How to make Pumpkin Crunch Cake
This Pumpkin Crunch Cake is no doubt going to replace a lot of folks Pumpkin Pies for Thanksgiving! It really is that good! The combination of ingredients in this delicious dessert will have you coming back time and time again!
This will be one of those dishes that “EVERYONE” will want the recipe for! There are some variations you can make and still have a wonderful and delicious cake. Read on and lets make a Pumpkin Crunch Cake that will be a delight to all!
The baking times varied from 60 minutes to 1 hr and 10 minutes. Please watch this cake as it can burn easily. You are going to love this one!
See Tip below before Baking!
I love to make frosting out of cream cheese. I also like to use heavy whipping when possible. This recipe has given me the opportunity to use both again!
Tip: Line the pan with parchment paper (greased and floured), and when the dessert is baked and cooled, lift and turn it over onto platter so that the crumb mixture becomes the crust and the pumpkin is on top. The parchment paper should peel off smoothly.
I am pretty sure this is going to become the dessert of choice at our house this Thanksgiving! For years it has been Pumpkin Pie but this year it will be Pumpkin Crunch Cake. I doubt there will be any complaints! 🙂
Below are some more suggested Alterations and testimonies for this recipe from folks who made it.
Be sure to toast your pecans
We used Betty Crocker brand Golden Vanilla cake mix. I highly recommend anyone trying this recipe for the first time use this cake mix instead of plain yellow cake mix as the Golden Vanilla has a wonderful vanilla flavor that I think will take an already exceptional recipe and take it out of this world.
This will be replacing pumpkin pie at Thanksgiving! Chopped walnuts instead of pecans, butter instead of margarine. The results are fantastic!
Toss your pecans in 1 Tablespoon of butter and pre-toast them in a 350 degree oven for 15 minutes. Make all the difference!
We used 1 cup white sugar and 1/2 cup brown sugar. The nuts got a little bit too dark. The next time I bake this cake I will cover it with foil for the last few minutes of baking. It is definitely a keeper.
I added extra nuts and was glad I did. We love the smell of Pecans baking in the house. It gives it such a wonderful aroma!
We liked this much better than pumpkin pie. I toasted the pecans in butter before putting them on. Cooked for exactly 60 minutes. Thanks for a wonderful recipe.
A few of the kitchen appliances we love from our affiliate below. It is all ablut making it as easy as possible:
Photo credit: Top Pumpkin Crunch Cake Photo, I Believe I Can Fry
Photo credit: 2nd Pumpkin Crunch Cake Photo, I Believe I Can Fry
If you have enjoyed this recipe for Pumpkin Crunch Cake, leave us a comment below. When you make this please remember to let us know how you like it and if you alter it any!
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