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Pumpkin Pie Crunch Cake is a soft, plush pumpkin cake with a cinnamon sugar filling, a sweet crunchy pecan crumble topping, and all the classic pumpkin pie spices your heart desires. Like a pumpkin coffee cake with all flavors of this festive time of year. This is the perfect dessert for any holiday table. You can make this delicious cake recipe a day or two before your holiday dinner, it travels well, and it does not need to be refrigerated. Does dessert get any better than that?
Oh yeah, I forgot to mention that you do not need a mixer to make this pumpkin cake recipe. It just got better.
Did I mention your entire family is going to love love love this scrumptious, cozy, moist cake? They will. You will be the star of Thanksgiving dinner. THE STAR!
Ingredients
This cake is comprised of three components, each bursting with fall flavors: the crunchy topping, cinnamon sugar filling, and the pumpkin cake itself. I will list the ingredients in each component. Some, like brown sugar, are found in multiple components. See the recipe card below for the exact ingredient amounts.
Pecan Crumble Topping
- melted butter
- brown sugar
- all purpose flour
- ground cinnamon
- chopped pecans
- salt
Cinnamon Sugar Filling
- brown sugar
- ground cinnamon
Pumpkin Cake Batter
- all purpose flour
- baking soda
- ground cinnamon
- ground nutmeg (preferably freshly ground, but the stuff in the bottle works, too)
- ground cloves
- ground allspice
- salt
- 1 small (15 ounce) can of pumpkin puree (not pumpkin pie filling, which already has spices added)
- brown sugar (I use light brown, but dark brown would also be delicious)
- sour cream
- vegetable oil
- eggs
- vanilla extract
You will also need baking non-stick spray (such as Pam with flour) for prepping the baking dish.
Equipment For Pumpkin Pie Crunch Cake
Pumpkin Pie Crunch Cake is an easy recipe that comes together without any fancy equipment. All you’ll need is:
- measuring cups
- measuring spoons
- a 1 cup liquid measure
- 2 small mixing bowls
- 1 fork
- 1 medium mixing bowl
- 1 large mixing bowl
- 1 whisk
- 1 rubber spatula
- 1 9″x13″ baking dish
How To Make Pumpkin Pie Crunch Cake
To make this perfect fall dessert, you will assemble the topping, filling, and batter, and then assemble the cake and bake it.
Crunchy Pecan Crumble
This topping puts the “crunch” in Pumpkin Pie Crunch Cake. It has the same ingredients as a traditional pie crust (plus a couple extra), but it’s easier to make. The crumble is sprinkled on top of the entire cake at the end of assembly, but I find it’s easiest to make it first.
- If your small mixing bowl is microwave safe, melt the butter in it. If not, melt the butter in a different bowl and add it to one of your small mixing bowls.
- Add the brown sugar, flour, ground cinnamon, chopped pecans, and salt under the “Crunchy Pecan Crumble” section of the recipe card to the melted butter.
- Mix well with a fork until combined and set aside.
Cinnamon Sugar Filling
This filling will go in between the pumpkin cake layers as well as on top of the crumble topping.
- Combine the brown sugar and cinnamon in the amounts indicated under the “Cinnamon Sugar Filling” section of the recipe. Stir with a fork and set aside.
Pumpkin Cake Batter
- In a medium mixing bowl, combine the dry ingredients from the “Pumpkin Cake Batter” section of the recipe card (flour, baking soda, cinnamon, nutmeg, cloves, allspice, and salt). Stir together with your fork and set aside.
- In a large mixing bowl, combine pumpkin puree, vegetable oil, sour cream, and vanilla extract. Add the eggs two at a time, whisking to thoroughly combine between each addition. These are your wet ingredients for your creamy pumpkin layer.
- Add the dry ingredients to the large bowl containing the wet ingredients. With a rubber spatula, fold the dry ingredients into the wet. Mix until there are no streaks of flour left. Your pumpkin cake batter will have small lumps in it. Do not overmix.
Assembly
- Preheat your oven to 350 degrees Fahrenheit with a rack in the center position.
- Spray a 9″x13″ baking pan with nonstick baking spray.
- Pour half of the pumpkin cake batter into the pan. Spread into an even layer.
- On top of the pumpkin mixture, sprinkle 3/4 of the cinnamon sugar filling in an even layer.
- Evenly pour the rest of the pumpkin cake batter evenly over the cinnamon sugar filling. Carefully spread into an even layer across the whole pan.
- Evenly sprinkle the crunchy pecan crumble over the entire pan.
- Bake the Pumpkin Pie Crunch Cake in your preheated oven for about 50 to 55 minutes, or until the center of the cake springs back when lightly pressed.
- Cool to room temperature and devour your new favorite pumpkin dessert.
I mean, truly, could there be a more perfect dessert for the Fall season? I don’t think so. Pumpkin fans everywhere will rejoice when you pull this beauty out at your holiday dinner. Or on a Tuesday. This cake is moist, full of pumpkin flavor and pumpkin pie spice, and the crunchy pecans add great texture. I can’t wait for you to try this recipe.
