Ask Chef Dennis

  • Recipe Index
  • About
menu icon
go to homepage
  • Recipe Index
  • About
subscribe
search icon
Homepage link
  • Recipe Index
  • About
×
Home » Recipes » Cake Recipes

Original Pumpkin Crunch Cake

Published: Nov 4, 2018 · Modified: Nov 15, 2021 by Chef Dennis Littley

22.8k
SHARES
Facebook22.8kPinterestFlipboard
Jump to Recipe

My Pumpkin Crunch Cake is the original version that you see all over the internet. And believe me when I tell you it will be the best cake you’ve ever tasted! In fact, your family and friends will verify that statement when you serve it to them.

pumpkin crunch with slices taken out on a white platter


 

When I was asked to come up with a dish that was Holiday tradition in my homes, it was a no-brainer for me. One very special dessert came to mind,  a dessert that usually makes one or two appearances a year, depending upon the parties I host.

But you can be guaranteed that sometime between Thanksgiving and Christmas, you’ll see this extra special cake. It’s also a cake I made for our engagement party the very first year Lisa and I were together.

Since I usually end up eating 75% of the cake by myself, it’s a good thing I don’t make it more often…sigh. Last year I did start distributing wedges of cake to the neighbors, which got me a marriage proposal in the process….luckily her husband took it in stride as did Lisa!

So when you make this cake for your family and friends, be prepared, and also have extra copies of the recipe on hand because you’re going to need them! This cake is just that good!

Holidays can be a very special time; we have been blessed as food bloggers; not only do we have enough to eat, but we have enough to make dishes to blog about……not everyone is that fortunate, and although it should be in our thoughts the entire year, this time of year it needs to be at the top of our list.

Table of Contents:
  • Ingredients to make the Crunch Layer
  • Ingredients to make the pumpkin crunch cake
  • How do I make the pumpkin cake batter?
  • FAQ Pumpkin Crunch Cake
  • More Dessert Recipes You’ll Love!
  • Recipe: Pumpkin Crunch Cake

Ingredients to make the Crunch Layer

ingredients for crunch topping in glass bowls

These are the ingredients in their ready form to make the crunch layer and crunch topping for the outside of the cake. Vanilla wafers and walnuts ground in a food processor. Brown sugar and melted butter.

crunch topping in a glass bowl with a blue spatula

Blend all the ingredients together to make the crunch topping. The crunch topping should be just wet enough to form it. If it’s too dry add a little more melted butter.

crunch layer in cake pan

Add one very full cup of topping to each pan.

Ingredients to make the pumpkin crunch cake

ingredients to make pumpkin crunch cake in glass bowls

Let’s start by gathering the ingredients we need to make Pumpkin Crunch Cake. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”

Not only does setting up your ingredients ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

**Make sure to get pumpkin puree NOT pumpkin pie mix. Eggs, butter and yogurt should be at room temperature.

How do I make the pumpkin cake batter?

collage showing how to make batter

There are four steps in making the cake batter.

  • Whip the softened butter and sugar for about 5 minutes to get it light and fluffy. Scrape down the bowl frequently.
  • Add in the pumpkin, Greek yogurt, vanilla and pumpkin pie seasoning. Mix well.
  • Add the flour mixture (flour, baking soda, baking powder). Mix just enough to incorporate the flour.
  • Add the eggs and mix just enough to blend.
batter added to cake pan with a black handled spatula next to it

When the cake batter is completed, split it equally among the four prepared cake pans.

**Be careful spreading the batter. You don’t want to pull up the crunch topping. Using an offset spatula makes this process much easier.

one layer of the cake frosted

When the cake has completely cooled, you can start frosting the layers.

**Don’t rush this step, or the layers will start sliding off the cake. You can let the cakes cool overnight to be sure and make the cream cheese frosting ahead of time and let it chill. If the frosting is too hard, whip it with your mixer to soften it up enough to spread.

pumpkin crunch cake frosted on a white platter

Repeat the process with the layers until all four have been stacked. Then put a crumb coat of cream cheese frosting on the entire cake.

**If you are better at frosting than I am, you can skip the crunch topping that covers the cake.

completed pumpkin crunch cake

Coat the cake with the crunch topping by placing your hand along the side of the cake and dropping the topping along the sides. Keep turning the cake until the entire cake has been coated. Add a layer of the crunch on the top of the cake or leave the top plain, it’s up to you.

slice of pumpkin crunch cake on a white platter with a fork

Once your incredibly delicious Pumpkin Crunch Cake is finished, it should be allowed to chill for a few hours before cutting; it will help firm up this cake. (When you do cut it, make sure to use a serrated knife). So try to be patient.

FAQ Pumpkin Crunch Cake

Can you make pumpkin crunch cake ahead of time?

Yes, you can; this cake can be made up to 2 days ahead of time.

