So, I know there are a lot of crispy pumpkin cake recipes floating around Pinterest and the web, but I'm here to assure you of one thing. You landed on the one.
This crunchy pumpkin cake recipe is so good that my whole family can't wait to drop it all year long just to taste! It’s OUT OF THIS WORLD…
Pumpkin Crunchy Cake Recipe
This crunchy pumpkin cake recipe is one my mom has been making as part of our Thanksgiving dessert line for several years. It is still a huge success and we are all fighting for the remaining parts in the fridge for the next week!
Wondering where we got the original pumpkin crunch cake recipe?
Well, my mom also makes candles, and she caught this recipe, believe it or not, from a candle supply website.
Like I said, I have seen several versions of this recipe online, but because this one is so perfect, I never considered modifying the recipe.
This crunchy pumpkin cake starts with a crunchy layer of nuts on top, then a slightly crumbly but moist layer below (the cake mix
) and finally a thick layer of sweet and soft pumpkin on the bottom.
Also, just to be clear, it's not really very cake-like, overall. The thickest bottom layer is mostly pumpkin and is a bit pastry or pumpkin (I'm sure I used a lot of nonverbal adjectives in this article) as opposed to cake. It's incredible, however, believe me.
Drop a spoonful of Cool Whip on top and you will know why this crunchy pumpkin cake recipe is my favorite fall treat.
I can seriously harm the crunchy pumpkin cake and when I get home, I have to give some to my friends or family just so as not to eat the whole pan myself!
This recipe is truly one of my favorite parts of the holiday season. My mom has been doing it for enough years now that it's a familiar family favorite, and it's really one of those recipes that we keep coming back year after year because it's just delicious.
It's also very easy to do, which is always a bonus in my book.
I hope you love this pumpkin crunchy cake recipe as much as I do!
Also don't miss my pumpkin cake, my pumpkin cookies and my pumpkin cinnamon rolls!
1 can of yellow cake mix
1 can (16 oz) pumpkin
1 can (12 oz) evaporated milk
1 1/2 cups sugar
4 teaspoons of pumpkin pie spice
1/2 teaspoon salt
1/2 cup chopped pecans
1/2 cup chopped nuts
1 cup melted butter
1. Preheat the oven to 350F.
2. Grease the bottom of the 9X13 mold.
3. Mix the pumpkin, evaporated milk, eggs, sugar, pumpkin pie spices and salt in a bowl, then pour it into your pan.
4. Sprinkle your dry yellow cake mixture evenly over the pumpkin mixture.
5. Sprinkle pecans and chopped nuts over the cake mix.
6. Sprinkle the melted butter evenly over everything.
7. Bake your crunchy pumpkin cake for 55 minutes or until the top turns golden brown. Let cool completely, cut and serve with a whipped topping. Refrigerate leftovers.