A Recipe for Pumpkin Pie Crunch Cake From Scratch
Pumpkin pie crunch cake is a dessert of mysterious origins. But, our inability to track down its history shouldn't stop you from enjoying this perfect fall dessert, which tastes like a classic pumpkin pie sandwiched between two layers of shortbread, with crunchy pecan sprinkled over the top.
Equipment
- 9 x 13 inch baking pan
- parchment paper
Ingredients
For the cake
- 3 cups cake flour
- 1 cup white sugar
- 4 tsp baking powder
- 1/2 cup light brown sugar
- 1 tsp ground cinnamon
- 3/4 cup butter salted, at room temperature
For the filling:
- 1 can solid pack pumpkin puree not pumpkin pie filling
- 1 cup granulated sugar
- 2 large eggs
- 1 can evaporated milk
Topping:
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 350 F. Grease and line a 9 x 13 inch baking dish with parchment paper.
- First, make the cake: In a large bowl, sift together the dry ingredients (cake flour, sugar, baking powder, brown sugar, cinnamon). Add the butter and stir to combine until large crumbles form.
- Press half of the cake batter into the prepared pan. Set the other half aside.
- In a separate bowl, combine pumpkin, sugar, eggs, and evaporated milk. Stir to thoroughly combine.
- Pour the pumpkin mixture over the cake batter.
- Crumble the remaining cake batter over the top of the pumpkin mixture. Sprinkle chopped pecans over the top.
- Bake in preheated oven 55 minutes to 1 hour, or until the top is golden brown and a toothpick inserted comes out clean. Let cake cool before removing from pan and slicing into roughly 3 x 3 inch squares.
Notes
Serve this delicious dessert with whipped cream or a scoop of vanilla ice cream and some caramel sauce.
If you can avoid eating the entire cake in one sitting, it keeps nicely wrapped tightly in plastic wrap.
Tried this recipe?Let us know how it was!