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.
Jolynda Langston
Chef Dennis- I made your cake last night as cupcakes. What a great tasting treat I now have in my repertoire!! I placed a tablespoon of the crunch in the bottom ( I used pecans because I didn’t have walnuts and it was fab!), scooped the batter on top, and sprinkled a bit of crunchy on top before baking. The taste was great! The only problem was that the butter from the crunch leaked out through the cupcake liners and it was rather a greasy mess. Next time I will simply put the crunch on top. So delicious- didn’t even need frosting! I halved the recipe and it made about 16 cupcakes. I had way to much crunch so I tossed the extra in the freezer for future cupcakes! Thanks again for such a great creation- love the flavor and texture combinations 🙂
Chef Dennis Littley
hi Jolynda
thanks for letting me know about the cupcakes! Next time cut back the butter in the crunch layer a bit that should help as well
Dennis
Christine
OMG I love pumpkin everything and this is gorgeous! Can’t wait to try it 🙂 Love to read all the recipes/posts between you and Dionne …
Chef Dennis Littley
thanks Christine!
J
Fell in love with your Pumpkin Crunch cake last fall. So when I was asked to make a cake for a Veterans Day lunch I said I had the perfect cake recipe I had found online! Little did I know they were going to enter it into a contest! Guess who was sent a blue ribbon!!! I had divided it into two – two layered cakes for ease of serving and decorated them with candied cranberries and silk fall leaves on disposable gold chargers. Afterwards I wish I had taken a picture to send you! Thank you for sharing your yummy treats!
Chef Dennis Littley
Thank you so much for sharing the news of your success with my cake, I’m very happy to hear it won a blue ribbon and happier that you truly enjoyed eating that wonderful cake!
Sandi
Have you ever tried it with gingersnaps rather than vanilla wafers? I think I will. I’ll let you know how it turns out.
Chef Dennis Littley
no Sandi I have not, but in theory any cookie would work. I’ll be interested to see how they work!
Sherry
This cake is to die for and everyone that ate it thought it was one of their top 5 all time cakes that they had tasted. Super rich and sweet and just a thin sliver of cake goes a long way when you cut it! If I were to make it again, I would decrease the butter in the crunch topping, maybe 4 oz of butter less. Personal preference but I found that the remaining topping for the cake was just a tad too greasy for me. After baking, I put it between paper towels and blotted the extra butter away.. I also switched out sour cream for the yogurt as I forgot to buy it at the store and wasn’t going out in the middle of assembling the cake to get it. Quite a presentation this makes when it is all assembled…HEAVY too! Thanks for a great recipe.
Chef Dennis Littley
Hi Sherry
I’m very happy to hear that you enjoyed the cake, and yes it is one Heavy Cake!
Joy
Hey Chef D! Quick question, when you say coat the cake pans…do you suggest coat with nonstick baking pans or parchment paper? I’m making this recipe very soon. Thank you so much!
Chef Dennis Littley
hi Joy
you could use either but I used a spray when I made the cakes, and sometimes they do stick, so I suppose parchment might be the better choice.
Dennis
kristeen martin
Looks amazing but I am not really a fan of pumpkin. Could I substitute apple filling and apple pie spice for the pumpkin and would I need to decrease the sugar? Thanks so much.
Chef Dennis Littley
hi Kristeen
I’m afraid that would not work at all, sorry. I’m not a fan of pumpkin either, but I love this cake.
Jenny
This recipe calls for 12 ozs of butter in the crunch topping, as my cake was baking I found the video, the viseo calls for 6 ozs of butter in the crunch topping so it’s not too greasy ?
I used the 12 ozs as stated here, that’s a big difference, I hope I didn’t ruin my cake.
Chef D
12 ounces is correct, I must have made a mistake in the video, sorry for the confusion
Jenny
Thank You ! The cake was a hit, I made it in 3 layers. I also made it the day before the event, which probabaly made slicing easier.
Being such a heavy, dense cake, I didn’t cut it in wedges, it was cut in slices aproximately, 3″ x 3/4″ thick. I got many, many servings out of this cake and everyone had enough to be satisfied.
Very good blend of flavors.
Chef D
Thanks for letting me know Jenny, I’m so happy to hear it was a success! It is better to let the cake sit for a day too
Syd
Hi,
I’m thinking of making this cake for Christmas, but I’m not a big fan of (at least, strong) cream cheese frosting. Any substitutions I can make that won’t destroy the integrity of this cake?
Thanks,
Sydney
Chef D
hi Sydney
using more mascarpone and butter in the mix cutting back the cream cheese will lessen the cream cheese flavor, it will be more of buttercream that way.
cheers
Dennis
Sydney
Thanks so much for getting back to me, Chef, and so quickly! I like mascarpone in tiramisu, but don’t know how the flavor works with other ingredients outside that, but we shall see! I love buttercream frosting but lately when I’ve attempted it, my homemade frostings taste more like butter than buttercream. Not good! Do you have a tried and true buttercream recipe that can’t be messed up?Thanks again!
