Happy Wednesday! I finally had time to get this post done for you guys after being on Good Things Utah yesterday. I had a blast on set with all the producers and hosts. They are all so kind and friendly and I legitimately look forward to hanging out with them each month. This Pumpkin Crunch Cake was a hit and we even got Jay (one of the producers) to try this cake and he doesn’t even like pumpkin flavored things and he loved it. He even gave it two thumbs up!
Surprisingly I am actually not a huge fan of pumpkin flavored things either but I absolutely LOVE this dessert. It is hands down my favorite fall time dessert. The pumpkin spice flavor in it is mild and not overpowering, allowing the true pumpkin flavor to stand out. The “crunch” on top is what knocks this dessert out of the park though, it is literally like crack. It is so addicting. It’s loaded with pecans, pretzels, brown sugar and lots of butter! Have I convinced you to make this yet? If not, head to Good Things Utah to watch me demonstrate this recipe and see how much they loved it.
Tips & Tricks:
- I am not a huge fan of pumpkin spice flavor so I keep this recipe more on the mild side when it comes to spice, and I think its perfect the way it is but if you prefer more of a “spicy” pumpkin spice flavor, add an additional teaspoon into the cake batter.
- If you have a nut allergy or don’t like pecans, use 3 cups of chopped pretzels instead of 2 and omit the pecans.
- If you don’t want to make the elements in one day, I like to make the “crunch” on day 1 and the cake and frosting on day 2 and then I’ll frost the cake and store it in the fridge until I’m ready to serve it at which point I will sprinkle the “crunch” all over the top.