My Pumpkin Crunch Cake is the original version that you see all over the internet. And believe me when I tell you it will be the best cake you’ve ever tasted! In fact, your family and friends will verify that statement when you serve it to them.
When I was asked to come up with a dish that was Holiday tradition in my homes, it was a no-brainer for me. One very special dessert came to mind, a dessert that usually makes one or two appearances a year, depending upon the parties I host.
But you can be guaranteed that sometime between Thanksgiving and Christmas, you’ll see this extra special cake. It’s also a cake I made for our engagement party the very first year Lisa and I were together.
Since I usually end up eating 75% of the cake by myself, it’s a good thing I don’t make it more often…sigh. Last year I did start distributing wedges of cake to the neighbors, which got me a marriage proposal in the process….luckily her husband took it in stride as did Lisa!
So when you make this cake for your family and friends, be prepared, and also have extra copies of the recipe on hand because you’re going to need them! This cake is just that good!
Holidays can be a very special time; we have been blessed as food bloggers; not only do we have enough to eat, but we have enough to make dishes to blog about……not everyone is that fortunate, and although it should be in our thoughts the entire year, this time of year it needs to be at the top of our list.
Ingredients to make the Crunch Layer
These are the ingredients in their ready form to make the crunch layer and crunch topping for the outside of the cake. Vanilla wafers and walnuts ground in a food processor. Brown sugar and melted butter.
Blend all the ingredients together to make the crunch topping. The crunch topping should be just wet enough to form it. If it’s too dry add a little more melted butter.
Add one very full cup of topping to each pan.
Ingredients to make the pumpkin crunch cake
Let’s start by gathering the ingredients we need to make Pumpkin Crunch Cake. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”
Not only does setting up your ingredients ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
**Make sure to get pumpkin puree NOT pumpkin pie mix. Eggs, butter and yogurt should be at room temperature.
How do I make the pumpkin cake batter?
There are four steps in making the cake batter.
- Whip the softened butter and sugar for about 5 minutes to get it light and fluffy. Scrape down the bowl frequently.
- Add in the pumpkin, Greek yogurt, vanilla and pumpkin pie seasoning. Mix well.
- Add the flour mixture (flour, baking soda, baking powder). Mix just enough to incorporate the flour.
- Add the eggs and mix just enough to blend.
When the cake batter is completed, split it equally among the four prepared cake pans.
**Be careful spreading the batter. You don’t want to pull up the crunch topping. Using an offset spatula makes this process much easier.
When the cake has completely cooled, you can start frosting the layers.
**Don’t rush this step, or the layers will start sliding off the cake. You can let the cakes cool overnight to be sure and make the cream cheese frosting ahead of time and let it chill. If the frosting is too hard, whip it with your mixer to soften it up enough to spread.
Repeat the process with the layers until all four have been stacked. Then put a crumb coat of cream cheese frosting on the entire cake.
**If you are better at frosting than I am, you can skip the crunch topping that covers the cake.
Coat the cake with the crunch topping by placing your hand along the side of the cake and dropping the topping along the sides. Keep turning the cake until the entire cake has been coated. Add a layer of the crunch on the top of the cake or leave the top plain, it’s up to you.
Once your incredibly delicious Pumpkin Crunch Cake is finished, it should be allowed to chill for a few hours before cutting; it will help firm up this cake. (When you do cut it, make sure to use a serrated knife). So try to be patient.
FAQ Pumpkin Crunch Cake
Yes, you can; this cake can be made up to 2 days ahead of time.
Yes, it does. The cake should be taken out of refrigeration 30 minutes before serving but kept in the refrigerator the rest of the time.
Yes, you can. Just make sure that the fresh pumpkin is not loose or liquid. The texture needs to be thick and dense.
Yes, you can. Just cut the recipe in half?
No, you don’t. You can eliminate the additional crunch topping and frosting. Just frost between the layers if you like and serve it topped with whipped cream.
More Dessert Recipes You’ll Love!
