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    Pumpkin Crunch Cake

    Nov 11, 2014 · 29 Comments

    2236 shares
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    Mid to late September, October, and November here in Bucks County, PA is a gorgeous time of year! The leaves begin to change and fall fun and fall flavors like this Pumpkin Crunch Cake recipe are what its all about!
    pumpkin cake recipe called pumpkin crunch cake

    That may be the reason that my family and I seem to be having a pumpkin something almost daily. I know I am not alone in this. Can you even find canned pumpkin in September?? It sells out fast! My daughter and I especially look forward all year to Fall, both the weather, the beauty and the pumpkin delicacies we can enjoy! This Pumpkin Cake recipe kicks off our festivities.

    This Fall Cake recipe has become a family & friends favorite. And it’s easy too! 

    I had been thinking about a cake or pound cake flavored with pumpkin for a couple of weeks back in 2014 when I first posted this recipe. The word ‘crunch” was popping into my head whenever I thought about it.  So I tinkered and tinkered until I got it where I wanted it.  In my first attempt, I grabbed a bundt pan.  I’m not sure what I was thinking since the crunch was on top, so getting that cake out of the pan, then flipping it was a feat for sure…not so smart especially since this cake is so moist and heavy from all of the pumpkin. Miraculously it didn’t break apart, but I knew that was not the way to go! Use a springform pan instead. (or make as cupcakes).

    pumpkin cake recipe with crunch topping

    This cake is SO moist and explodes with pumpkin flavor, it reminds me of something but what that something is, I just can’t figure out.  I can vaguely remember a boxed cake when I was a kid that said it had pudding in it, that might be what this reminds me of, it’s so moist and dense.  My husband and my sister especially were crazy for this pumpkin cake, they begged me to stop making it (since I made it 3 days in a row to get it right) so they could stop eating it. They couldn’t control themselves!

    If you are into nuts, feel free to add some chopped pecans in for extra crunch, my kids are allergic so no nuts for us. Initially, I envisioned a pumpkin-flavored drizzle over-top the cake but trust me, it doesn’t need it.

    Pictured above is the full batter in one springform pan (maybe a 9-inch? That was back in 2014)/ Pictured below is the cake made in an 8-inch springform pan AND I did use some of the batter to make two smaller cakes. This is why it is not as high as above.

    How To Make The Topping For This Pumpkin Crunch Cake:

    • You can make the topping in a variety of ways. Originally, I used packets of my daughters favorite instant oatmeal (O Organics Maple Brown Sugar Oatmeal), I added butter and some brown sugar until the crumble was where I wanted it.
    • Later I decided to use plain oatmeal, brown sugar, butter, AND then added Hershey’s Heath Toffee Bits and their  Cinnamon Chips…OMG is that good! (If you only have one or the other, that is fine as well)
    • You can honestly make any type of crumble or strudel you like for the topping and make it sweet or less sweet, based on your preference. I have even used chopped dried banana chips for the topping before.

    Tip: The cinnamon chips and the toffee chips (without chocolate) can be hard to find in regular markets. Walmart and Target however usually have them for less than $3 a bag.

    Pumpkin Crunch Cake on cake stand

    Expert tips for making a Pumpkin Cake:
    • When looking for canned pumpkin, make sure you grab “pure pumpkin” in a can and not pumpkin pie filling which has additional ingredients and spices already in it. Or you can roast your own pumpkin. See how to roast a pumpkin easily in your oven here. 
    • You want your batter a little thicker, not runny.
    • You can adjust the sweetness level of the cake. Cut it down by 1/4 cup or more of sugar for a less sweet cake.
    • Experiment with toppings, plain oats mixed with spices and butter, adding toffee chips, cinnamon chips, or both. Adding maple flakes (yum) or anything else you think would be delish.
    • A springform pan really does work best for this, but go ahead and try whatever pan you have.
    You can split this batter into two smaller springform pans or like I do sometimes, one 8 inch pan and two 4 or 5-inch pans. That way I can give one away and keep the little’s for us. 
    Pumpkin crunch cake recipe pinterest pin
    If you want a showstopper of a recipe that is not only a dessert… it’s a history lesson…Try my “The Original Pumpkin Pie…The Way The pilgrims Made It” This may just become a new Thanksgiving tradition in your home! You see the pilgrims did not have flour, so this is close to what they did…Check it out! 
    The Original Pumpkin Pie the way the Pilgrims made it

    If you’re looking for more pumpkin love, here are some of my favorites:

    Pumpkin Pie Shooters
    Thanksgiving  Pumpkin Parfait Dessert Bar
    Pumpkin Pie Biscotti (yum!!)
    Spiced Pumpkin Bread Pudding With Maple Glaze
    Easy Baked Pumpkin Donuts

    Hope you love this one as much as I do!

