Pumpkin Crunch Cake Recipe

Indulge in this irresistible Pumpkin Crunch Cake, a Houston Chronicle favorite! This recipe recreates the delicious dessert served at a beloved local spot. Layers of moist pumpkin spice cake are topped with a crunchy streusel topping and finished with melted butter for extra richness. Perfect for fall gatherings or a cozy night in!

Prep Time 20 mins
Cook Time 65 mins
Calories 827.3 kcal
Protein 21g
Rating 5.0 (1 Reviews)
Pumpkin Crunch Cake 18

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pumpkin Crunch Cake

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How to Make Pumpkin Crunch Cake

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, beat together 1 (15 ounce) can pumpkin puree, 1 cup milk, 1 ¾ cups granulated sugar, 1 teaspoon salt, and 2 large eggs until well combined.
  3. Pour the pumpkin mixture into the prepared 9x13 inch pan.
  4. In a separate bowl, combine 1 box (15.25 ounces) yellow cake mix, ½ cup chopped pecans, and ½ cup (1 stick) cold unsalted butter, cut into small pieces. Mix until crumbly.
  5. Sprinkle the crumb mixture evenly over the pumpkin batter.
  6. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the cake cool completely before serving. Serve warm with whipped cream or vanilla ice cream for the ultimate treat!

Nutrition Information (Approximate per serving)

Sodium

39 g

Sugar

266g

Fat

96g

Carbs

32g

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