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 had a fall wedding and while we both enjoy cake, neither of us would say it’s our favorite dessert. So we decided not to serve cake at our reception and instead serve pumpkin roll!
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 its 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
The Best Pumpkin Crunch Cake
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!
Ingredients
- 15 oz. can pure pumpkin puree (not pumpkin pie filling!)
- 12 oz. can evaporated milk
- 3 eggs
- 3/4 cup sugar
- 1/2 tsp. salt
- 3 tsp. pumpkin pie spice
TOPPING
- 2 1/3 cup flour
- 1 1/4 cup sugar
- 1 Tbsp. baking powder
- 3/4 tsp. salt
- 3/4 cup butter, melted
Instructions
-
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.
Recipe Notes
If you prefer to use a store bought cake mix for the topping, just ignore all the Topping ingredients (except the butter!) and instead replace them with a yellow cake mix. Then drizzle with the butter as instructed
This dessert is delicious as is, but you can also serve it with whipped cream or with ice cream.
LaTrice says
September 26, 2017 at 8:54 PMYummy!!! 🙂
ThriftyFrugalMom says
September 27, 2017 at 12:49 PMWe think so. 😉
Amy says
October 30, 2017 at 12:48 PMDoes this work with whole wheat flour? Also, have you tried chopped pecans in the topping? Thank you so much for this recipe. I have always felt the same way about boxed cake mixes.
ThriftyFrugalMom says
October 30, 2017 at 12:54 PMI haven’t ever tried it with whole wheat flour, but that’s a great idea! I think I’d try it first with just half whole wheat and see what you think of that. I’m guessing it will be just fine. And I have never done chopped pecans in the topping, but I know many similar recipes do and you could easily just add them in. I’m sure it would add a great extra crunch and flavor.
If you try to the whole wheat idea, I’d love to know how it worked for you. You’re making me want to whip up a batch for dinner tonight just to give it a try. 🙂
Heather Hart says
October 2, 2018 at 11:28 AMThis looks so good! I love pumpkin everything!!
ThriftyFrugalMom says
October 2, 2018 at 11:35 AMI’m with you….and I love that it’s that time of year again too!
Mary Leigh says
October 2, 2018 at 9:38 PMThis looks SO good! I’m adding it to our list of things to make this fall!
ThriftyFrugalMom says
October 4, 2018 at 12:19 AMAnd now you make me want to see your list! 🙂 I’m always looking for more yummy fall foods.
Jessica Briggs says
October 2, 2018 at 11:58 PMYum, looks delicious!
ThriftyFrugalMom says
October 4, 2018 at 12:18 AMWe think it is! 🙂
jessica lynn says
October 3, 2018 at 9:10 AMGet. In. My. BELLY! This looks delicious and I love that it has a crunchy topping. I think that’s why I don’t like pumpkin pie; I need some more texture along with it.
ThriftyFrugalMom says
October 4, 2018 at 12:18 AMYes, that topping is what makes this so amazing! I’m with you on not being a huge pumpkin pie fan and I was never sure why it was since I love pumpkin. But I think it’s actually for the same reason you stated!
Shani | Sunshine & Munchkins says
October 8, 2018 at 12:06 AMThis looks really yummy! I don’t really like pumpkin pie either.
ThriftyFrugalMom says
October 10, 2018 at 2:57 PMHow about we just all replace pumpkin pie with this cake? 😉