This cake mix free easy Pumpkin Crunch Cake combines a soft pumpkin custard bottom with a delightfully delicious crunchy topping to create a totally addictive dessert!
I’ve never really been a huge fan of pumpkin pie. But other pumpkin desserts? Well, that’s another story! In fact, we got married in the fall and while we both enjoy cake, neither of us would say it’s our favorite dessert and wanted to do something different. So my mother, bless her heart, made dozens of homemade pumpkin rolls for us to serve as the dessert at our wedding meal. And we both enjoyed it so much more than we would have cake!
I rarely make homemade pumpkin rolls simply because they are a bit time consuming, but I do enjoy making other pumpkin desserts, especially easy ones like this Pumpkin Crunch Cake. In fact, I’m pretty sure that my whole family would say that this Pumpkin Crunch Cake is their all time favorite pumpkin dessert! It’s just so good with it’s mixture of a soft, custard style pumpkin bottom combined with a delightfully delicious crunchy topping. It’s one of those desserts that we find rather addictive and a recipe that I can guarantee will be a hit no matter where I serve it!
Most recipes for Pumpkin Crunch Cake call for a yellow cake mix and while that’s kind of nice and convenient, it always bothered me. Because while I’m not necessarily opposed to using the occasional cake mix they really aren’t as healthy as something made from scratch. And to be honest, they’re kind of expensive considering the fact that they are basically just flour, sugar and a couple of other inexpensive ingredients.
So I experimented a bit and figured out a way to make our favorite pumpkin dessert healthier, less expensive and just as delicious as ever by replacing the cake mix with four simple ingredients. And honestly, mixing them together will take you just a tad longer than it would to open a store bought cake mix, so it’s a win all around!
Best Ever Pumpkin Crunch Cake
10 minPrep Time
1 hrCook Time
1 hr, 10 Total Time
Yields 24 pieces
- 1 can pure pumpkin puree (15 oz.)
- 1 can evaporated milk (12 oz.)
- 3 eggs
- 3/4 c. sugar
- 1/2 tsp. salt
- 3 tsp. pumpkin pie spice
- 2 1/3 c. flour*
- 1 1/4 c. sugar*
- 1 Tbsp. baking powder*
- 3/4 tsp. salt*
- 3/4 c. butter, melted
- Combine first 6 ingredients. (I like to use a whisk.)
- Pour into a greased 9×13 baking dish.
- In same bowl that you used before, combine the topping ingredients, minus the butter.
- Sprinkle topping evenly on top of batter and then drizzle the melted butter over top of everything.
- Bake at 350 degrees for 45 to 60 min. Cake should look set and top should be golden brown. Cool completely.
If you prefer to use a store bought cake mix for the topping, just ignore all the ingredients with the * after them and instead replace them with a yellow cake mix.
This dessert is delicious as is, but you can also serve it with whipped cream or with ice cream.