Cakes and Cupcakes · Fall (Halloween & Thanksgiving)

Pumpkin Crunch Cake

This super easy recipe uses ingredients that you probably already have in your pantry, and is sure to be a crowd pleaser.  Easy, easy, easy.

Sweet, moist pumpkin cake topped with a crunch streusel…and topped with a cream and brown sugar glaze.  What’s not to like about this?

Recipe adapted from Pretty Good Food


⅓ cups vegetable oil
3 Tablespoons water
1 can Pureed Pumpkin (15 Oz)
2 whole Eggs
1 Tablespoon Vanilla Extract
2 teaspoons Pumpkin Pie Spice
1 teaspoon cinnamon
1 box Yellow Cake Mix (18 Ounce Box)
1 teaspoon Baking Soda
1 cup Brown Sugar, Divided
½ cups Flour
4 Tablespoons Butter, Melted
¼ cups Granulated Sugar
1 teaspoon Vanilla Extract
¼ cups Heavy Whipping Cream

Preparation Instructions

Preheat the oven to 350F. Grease a 9×13 inch pan or line with parchment paper.

In a large bowl mix together the oil, water, pumpkin, eggs, 1 Tablespoon of vanilla, cinnamon, and pumpkin pie spice until well combined. Add the cake mix and baking soda and mix until just combined.

Pour batter into pan.

In a small bowl mix together 1/2 cup of brown sugar, 1/2 cup flour and melted butter. Use your fingers to sprinkle over the top of the cake. Bake at 350 for 25-30 minutes, or until a toothpick inserted comes out clean.

For the glaze, combine the other 1/2 cup brown sugar, granulated sugar, 1 teaspoon vanilla, and heavy cream in a saucepan and bring to a simmer. Remove from heat and stir until all sugar is dissolved.

When cake is finished baking, poke holes in the top with a toothpick. Pour glaze over the cake, making sure to cover all surfaces. Serve cake warm or at room temperature.


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