Pumpkin Caramel Crunch Cake: Discover Your New Favorite Dessert!

introduction

This cake blends warm fall spice, soft cream cheese, and a sweet caramel crunch. It feels like a hug on a plate. Try this cake when you want a showy dessert that stays easy to make. If you like warm fall food and want new ideas, see more easy fall recipes for full meal ideas.

why make this recipe

This cake uses a cake mix and a simple cheesecake mix so you save time. It gives you three nice layers: a soft crust, a creamy center, and a crunchy top. Many people love the mix of pumpkin and caramel. If you want a close idea of a classic crunch cake, look at this caramel crunch cake for more tips.

how to make Pumpkin Caramel Crunch Cake

You make this cake in a 9×13 pan. First make the crust from the cake mix, butter, and one egg. Then make the cream cheese layer and spread it on the crust. Next mix pumpkin and warm spice with the rest of the cake mix and add it on top. The last step is a buttered crumb mix that bakes to a crunch. For ideas on layer build and care, see a layer cake guide.

Ingredients :

• 1 box (15.25 oz / 432 g) spice cake mix
• ½ cup melted butter
• 1 large egg
• 16 oz (450 g) cream cheese, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1 tsp pumpkin pie spice
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¾ cup crushed graham crackers or vanilla wafer crumbs
• ¼ cup brown sugar
• ¼ cup melted butter (for crumb top)
• ½ cup caramel sauce (homemade or store-bought)
• Optional: pinch of sea salt
• 1 cup heavy cream or whipped topping
• 2 Tbsp powdered sugar

For a chocolate touch on top, you can see ideas at a similar toffee cake.

Directions :

1. Preheat oven to 350°F (175°C).
2. In a bowl, combine cake mix, melted butter, and 1 egg until crumbly. Press half of the mixture into the bottom of a greased 9×13-inch pan.
3. Beat cream cheese, sugar, eggs, and vanilla until smooth. Spread evenly over the crust layer.
4. Mix the remaining half of the cake mixture with pumpkin puree, pumpkin spice, cinnamon, and nutmeg. Gently spoon and spread this mixture over the cheesecake layer.
5. In a small bowl, mix graham cracker crumbs, brown sugar, and melted butter for the crunchy topping. Sprinkle evenly over the top.
6. Bake for 40–45 minutes, until the center is set and the edges are golden.
7. Cool completely at room temperature, then refrigerate for at least 2 hours. Top with whipped cream, a drizzle of caramel sauce, and extra crumb topping before serving.

how to serve Pumpkin Caramel Crunch Cake

Cut the cake into squares. Add a small spoon of caramel on each piece. Put a bit of whipped cream or a spoon of cool cream on the side. A pinch of sea salt on top makes the caramel taste bright. Serve cold or just cool from the fridge.

how to store Pumpkin Caramel Crunch Cake

Cover the pan with foil or plastic wrap and keep it in the fridge. The cake keeps well for 3 to 4 days. Do not leave it on the counter more than two hours. You can freeze pieces for up to 1 month in an air tight box. Thaw in the fridge before you eat.

tips to make Pumpkin Caramel Crunch Cake

• Soften the cream cheese well. It blends smooth fast when soft.
• Press the crust well so it stays firm under the cream cheese.
• Use a gentle hand when you add the pumpkin layer so you do not mix the layers.
• Let the cake cool all the way before you add whipped cream.
• For a rich top, warm the caramel a bit so it drizzles well.
  For more crunch and cream ideas, you can look at a creamy toffee cake to swap toppings.

variation (if any)

• Swap the spice cake mix for yellow or butter cake for a milder base.
• Add ½ cup chopped nuts to the crumb top for more crunch.
• Fold ¼ cup maple syrup into the pumpkin mix for a deep fall taste.
• Use whipped topping instead of heavy cream to cut fat and speed prep.

FAQs

Q: Can I use fresh pumpkin instead of canned?
A: Yes. Cook and cool the pumpkin, then use the same cup measure. The mix may be a bit less smooth.

Q: Can I make this in a round pan?
A: You can. Watch the bake time. A round pan may need less time, so check early.

Q: Can I skip the caramel sauce?
A: Yes. The cake still tastes good. You can use chocolate or plain whipped cream instead.

Q: Is this cake good for a party?
A: Yes. It looks like a made cake and feeds many. Make it a day ahead to save time.

Conclusion

Try a bright, fruity cake to pair with this rich fall cake. For a sweet lemon and berry idea, see Delicious Lemon Strawberry Cake Recipe You Must Try!