Pumpkin Crunch Cake
Ingredients
Crunch Topping
- 3 cups walnuts finely chopped or pecans
- 3 cups vanilla wafers about 75 cookies
- 3 cups brown sugar
- 8 oz unsalted butter
Pumpkin Crunch Cake
- 1 ¼ cup sugar
- 6 oz unsalted butter softened
- 16 oz can solid pack pumpkin not pumpkin pie mix
- 2 ½ cups flour
- ½ cup Greek yogurt or sour cream
- 1 Tablespoon pure vanilla
- 1 Tablespoon pumpkin pie spice
- 2 ¼ teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 4 large eggs
Cream Cheese Frosting
- 24 oz cream cheese
- 16 oz mascarpone * you can use cream cheese instead of mascarpone
- 8 oz softened butter
- 2 cups confectioners sugar
- 1 tablespoon pure vanilla
Instructions
Crunch Topping
- Melt Butter
- In a food processor, pulse cookies to a fine crumb
- Pulse walnuts to a fine chop
- Mix cookie crumbs, walnuts and brown sugar together, blending well.
- Add in Melted Butter and mix together.*if the mixture is too dry add additional melted butter
- Divide mixture into 4 prepared (greased and floured) cake pans – standard 9-inch rounds (One very full cup per pan), pressing into bottom and spreading it evenly into the cake pans. Reserve about 2 cups of the mixture which will be baked to use on the sides of the cake.I** like using a parchment cake circle in the bottom, the cake releases easily.
- Set pans aside and begin cake.
- Preheat Oven to 350 degrees.
- Bake the reserved crunch mix for 8-10 minutes at 350 degrees F. Or until it crisps up a bit. Don't let it burn!Allow to cool before adding to the sides and top of the cake.
Pumpkin Cake
- In your mixer beat sugar and butter for about 5 minutes until light and fluffy, scraping down the bowl frequently.
- Add in the pumpkin, Greek yogurt, vanilla and pumpkin pie seasoning. Mix well.
- Add the flour mixture (flour, baking soda, baking powder). Mix just enough to incorporate the flour.
- Add in the eggs, one at a time just until blended.
- Divide batter equally into your 4 prepared cake pans, smooth it out and make it as even as possible in the pan.**Be careful spreading the batter, you don't want to pull up the crunch topping. Using an offset spatula makes this process much easier.
- Bake in a 350-degree oven for about 25-30 minutes or until a toothpick inserted in the center comes out clean. If you use 2 racks to bake on in the oven, at the halfway mark rotate the pans.
- Allow pans to cool about 10 minutes, then turn them out onto a wire rack and allow to completely cool.
- while your cakes are baking prepare a Cream Cheese Frosting.
Cream Cheese Frosting
- Whip the cream cheese, mascarpone, and butter till very smooth and creamy
- Slowly add in the confectioner's sugar while the mixer is on low setting
- Add in vanilla and mix well. Set aside till needed.
Assembly
- After your cake is completely cooled (you can even refrigerate for a few hours) begin frosting the layers and putting the cake together.**Don't rush this step, or the layers will start sliding off the cake. You can let the cakes cool overnight to be sure and make the cream cheese frosting ahead of time and let it chill. If the frosting is too hard, whip it with your mixer to soften it up enough to spread.
- When you have assembled all the layers with some frosting between them, start to spread the remaining frosting on the sides and top.
- Coat the cake with the crunch topping by placing your hand along the side of the cake and dropping the topping along the sides. Keep turning the cake until the entire cake has been coated. Add a layer of the crunch on the top of the cake or leave the top plain, it's up to you.
Video
Notes
After heating place a plate on top of the pan, and invert quickly. Tap the pan with the heel of a knife to help release the cake.
Emily Flint
Oh my goodness, this looks SO good! My mouth is watering just looking at all of the layers come together, I can’t wait to make this!
Sue
You had me with that crunch layer. Divine!
Jillian
How would you suggest storing the actually cake prior to assembly? Making it a little in advance for Thanksgiving this year but dont want the cake to loose moisture or to taste bad?