Does a pumpkin crunch cake need to be refrigerated?

Yes, it does. The cake should be taken out of refrigeration 30 minutes before serving but kept in the refrigerator the rest of the time.

Can I use fresh pumpkin instead of canned pumpkin?

Yes, you can. Just make sure that the fresh pumpkin is not loose or liquid. The texture needs to be thick and dense.

Can I make a two-layer version of this cake?

Yes, you can. Just cut the recipe in half?

Do I have to frost the sides of the cake and use more of the crunch topping to decorate?

No, you don’t. You can eliminate the additional crunch topping and frosting. Just frost between the layers if you like and serve it topped with whipped cream.

More Dessert Recipes You’ll Love!

  • amethyst cheesecake with slice cut out on a white platter
    Amethyst Cheesecake Torte Recipe
  • slice of pumpkin roll with the rest of the roll
    Classic Pumpkin Roll Recipe
  • slice of pumpkin praline cheesecake on a white plate in front of the whole cheesecake on a white platter
    Pumpkin Cheesecake with Pecan Praline Recipe
  • slice of pecan pie on a white plate with more in the background
    Bourbon Pecan Pie with Chocolate Ganache

pumpkin crunch cake with cream cheese frosting

Pumpkin Crunch Cake

Chef Dennis Littley
What better way to celebrate the season than with my Pumpkin Crunch Cake!  It will definitely bring smiles to your table and soon become your new family fall tradition.
4.88 from 155 votes
Print Recipe Pin Recipe
Prep Time 45 minutes mins
Cook Time 35 minutes mins
Total Time 1 hour hr 20 minutes mins
Course Dessert
Cuisine American
Servings 20
Calories 942 kcal

Ingredients
 
 

Crunch Topping

  • 3 cups walnuts finely chopped or pecans
  • 3 cups vanilla wafers about 75 cookies
  • 3 cups brown sugar
  • 8 oz unsalted butter

Pumpkin Crunch Cake

  • 1 ¼ cup sugar
  • 6 oz unsalted butter softened
  • 16 oz can solid pack pumpkin not pumpkin pie mix
  • 2 ½ cups flour
  • ½ cup Greek yogurt or sour cream
  • 1 Tablespoon pure vanilla
  • 1 Tablespoon pumpkin pie spice
  • 2 ¼ teaspoons baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 4 large eggs

Cream Cheese Frosting

  • 24 oz cream cheese
  • 16 oz mascarpone * you can use cream cheese instead of mascarpone
  • 8 oz softened butter
  • 2 cups confectioners sugar
  • 1 tablespoon pure vanilla

Instructions
 

Crunch Topping

  • Melt Butter
  • In a food processor, pulse cookies to a fine crumb
  • Pulse walnuts to a fine chop
  • Mix cookie crumbs, walnuts and brown sugar together, blending well.
  • Add in Melted Butter and mix together.
    *if the mixture is too dry add additional melted butter
  • Divide mixture into 4 prepared (greased and floured) cake pans – standard 9-inch rounds (One very full cup per pan), pressing into bottom and spreading it evenly into the cake pans. Reserve about 2 cups of the mixture which will be baked to use on the sides of the cake.
    I** like using a parchment cake circle in the bottom, the cake releases easily.
  • Set pans aside and begin cake.
  • Preheat Oven to 350 degrees.
  • Bake the reserved crunch mix for 8-10 minutes at 350 degrees F. Or until it crisps up a bit. Don't let it burn!
    Allow to cool before adding to the sides and top of the cake.

Pumpkin Cake

  • In your mixer beat sugar and butter for about 5 minutes until light and fluffy, scraping down the bowl frequently.
  • Add in the pumpkin, Greek yogurt, vanilla and pumpkin pie seasoning. Mix well.
  • Add the flour mixture (flour, baking soda, baking powder). Mix just enough to incorporate the flour.
  • Add in the eggs, one at a time just until blended.
  • Divide batter equally into your 4 prepared cake pans, smooth it out and make it as even as possible in the pan.
    **Be careful spreading the batter, you don't want to pull up the crunch topping. Using an offset spatula makes this process much easier.
  • Bake in a 350-degree oven for about 25-30 minutes or until a toothpick inserted in the center comes out clean. If you use 2 racks to bake on in the oven, at the halfway mark rotate the pans.
  • Allow pans to cool about 10 minutes, then turn them out onto a wire rack and allow to completely cool.
  • while your cakes are baking prepare a Cream Cheese Frosting.

Cream Cheese Frosting

  • Whip the cream cheese, mascarpone, and butter till very smooth and creamy
  • Slowly add in the confectioner's sugar while the mixer is on low setting
  • Add in vanilla and mix well. Set aside till needed.

