I first made My Pumpkin Crunch Cake back in the fall of 1999 for Lisa and my engagement party and it’s been a holiday standard ever since. When I first started blogging back in 2009, I had no idea where this delicious journey would take me and it was in the fall of 2010 when I first shared this magnificent cake with all my friends that follow my blog.
This cake has been a huge success on the internet being made by countless bloggers and home cooks who have shared the deliciousness around the world, and as always I’m very happy to see it shared. So I thought I would republish my Pumpkin Crunch Cake for all the friends and followers I’ve made since I first shared it on my blog…. I hope you enjoy it!
(Revised: first published Oct 2010)
It’s definitely that pumpkin time of year, everywhere I look I see my friends creating all of these wonderful Pumpkin treats, and the skies the limit!
I am so proud to be part of this wonderful online community with so many creative, talented people sharing their recipes with us, and just when I thought I had seen it all, someone surprises me!! Life is good when you can learn something new every day!
So, my friends that being said, I would like to share with you a cake that is sure to please. I have been making this since my restaurant days many years ago when I became the reluctant baker at a restaurant I worked at.
It is adapted from my first baking book, Good Housekeeping Illustrated (it had pictures…lol). Whenever I make it, it becomes everyone’s instant favorite, I get requests for whole cakes, recipes, and even marriage proposals…lol….yes it’s just that good! So when you try it at home, be prepared to wow your family and friends!
The Great Pumpkin Crunch cake fits in perfectly from October till December, after that you’ll just have to think of an excuse to make it, but whatever you do, just make it!!
Now I always make this cake with 4 layers, it just looks spectacular with 4 layers, but feel free to cut it down to 3 layers. I also varied my normal cream cheese frosting by adding in some Mascarpone Cheese, you can use all cream cheese if you like.
To cut this cake, I would advise using a serrated knife, the crunch topping is a little hard to cut through. I also make extra crunch topping to decorate the sides and tops with, to me, it covers up all my imperfections but feel free to leave it plain.
My preferred cake pan for all my baking is the 9-inch USA Pan Bakeware Cake Pan.
An Off-set Spatula is also one of my favorite kitchen tools for baking. You’ll thank me every time you use it!
More Recipes You’ll Love!
- Best Tiramisu Recipe
- Classic Pumpkin Roll
- Pumpkin Praline Cheesecake
- Pineapple Upside Down Cake
- Bee Sting Cake