunks.
- Use pure pumpkin puree, not pumpkin pie filling, for best texture and flavor.
- Sweetened condensed milk gives sweetness; evaporated milk can substitute but alters sweetness level.
- Store the cake in the refrigerator for up to five days and serve cold or warmed up by heating in a 350°F oven.
- Chopped pecans can replace walnuts for a different nutty flavor if you prefer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Calories | 367kcal | 18% |
| Carbohydrates | 53g | 18% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 342mg | 14% |
| Potassium | 150mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 39g | 78% |
| Vitamin A | 7518IU | 150% |
| Vitamin C | 2mg | 2% |
| Calcium | 168mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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