Pumpkin Crunch Cake

[...] Pumpkin Crunch Cake [...]

My name is Jenn. It is wonderful!!! I came in contact with it about 20 years ago on a trip to Dresdin Ohio at a restaurant . The chef gave a few of us the recipe. The chef considered it a crustless pie and added whipped topping to it.
I was thrilled to see this recipe, for I lost it with many other family favorites about 5 years ago while moving into a new house. May all who try it love and enjoy.

Jenn Santiago

[...] Sunday: Roasted Turkey, Scalloped Potatoes, Green Beans w/ Prosciutto, Rolls, Pumpkin Crunch Cake [...]

[...] Parker House Rolls, and Cranberry Orange Relish (brought by my mom).  For dessert we enjoyed Pumpkin Crunch Cake and two kinds of pies (pies also provided by my mom).  It was one of the best meals I’ve [...]

I made this today! It is wonderful! My husband loved it!

This is my ABSOLUTE FAVORITE!!! “holiday” recipe. I don’t only make this for Thanksgiving and Christmas but I also make it for other occasions. It’s not only fun to make but delicious to eat as well!

[...] see an image of this cake here… [...]

Thank you for this recipe! I just pinned it!

My mom makes this! She got it from a taste of home recipe book probably 10 yes ago….1999 maybe? No clue if that was it’s original origin

Can you use a can of pumpkin pie mix? I couldn’t find plain pumpkin!

Hmmm… I wonder if I could use those roasted nuts you buy at the fair (you know, the ones with cinnamon and sugar on top?) instead of just plan chopped pecans?

I’d like to make this for someone who is allergic to milk. What would you suggest to substitute the evaporated milk with?

[...] Pumpkin Crunch Cake [...]

[...] was inspired to make a Pumpkin Crunch Cake after seeing one at The Picky Apple. I changed it up a little bit, I added more spices and cut the butter into the dry cake mix to [...]

A recipe like this one is in the book Cake Mix Doctor.  It’s good — yours looks great too!

YUM!!!  can’t wait to try this.  My new go to FALL recipe!  Thanks

I imagine pumpkin pie mix would taste great too, but you’d probably need to cut back on the sugar and spice in the recipe.  Let me know if you try it!

That sounds like a FABULOUS idea!  I love the pecans with cinnamon and sugar (my mom used to make them every Christmas).  I think they would really jazz this up.  Thanks for the great suggestion!

Ooh, that’s a tough one!  My son used to have a milk allergy, but I’m out of practice with those types of substitutions.  I just did a google search and found that you can use equal parts coconut cream and water.  Coconut milk or almond milk (or a mixture of those with soy milk) might also work and provide an extra pop of flavor too.  I’d love to know what you wind up using!  You may also want to check the cake mix to see if it contains milk products as well.  

Anybody else have any suggestions?  

Thanks!  I’ve had that Cake Mix Doctor book on my wish list for a while.  I’ve heard great things about it!

Thanks for your comment!  This dessert definitely screams FALL to me.  And since it’s about that time (even if it is still in the 90′s here) I think I’ll whip up a pan of it sometime soon.  

Just made this tonight to take to work tomorrow morning.  I think it’s going to be a BIG hit.  Would you believe I had a hard time finding pumpkin puree at the grocery store (versus the cans of pumpkin pie filling)?  Imagine.

I made this today with pumpkin pie filling (I was lucky to find a can of that!) and only used about a 1/3 cup of sugar and didn’t add any spices. I didn’t cook it quite long enough, but it still turned out great!

can anyone tell me the difference between puree and a can of pumpkin from Libbys?

Pumpkin puree is just plain pumpkin.  Libby’s is one of the brands that sells pumpkin puree.  But there is another product labeled “pumpkin pie filling”…that’s the stuff that’s already got spices and sugar in it.  For this recipe, I recommend using plain pumpkin puree and adding spices and sugar.  BUT, if you use the pumpkin pie filling, you’ll need to cut back the sugar and spices  (see comment below).  Hope that helps!

Maybe try soy milk or vanilla soy

Libby’s is Pure Pumpkin Puree  

Williams – Sonoma Had a recipe like this using Muirhead Pecan Pumpkin Butter that they sell.  Yummy!  Needless to say, I bought several jars in their after Christmas sale.  

