If you are looking for a dessert that screams 'autumn' but brings a unique crunch, then pumpkin pie crunch cake is your answer. Combining the flavors of traditional pumpkin pie with a pecan-studded layer of crunch, this cake is a delightful twist on classic fall desserts.
One of the main ingredients, canned pumpkin, is usually found in the baking aisle of all supermarkets, especially during the fall season. However, you might need to look out for pumpkin pie spice, a blend of spices which could be found in the spices aisle. If it's not available, you can make your own by mixing cinnamon, ginger, nutmeg, and cloves.
Essential Ingredients for Pumpkin Pie Crunch Cake
Canned pumpkin: Used as the main ingredient adding a rich and earthy flavor.
Evaporated milk: It adds creaminess to the dish.
Eggs: They help to set the cake and bind the ingredients together.
Sugar: Adds sweetness to the dish.
Salt: Enhances the overall flavor.
Pumpkin pie spice: A blend of spices that give the cake a distinct fall flavor.
Yellow cake mix: Used as a shortcut for the cake layer, adding sweetness and texture.
Pecans: Adds a delicious crunch and nutty flavor.
Unsalted butter: Adds moisture and helps to create a tender cake.
One reader, Klara Butts says:
This pumpkin pie crunch cake recipe is a game-changer! The blend of pumpkin, spices, and pecans creates a heavenly dessert. It's easy to make and tastes like a slice of autumn. I highly recommend it for anyone who loves a delicious, comforting treat.
Techniques Required for Pumpkin Pie Crunch Cake Recipe
Preheat oven: Set the temperature to 350 degrees Fahrenheit and allow the oven to preheat before baking the cake.
Grease and flour a 9x13-inch pan: Use a non-stick cooking spray or butter to grease the pan, then sprinkle flour evenly to coat the greased surface. This will prevent the cake from sticking to the pan.
Combine pumpkin, milk, eggs, sugar, salt, and pumpkin pie spice: Mix these ingredients together in a bowl until well combined to form the pumpkin pie filling.
Pour into the prepared pan: Once the pumpkin pie filling is ready, pour it into the greased and floured 9x13-inch pan, spreading it evenly.
Sprinkle the cake mix powder over the pumpkin mixture: Evenly distribute the dry cake mix over the pumpkin mixture in the pan.
Top with pecans: Sprinkle the pecans evenly over the cake mix layer.
Drizzle melted butter over the cake mix and pecans layer: Evenly pour the melted butter over the top of the cake mix and pecans.
Bake uncovered for 25 minutes: Place the pan in the preheated oven and bake for 25 minutes without covering it.
Cover with foil and bake an additional 25 minutes: After the initial 25 minutes, cover the pan with foil and continue baking for an additional 25 minutes.
Remove from oven and uncover: Once the cake is done baking, remove it from the oven and carefully uncover it.
Cool completely: Allow the pumpkin pie crunch cake to cool down to room temperature before serving.
Cut into squares: Use a sharp knife to cut the cake into individual squares for serving.
Serve with ice cream: Enjoy the pumpkin pie crunch cake with a scoop of your favorite ice cream for a delicious dessert.
How To Make Pumpkin Pie Crunch Cake
This pumpkin pie-based crunch cake is the opposite of the classic pie recipe. The crust is soft and creamy while the topping has a crunchy texture.
Serves:
Ingredients
- 15.5ozcanned pumpkin
- 12ozevaporated milk
- 3eggs,large
- ¾cupsugar
- ¼tspsalt
- 1tbsppumpkin pie spice,homemade or store bought
- 1pkgyellow cake mix
- 1cuppecans,chopped
- 1cupunsalted butter,melted
Instructions
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Preheat oven to 350 degrees F. Grease and flour a 9×13-inch pan and set aside.
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In a bowl, combine pumpkin, milk, eggs, sugar, salt and pumpkin pie spice. Pour into the prepared pan.
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Gently sprinkle the cake mix powder over the pumpkin mixture and top with pecans.
-
Drizzle melted butter over the cake mix and pecans layer.
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Bake 25 minutes uncovered. Cover with foil and bake an additional 25 minutes.
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Remove from oven and uncover. Cool completely.
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Cut into squares and serve with ice cream.
Nutrition
- Calories: 377.39kcal
- Fat: 20.91g
- Saturated Fat: 10.12g
- Trans Fat: 0.58g
- Monounsaturated Fat: 6.98g
- Polyunsaturated Fat: 2.19g
- Carbohydrates: 44.51g
- Fiber: 1.96g
- Sugar: 28.68g
- Protein: 4.99g
- Cholesterol: 71.11mg
- Sodium: 296.76mg
- Calcium: 156.24mg
- Potassium: 190.72mg
- Iron: 1.58mg
- Vitamin A: 360.17µg
- Vitamin C: 1.82mg
Technique Tip for Perfecting Your Pumpkin Pie Crunch Cake
When melting the butter, ensure it is done over low heat to prevent it from burning. Burnt butter can give your pumpkin pie crunch cake a bitter taste. Also, when sprinkling the yellow cake mix over the pumpkin mixture, do it evenly to ensure every bite has the same delightful crunch. Lastly, when baking, keep an eye on the pecans. They can burn easily. If they start to darken too much, cover the cake with foil earlier than suggested.
