Best 12 Pumpkin Crunch Pudding Cake Recipes
Pumpkin crunch pudding cake is a classic fall dessert that combines the comforting flavors of pumpkin, cinnamon, and nutmeg with a creamy pudding filling and a crunchy streusel topping. This cake is sure to be a hit at your next potluck or holiday gathering, and it's easy to make with just a few simple ingredients. With its moist crumb, creamy filling, and crunchy topping, this cake is a delicious and satisfying treat that will satisfy your sweet tooth.
Check out the recipes below so you can choose the best recipe for yourself!
PUMPKIN CRUNCH CAKE WITH CREAM CHEESE FROSTING
This tastes a bit like pumpkin cheesecake on a sugar cookie crust, but the ingredients may surprise you (they did me!). This was served at a holiday party and everyone kept going back for more.
Provided by Mimsy
Categories Fruits and Vegetables Vegetables Squash
Time 2h5m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 622.1 calories, Carbohydrate 67.7 g, Cholesterol 116.8 mg, Fat 36.9 g, Fiber 3 g, Protein 9.1 g, SaturatedFat 18.3 g, Sodium 627 mg, Sugar 49.7 g
PUMPKIN CRUNCH CAKE
A great tasting cake, and really easy to make!
Provided by Nora LaCroix
Categories Fruits and Vegetables Vegetables Squash
Time 1h15m
Yield 18
Number Of Ingredients 10
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.
Nutrition Facts : Calories 411.8 calories, Carbohydrate 47.2 g, Cholesterol 48 mg, Fat 23.6 g, Fiber 1.6 g, Protein 5.2 g, SaturatedFat 6.7 g, Sodium 532.8 mg, Sugar 35.3 g
PUMPKIN CRUNCH PUDDING CAKE
I wanted a recipe for a pumpkin crunch cake that didn't have a layer of pumpkin pie filling. Not being able to find one, I came up with this one after a little trial and error baking wizardry. Serve with whipped topping.
Provided by GMcB
Categories Fruits and Vegetables Vegetables Squash
Time 1h5m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
- Mix brown sugar, pecans, flour, and cinnamon together in a bowl. Pour in melted margarine; mix until evenly combined.
- Combine cake mix, pumpkin puree, eggs, 1/2 cup plus 3 tablespoons water, canola oil, pudding mix, and pumpkin pie spice in a large bowl; beat with an electric mixer on low speed until moistened. Scrape sides of the bowl. Mix on medium speed until batter is smooth, about 3 minutes.
- Spread half of the batter in the bottom of the prepared pan. Sprinkle half of the brown sugar mixture evenly on top. Pour in remaining batter; spread evenly. Sprinkle remaining brown sugar mixture on top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Nutrition Facts : Calories 445.2 calories, Carbohydrate 62.1 g, Cholesterol 56.7 mg, Fat 20.8 g, Fiber 2.6 g, Protein 5.3 g, SaturatedFat 2.6 g, Sodium 530.6 mg, Sugar 41.3 g
PUMPKIN PUDDING CAKE
Pumpkin, pecans and cinnamon combine together to make this the perfect autumnal dessert that's ready in just over an hour. As a pudding cake bakes, a delicious sauce forms beneath the top layer of cake; spoon it from the pan as you would serve a crisp or a crumble.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 9
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. In large bowl, mix flour, granulated sugar, baking powder, baking soda, salt and cinnamon. Add buttermilk, pumpkin and melted butter; mix well with spoon. Spread in ungreased 8- or 9-inch square pan. Sprinkle with pecans, pressing into top.
- In small saucepan, mix water and brown sugar. Heat over medium heat until simmering, stirring until sugar is dissolved. Carefully pour over batter. (Nuts may float, but will settle as cake bakes.)
- Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Serve warm, spooning sauce from bottom of pan over cake.
