Julie Clark
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Pumpkin Sugar Crunch Cake (One Bowl, 10 Minute Prep)
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This pumpkin sugar crunch cake is a soft, moist pumpkin cake with a thin, cinnamon sugar topping that turns crackly like a “sugar shell”. The pumpkin cake mixes in one bowl and is ready in about 45 minutes from start to finish.
Many pumpkin crunch cakes use a yellow cake mix and nuts and ends up more like a cobbler. This recipe is the pumpkin version of our viral sugar crunch cake recipes. It features the sugar shell that you know and love!
What makes this pumpkin sugar crunch cake different?
The best part of this cake is the contrast between the tender pumpkin spice cake and the thin, crackly cinnamon-sugar top.
Pumpkin purée and full-fat sour cream keep the cake moist. The combination of pumpkin pie spice and cinnamon give it the ideal fall flavor.
If you’re looking for a pumpkin dessert that’s easier and smaller than a traditional pumpkin layer cake, this is it. Try our pumpkin poke cake and pumpkin earthquake cake, too.
What ingredients make this pumpkin cake so moist?
Pumpkin puree, sour cream, brown sugar and softened butter are the key ingredients for a moist, tender crumb. Use plain pumpkin puree rather than pumpkin pie filling because pie filling already contains sugar and spices.
How to Make Pumpkin Sugar Crunch Cake
This cake comes together in one bowl, mixing the wet ingredients and then adding the dry. Then bake in a 9-inch round pan.
Prepare the pan and oven. Heat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper if you’d like an easier release.
Mix the wet ingredients. Beat the softened salted butter with the granulated sugar and brown sugar for 2–3 minutes, until the mixture is light and fluffy. Beat in the eggs and vanilla, scraping down the sides of the bowl as needed.
Mix in pumpkin and sour cream. The batter may look curdled but thats ok!
Mix in the dry ingredients. Stir just until combined. Don’t overmix, which may cause the cake to be tough.
Add the sugar crunch topping. Mix the topping sugar with cinnamon or pumpkin pie spice and sprinkle it evenly over the batter. Then sprinkle the hot water over the sugar.
Bake. Bake at 350°F for 30–32 minutes. The top should look set and crackly, and a toothpick inserted into the center might have a few moist crumbs.
Can you add pecans or chocolate chips?
Yes. For extra texture, fold in ¾ cup chopped pecans, chocolate chips or even cinnamon chips.
I’d choose pecans for a Thanksgiving or holiday dessert but chocolate chips for a weekend treat. Try our chocolate chip pumpkin bread and chocolate chip muffins.
How should you store pumpkin cake?
Store leftover cake tightly covered at room temperature for up to 3 days.
The sugar topping will naturally soften somewhat after storage, so this cake is at its best the day it’s baked.
Frequently Asked Questions
Can I use pumpkin pie filling instead of pumpkin puree?
No. Use 100% pumpkin puree for this recipe. Pumpkin pie filling already contains sugar and spices, which would change both the flavor and texture of the cake.
Can I use a different pan?
This recipe is written for a 9-inch round metal cake pan, which gives you the cake thickness shown and the accurate, tested baking time. Changing the pan size will change how quickly the center bakes. An 8-inch pan will take a little more time to bake.
Can I make this pumpkin cake ahead?
Yes, although the sugar topping is crispest when the cake is freshly baked. For the best texture, make it the same day you’ll serve it.
Pumpkin Sugar Crunch Cake
This pumpkin sugar crunch cake is a soft, moist pumpkin cake with a thin, cinnamon sugar topping that turns crackly like a "sugar shell". The pumpkin cake mixes in one bowl and is ready in about 45 minutes from start to finish.
Servings 8
Prep Time 10 minutes
Cook Time 32 minutes
Total Time 42 minutes
Ingredients
For the cake:
- 1/2 cup salted butter softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ¾ cup pumpkin puree not pie filling
- 1/4 cup full-fat sour cream
- 1 1/3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
For the topping:
- ¼ cup granulated sugar for the top
- 1 teaspoon ground cinnamon or pumpkin pie spice
- 1 1/2 tablespoons hot water
Instructions
- Preheat oven to 350°F. Grease a 9-inch round metal pan and line with parchment if you like.
- Beat room temperature salted butter with both sugars until light and fluffy, 2–3 minutes. ½ cup salted butter, ½ cup granulated sugar, ½ cup packed brown sugar
- Add in the eggs and vanilla extract, then mix again, scraping down the bowl as needed. 2 large eggs, 2 teaspoons vanilla extract
- Mix in pumpkin puree and full-fat sour cream until combined. The batter may look slightly curdled. That's ok, the flour will bring it back together. ¾ cup pumpkin puree, ¼ cup full-fat sour cream
- Add in the flour, baking powder, baking soda, salt, and spices. Stir gently just until the flour is combined. Don't over mix. 1 ⅓ cups all-purpose flour, 1 ½ teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, 2 teaspoons pumpkin pie spice, 1 teaspoon ground cinnamon
- Spread the batter evenly in the pan. In a small bowl, combine the granulated sugar and cinnamon. Sprinkle evenly over the batter. Sprinkle the hot water evenly over the granulated sugar. ¼ cup granulated sugar, 1 teaspoon ground cinnamon or pumpkin pie spice, 1 ½ tablespoons hot water
- Bake at 350°F for 30-32 minutes, until the top is set and crackly and a toothpick in the center comes out clean or with a few moist crumbs.
Notes
• Optional mix-ins: fold ¾ cup pecans, mini chocolate chips
Refer to the article above for more tips and tricks.
The calories shown are based on the cake being cut into 8 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 348kcal | Carbohydrates: 51g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 81mg | Sodium: 297mg | Potassium: 200mg | Fiber: 1g | Sugar: 33g | Vitamin A: 4043IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 2mg
I’m wondering if this cake would work in a different type of pan? Besides a 8×8 pan. What about a,13×9 baking pan? Would I be able to double the recipe?