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.
Dora
Wow! It looks great and makes my mouth waters! I am going to try making it this weekend. Will share with you again.
Malki
This looks delicious. I’ll be sure to try it soon. Thanks for sharing
ezz
Hi Chef.. I’m Ezz from Malaysia and I love to eat cake filled with a variety of taste .. I have been looking for this pumpkin cake recipe for a long time .. but none of the recipes that I tried to get my attention to try it just from read-only the recipe .. but you have made me fall in love with your cake .. just from see pictures and recipes just got the feeling it was the most delicious cake and I could not wait to try it .. thanks for sharing this recipe along with cake lovers… thanks again .. 🙂
Chef D
hi Ezz, it’s very nice to meet you, and I look forward to hearing how your cake turns out!
Lucy
I know I’m a year late but I’m making this right now for some practice before the holidays. I’m confused about the cream cheese frosting. States 1lb 10X sugar?
Chef D
hi Lucy 10x sugar is confectioners sugar, aka powdered sugar. 1 pound is our standard size box. let me know if you have any other questions!
Lucy
thank you, i have never seen it like that (10 X sugar) i learned something….i don’t know what i did wrong but the crunch topping is really stuck after i flip the cake out. it is staying all on the pan. im usually such a good baker with new recipes.
Chef D
the only thing I can think of is that you left them sit in the pan too long to cool. If you ever have doubts that the crunch layer is stuck, next time place the pan directly on a burner briefly to heat the bottom of the pan, this will help release the the cake. This works with any type of cake.
Shaun
Is it wrong that I want to make this cake just for me, before baking another one to share for the holidays? You know… I have to check to make sure it’s good first. 😉
Thanks for the recipe! I cannot wait to give this a try.
Chef D
hi Shaun, that’s my problem too, I love this cake too much! I have to start giving it away as soon as I make it or I’ll eat it till I burst! Luckily my neighbors feel the same way and are always eager to help me!
Lola Velasco
Estoy impresionada con esta deliciosa tarta. Yo también la comería hasta enfermar.
Besos!
RJ
Holy Cow, this sounds delicious! I’ll be sharing your recipe on my Facebook page, if you don’t mind…. 🙂
Chef D
Thank you!! and please do share with everyone you can! It is my favorite cake to make and also to eat….I’m like a puppy when I make it though, I eat until I get sick…lol
thanks for stopping by!
Adrienne
I have a really dumb question. I am making this cake today, and want to know, what is a “cake coated cake pan” as listed in the cookie topping section? Like I said, dumb question. Thanks.
Chef D
that’s not it all a dumb question, what you have a sit down the shaft proof read his copy well enough it should we just for prepared cake pans. it’s an incredible cake your going to love it.
let me know how it turns out
Adrienne
Well, it has been a few months – could have sworn I let you know how the cake turned out… time flies, though. Our girls were here for Spring break when I made the cake. EVERY ONE loved it. My older daughter ate it for breakfast, lunch and supper. We DID have to modify it and not use the tree nuts, as our granddaughter is allergic. No matter – it was a HUGE hit. Thanks again for your encouraging words!
Kelly
Made this tonight and it was absolutely amazing, incredible, super delicious and sweet. My chocolate loving family loved it too! This may definitely become a family tradition for the holidays too. Thank you so much for sharing such a treat. I think I will have another piece right now! YUM!
Odette
Crunch topping baked in the layers?? This sounds amazing and I can’t wait to show this baby off at Thanksgiving dinner this year. Perfection. Seriously.
Maranda
This is my kind of cake!!!! I love anything pumpkin. And when it’s wrapped up in a huge, gorgeous cake…even better!! Thanks for sharing!!
Patty H.
This looks and sounds so amazing! The crunch topping is what has my mouth watering, and that cake looks so moist!
Faith Gauthier
I just can’t wait to try out this recipe. Thanks so much for such a grand feast of a dessert!
Caitlin @ Vegetarian in the City
What a beautiful cake! This is the kind of recipe that should stay in a family for generations! Thanks so much for sharing 🙂
Carolyn
this is definitely one gorgeous cake, I can see why it elicits marriage proposals!