Pumpkin Patch Crunch Cake Autumn in Every Bite

Pumpkin Crunch Cake Autumns Easiest Dessert

By Emily CollinsSeptember 16, 2025

Table of Contents

Recipe Introduction

Craving Comfort?

Fancy something that screams autumn? Have you ever had a slice of pumpkin pie coffee cake? This pumpkin crunch cake is like that, but even better.

Imagine a cross between pumpkin pie and a ridiculously crunchy, buttery topping.

A Taste of Fall

This recipe is a modern twist on classic autumn dessert recipes , think American Thanksgiving meets British bake off. It's a surprisingly easy fall baking recipes treat that needs about an hour from start to finish.

This recipe yields around 12 servings, perfect for sharing after a roast dinner.

Why You'll Love This Cake

Packed with pumpkin puree recipes , it's not just delicious but also offers a dose of Vitamin A. This pumpkin crunch cake is the ideal showstopper for Thanksgiving dessert ideas , or any time you want a touch of comfort.

What makes it special? It's that perfect balance of creamy, spiced filling and that irresistible crunchy topping.

Let's Get Baking

We will need a pumpkin cake with cake mix for our crunchy topping. It’s the secret shortcut that makes this recipe a breeze.

Get ready for the easiest and most delicious easy fall desserts recipe that will wow your friends and family!

Let's Talk About What You'll Need

Right, so you wanna whip up this amazing pumpkin crunch cake . Let's run through the bits and bobs you'll need.

Don't worry, it's all pretty straightforward. Honestly, you might even have most of this in your cupboard already. We all have those days!

Main Ingredients Breakdown

Okay, let's get down to brass tacks. For the pumpkin-y goodness you'll need:

Pumpkin Puree: 1 (15 ounce / 425g) can. Make sure it's puree and not pumpkin pie filling! You want that genuine taste, not a load of extra sugar.
Evaporated Milk: 1 (12 ounce / 340g) can. Honestly? I've used regular milk in a pinch. It's just not as rich.
Eggs: 3 large ones. Free range if you're feeling fancy.
Granulated Sugar: 1 cup (200g) . Plain old white sugar does the trick.
Spices: 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon each of ground cloves and salt.

Now, for that crunchy topping, the star of many easy fall desserts :

Yellow Cake Mix: 1 box (15.25 ounce / 432g) . Betty Crocker or Duncan Hines are spot on. It is the secret ingredient for this type of pumpkin cake with cake mix .
Unsalted Butter: 1 cup (2 sticks / 226g) , melted. Don't skimp on the butter, that is what makes the crunchy streusel topping .
Chopped Pecans or Walnuts (Optional): 1 cup (100g) . I skip these sometimes if I haven't got any in.

Spice Things Up A Bit: Seasoning Notes

Right, so the spices are where you can tweak things. The cinnamon, ginger, and cloves combo is a classic for autumn dessert recipes and Thanksgiving dessert ideas .

A tiny pinch of nutmeg can add a lovely warmth. If you're missing one, don't stress! Just up the others a bit.

Honestly, it'll still taste amazing.

Bits & Bobs: Equipment Needed

You don't need a ton of fancy gear for this pumpkin crunch cake . Just the basics:

9x13 inch Baking Dish: That's your standard size.
Mixing Bowls: For getting everything combined.
Whisk: Or a fork, if you're feeling rustic.
Measuring Cups and Spoons: You know, for measuring!

Let's Get Cracking: Mastering This Pumpkin Crunch Cake

Right, you lot! Fancy whipping up something that screams " easy fall desserts " and " autumn dessert recipes "? Look no further than this Pumpkin Crunch Cake .

It's like a pumpkin pie coffee cake had a baby with a crumble, and honestly, it's ruddy delicious. Perfect for using up those pumpkin puree recipes .

Prep Like a Pro: Mise en Place, My Dears

First things first, let's get organised. It sounds like a lot, but trust me, it's the difference between a baking disaster and a triumphant Thanksgiving dessert ideas .

Get your ingredients measured: pumpkin puree , evaporated milk, eggs, sugar, cinnamon, ginger, cloves, salt, yellow cake mix, melted butter, and nuts.

All that will help you to prepare the most epic pumpkin dessert recipes ever.

Dig out your baking dish. It is really important to preheat your oven to 350° F ( 175° C) . Safety tip! Oven gloves are your best friend.

Bake It 'Til You Make It: step-by-step Magic

Right, here's where the magic happens. It really is super simple to make this pumpkin cake with cake mix .