Time-Saving Tips for Making Pumpkin Pie Crunch Cake
Prep ahead: Prepare the pumpkin mixture and store it in the refrigerator a day before. This will save time on the day of baking.
Use pre-made cake mix: Opt for a store-bought cake mix instead of making the cake batter from scratch. It's a convenient time-saver.
Organize ingredients: Before starting, gather all the ingredients and measure them out. This will streamline the cooking process and minimize errors.
Bake in advance: If time allows, bake the pumpkin pie crunch cake a day ahead and store it in the refrigerator. This will enhance the flavors and save time on the day of serving.
Efficient workspace: Keep your kitchen organized and clean as you work. This will help you work more efficiently and save time on cleaning up later.
Use a food processor: Utilize a food processor to chop the pecans quickly and evenly, saving time and effort compared to chopping by hand.
Substitute Ingredients For Pumpkin Pie Crunch Cake Recipe
- canned pumpkin - Substitute with butternut squash puree: Butternut squash has a similar texture and flavor to pumpkin and can be used as a substitute in this recipe.
- evaporated milk - Substitute with coconut milk: Coconut milk can add a rich and creamy texture similar to evaporated milk, while also adding a hint of coconut flavor to the dish.
- yellow cake mix - Substitute with spice cake mix: Using a spice cake mix can add additional warm flavors and complement the pumpkin pie spice in the recipe.
- pecans - Substitute with walnuts: Walnuts can provide a similar nutty flavor and crunch to the dish as pecans.
- unsalted butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free alternative to butter and can add a subtle coconut flavor to the dessert.
Presentation Tips for Pumpkin Pie Crunch Cake
Elevate the plating: When presenting the Pumpkin Pie Crunch Cake, focus on creating a visually stunning plate. Use edible flowers and candied pecans to add a touch of elegance and sophistication to the dish.
Incorporate artistic drizzling: Drizzle the plate with a caramel sauce or chocolate ganache in an artistic manner to add a professional touch to the presentation.
Utilize negative space: Embrace the concept of negative space on the plate to allow the vibrant colors of the Pumpkin Pie Crunch Cake to stand out. This will create a visually appealing and balanced presentation.
Garnish with finesse: Add a delicate sprinkle of cinnamon or powdered sugar around the plate to enhance the overall aesthetic and provide a subtle hint of flavor.
Consider the serving vessel: Choose a sophisticated and elegant serving vessel that complements the rich flavors of the cake. Opt for a fine china plate or a glass dessert bowl to elevate the dining experience.
Balance flavors and textures: Incorporate a small quenelle of whipped cream or a scoop of vanilla bean ice cream to balance the sweetness of the cake and add a luxurious touch to the presentation.
Attention to detail: Pay close attention to the placement of each component on the plate, ensuring that every element is thoughtfully arranged to create a visually stunning and professional presentation.
Essential Tools for Making Pumpkin Pie Crunch Cake
- Oven: Used for baking and roasting dishes.
- 9x13-inch pan: A baking pan used for making sheet cakes and other baked goods.
- Mixing bowl: Used for combining ingredients and mixing batters.
- Spatula: Used for spreading and smoothing the cake batter.
- Whisk: Used for blending and mixing ingredients together.
- Measuring cups and spoons: Used for accurately measuring ingredients.
- Knife: Used for chopping and slicing ingredients, such as pecans.
- Cutting board: Provides a stable surface for cutting and preparing ingredients.
- Foil: Used for covering the cake during baking to prevent over-browning.
- Ice cream scoop: Used for serving ice cream alongside the cake.
Storing and Freezing Pumpkin Pie Crunch Cake
Let the pumpkin pie crunch cake cool completely before storing or freezing. This will prevent condensation from forming and making the cake soggy.
To store the cake, cover it tightly with plastic wrap or aluminum foil. It can be kept at room temperature for up to 3 days or in the refrigerator for up to 5 days.
For longer storage, you can freeze the cake:
- Cut the cake into individual portions and wrap each piece tightly in plastic wrap, followed by a layer of aluminum foil.
- Place the wrapped pieces in a freezer-safe container or freezer bag, removing as much air as possible before sealing.
- Label the container or bag with the date and contents.
- Freeze for up to 2 months for best quality.
To thaw frozen pumpkin pie crunch cake:
- Remove the desired number of pieces from the freezer and let them thaw in the refrigerator overnight.
- Alternatively, you can thaw the cake at room temperature for about 2 hours.
- For a warm, freshly baked taste, reheat thawed pieces in the microwave for 20-30 seconds or in a preheated oven at 350°F (175°C) for 5-10 minutes.
