Pumpkin Spice Crunch Cake is the perfect autumn dessert.
Four ingredients gets you TWO BIG CAKES chock full of pumpkin pie flavor with the irresistible crunch of toffee bits. The cake is so moist it’s almost like a cheesecake. Cream cheese icing is the perfect match.
Over at Oh Bite It!, Amy frosted her cake while warm so the icing oozed over the slices. I loved how she stacked her cake slices, so I served mine like that. The ultimate easy way to serve up a layer cake from a sheet cake!
A funny thing about the cake: My almost 10 year old brought one of the cakes to a potluck and he couldn’t get the title right. He kept calling it “Pumpkin Crust Crud Cake”. Made me laugh. So what’s in a name? Nothing. He came home with an empty pan. :)
1 (29oz) can or 2 (15oz) cans pumpkin purée (unsweetened)
1 box spice cake mix
8oz toffee bits (like these)
16oz container cream cheese icing
1. Preheat oven to 350℉. Grease two 13 x 9 inch baking pans.
2. In a large bowl, mix cake batter according to the box directions.
3. Thoroughly stir the pumpkin purée into the cake batter.
4. Reserve 1/4 cup toffee bits for the top of cake. Add the remaining toffee bits to the cake batter.
5. Divide batter between the two pans.
6. Bake for 45 minutes or until a tester comes out clean.
7. Allow cakes to cool before frosting with cream cheese icing. Sprinkle the reserved toffee bits over the tops of both cakes.
Makes two 13 x 9 inch pans
Recipe from Oh Bite It!
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And the sweet song. That last line…swoon!
“Sitting at the bar, trying my best to stay sweet, it’s so damn hard.
And you come along, run your fingers through my rat’s nest,
Ask me how I am. Tightness in my chest.
But I’d never tell you that. All I want is to hold you close.
Say, yesterday we spoke as the rain came down. It felt all right.
When I couldn’t breathe you were on my mind.
How’s that for having a crush?
Oh, but you’re way too pretty,
and I’m a fucking total wreck.
Standing on the porch, I can’t escape your eyes.
We sit down on the steps, talk about this year.
I could make a million mixtapes for you.”
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OH, I am so going to make that “crud cake”!!! Just made pumpkin bread with pecans and dried cranberries this weekend and it’s almost gone. Time for some of this mouth watering dessert!
I think you will love it, especially that it is so easy and makes so much! Perfect for guests….and hungry boys.
This cake seems soggy. Have you tried just mixing the dry cake mix with the pumkin no eggs or oil?
This cake is definitely very moist. The texture somewhat resembles that of a pudding, which I quite liked.
I’m not sure how the cake would turn out without using the eggs and oil. I saw this comment over at the website where I got the recipe: “I made this tonight, in a 9×13 pan and only used half the pumpkin and 1 egg for the cake mix (instead of the 3 it called for). It turned out fantastic, baked up perfectly.” Probably worth a try!