[...] Pumpkin Crunch Cake – I found this on Pinterest. I love Pinterest.  I think I’m going to love this cake too. [...]

I am making this tonight.. was wondering if it would need to be refrigerated?

That is a great question!  I’ve left it out in the past, but I’m guessing it’s probably better to refrigerate it since the filling is custardy.  Anyone else have thoughts on this?  

[...] Pumpkin Crunch Cake [...]

Just made this delectable recipe and boy does my house smell amazing!!

Made this as a dessert for a work party this past weekend and it was a huge hit! Thanks for the awesome recipe–it’s definitely a keeper!

I make a version of this recipe that is very similar adding one more yummy step! After it has cooled, invert the cake and top with a cream cheese-cool whip icing!!! The crunchy nut/cake layer then becomes the crust, YUMMY!!

oh, and definitely refrigerate, to me it tastes even better cold!

Thanks for the amazing recipe.  It was a huge hit at home and at work.  I shared the recipe with a lot of people!

I got this recipe from my boss back in 1989 or 1990, the only difference with my recipe is that after it cools about 20 to 25 minutes you turn the pan over onto a tray and the pecans and cake mix become the crust for the pumpkin, and I don’t grease the glass pan, I put wax paper in the bottom.  I’ve made this just about every Thanksgiving since first receiving the recipe and everyone loves it. 

[...] :: Pumpkin Crunch Cake [...]

[...] I got this recipe from “The Picky Apple.” [...]

[...] Fall, I had to make a yummy fall/autumn treat. I made these Pumpkin Crunch Bars from a recipe from The Picky Apple. They were delicious! I brought some to sorority recruitment practice because I knew if I left them [...]

do you think it’d be okay with walnuts instead of pecans?

I’m sure walnuts would taste fantastic too and provide the same crunch that pecans would.

I have this recipe and love it! Only in mine instead of pecans it calls for Heath bar pieces. YUM!!

[...] my oven again to do some baking! Caramel Stuffed Apple Cider Cookies from Scrambled Henfruit and Pumpkin Crunch Cake from The Picky [...]

[...] Pumpkin Crunch Cake: [...]

[...] in a pumpkin! Such a cute patio decoration! And Easy too!   Pumpkin Crunch Cake! Recipe at http://www.thepickyapple.com/blog/2008/11/22/pumpkin-crunch-cake/ The three pictures above are from a cute blog [...]

I made this last night and it’s awesome! I found praline pecans at the store, crushed those up and sprinkled on top. The praline coating melted again in the oven and created a great crunchy layer. I also flipped it over to make that part a crust. Yummy!

My sister and I saw the picture of this and had to check out the recipe. It is almost exactly the same to one my mom has made forever for Thanksgiving, except we call it Pumpkin Cobbler! Thanks for sharing all the other ideas to try with it! We will definitely have to try them!

[...] I’ll take anything pumpkin this time of year! Here’s a yummy looking recipe for Pumpkin Crunch Cake. It look similar to a pumpkin dump cake and is very easy to make! Here’s what you [...]

[...] Photo and recipe from The Picky Apple [...]

It almost sounds like the recipe for Pumpkin Dump Cake.

[...] another pumpkin recipe and we’ll keep going until the end of November. I found a recipe here for Pumpkin Crunch Cake. Unless it’s chocolate cake, I’m not a huge cake lover. [...]

I made it tonight. I love anything pumpkin – thank you!

[...] months are full of pumpkin recipes, but I may have just found the best pumpkin recipe ever! This Pumpkin Crunch Cake from “The Picky Apple” looks yummy and so easy to make. I am definitely making this for [...]

I would use coconut milk (not cream of coconut — totally different things!!)  My son used to date a girl with a milk allergy and I used coconut milk to replace milk in things like cinnamon rolls, sweet potato casserole, etc.  It works really well!  :)

[...] (source) [...]

Praline pecans sounds amazing I’m def going to try that!

Just made this today..but, I forgot the can of evap. milk..Turned out great..Hubby has it half gone. Next time I will follow the recipe..lol

how do you know when it’s done for sure?
for example, poking a stick and if the batter comes out, its not done…etc.

