Pumpkin Pie Crunch Cake — THE Dessert you have been looking for! (Part 1 of the “Busy Mom Approved” recipe series)

***THANKSGIVING DESSERT RECIPE ALERT***

Okay friends, I am going to blast a few recipes out over the next week. There will be very lit­tle com­men­tary — not because they are not com­men­tary wor­thy, but because this mom­ma is full-up with life. These are TOO GOOD to them let slip away into my vault of recipes that nev­er make there way to the light of the blog!

You know these recipes must good, or else there is NO way I would stop and share. Maybe they will help bring a lit­tle “slow-down” to your days — so ready or not, here they come!

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I bet you are right there with me in the “lit­tle time to spare” cat­e­go­ry, so make a post-it reminder for your­self to fol­low along with my “Busy Mom Approved” series. These recipes have been a MAJOR hit in our home (both in ease of prepa­ra­tion and in taste) and I don’t want to miss the oppor­tu­ni­ty to pass them along to you.

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I came across this dessert while hav­ing lunch in the city with David. I nor­mal­ly don’t add a dessert to my lunch but David ordered for me. So, I sup­pose he is to thank for this! With the first bite, I knew.  This recipe would be mine. After a short con­ver­sa­tion about how deli­cious this pump­kin dessert was, the kind own­er of the restau­rant gen­er­ous­ly (and some­what hes­i­tant­ly) shared the recipe.

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I made a few lit­tle tweaks; the 2 biggest being the addi­tion of an oat streusel top­ping and using my home­made cake mix in place of the box mix. I also used 1 cup of packed brown sug­ar & ½ cup of pow­dered sug­ar in place of the gran­u­lat­ed sug­ar ((I ran out of reg­u­lar sug­ar!!! Major prob­lem.)).

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The pump­kin cus­tard was sim­ple to make — and sub­tly sea­soned with fresh grat­ed gin­ger and vanil­la.

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Pour the cus­tard into a 9″ x 13″ bak­ing dish and top with 3 c of the pre-made home­made cake mix. *I poked the cake mix into the cus­tard, using a “poke-cake” method.

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Top with one stick of melt­ed but­ter ((try to get your but­ter to spread out more even­ly than mine did)).

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Mix up the sim­ple oat streusel.

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Spread the streusel out even­ly and bake — a long time ((85 min­utes at 350°)).

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SO VERY good. Thick pump­kin cus­tard topped with a yum­my home­made cake and crisp streusel — per­fec­tion. Absolute per­fec­tion.  

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Hap­py Thanks­giv­ing indeed.

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Pump­kin Pie Crunch Cake with Cin­na­mon Sug­ar Whipped Cream
Serves 12
Thick pump­kin cus­tard topped with a yum­my home­made cake and crisp streusel — per­fec­tion. Absolute per­fec­tion.
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Prep Time
20 min
Cook Time
1 hr 25 min
Prep Time
20 min
Cook Time
1 hr 25 min
Pump­kin Pie Fill­ing
  1. 2 15 oz cans of pump­kin puree
  2. 1 14 oz can of sweet­ened con­densed milk
  3. 4 eggs
  4. 1 t salt
  5. 2 t ground cin­na­mon
  6. 1 c brown sug­ar
  7. 1/2 c pow­dered sug­ar
  8. 3 cups pre-made cake mix*
  9. 1 stick but­ter, melt­ed (I pre­fer salt­ed)
Streusel Top­ping
  1. 1/2 c quick cook­ing oats
  2. 1/2 c packed brown sug­ar
  3. 1/4 t salt
  4. 1/2 stick but­ter, soft­ened
  5. 1/2 t ground cin­na­mon
Whipped Cream Top­ping
  1. 3 c heavy whip­ping cream
  2. 4–5 T pow­dered or gran­u­lat­ed sug­ar
  3. 1/2 t ground cin­na­mon
Instruc­tions
  1. Pre­heat oven to 350°. Line a bak­ing sheet with parch­ment. In a large mix­ing bowl, com­bine pump­kin pie fill­ing ingre­di­ents, stir­ring until smooth. Pour the pie fill­ing into a 9″ x 13″ bak­ing dish. Sprin­kle the cake mix even­ly over the top of the pie fill­ing. Using the han­dle end of a wood­en spoon, poke the cake mix into the pie fill­ing (about 20 pokes should do it)**. Pour melt­ed but­ter over the cake mix. Try to spread the melt­ed but­ter out as even­ly as pos­si­ble.
  2. In a medi­um bowl, com­bine streusel ingre­di­ents. Mix­ing by hand to get the most even blend. Be sure to leave the streusel top­ping in big crum­bles. Sprin­kle the streusel over the cake and place the bak­ing dish on the parch­ment lined bak­ing sheet. Place a stand mix­er mix­ing bowl and the whisk attach­ment into the fridge to chill before mak­ing the whipped cream***.
  3. Place the cake into the pre­heat­ed oven and bake for 80–85 min­utes, until the cen­ter is set.
  4. While the Pump­kin Pie Crunch Cake is cool­ing, remove the chilled mix­ing bowl and whisk attachemt from the fridge. Pour the cream into the chilled bowl, add sug­ar & cin­na­mon, whip on high for approx­i­mate­ly 2 min­utes, or until the desired con­sis­ten­cy in obtained. Be care­ful not to beat too long or you will have sweet­ened but­ter instead of cream.
  5. Serve a dol­lop of cin­na­mon sug­ar whipped cream over the pump­kin pie crunch cake.
  6. Serves 12
Notes
  1. * See links in the post of this blog for my sim­ple 4 ingre­di­ent cake mix, or sub­sti­tute a box of yel­low cake mix.
  2. ** This “pok­ing” draws some of the cake mix into the fill­ing and results in some areas of moist pump­kin-like cake.
  3. ***This step helps with mak­ing the per­fect whipped cream.
Food for a Year: https://foodforayear.com/

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