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Pumpkin Crunch Cake

The other day I wanted to make a pumpkin dessert but I didn't know exactly what I wanted to make, so I just started throwing some stuff together. No joke, the outcome was incredible. I am in love with this cake! It has a crunchy oat topping with a soft and fluffy base. It is everything you need this holiday season.

Cake Ingredients:

  • 1 stick of softened (room temperature) unsalted butter

  • 1/2 cup of granulated white sugar

  • 2 cups of prepared Libby's pumpkin pie mix (use the canned libbys pumpkin pie mix but prepare based on it's instructions)

  • 2 cups of all purpose flour

  • 1 tsp baking soda

Topping Ingredients:

  • 2 cups of quick 100% whole grain oats

  • 1 cup of granulated white sugar

  • 1 melted stick of unsalted butter

Cake Directions:

  1. Preheat your oven to 375 degrees.

  2. In a mixer, add your butter and sugar and whip until combined and fluffy.

  3. Now comes your pumpkin pie mix. Add it to the mixer and mix it on low to combine your ingredients.

  4. In a separate bowl, add the baking soda to your flour and mix thoroughly. Then slowly add the flour 1/2 a cup at a time, until it is fully incorporated.

  5. Pour the mixture into a greased 9x13 baking dish and add your yummy oat topping all over the top!

Topping Directions:

  1. Heat one stick of butter in the microwave (or on your stove) until the butter is fully melted.

  2. In a mixing bowl, add 2 cups of your quick oats and 1 cup of sugar and mix together.

  3. Once your butter is melted, add it to the bowl and mix the ingredients together until all of the oats and sugar are covered by the butter.

  4. Sprinkle the topping all over the top of the unbaked cake mix.

  5. Bake at 375 degrees until your cake is fully cooked (do the toothpick test) and your topping is golden brown.

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