    Pumpkin Crunch Cake
    Print Recipe
    4.34 from 3 votes

    Pumpkin Crunch Cake

    This recipe for Pumpkin Crunch Cake will wow your family and friends! It's moist and full of flavor. This recipe is a keeper!
    Prep Time10 mins
    Cook Time50 mins
    Course: Dessert
    Cuisine: American
    Keyword: Pumpkin Cake, Pumpkin Crunch Cake
    Servings: 10 servings
    Calories: 500kcal
    Author: Colleen Kennedy

    Ingredients

    • Cake
    • 1 1/2 cups sugar
    • 4 oz butter melted and cooled
    • 2 cups fresh roasted pumpkin or a 15 oz can of pumpkin puree (pure pumpkin NOT pumpkin pie filling)
    • 1/4 cup vanilla yogurt
    • 1 TBS vanilla
    • 2 eggs
    • 2 cups flour
    • 1 1/2 TBS pumpkin pie spice
    • 1 TBS baking powder
    • 1 tsp baking soda
    • 1/4 tsp salt
    • Crunch Topping Mixture
    • 3/4 cup toffee bits
    • 3/4 cup cinnamon chips
    • 1/2 cup Quaker Oats Oatmeal
    • 1/4 cup brown sugar
    • 4 TBS butter

    Instructions

    • In your mixing bowl, combine sugar, butter, pumpkin, yogurt & vanilla and mix until blended.  Add in the eggs and mix until incorporated.  In a small bowl, whisk together the dry ingredients, then pour them into your wet mixture and mix until fully incorporated.  Set aside.
    • In a small mixing bowl, combine toffee bits (made by Heath), cinnamon chips (made by Hershey's), oatmeal and brown sugar.  Work it together with your fingertips, then add in the butter and mix it in with a pastry cutter or your fingertips until its crumbly and worked in.
    • Spray/grease a springform pan and place half the batter in it, scatter 1/2 of the crunch mixture over-top.  Place the rest of the batter in and repeat with the remaining crumb mixture.
    • Bake at 350 degrees 50-65 minutes or until a tester inserted comes out clean and dry.  Cover your cake lightly with foil after 30 minutes.
    • Colleen's Notes:  My favorite way to make the topping was by using 2 packets of an organic snicker doodle oatmeal I had on-hand instead of straight up oatmeal.  Feel free to try something like that if you have packets of some sort you feel will go well in your pantry.  If not the oatmeal works just fine.
    • IF you can not find the cinnamon chips or toffee chips, don't worry just combine 1 1/2 cups plain uncooked oatmeal (I use Quaker Oats), 1/2 cup brown sugar, 1 tsp cinnamon, 1/4 tsp nutmeg, a pinch or 2 of salt and 6 TBS butter and mix with a pastry cutter, fork or your fingers until crumbly, coat the top of the cake mixture with that and pop it into the oven.
    • If you want a less dense cake (however I think this is what makes this cake so good), only use 8 oz of pumpkin.  If you need to make Pumpkin Pie Spice, my Little Chef shows you how to here. If you need to know how to roast a pumpkin, again my 9 year old has your back!

    Notes

    If you do not have cinnamon chips or toffee bits, that's fine. Just use the oats, brown sugar, butter and throw in some cinnamon or pumpkin pie spice. Double it so you have enough to top the cake. You can use chopped banana chips for crunch or add white chocolate chips, what ever you want. Just get whatever crumble you make to be crumbly yet stick together a bit, so it crisps up nice. 

    Nutrition

    Serving: 12g | Calories: 500kcal | Carbohydrates: 73g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 88mg | Sodium: 463mg | Potassium: 184mg | Fiber: 2g | Sugar: 49g | Vitamin A: 8303IU | Vitamin C: 2mg | Calcium: 124mg | Iron: 2mg
    2236 shares
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    breakfast, Comfort Food, dessert, Holidays, Thanksgiving pumpkin

    Reader Interactions

    Comments

    1. Lana @ Never Enough Thyme says

      November 11, 2014 at 9:01 pm

      What a gorgeous cake! The recipe sounds absolutely delicious and perfect for this time of year.

      Reply
    2. Noelle says

      November 11, 2014 at 10:34 pm

      This looks amazing! YUM!

      Reply
    3. Ginny McMeans says

      November 12, 2014 at 12:08 am

      I am so glad you worked some crunch in here. It looks absolutely beautiful. I just love springform pans too. It helps turn out the most beautiful cakes.

      Reply
      • Marjorie says

        November 12, 2019 at 2:59 am

        5 stars
        What size springform pan do you use 9in?wh

        Reply
    4. Renee Goerger says

      November 12, 2014 at 1:13 am

      Wow! That looks fantastic! I love all the textures you have going on here. Creamy and crunchy are a perfect combination!

      Reply
    5. Shulie Foodwanderings says

      November 12, 2014 at 1:55 am

      I don't bake with pumpkin at all but the other day I was looking for some recipes. This is definitely a seasonal keeper. I will bookmark it.

      Reply
    6. Angela Marini says

      November 12, 2014 at 3:14 am

      That cake is a showstopper! I think this would be a hit at the upcoming brunch I'm hosting. Thanks for sharing, Colleen!