Chef Dennis Littley
hi Jillian
It will keep very well in the fridge for 2-3 days. Just make sure it’s well covered so it doesn’t pick up any flavors from other items in your fridge.
Take it out in the 4-6 hours ahead of serving to let it come back to room temperature. The cake does firm up a lot in the fridge, giving it time to warm up is essential.
mary jo
Can the cakes be made and frozen or will freezing make the “crunch” soggy?
Chef Dennis Littley
The layers can be frozen, just double wrap them separately.
Karen
Hi, I plan to make this cake next week. I am confused about the directions #5 Pumpkin Cake and #1 Assembly, are we baking the reserve crunch mix twice ? Thanks
Chef Dennis Littley
Thank you for pointing that out. I have corrected the directions.
You only need to bake the reserve topping once.
mark lewis
i want to use the crunch topping only what temp would i bake this at and for how long. And can pecans be used also.
Chef Dennis Littley
hi Mark, pecans can be used. If you’re just making the topping, lay it out on a baking sheet and bake at 350 degrees for 8-10 minutes, or until it crisps up a bit. Don’t let it burn!
Mark Lewis
Thank you.
Sandra F Lewis
This looks and sounds delicious; do you think that canned yams could be substituted for the pumpkin? My family prefers the taste of sweet potatoes (yams) to pumpkin. I know that they’re in the same food family. Thanks for sharing.
Chef Dennis Littley
I’ve never tried it, but it should work, just drain them well and whip them a bit in your mixer.
Eileen
Love this cake my family does too. I was wondering about making it three layers instead of four. To help making it easier to slice and to obtain a little more cake taste. What do you think.
Chef Dennis Littley
hi Eileen
you could do that, either just cut it down by 1/4 or use the extra batter in the three pans. Just watch your cooking time if you add the batter it is a dense cake
Lydia Juerss
Thank you – a recipe for pumpkin crunch cake that doesn’t use a box cake mix (I can’t get them here) but sadly I also can’t get canned pumpkin – Is homemade pumpkin puree a 1-1 substitute?
Chef Dennis Littley
it is, but the density has to be the same. I find most homemade pumpkin purees are not as heavy.
Lauree DiCarlo
Does this cake freeze ok I need to make it in advance for
Chef Dennis Littley
Yes the layers will freeze fine. You can’t freeze it with the frosting.
Sarah
You have 2 different directions for the crunch topping. In the directions it says to bake it for the same amount of time as the cakes, but then below that in the assembly directions, it says to bake it for 8-10 minutes. I didn’t see that until after it was in the oven for 20 minutes and it burned terribly. Please edit your directions so others don’t make the same mistake…
Chef Dennis Littley
hi Sarah
in the directions, it says to bake the cake with the crunch topping on the bottom of the pan. Because the cake batter is covering the crunch topping it takes 25-30 minutes to bake the combination. In the directions for the assembly section, you are just baking the crunch topping and the time is 8-10 minutes. They are two different situations and require different times, a cake is going to take longer to cook.
Anne
I made this and it is absolutely scrumptious I will be making it again soon
Cristi Harbison
I want to make 3 layers how many cake layers does this recipe make? Once baked do I need to cut my cake in half to layer? I’m a newbie and have never made a layered cake. Also what’s the easiest way to cut a cake into even layers
Wendy k
This cake makes 4 layers- in 4 separate cake pans. You do not need to cut them into layers as each pan is one layer.
Trish
I had to come back and post a thank you! I made this at thanksgiving. i am new to baking and this cake was fun to make and oh sooo good! Everyone loved it and i will have to make it again. I followed your recipe exactly…yummo!!! Thank you so much!
Chef Dennis Littley
thanks for the great review Trish and I’m very happy to hear you enjoyed my favorite cake!
sherri
om…thank you so much for posting this…I think😄
This one looks absolutely dangerous…but SO worth it.
Love your pictures…very enticing Chef Denis