Best 9 Pumpkin Crunch Cake Recipes

PUMPKIN CRUNCH CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
• In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
• Sprinkle cake mix over the top of the pumpkin mixture, and pat down. 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.

PUMPKIN CRUNCH CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
• Mix pumpkin, evaporated milk, sugar, eggs, and cinnamon together in a bowl; spread in the prepared baking pan. Pour cake mix on top. Pat chopped nuts into surface. Spoon melted butter evenly over nuts.
• Bake in the preheated oven until golden brown, 50 minutes to 1 hour. Allow cake to cool completely, about 1 hour. Turn over onto a baking sheet; remove parchment paper.
• Mix cream cheese, confectioners' sugar, and whipped topping together in a bowl. Spread onto cake.

PUMPKIN CRUNCH CAKE (GLUTEN FREE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
• Mix pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, and allspice together in a large bowl. Spread into the prepared baking pan.
• Stir cake mix and butter together in a large bowl. Stir in 1 cup pecans. Crumble evenly over the pumpkin mixture; pat down gently. Sprinkle remaining 1 cup pecans on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean and the top is a little crunchy, 45 to 55 minutes.

JUJU'S PUMPKIN CRUNCH CAKE

Steps:

• 1. Preheat your oven to 350 degrees. Prep 9 x13 pan with waxed paper that also covers up the sides.
• 2. In a large bowl, mix pumpkin, evaporated milk, sugar, eggs, cinnamon and vanilla extract. Mix till well incorporated.
• 3. Pour the batter into the waxed paper lined 9 x 13 pan.
• 4. Sprinkle evenly over the top of the pumpkin batter, the whole box of cake mix (dry). Pat the macadamia nut bits lightly on top of the cake mix. Drizzle melted butter evenly over nuts.
• 5. Bake for 50 to 60 minutes. Remove from oven. Let cool for a few minutes so that you are able to handle the hot pan and invert onto a serving tray or another 9 x 13 pan and peel off the waxed paper. Cool completely.
• 6. Beat together the cream cheese, powdered sugar and vanilla extract. Fold in the Cool Whip. Frost the pumpkin cake. Don't forget to refrigerate before serving, it will hold it's shape better when you cut it.

PUMPKIN CRUNCH COFFEE CAKE

Steps:

• Heat oven to 400°F. Grease 8-inch square pan with shortening or cooking spray.
• In medium bowl, stir together Bisquick mix, milk, egg, granulated sugar and 1 teaspoon pumpkin pie spice until well blended. Pour half of the batter into pan. Spread pumpkin pie mix over batter; pour remaining batter on top.
• In small bowl, mix all topping ingredients with fork until crumbly. Sprinkle over batter; lightly drag butter knife through topping to mix with top layer of batter.
• Bake 25 minutes or until toothpick inserted in center comes out clean. Serve warm or cool.

PUMPKIN CRUNCH CAKE

Steps:

• Preheat oven to 350.
• Line a 9 by 13 pan with wax paper.
• Mix pumpkin, milk, eggs, sugar and cinnamon. Pour into pan. Sprinkle dry cake mix over pumpkin mix. Sprinkle nuts over cake. Spoon melted butter over above. Bake at 350 for 50 minutes. Test for doness.
• Cool l5-20 minutes before inverting. Cool completely .
• Mix topping ingredients well, frost cooled cake. Spoon some nuts on top.

PUMPKIN PECAN CRUNCH CAKE

Steps:

• Grease 9x13 pan. ( I used glass casserole dish) I had ALL ingredients at room temp
• Combine pumpkin, brown sugar, 3 eggs, vanilla, spices. Stir until well blended
• Prepare cream cheese. Beat w 1 egg, vanilla, powdered sugar until well blended
• Cake: cut in 1 stick of softened butter into cake mixture
• Pour into the casserole dish the layer of pumpkin purée. Next carefully add the cream cheese as a separate layer.
• Spread the cake/ butter mixture on top of the cream cheese layer
• Add chopped pecans ( as much as you prefer). I gently patted the nuts into the cake mixture.
• For the final touch- crunch three heath bars and sprinkle on top of the layer of pecans.
• Bake at 350 degrees for 1 to 1.5 hours.
• Serve warm with ice cream.

PUMPKIN CRUNCH CAKE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. In a large bowl, whisk together pumpkin, evaporated milk, eggs, sugar, cinnamon and salt. Pour into greased 13×9 baking dish.
• 3. Layer DRY cake mix evenly on top of pumpkin mixture. Sprinkle pecans on top of cake mix. Drizzle melted butter evenly over the top.
• 4. Bake for 50-55 minutes or until golden brown. Serve either warm or chilled with cream!

PUMPKIN CRUNCH CAKE

Steps:

• 1. Preheat oven to 350-degrees. Grease a 13" x 9" baking dish; set aside. 2. In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, cinnamon and salt. Pour into greased 13" x 9" baking dish. 3. Layer DRY cake mix evenly over the top of the pumpkin batter. Sprinkle chopped pecans on top of cake mix. Drizzle melted butter evenly over the top. 4. Bake in a 350-degree oven, 50-55 minutes, or until golden brown. Serve either warm or chilled, with whipped cream on the side.