Assembly

  • After your cake is completely cooled (you can even refrigerate for a few hours) begin frosting the layers and putting the cake together.
    **Don't rush this step, or the layers will start sliding off the cake. You can let the cakes cool overnight to be sure and make the cream cheese frosting ahead of time and let it chill. If the frosting is too hard, whip it with your mixer to soften it up enough to spread.
  • When you have assembled all the layers with some frosting between them, start to spread the remaining frosting on the sides and top.
  • Coat the cake with the crunch topping by placing your hand along the side of the cake and dropping the topping along the sides. Keep turning the cake until the entire cake has been coated. Add a layer of the crunch on the top of the cake or leave the top plain, it's up to you.

Video

Notes

*You can substitute cream cheese for the Mascarpone, I don’t always have it on hand. You may want to increase the butter a bit cutting that amount from the cream cheese. If you have a favorite cream cheese frosting recipe, use that!
*feel free to eliminate the extra frosting on the sides of the cake and the additional crunch topping on the sides, the original cake was served simply with only whipped cream between the layers.
**I always use standard size 9 inch round cake pans. You can use other size pans but your cooking times will need to be adjusted
****If your cake sticks to the bottom of the pan, place it on a burner of your stove for about 15 seconds, the heat will help release the cake from the pan. This process works for all cakes. Just be careful and judge how hot and evenly your stove top heats the pan.
After heating place a plate on top of the pan, and invert quickly. Tap the pan with the heel of a knife to help release the cake.

Nutrition

Calories: 942kcalCarbohydrates: 88gProtein: 11gFat: 63gSaturated Fat: 31gCholesterol: 170mgSodium: 540mgPotassium: 323mgFiber: 3gSugar: 64gVitamin A: 5148IUVitamin C: 1mgCalcium: 159mgIron: 2mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    4.88 from 155 votes (68 ratings without comment)

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Karen Griffin says

    October 17, 2022 at 10:18 am

    I will try again and measure more carefully. Thank You ! At any rate I had more compliments on the cake than on any cake I have ever made.

    Reply
  2. Karen Griffin says

    October 17, 2022 at 10:11 am

    When I use 8 ounces (2 sticks) of butter for the crunch I do not end up with a cup for each pan and 2 cups left over. The crunch is very wet. Should I be using 8 ounces (2 sticks) for the crunch ?

    Reply
    • Chef Dennis Littley says

      October 17, 2022 at 10:13 am

      there are 3 cups each of the dry ingredients equally 9 cups in total. There is no way that you won’t have enough and it will never be wet. Are you sure you used the right amount of walnuts, brown sugar and vanilla wafers?

      Reply
  3. Debra says

    October 14, 2022 at 9:31 pm

    5 stars
    Served this as a dessert when company came over and everyone loved it!! I will defiantly be making this again.

    Reply
    • Rebekah says

      September 14, 2024 at 10:58 pm

      This looks so good! I want to try it, but only have 8inch cake pans. Would I need to adjust the baking time? Thank you so much for sharing your recipe!

      Reply
      • Chef Dennis Littley says

        September 15, 2024 at 8:16 am

        The layers will be deeper so the time will increase by 5-8 minutes.
        It’s one of my all-time favorite cakes, I hope you enjoy it as much as I do.

  4. Dawn says

    September 09, 2022 at 3:20 am

    You have said that the cake is very dense and doesn’t rise much. I’m wondering, is it too much batter to be made in 2 pans? As I only have 2 9 inch pans, could I bake the full recipe in those two and then split each to make four layers?

    Reply
    • Chef Dennis Littley says

      September 09, 2022 at 8:29 am

      You might run into problems with the cake cooking properly, because of the density I don’t think it would cook evenly

      Reply
  5. Terri Ebersole says

    December 05, 2021 at 6:37 pm

    5 stars
    Is that 3 cups walnuts to start and then finely ground or 3 cups finely ground walnuts?
    I make this every Christmas and yet this year I am confused about the walnuts (age, I guess).

    Reply
    • Chef Dennis Littley says

      December 05, 2021 at 7:21 pm

      3 cups before you chop them. I feel your pain…. I can’t remember anything these days

      Reply
  6. monika says

    November 18, 2021 at 10:16 am

    I just made this cake & it is very dense…heavy almost! more like a cheesecake????

    Reply
    • Chef Dennis Littley says

      November 18, 2021 at 10:31 am

      yes it is, it’s a very dense and moist cake.

      Reply
  7. Dawn says

    November 12, 2021 at 12:59 am

    It seems like a tremendous amount of cream cheeses for the frosting, equaling 2.5 pounds and .5 lb butter, with only two cups powdered sugar?

    Reply
    • Chef Dennis Littley says

      November 12, 2021 at 7:21 am

      That’s how the recipe is made, but feel free to make the frosting sweeter if thats what you like.

