When autumn arrives and the air turns crisp, nothing embodies the season quite like a rich, warm pumpkin dessert. This Pumpkin Caramel Crunch Cake delivers everything you love about fall baking in one irresistible bite. Featuring layers of spiced cake, creamy cheesecake, velvety pumpkin filling, and a buttery crunch topping, this dessert blends texture and flavor in the most satisfying way. Whether you’re hosting a gathering, prepping for the holidays, or simply craving a cozy treat, this cake is designed to impress.
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Ingredients
Cake Base
- 1 box (15.25 oz / 432 g) spice cake mix
- ½ cup melted butter
- 1 large egg
Cheesecake Layer
- 16 oz (450 g) cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Pumpkin Layer
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
- ¼ tsp nutmeg
- Remaining half of the cake mixture
Crunch Topping
- ¾ cup crushed graham crackers or vanilla wafer crumbs
- ¼ cup brown sugar
- ¼ cup melted butter
Finishing
- ½ cup caramel sauce (homemade or store-bought)
- Optional: pinch of sea salt
- 1 cup heavy cream or whipped topping
- 2 Tbsp powdered sugar
Instructions
1. Preheat the Oven
Heat oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan.
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2. Make the Cake Base
In a bowl, mix the spice cake mix, melted butter, and 1 egg until crumbly.
Press half the mixture firmly into the bottom of the prepared pan.
3. Create the Cheesecake Layer
Beat the cream cheese, sugar, eggs, and vanilla extract until smooth and creamy.
Spread evenly over the cake base.
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4. Add the Pumpkin Layer
Mix the remaining cake mixture with pumpkin puree, pumpkin spice, cinnamon, and nutmeg.
Spoon gently over the cheesecake layer and spread evenly.
5. Prepare the Crunch Topping
Combine graham cracker crumbs, brown sugar, and melted butter.
Sprinkle across the top of the cake.
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6. Bake
Bake for 40–45 minutes, until the center is set and the edges turn golden.
A toothpick should come out clean.
7. Cool and Chill
Cool completely, then refrigerate for at least 2 hours to let the layers firm.
Top with whipped cream, caramel drizzle, and a sprinkle of crumbs before serving.
Pro Tips
- Use room-temperature cream cheese for an ultra-smooth filling.
- Allow chilling time — it helps layers set beautifully.
- Add a pinch of sea salt to the caramel for a sweet-salted finish.
- For extra fall flavor, increase the cinnamon or pumpkin spice to taste.
Why This Recipe Works
- Layered textures make every bite exciting — creamy, soft, and crunchy all at once.
- Fall spices paired with caramel create a comforting, seasonal flavor profile.
- Easy preparation with reliable ingredients ensures consistent results.
- Perfect for holidays, potlucks, and make-ahead entertaining.
Substitutions & Variations
Gluten-Free
Use a gluten-free spice cake mix and certified GF cookie crumbs.
Vegan Version
- Use a vegan cake mix
- Replace eggs with flax eggs
- Use dairy-free cream cheese and whipped topping
Nutty Upgrade
Mix chopped pecans or walnuts into the crunchy topping.
Chocolate Twist
Add mini chocolate chips to the pumpkin layer for an extra indulgent touch.
Extra Spice
Add ginger, allspice, or cardamom for a deeper autumn spice profile.
Make-Ahead, Storage & Reheating Guide
Make-Ahead
This cake is even better the next day. Chill overnight for best texture.
Storage
- Refrigerate in an airtight container for up to 3 days.
- Keep toppings separate until serving for best crunch.
Freezing
- Freeze tightly wrapped for up to 3 months.
- Thaw in the refrigerator before serving.
Reheating
This dessert is best served chilled or at room temperature — no reheating needed.
Serving Ideas
- Top with vanilla ice cream for a warm-cold contrast.
- Serve with hot apple cider, chai latte, or spiced coffee.
- Garnish with caramel drizzle, extra crumbs, or toasted pecans.
- Add a dusting of cinnamon for a polished presentation.
Nutrition (Per Serving Estimate)
- Calories: 350
- Carbohydrates: 40g
- Fat: 20g
- Saturated Fat: 10g
- Protein: 5g
- Sugar: 25g
- Fiber: 2g
- Sodium: 200mg
- Cholesterol: 80mg
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes. Cook and puree fresh pumpkin until completely smooth before using.
Can I substitute cream cheese?
Mascarpone or thick Greek yogurt can work, though the flavor and texture will vary slightly.
Can this recipe be doubled?
Yes — bake in two 9×13 pans or one large sheet pan.
Does it need to stay refrigerated?
Yes. The cheesecake layer requires refrigeration for safety and texture.
Can I make it ahead for a party?
Absolutely — this recipe tastes best after resting overnight.
This Pumpkin Caramel Crunch Cake captures everything we love about fall baking: warm spices, creamy layers, buttery crunch, and a luscious caramel finish. Whether you share it at a holiday dinner or enjoy it as an everyday treat, it’s sure to become a seasonal favorite. With simple steps and rich flavors, this dessert brings comfort and celebration to every bite.
Pumpkin Caramel Crunch Cake
Ingredients
Cake Base
- 1 box (15.25 oz / 432 g) spice cake mix
- ½ cup melted butter
- 1 large egg
Cheesecake Layer
- 16 oz (450 g) cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Pumpkin Layer
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
- ¼ tsp nutmeg
- Remaining half of the cake mixture
Crunch Topping
- ¾ cup crushed graham crackers or vanilla wafer crumbs
- ¼ cup brown sugar
- ¼ cup melted butter
Finishing
- ½ cup caramel sauce (homemade or store-bought)
- Optional: pinch of sea salt
- 1 cup heavy cream or whipped topping
- 2 tbsp powdered sugar
Instructions
1. Preheat the Oven
- Heat oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan.
2. Make the Cake Base
- In a bowl, mix the spice cake mix, melted butter, and 1 egg until crumbly.
- Press half the mixture firmly into the bottom of the prepared pan.
3. Create the Cheesecake Layer
- Beat the cream cheese, sugar, eggs, and vanilla extract until smooth and creamy.
- Spread evenly over the cake base.
4. Add the Pumpkin Layer
- Mix the remaining cake mixture with pumpkin puree, pumpkin spice, cinnamon, and nutmeg.
- Spoon gently over the cheesecake layer and spread evenly.
5. Prepare the Crunch Topping
- Combine graham cracker crumbs, brown sugar, and melted butter.
- Sprinkle across the top of the cake.
6. Bake
- Bake for 40–45 minutes, until the center is set and the edges turn golden.
- A toothpick should come out clean.
7. Cool and Chill
- Cool completely, then refrigerate for at least 2 hours to let the layers firm.
- Top with whipped cream, caramel drizzle, and a sprinkle of crumbs before serving.
Notes
- Always use pumpkin puree, not pumpkin pie filling.
- Ensure proper chilling for neat, defined layers.
- Use homemade caramel for a deeper, richer flavor.
- Slice with a hot knife for cleaner cuts.
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