Nutrition Facts : Calories 300, Carbohydrate 53 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 36 g, TransFat 0 g
PUMPKIN CRUNCH
Yummy pumpkin dessert. Serve with whipped cream.
Provided by kkitchen
Categories Fruits and Vegetables Vegetables Squash
Time 1h30m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Stir pumpkin puree, evaporated milk, sugar, eggs, and cinnamon together in a large bowl until smooth. Pour into the prepared baking pan.
- Sprinkle cake mix over the pumpkin mixture in the baking pan. Pour melted butter on top.
- Bake in the preheated oven until golden brown, 1 hour to 10 minutes.
Nutrition Facts : Calories 368.5 calories, Carbohydrate 48.8 g, Cholesterol 72.9 mg, Fat 18.1 g, Fiber 1.2 g, Protein 4.6 g, SaturatedFat 9.3 g, Sodium 396.4 mg, Sugar 36.1 g
PUMPKIN CRUNCH PUDDING CAKE
Make and share this Pumpkin Crunch Pudding Cake recipe from Food.com.
Provided by Diana Adcock
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Mix together the first 5 ingredients and pour into a 9x13 inch pan lined with wax paper.
- Sprinkle cake mix over pumpkin mixture, then nuts on top.
- Pour melted butter over cake.
- Bake for 55 minutes.
- Frosting~~Mix the cream cheese and cool whip together.
- Frost the inverted cake (pumpkin on top).
- Sprinkle with coconut.
Nutrition Facts : Calories 629.2, Fat 49, SaturatedFat 27.9, Cholesterol 163.7, Sodium 380.9, Carbohydrate 43.4, Fiber 3.7, Sugar 31.6, Protein 9.5
PUMPKIN PUDDING CAKE
I got this recipe from a friend 30 years ago and it was always a favorite at family get togethers and potlucks. Over the years, through several moves, the recipe was lost. I have tried several similar, but none were quite the same. Well, I just found the original recipe and am posting it here for safe keeping. Enjoy! (I know I will).
Provided by Alskann
Categories Dessert
Time 1h15m
Yield 16-18 serving(s)
Number Of Ingredients 13
Steps:
- Remove 1 cup cake mix and set aside.
- Combine remaining cake mix, 1 egg, and butter.
- Grease and lightly flour a 9 x 13 pan (or spray well with PAM).
- Dip hand in flour and then pat dough mixture into bottom of prepared pan.
- In separate bowl, combine pumpkin, 3/4 cup sugar, 1 teaspoon cinnamon, cloves, ginger, salt, evaporated milk, and 3 eggs.
- Pour over dough in pan.
- To reserved 1 cup cake mix add 1/2 cup sugar and 1 teaspoon cinnamon.
- Cut in 3 Tablespoons butter.
- Sprinkle mixture over top of pumpkin filling in pan.
- Bake at 350 degrees for 60-70 minutes or until knife in center comes out clean. Chill and serve with vanilla ice cream or whipped topping.
Nutrition Facts : Calories 319.9, Fat 14.2, SaturatedFat 6.7, Cholesterol 79.1, Sodium 306.2, Carbohydrate 45, Fiber 0.7, Sugar 30.3, Protein 4.5
THANKSGIVING PUMPKIN CRUNCH CAKE DESSERT
My family will give up a pumpkin pie for this! ---- two teaspoons of pumpkin pie spice may be used in place of the cinnamon, nutmeg and allspice --- I have made this using both the white and yellow cake mix I have to say that the yellow is better to use.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Set oven 350 degrees F.
- Grease a 13 x 9-inch baking pan.
- In a bowl combine the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, allspice and salt; mix until well combined.
- Pour into prepared baking pan.
- Sprinkle the cake mix evenly over the top of the pumpkin mixture.
- Sprinkle the chopped nuts over the cake mix.
- Drizzle the melted butter or margarine evenly over the top.
- Bake for about 55-60 minutes (do not bake more than 80 minutes).
- Cool completely, then pipe the whipped cream over the top of the cooled cake.