Pumpkin Pie Crunch Cake is great on its own, but if you want to take it to the next level, you could add a scoop of vanilla ice cream, whipped cream, cool whip or caramel sauce for extra deliciousness.
Frequently Asked Questions
Why are there so many eggs in this cake? Won’t it taste “eggy”?
Four eggs seems like a lot, but they make this cake so soft and moist. It does not taste eggy at all.
Why don’t I see ground ginger in the ingredient list?
Simply because I don’t really care for ground ginger. If you love the taste of ground ginger, add 1/4 teaspoon to the dry ingredients.
How do I store Pumpkin Pie Crunch Cake?
Cover the cooled cake with plastic wrap and store at room temperature for up to 4 or 5 days. You could also freeze the whole cake when it’s cool by wrapping it in plastic wrap and aluminum foil. Thaw at room temperature before serving.Â
This Recipe Was On abc4!
Good Things Utah is a great lifestyle show here in Utah, and I was lucky enough to present this recipe on the show! Check out the segment!
https://www.abc4.com/gtu/pumpkin-pie-crunch-cake/
You Might Also Like…
Here are some more fall desserts I think you’ll love:
Thank you for supporting Gracious Cooking! Please leave me a comment when you make this recipe. I want to know how it goes!
Happy Cooking!
Carli
The Best Pumpkin Pie Crunch Cake (Holiday Dessert)
Equipment
- 1 set measuring cups and spoons
- 2 small mixing bowls
- 1 fork
- 1 medium mixing bowl
- 1 large mixing bowl
- 1 Whisk
- 1 Rubber spatula
- 1 9×13 baking pan
Ingredients
Pecan Crumble Topping
- 1/2 cup all purpose flour
- 1/2 cup light brown sugar
- 1/2 cup chopped pecans
- 1/8 teaspoon fine sea salt
- 1/4 cup melted butter
Cinnamon Sugar Filling
- 3/4 cup light brown sugar
- 2 teaspoons ground cinnamon
Pumpkin Cake Batter
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon freshly ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1 teaspoon fine sea salt
- 1 15 oz can of pumpkin puree not pumpkin pie filling
- 1 and 3/4 cups light brown sugar
- 1/2 cup vegetable oil
- 1/2 cup sour cream
- 1 Tablespoon vanilla extract
- 4 large eggs
- baking spray such as Pam with flour or Baker's Joy.
Instructions
For The Pecan Crumb Topping
- In a medium bowl (like a cereal bowl), combine 1/2 cup flour, 1/2 cup light brown sugar, 1/2 cup chopped pecans, and 1/8 teaspoon of salt. Combine with a fork.
- Microwave the butter in another small bowl covered with a paper towel until it's melted, about 30 to 45 seconds. Add the butter to the dry topping mixture. Stir with a fork until a sandy consistency is reached. Set aside in the refrigerator.
For The Cinnamon Sugar Filling
- Combine 3/4 cup of light brown sugar and 2 teaspoons of ground cinnamon in a medium bowl. Stir together with either a small whisk or a fork.
For The Pumpkin Cake Batter
- In a medium mixing bowl, combine the dry ingredients: 2 cups all purpose flour, 2 teaspoons baking soda, 1 and 1/4 teaspoon ground cinnamon, 1/2 teaspoon freshly ground nutmeg (or dried), 1/4 teaspoon each of ground cloves and ground allspice, and 1 teaspoon of fine sea salt. Whisk to combine and set aside.
- In a large mixing bowl, add the wet ingredients: 1 15 ounce can of pumpkin puree, 1 and 3/4 cups brown sugar, 1/2 vegetable oil, 1/2 cup sour cream, 1 Tablespoon vanilla extract.
- Add the eggs to the rest of the wet ingredients 2 at a time, whisking after each addition to thoroughly incorporate. Make sure the first 2 eggs are really well combined before you add the second 2.
- Add the dry ingredients to the wet ones, and fold the batter together with a rubber spatula. The batter should not have any streaks of flour, but will still have some lumps. Don't overmix.
Assembly
- Preheat the oven to 350 degrees Fahrenheit with a rack in the center position.
- Spray your 9"x13" baking pan liberally with baking spray.
- Pour 1/2 of the pumpkin cake batter into the baking dish. Spread into an even layer with a rubber spatula.
- With your hands, sprinkle about 2/3 of the cinnamon sugar filling as evenly as you can over the cake batter.
- Evenly pour the rest of the cake batter over the top of the cinnamon sugar filling. Carefully spread the top layer of cake batter into an even layer, trying to not disturb the filling too much.
- Take the pecan crumb topping out of the fridge. With your hands, crumble it all over the top of the cake batter. It's ok if it got kind of hard in the fridge, just break it up as you go. This will produce bigger crumbles.
- Sprinkle the rest of the cinnamon sugar filling over the top of the crumb topping.
- Bake at 350 degrees for 48 to 52 minutes, or until the cake springs back slightly when pressed in the center. Let the cake cool, and enjoy!