Avoid refreezing previously thawed pumpkin pie crunch cake, as this may affect the texture and quality of the cake.
How To Reheat Pumpkin Pie Crunch Cake Leftovers
The best way to reheat leftover pumpkin pie crunch cake is to use the oven. Preheat your oven to 350°F (175°C) and place the cake on a baking sheet lined with parchment paper. Cover the cake loosely with aluminum foil to prevent it from drying out or burning. Bake for 10-15 minutes, or until the cake is heated through and the pecans are crispy again.
Another option is to use the microwave. Place a single slice of pumpkin pie crunch cake on a microwave-safe plate and heat it on high power for 30-45 seconds, or until it's warmed to your liking. Be careful not to overheat the cake, as it can become rubbery or tough.
If you want to reheat a larger portion of the cake, you can use the stovetop. Cut the desired amount of cake into slices and place them in a non-stick skillet over medium-low heat. Cover the skillet with a lid and heat the cake for 3-5 minutes, or until it's warmed through. This method helps to keep the cake moist and prevents it from drying out.
For a crispy top layer, you can also reheat the cake under the broiler. Place the cake slices on a baking sheet and broil them for 1-2 minutes, or until the pecans are toasted and the top is crispy. Keep a close eye on the cake to prevent it from burning.
Lastly, if you have an air fryer, you can use it to reheat your leftover pumpkin pie crunch cake. Preheat the air fryer to 350°F (175°C) and place a slice of cake in the basket. Cook for 2-3 minutes, or until the cake is heated through and the top is crispy.
Random Fact About Pumpkin Pie Crunch Cake
The Pumpkin Pie Crunch Cake recipe is a delightful combination of traditional pumpkin pie and a crunchy cake topping. It's a perfect dessert for fall gatherings and holiday celebrations.
Is Making Pumpkin Pie Crunch Cake at Home Economical?
This pumpkin pie crunch cake recipe is quite cost-effective for a household. The ingredients are commonly found and reasonably priced, making it an affordable dessert option. The use of canned pumpkin and basic pantry staples keeps the cost low. The overall verdict for this recipe is 9/10, as it offers a delightful combination of flavors and textures. The approximate cost for a household of 4 people is around $10-$15, making it a budget-friendly treat that's perfect for gatherings or everyday enjoyment.
Is Pumpkin Pie Crunch Cake Healthy or Unhealthy?
The pumpkin pie crunch cake recipe is a decadent dessert that, while delicious, is not particularly healthy. Here's why:
- The recipe calls for a significant amount of sugar (¾ cup), which can contribute to obesity, diabetes, and other health issues when consumed in excess.
- The use of a full cup of unsalted butter adds a substantial amount of saturated fat to the dish, which can increase the risk of heart disease and other cardiovascular problems.
- The yellow cake mix likely contains processed ingredients and added sugars, further increasing the overall sugar and calorie content of the dessert.
- While pumpkin and pecans offer some nutritional benefits, such as fiber, vitamins, and healthy fats, the other ingredients overshadow these positive aspects.
To make this recipe healthier, consider the following modifications:
- Reduce the amount of sugar used in the pumpkin mixture, or replace some of it with a natural sweetener like maple syrup or honey.
- Replace the yellow cake mix with a homemade version using whole wheat flour, reducing the amount of processed ingredients and added sugars.
- Cut back on the amount of butter used, or substitute a portion of it with a healthier fat like coconut oil.
- Increase the amount of pumpkin used to boost the fiber and nutrient content of the dessert.
- Serve smaller portions and pair with a dollop of Greek yogurt instead of ice cream to reduce the overall calorie and sugar intake.
Editor's Opinion on This Delightful Dessert
This pumpkin pie crunch cake recipe is a delightful fusion of pumpkin pie and cake, creating a luscious and comforting dessert. The combination of creamy pumpkin filling, crunchy pecans, and buttery cake mix creates a textural symphony that will tantalize the taste buds. The flavors are perfectly balanced, and the addition of pumpkin pie spice adds a warm, aromatic note. This dessert is a perfect addition to any fall gathering or holiday feast, and it pairs beautifully with a scoop of vanilla ice cream. It's a simple yet impressive treat that will surely become a favorite among your friends and family.
Enhance Your Pumpkin Pie Crunch Cake Recipe with These Unique Side Dishes:
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Why trust this Pumpkin Pie Crunch Cake Recipe:
This recipe is a delightful fusion of traditional pumpkin pie and a delectable cake, ensuring a delightful treat for any occasion. The combination of canned pumpkin and evaporated milk creates a luscious and creamy base, while the addition of pumpkin pie spice infuses warm, aromatic flavors. The topping of yellow cake mix and pecans adds a delightful crunch, complemented by a rich layer of unsalted butter. The result is a harmonious blend of textures and flavors that will surely impress. Trust in the expertise of this recipe to deliver a memorable dessert experience.
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