Make this ever Thankging we love it!!! We don’t like pumkin pie but everyone always loves this!!!!

Novice baker here…do you think that you can sub the butter with applesauce? I’m trying to see if
can cut the calories a little so I can have some…lol.

When I tried this, the cake mix stayed exactly as it is coming out of the box. Did I do something wrong or is that how it’s suppossed to be? Should it be mixed a little with the pumpkin mixture?

On Allrecipe.com this is called The great Pumpkin Dessert. I like to mix the melted butter with the dry cake mix and then drop it onto the pumpkin mixture

Cara – this looks delicious, but I really don’t care for pumpkin.  How about substituting 15 oz of applesauce instead?  Do you think that would work?

[...] my Pumpkin Crunch Cake post is blowing up on Pinterest and that really tickles [...]

Since the filling is custard-y, you’re not going to be able to pull out a clean toothpick. It’s done when the middle seems “set”.  Hope that helps!

The butter in this recipe is tricky to sub for since the butter provides the moisture for the cake mix.  Applesauce might be a little too thick…but maybe you could use half applesauce and half butter?  Let me know if you try it and how it works!

Anyone else have any suggestions?

The butter you pour over the top should provide the moisture for the cake mix.  No stirring or mixing should be necessary.  It will look like powder still going in to the oven, but bake into a nice crust.  Hope that helps!

Applesauce or apple butter could work.  My only worry would be that applesauce might be a bit runnier than pumpkin puree…but I’ll bet it would still taste delicious!

I think Heath bar pieces would taste amazing on this!  Maybe Health bar AND pecans!!  :)

I made this today but used walnuts instead of pecans and it was DELICIOUS! Loved it! Thanks for sharing!

I just made this today and used walnuts instead of pecans, and it was amazing! Love this recipe. T
hanks for sharing!

You’re right. I was thinking the same thing. I think I’ll try making apple pie filling and use that. Will let you know how it works out!

I have made this recipe twice so far. It is a hit everywhere I have taken it!

[...] or at room temperature. And for dessert…. Pumpkin Crunch Cake Recipe and photo source: The Picky Apple You Will [...]

Looks like there is cream cheese also in the recipe. Just checking before I make it.”D 

[...] Pumpkin Crunch Cake [...]

is this cream cheese n cool whip mixed together? or is it cream cheese whipped frosting?

I just tried making this now. Is the mixture supposed to be watery? Did I do something wrong?

The pumpkin custard mixture is pretty runny.  Don’t worry though, it should firm up as it bakes!

[...] Pumpkin Crunch Cake [...]

This is an amazing dessert! You have to try it! Many thanks!!!

[...] made Pumpkin Crunch Cake, using a recipe I found (via Pinterest) on [...]

Just took it out of the oven. SO AMAZING. my mom makes the same thing except with cherry pie filling and crushed pineapple instead of the pumpkin.

I am not joking when I say this is THE BEST dessert I’ve ever made or eaten!!  It was a hit at Thanksgiving.  I think I ate half of it myself.  It’s soooooo good.  I used 1 C. of pecans and let it bake for about 70 minutes until it wasn’t jiggly in the middle.  It’s wonderful warm, room temp, or cold, with or without whip cream.  I’m making this from now on when asked to bring a dessert somewhere.  Love, Love, Love!!!

I had this at a Women’s Retreat about 30 years ago.  We didn’t know what it was called, so we called it Better than Pumpkin Pie!  It’s sooo good!

Cara, I made this for Christmas dinner and we all went crazy for it.  It is now our favorite Christmas dessert, but between you and I….I will be making it other times than Christmas!!!
Jacquita

I’m so glad you enjoyed the Pumpkin Crunch Cake.  It’s one of my favorite holiday desserts!

[...] Pumpkin Crunch Cake | The Picky Apple Pumpkin Crunch Cake “Cake” is a bit of a misnomer, because it is really quite custard-y. I suppose it could be called cake since a boxed cake mix is used, but it is not a cake in the traditional sense. [...]

my mom had gotten this recipe from a egg carton from Aldi, years ago!  And everyone loves it!