Pumpkin Crunch Cake

Ingredients needed 

• Canned pumpkin: The star ingredient that creates a creamy, flavorful base.
• Evaporated milk: Adds richness and helps create the custard-like texture.
• Granulated sugar: Sweetens the pumpkin filling.
• Eggs: Bind the filling together and add structure.
• Salt: Balances the flavors.
• Pumpkin pie spice: The warming spice blend that gives this cake its signature cozy flavor.
• Yellow cake mix: Creates the golden, buttery topping. You can also use spice cake mix or butter pecan cake mix.
• Chopped pecans: Add a satisfying crunch to the topping. You can use walnuts instead, if you prefer. 
• Melted butter: Creates the crunchy, golden layer on top.

Cream Cheese Topping

• Cream cheese: Creates a creamy, tangy base for the topping. Make sure to bring it to room temperature. 
• Powdered sugar: Sweetens the topping.
• Heavy whipping cream: Makes the topping light and fluffy.
• Vanilla extract: Enhances the overall flavor.

How do you make this pumpkin cake?

Preheat oven and prepare the pan

1. Preheat the oven to 350°F and grease a 9×13-inch baking dish.

Make the pumpkin layer

1. In a large bowl, mix together the pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice, and salt until well combined.
2. Pour this mixture into the prepared baking dish.

Add the topping: 

1. Sprinkle the dry cake mix evenly over the pumpkin mixture in the dish, but don’t stir it.
2. Sprinkle the chopped pecans over the top.
3. Pour the melted butter evenly over the entire surface of the assembled cake. Again, don’t stir.

PRO TIP: Don’t stir the layers together! The cake mix, pecans, and butter are meant to sit on top of the pumpkin mixture and create a crunchy, golden crust as it bakes.

Bake the cake:

1. Bake for an hour or so, or until the top is golden and the center is set. MAKE SURE NOT JIGGLY in the center. Every oven is not the same. You may need more baking time.
2. Let the cake cool completely, around 20 minutes or so.

Make the cream cheese topping

1. In a bowl, mix together the cream cheese and ½ cup powdered sugar until smooth.
2. Whip the heavy cream until almost thick (not overly thick), then add the 2-3 tablespoons powdered sugar.
3. Add the whipped cream to the cream cheese mixture along with the vanilla and gently mix until well combined.

Frost the cake and serve

1. Spread the cream cheese topping over the cooled cake.
2. Sprinkle with additional chopped nuts (pecans or walnuts) if desired.
3. Store in the refrigerator until ready to enjoy!

PRO TIP: Let the cake cool completely before adding the cream cheese topping so it doesn’t melt or slide off.

Sandy’s tips and substitutions:

• Pumpkin purée versus filling: Use pure pumpkin purée, not pumpkin pie filling, for the best texture and flavor. Pumpkin pie filling contains added sugar and spices that will throw off the flavor of this recipe.
• Make ahead: This cake is great made ahead and stored covered in the refrigerator for up to 3 days.
• In the refrigerator: Store leftover cake in the refrigerator for up to 4 days. Keep it covered to prevent it from drying out.
• Freezing: This cake freezes well without the cream cheese topping. Wrap the cooled, unfrosted cake tightly in plastic wrap, then in a layer of aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, then add the cream cheese topping before serving.

Variations:

• Cake mix swaps: Yellow cake mix works beautifully, but spice cake mix or butter pecan cake mix are delicious alternatives that add even more fall flavor.
• Nuts: Use walnuts instead of pecans for a different crunch or omit them entirely if you prefer a nut-free version.
• Toppings: Get creative with toppings! A drizzle of caramel, a sprinkle of cinnamon sugar, or a dusting of powdered sugar are all fantastic choices.
• Gluten-free: Use a gluten-free cake mix when catering to allergies.