Caramel Pumpkin Spice Crunch Cake

Caramel Pumpkin Spice Crunch Cake

Caramel Pumpkin Spice Crunch Cake


Cake – Bottom Layer

  • 1 spice cake mix
  • 1 stick butter, melted
  • 1 cup whole milk
  • 1/4 cup caramel chips

Pumpkin Layer

  • 1 cup pumpkin puree
  • 1 cup sour cream
  • 1/2 cup brown sugar
  • 1/2 tsp cinnamon

Crunch Layer

  • 3 packets maple brown sugar instant oats (I use quaker brand)
  • 1/4 cup brown sugar
  • 1 stick butter, softened
  • 1/2 cup self rising flour
  • 1/2 cup pecans or walnuts, chopped


  • Preheat oven to 375 degrees. Spray a 9 X 13 baking dish.

Bottom cake Layer

  • In a stand mixer or by hand mix spice cake mix, melted butter, caramel morsels, @ mix until combined. Pour into baking dish and spread onto bottom.

Pumpkin Layer / Middle Layer

  • In a bowl combine pumpkin puree, brown sugar, sour cream and cinnamon. Pour over cake mix layer and spread over entire surface.

Crunch / Top Layer

  • In a bowl mix maple brown sugar oats, self rising flour, chopped nuts, brown sugar and softened butter. Sprinkle on top of entire cake.
  • Place in oven and bake for 30 to 35 minutes until golden brown. Let cook for about 10 minutes. Serve topped with vanilla ice cream, nuts and caramel drizzle.

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