      Reply
    7. Christina Heggins says

      November 12, 2014 at 1:14 pm

      This looks incredible and the color is perfect! Pinning to my fall board pronto!

      Reply
    8. Kirsten/ComfortablyDomestic says

      November 13, 2014 at 3:44 am

      Oh. Yeah! My family is allergic to nuts as well, so I am super excited to see a crunch cake that doesn't get the crunch from nuts! I have a ton of pumpkin puree in the freezer and a fresh batch of toffee on the counter. Hello, breakfast!

      Reply
    9. Angela | Mind Over Batter says

      November 13, 2014 at 9:33 pm

      The crunch!! The crunch, Colleen! It's driving me crazy. I wouldn't be able to control myself around this cake!!

      Reply
    10. Carol at Wild Goose Tea says

      November 14, 2014 at 4:33 pm

      Well I am not going to try the bundt pan. I love the idea of the snickerdoodle oatmeal. I didn't even know about it. I was a believer with just the photo. Heavy and rich—-I have my coffee cup. Now I want a slice of cake, please.

      Reply
    11. Shellina says

      August 26, 2019 at 3:50 am

      This cake looks amazing. I can’t wait to try it. I’m just wondering if this cake could be made in a 9×13 pan with the recipe as is or would I have to adjust it for a larger pan. Thanks so much.

      Reply
      • Colleen says

        August 29, 2019 at 5:15 pm

        I think that will work fine, if you have what looks like too much batter, just make a few muffins/cupcakes or a small loaf with it.

        Reply
    12. Jacalyn Johnson says

      September 6, 2019 at 3:10 pm

      This looks sinfully delicious! Can you make it printable? Thank you!

      Reply
      • Colleen says

        September 7, 2019 at 6:58 pm

        Hi Jacalyn! I updated the recipe so you can easily print it out. Just made it last weekend and took it camping. It is SO yummy! Enjoy!

        Reply
    13. Molly says

      September 6, 2019 at 10:38 pm

      I’d like to print this without all the ads….do you have a printable version?

      Reply
      • Colleen says

        September 7, 2019 at 6:58 pm

        Hi Molly, I updated the recipe so you can easily print it out. This is SO good! Just made it last weekend and took it camping. Everyone loved it. Enjoy!

        Reply
    14. Tammie says

      October 26, 2019 at 9:34 pm

      If you don’t have cinnamon chips how much cinnamon would you use?

      Reply
      • Colleen says

        November 4, 2019 at 3:41 pm

        Hi Tammie 3/4 -1 teaspoon or more is fine, it just depends on how much you want cinnamon flavor.

        Reply
    15. Tammie says

      November 27, 2019 at 12:12 am

      Thank you..

      Reply
    16. Teresa Cheney says

      September 11, 2020 at 12:18 am

      Just the egg yolks and not the whites?

      Reply
      • Colleen says

        September 13, 2020 at 7:10 pm

        That is how I like it, its a little more gooey that way, however you can also add the whole eggs if you want, its just a little more cake-like that way. Either way its yummy!

        Reply
    17. Robin Dextradeur says

      September 30, 2020 at 12:02 pm

      Hi, was wondering about eggs as well as listed are whole but as written it says yolks but did just find another
      comment that addresses this issue. Just wanted to throw out there that King Arthur sells cinnamon chips/bits. I cant seem to find the Hersheys cinnamon chips for over a year now and costly if found on Amazon. Can’t wait to try this this weekend I usually start the season with Apple and Maple and move onto pumpkin mid October, they overkill pumpkin these days! Thanks for sharing this!

      Reply
    18. marjorie skeoch says

      August 18, 2021 at 6:13 pm

      5 stars
      good comments. I am in Canada,Doubt if we have cinnamon bites and toffee one the shelves. Will try .

      Reply
      • Colleen says

        August 19, 2021 at 7:48 pm

        I have a hard time finding cinnamon chips myself. Funny, I JUST made this a few hours ago for my son and his friends (who are all about to head off to college SOB!!). Had a BBQ for them and made this for dessert. I had no cinnamon chips SO, I just used Quaker Oats Oatmeal, brown sugar, cinnamon, butter and added in toffee chips. You can do WHATEVER for the topping. Just make a basic topping with oats, brown sugar and butter (or even flour in place of the oats)…flavor it with fall spices and add what you have or not. You can add chopped nuts too (my kids are allergic). Good luck!

        Reply
    19. Dell says

      August 30, 2021 at 3:28 pm

      3 stars
      I wish it had said melted butter in recipe before I mixed it LOL. I added room temp and now have lumps. Fingers crossed works out great

      Reply
      • Colleen says

        September 1, 2021 at 9:02 pm

        I adjusted it to note that. I have done both room temp and melted and cooled butter with success.

        Reply
    20. Sheila R. says

      November 24, 2021 at 7:01 am

      I want to make this the day before serving this. Do I have to refrigerate any unused portions of this cake.

      Reply
      • Colleen says

        November 24, 2021 at 5:34 pm

        I do not refrigerated, i keep it at room temp.

        Reply

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