Whisk together the pumpkin puree , evaporated milk, eggs, sugar, cinnamon, ginger, cloves, and salt.
Pour that lovely mixture into your baking dish.
Sprinkle that box of yellow cake mix evenly over the pumpkin filling.
Drizzle the melted butter nice and evenly over the cake mix.
Chuck on your chopped nuts (pecans or walnuts).
Bake for 45- 50 minutes . The top should be golden brown. A knife should come out clean when inserted.
Let it cool completely. Honestly, the hardest part is waiting!

Pro Tips for a Cracking Crunch

Crunchy streusel topping is where it's at! Make sure your butter is properly melted for an even bake. Common mistake alert! Don't overbake, or you'll end up with a dry topping, and nobody wants that.

For an extra bit of autumn dessert recipes , try toasting the nuts beforehand. You'll get a bigger flavor hit.

Want pumpkin crunch cake bars ? Bake in a square pan and cut into squares for the most delicious bars.

Recipe Notes: The Secret Sauce to Pumpkin Perfection

Okay, so you're ready to tackle this incredible pumpkin crunch cake ! Awesome! Before you get started, let’s go over a few extra tips and tricks.

Consider these your cheat codes to easy fall desserts . Trust me, a little planning goes a long way.

Serving It Up Like a Pro

Presentation matters, you know? While this pumpkin crunch cake tastes amazing straight from the pan, you can really wow folks with some simple touches.

Think about plating: A dusting of powdered sugar always looks pretty. Or, slice it neatly and arrange it on a platter.
Pairings: A dollop of whipped cream is classic. But have you tried it with a scoop of vanilla ice cream? Game changer! A pumpkin pie coffee cake vibe in a slice, really.

Storage Savvy

Life happens. Maybe you have leftovers. Maybe you want to make this ahead of time. I got you covered!

Fridge: Keep any uneaten pumpkin crunch cake in an airtight container in the fridge for up to 3 days. Honestly, it never lasts that long in my house!
Freezer: Believe it or not, you can freeze this! Wrap it tightly in plastic wrap, then foil. It'll keep for up to a month.
Reheating: A quick zap in the microwave is fine. But for that "just baked" taste? Warm it in a low oven ( 300° F or 150° C ) for about 10 minutes.

Remixing the Recipe

Fancy a change? Or need to cater to dietary requirements? No problem!

gluten-free: Sub in a gluten-free yellow cake mix. Boom! Pumpkin crunch cake bars for everyone!
dairy-free: Use a dairy-free butter alternative and plant based milk in the filling. The autumn dessert recipes possibilities are endless!

Nutrition Nuggets

Okay, let's be real. This is a Thanksgiving dessert ideas , not a health food. It's about enjoying yourself. But here's a little insight:

Calories: Expect around 350-400 per serving.
Fiber: Thanks to the pumpkin puree recipes , you get a little fiber.
Overall: It's a treat! Enjoy it in moderation as part of a balanced diet.

So there you have it. All the little extras to make your pumpkin crunch cake a total triumph. Get baking and enjoy every single mouthful! This is going to be your new go-to fall baking recipes .

Seriously, get ready for compliments!

Frequently Asked Questions

Can I make pumpkin crunch cake ahead of time? I'm hosting a proper knees-up!

Absolutely! Pumpkin crunch cake is a fantastic make-ahead dessert. In fact, it often tastes even better the next day once the flavors have had a chance to meld. Just bake it according to the instructions, let it cool completely, then cover it tightly and store it in the refrigerator for up to 3 days.

My topping isn't crunchy! What did I do wrong with my pumpkin crunch cake?

A soggy topping is a common issue! Make sure you're using melted (not just softened) butter, and that you distribute it evenly over the dry cake mix. Also, avoid over mixing the pumpkin filling, as this can add too much moisture.

Finally, be sure your oven temperature is accurate and avoid opening the oven door too frequently during baking.

Help! What can I substitute for evaporated milk in this recipe? My local shop is out!

No need to panic! If you're fresh out of evaporated milk, you can use half and-half or even whole milk in a pinch. Just bear in mind that the filling might be slightly less rich and creamy. You could also try using a non-dairy alternative like coconut milk, but it will impart a slight coconut flavor.

Is it possible to make a gluten-free pumpkin crunch cake? My mate's got a dodgy tummy.

Yes, you can definitely adapt this recipe to be gluten-free! The key is to use a gluten-free yellow cake mix for the topping. Ensure all your other ingredients, like the spices, are certified gluten-free too, just to be on the safe side. You might need to adjust the baking time slightly, so keep a close eye on it!

How should I store leftover pumpkin crunch cake to keep it fresh?

To keep your leftover pumpkin crunch cake as delightful as the day you baked it, make sure to store it properly. Because of the moist filling, it's best kept in the refrigerator. Cover the cake tightly with plastic wrap or transfer it to an airtight container. It will stay fresh for up to 3-4 days.

A cheeky tip: you can warm it up in the microwave or oven before serving for that just baked experience!