• Casey Thomas-Hardesty

Pumpkin Crunch Cake

Updated: Nov 13, 2019

I love pumpkin pie. Like take a slice out of the refrigerator and eat it with my hands for breakfast type of love. True love. What’s not so high on my list of favorites…baking. I love cooking, but I’m more of a wing it and offer up a prayer type of cook. That’s probably why baking and I don’t usually mesh well.

Despite this, I always end up being in charge of dessert for birthday celebrations. For my mom’s November birthday, I was craving (surprisingly) pumpkin pie. But pie wasn’t deemed an acceptable birthday treat (yeah, I don’t understand that rule either). So what’s a girl to do? Make a pumpkin cake/pie hybrid, of course!

This pumpkin crunch cake is the perfect blend of pumpkin pie and pumpkin pie spiced cake. It’s super easy to make and, most importantly, delicious. Give it a try for your next family gathering or to simply celebrate a Tuesday. Whatever works for you; I’m not judging.

Pumpkin Crunch Cake


1 can (15oz) pureed pumpkin

1 ¼ c coconut cream

3 eggs

3 tsp + 1 tsp pumpkin pie spice

½ tsp salt

½ tsp vanilla

1 box vanilla cake mix (I like THIS brand)

½ tsp cinnamon

½ c pecans (chopped)

½ c walnuts (chopped)

1 c butter melted


1) Preheat oven to 350F

2) Grease bottom and sides of 9x13 pan

3) In a bowl, combine pumpkin, coconut cream, eggs, 3 tsp pumpkin pie spice, salt, and vanilla. 4) Pour mixture into the pan.

5) In a separate bowl, combine dry cake mix, remaining 1 tsp pumpkin pie spice, and cinnamon. Spread mixture evenly over pumpkin layer.

6) Sprinkle chopped pecans and walnuts over the cake layer.

7) Slowly pour butter evenly over the top of the cake layer.

8) Place assembled cake into oven to bake for 55 minutes or until top is golden brown. Let cool slightly, then serve and enjoy.

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