Chef D
hi Sydney
I’m afraid I don’t have a go to buttercream, I love cream cheese frosting, and a lot of times I use mousse as the frosting. I just don’t bake enough cakes that call for frosting, most of my other creations are more European and don’t use frosting.
Sydney
Mousse…interesting! Thanks again!
Ken Topham
This may well be the best cake I have ever had! A spectacular blend of taste and textures besides being an eye catcher. Absolutely delish!!! The only thing awry for me was my “crunch” mixture on the outside wound up looking like cooked hamburger meat brown in color, not the pumpkin-orange color shown here. Maybe I did something wrong but the taste was all there. No one complained just my critical observation. I might put a little orange food coloring into it the next time to give it a more eye popper. Thanks so much and this is definitely my standing Thanksgiving cake recipe from here on out!
Chef D
hi Ken
I’m happy to hear that you enjoyed the cake as much as I do. Did you use dark brown sugar or light brown sugar for the crunch topping. It really comes out considerably darker with dark brown.
Dennis
Ken Topham
Oh thanks Dennis! Thats the cuprit. I used light brown. Now I know. That is an amazing recipe!! Thank you so much!
Linda
Hi. I attempted to make this cake today for thanksgiving but I think I did something wrong as it did not turn out right. My crunch topping came out as a chewy glob instead of crunchy. I was able to salvage the cake and am just gonna frost that as I don’t wanna start over. I did 3 cups of the nilla wafers. Should it have been 3 cups of the wafer crumbs? Please help.
Chef D
hi Linda
I’m sorry it didn’t come out, I just got done making two of these cakes following the recipe exactly. I also a video on making the cake, that I just did for google, you can find it on my you tube channel. did the crunch topping under each cake come out ok? I think all you had to do for the one that was chewy might have been to bake it longer. Check out the video, and maybe you can see where the problem was.
Linda
Served the cake after Thanksgiving dinner tonight. Turned out great even with my mistake. Received several compliments and even had a few people come back for seconds before I finished serving the cake to everyone. Great cake! Thanks for recipe!
Chef D
I’m happy to hear that everyone enjoyed, I hope you give it another try, it truly is an exceptional dessert! Thanks so much for letting me know!
Naomi
Hi Chef
This cake looks so delicious. Can’t wait to try it this evening. Can I use fresh pumpkin and if so, how much do I use?
Chef Dennis Littley
Hi Naomi
you can use fresh pumpkin after cooking and draining it your fresh puree should be close to canned and can be substituted 1 for 1. I would just watch the water content in case there is more in your fresh pumpkin
Alison
This sounds delicious, going to try it for Thanksgiving! I was considering baking this in one large rectangular pan, then cutting it to make 4 layers. What would you suggest for a bake time?
Chef D
hi Alison
It all depends on how big the pan is, the problem with cooking all that dough and crunch layer in one pan is going to come when you try to remove it and cut it. Since I’ve never baked one that way I would only be guessing on how long to bake it, the other problem I see in a large pan is if the batter is too thick you’ll never get even cooking, and the middle will be raw, while the outer edges are overdone. So I wouldn’t advise trying this cake in a pan large enough to cut 4 layers out of.
You don’t have to make 4 layers if you would rather just to a two layer cake, cut the recipe in half, you’d be better off that way. Sorry
Dennis
Alison
Thank you so much! I think I will go for the 4 layers – go big or go home, right?? 🙂 Can’t wait to try this absolutely delicious sounding cake.
torviewtoronto and createwithmom
beautifully layered cake looks fabulous
Kimby
Dennis, I’m glad you answered that last comment about cutting the recipe down. With just two of us, half a cake would be more than enough! (Although I come from the same “puppy pound” as you, lol.) By the way, I tried to print your recipe, but my ol’ (as in: obsolete) printer gave up the ghost! It was too much pumpkin yumminess for it to handle, ha! (Bookmarked it instead.) 🙂
Korrie
Hi Chef!
Do you need to refrigerate the leftovers? I’m excited to make this! (except I think I will half the recipe, that’s a LOTTA cake!)
Chef D
hi Korrie,
it is a lot of cake, I only make it that big for the effect and to hear everyone ooooh and ahhhh! It would be just as good with just two layers or even smaller layers. I usually do refrigerate the cake only because the cream cheese frosting can get soft and when it’s that big I don’t want layers sliding off…lol but if you make a smaller cake it wouldn’t necessarily need to be refrigerated.
let me know how it turns out!
Dennis