Bake A Delicious Pumpkin Pie Crunch Cake
Pumpkin Pie Crunch – Not A Traditional Pumpkin Dish
Do you love pumpkin pie? You may want to try this pumpkin pie crunch recipe. It has the deliciousness of a pumpkin pie, with a crunchy cake topping.
If you are looking for an alternative to your traditional pie for Thanksgiving or your Fall family gathering, this recipe is worth checking out. You can take it to office parties and even make it for an alternative birthday cake (we make pumpkin pie for my husband for his birthday). Serve with a little whipped cream on top or a scoop of vanilla ice cream and enjoy. You may want to even try our pumpkin bundt cake recipe.
If you cook your own pie pumpkins, it’s an inexpensive recipe to make and you can claim this recipe semi-homemade.
We bake this in a 9×13 pan or 8x8x pan. Depending on the size of your pan, it’s either deeper or smaller portions. So if you have to feed more people, use the 9×13. Want to keep it all to yourself, use the 8×8 pan. Note the 8×8 pan will be completely full, so use caution carrying it to the oven. Use a baking sheet to keep any clean up confined to the baking sheet.
Is This a Pumpkin Dump Cake?
When we think of dump cake, it involves not mixing any ingredients. You are mixing the pumpkin together and then dumping everything else. So, it’s sort of a dump cake.
Is This a Pumpkin Pie?
This dessert has a layer of pumpkin pie on the bottom and a delicious crispy cake topping. Some call it a pumpkin dump cake.
Is The Pumpkin Mix Supposed To Be Runny?
Yes, the pumpkin portion is going to look like a soup. It’s ok. It will absorb into the spice cake and created a delicious crust.
Can This Cake Be Ate Warm?
It’s best to let the cool to allow the pumpkin pie portion to set.
Pumpkin Pie Crunch Cake
Equipment
- 8×8 baking dish or 9×13 pan
Ingredients
- 1 15 oz can pumpkin pie (or 2 cups pumpkin puree)
- 1 12 oz can evaporated milk
- 1 cup sugar
- 3 eggs
- 1 1/2 teaspoons pumpkin spice
- 1 box spiced cake
- 1 cup melted butter
Instructions
- Preheat the oven to 350F degrees.
- In a large bowl, mix the evaporated milk, sugar, eggs and then add the can of pumpkin and pumpkin spice and blend together.
- Spray your pan and then pour the mix into the pan. You can use a 9×13 pan or 8×8 baking pan. The 8×8 pan will be very full and you may want to place a baking sheet under it when you put it in the oven.
- Open the spice cake mix and sprinkle on top of the pumpkin mixture as evenly as possible.
- Melt the butter into a large pitcher and pour over the powdered cake.
- Bake for 1 hour 10 minutes to 1 hour 25 minutes, or until the pie below the crust is firm.
- Allow to cool before serving, the pie needs to set up like a normal pumpkin pie would (it needs to solidify) .
- Serve with whipped cream and try to share.
Video
Looks tasty! I love a crunchy outside and tender inside 🙂
It’s a new way to eat pumpkin pie! Enjoy!