Description
The Pumpkin Crunch Cake is a moist and spiced autumn dessert featuring rich pumpkin flavor combined with warm fall spices and a buttery, crunchy pecan or graham cracker topping. Perfect for holiday gatherings, potlucks, or cozy family nights, this easy-to-make cake balances a tender crumb beneath a crisp caramelized layer, creating a crowd-pleasing treat that can be adapted for various dietary preferences.
Ingredients
Scale
Cake Batter
- 1 15-ounce can pure pumpkin puree
- 2 large eggs
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (or gluten-free flour blend for variation)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/2 cup (1 stick) unsalted butter, softened
Topping
- 1 1/2 cups crushed pecans or graham crackers (or coconut flakes for nut-free option)
- 3/4 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
Instructions
- Prepare the Topping: Combine crushed pecans or graham crackers with granulated sugar and melted butter. Mix until evenly combined. Spread this mixture evenly over the bottom of a greased 9×13-inch baking pan. This will form the crunchy base layer after baking and inversion.
- Mix the Pumpkin Cake Batter: In a large bowl, whisk together the pumpkin puree, eggs, granulated sugar, brown sugar, and vanilla extract until smooth. In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and cloves. Gradually fold the dry ingredients into the wet ingredients. Add the softened butter and gently combine until just incorporated, being careful not to overmix to avoid toughening the cake.
- Assemble the Cake: Pour the pumpkin batter carefully over the prepared topping in the baking pan. Use a spatula to smooth the top evenly for uniform baking.
- Bake Until Golden: Bake in a preheated oven at 350°F (175°C) for 45 to 50 minutes. Check doneness by inserting a toothpick into the center of the cake; it should come out clean when fully baked.
- Cool and Invert: Allow the cake to cool in the pan for 15 to 20 minutes. Then carefully invert the cake onto a serving plate, revealing the signature crunchy, caramelized topping on top of the moist pumpkin cake.
Notes
- Use freshly ground spices for a more vibrant flavor.
- Do not overmix the batter to maintain tender and fluffy texture.
- Grease the baking pan thoroughly to ensure easy release when inverting.
- Let the cake cool slightly before flipping to help the topping set and prevent it from breaking apart.
- Use real pumpkin puree (not pumpkin pie filling) for authentic flavor and texture.
- Store leftover cake covered tightly in the refrigerator for up to 4 days.
- Freeze wrapped cake or slices for up to 3 months; thaw overnight in the fridge before serving.
- Reheat slices in the microwave for 15–20 seconds or in a 300°F (150°C) oven for 10 minutes to refresh the cake.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320
- Sugar: 30g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
Keywords: pumpkin cake, pumpkin crunch cake, fall dessert, autumn cake, spiced pumpkin cake, holiday dessert, gluten-free pumpkin cake, dairy-free pumpkin cake