Nutrition Facts : Calories 893, Fat 55.4, SaturatedFat 20.1, Cholesterol 166.3, Sodium 1007.4, Carbohydrate 92.8, Fiber 3.7, Sugar 68.4, Protein 12
PUMPKIN CRUNCH CAKE
Make and share this Pumpkin Crunch Cake recipe from Food.com.
Provided by slickchick
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 11
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 CRUNCH PUDDING CAKE
I wanted a recipe for a pumpkin crunch cake that didn't have a layer of pumpkin pie filling. Not being able to find one, I came up with this one after a little trial and error baking wizardry. Serve with whipped topping.
Provided by GMcB
Categories Pumpkin Cake
Time 1h5m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
- Mix brown sugar, pecans, flour, and cinnamon together in a bowl. Pour in melted margarine; mix until evenly combined.
- Combine cake mix, pumpkin puree, eggs, 1/2 cup plus 3 tablespoons water, canola oil, pudding mix, and pumpkin pie spice in a large bowl; beat with an electric mixer on low speed until moistened. Scrape sides of the bowl. Mix on medium speed until batter is smooth, about 3 minutes.
- Spread half of the batter in the bottom of the prepared pan. Sprinkle half of the brown sugar mixture evenly on top. Pour in remaining batter; spread evenly. Sprinkle remaining brown sugar mixture on top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Nutrition Facts : Calories 445.2 calories, Carbohydrate 62.1 g, Cholesterol 56.7 mg, Fat 20.8 g, Fiber 2.6 g, Protein 5.3 g, SaturatedFat 2.6 g, Sodium 530.6 mg, Sugar 41.3 g
PUMPKIN CRUNCH CAKE
Make and share this Pumpkin Crunch Cake recipe from Food.com.
Provided by Kennasmommy
Categories Dessert
Time 1h5m
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Beat the pumpkin, milk, sugar, salt and eggs together.
- Pour batter into 9x13 pan.
- Sprinkle the cake mix over the pumpkin mixture, then scatter the pecans over the cake mix.
- Thinly slice the butter and dot the slices over the cake batter.
- Bake for 50 minutes.
- Serve with whipped topping or ice cream.
Nutrition Facts : Calories 827.3, Fat 46, SaturatedFat 19.3, Cholesterol 180.4, Sodium 954, Carbohydrate 97.4, Fiber 2.3, Sugar 66.6, Protein 10.9
PUMPKIN CRUNCH PARFAITS
Here's a fun dessert that your youngsters can help make. It's a great treat for Halloween or Thanksgiving.-Lorraine J. Darocha, Berkshire, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, beat milk and pudding mix on low speed 2 minutes. Stir in whipped topping, pumpkin and pie spice. Fold in pecans., Spoon half of the mixture into six parfait glasses; top with half of the gingersnap crumbs. Repeat layers. If desired, top with additional whipped topping and chopped pecans. Refrigerate leftovers.
Nutrition Facts : Calories 447 calories, Fat 23g fat (7g saturated fat), Cholesterol 4mg cholesterol, Sodium 486mg sodium, Carbohydrate 55g carbohydrate (31g sugars, Fiber 3g fiber), Protein 5g protein.
Tips:
- Use fresh pumpkin. Fresh pumpkin has a more intense flavor than canned pumpkin. If you don't have fresh pumpkin, you can use canned pumpkin, but be sure to drain it well before using.
- Make sure the butter and eggs are at room temperature. This will help the cake to rise evenly.
- Don't overmix the batter. Overmixing can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean. Overbaking can make the cake dry.
- Let the cake cool completely before serving. This will help the cake to set and the flavors to develop.
Conclusion:
Pumpkin crunch pudding cake is a delicious and easy-to-make dessert that is perfect for fall. The cake is moist and flavorful, with a crunchy topping that adds a nice contrast. This cake is sure to be a hit at your next gathering.
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