      Reply
  8. Jen says

    November 01, 2021 at 5:11 am

    5 stars
    Hi! Am I able to make this into a two layer instead of four?? Using a 9 inch round pan

    Reply
    • Chef Dennis Littley says

      November 01, 2021 at 8:50 am

      I would just cut the recipe in half if you want to make 2 layers.

      Reply
  9. nicole says

    October 16, 2021 at 11:42 am

    5 stars
    Making now and can’t wait to try. Chef Dennis, did you use salted or unsalted butter in each of the components…Crunch topping, cake and cream cheese frosting?
    Thanks!

    Reply
    • Chef Dennis Littley says

      October 16, 2021 at 2:16 pm

      I use unsalted butter for all my cooking

      Reply
      • Angela Benavidez says

        November 10, 2021 at 12:52 pm

        Hello, I am allergic to all tree nuts, so it makes it difficult as a Chef myself to taste everything I make. In this recipe would it make a huge difference in texture if I leave out the nuts or do you suggest another option? I’m asking out of respect since it is your recipe. Thank you

      • Chef Dennis Littley says

        November 10, 2021 at 4:14 pm

        you need something for the crunch. I would suggest anything you normally replace nuts with as an alternative.

  10. Ivana says

    October 14, 2021 at 11:57 am

    Hi Chef Dennis, is the measurement of the brown sugar 3 cups ‘packed’? I am making the cake this weekend for my son’s birthday.
    Thank you!

    Reply
    • Chef Dennis Littley says

      October 14, 2021 at 3:54 pm

      yes packed is good.

      Reply
      • Ivana says

        October 21, 2021 at 12:18 pm

        5 stars
        Hi Chef Dennis, I made the cake for my son’s birthday and it was a hit! Everyone loved it (including the neighbors whom we shared with). This is the ultimate decadent cake. It is now my son’s annual birthday cake. thank you for sharing!

  11. Nina Riggins says

    October 04, 2021 at 12:45 pm

    Do you think I can use this recipe to make cupcakes? If so, would baking time and temp be the same?

    Reply
    • Chef Dennis Littley says

      October 04, 2021 at 1:20 pm

      This cake doesn’t rise very much and is very dense, I don’t think it would make a good cupcake.

      Reply
  12. Betty Miyahira says

    May 22, 2021 at 6:04 pm

    I have not made this cake yet but would like to try to make it. Can this cake be baked as just one layer in perhaps a 9 X13″ pan? More people can be served and some people would like smaller piece of the cake.

    Reply
    • Chef Dennis Littley says

      May 22, 2021 at 8:25 pm

      If you use this recipe it will make two 9×13 pans.

      Reply
  13. Kim Motley says

    January 05, 2021 at 4:08 pm

    Hello I saw 2 different things for the mascarpone. Is it cheese or cream cheese? I see Mascarpone Cheese and Mascarpone cream cheese. Thanks

    Reply
    • Chef Dennis Littley says

      January 05, 2021 at 4:13 pm

      mascarpone is sort of Italian cream cheese, if you can’t find it you can use all cream cheese

      Reply
      • Kim Motley says

        January 08, 2021 at 4:04 pm

        Thank you!

  14. Natalie says

    November 23, 2020 at 6:13 am

    5 stars
    What a beautiful cake. Perfect for the upcoming Thanksgiving celebration. I love that crunch in-between layers. Makes the cake so much more interesting. I will definitely make this for my family.

    Reply
  15. Gunjan says

    November 22, 2020 at 11:51 pm

    I have never baked a 4 layer cake. Your recipe looks so doable. I am so excited to try it over the weekend.

    Reply
« Older Comments
Newer Comments »


My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

More about me →

Fan Favorites

  • overhead view of barbecued half racks of baby back ribs on a white platter
    Easy Oven Baked Baby Back Ribs
  • sliced meatloaf with the rest of meatloaf on a white platter
    Classic Meatloaf Recipe with Zesty Glaze
  • shredded cabbage mixed with coleslaw dressing in a glass bowl.
    Easy Homemade Coleslaw Recipe
  • Banana bread sliced on a cutting board.
    Banana Bread Recipe
  • chicken parm with pasta on a white plate
    Chicken Parmesan Recipe
  • seasoned crispy chicken legs on a foil wrapped tray
    Baked Chicken Legs

Featured In

Collage showing where Ask Chef Dennis has been featured.

Footer

↑ back to top

INFO

  • Privacy Policy
  • Disclosure Policy
  • Cookie Policy
  • Accessibility Policy

SUBSCRIBE

Sign Up Today and start getting my easy-to-make restaurant-quality recipes!

CONTACT

  • About
  • Contact

© 2009-2025 · Ask Chef Dennis · 30 N. Gould Street, STE 7204, Sheridan, Wyoming, 82801

Proud Member of:
Mediavine Publisher Network

Let's Get Social

Pinterest Facebook Flipboard Instagram YouTube LinkedIn

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.