Thanksgiving, Christmas, Easter & Holiday Season Assorted Stuff

**Airbornesapper07** · 11-26-2025, 05:17 AM

Pumpkin Crunch Cake

by Holly Nilsson | Oct 05, 2023 |

4.96 from 193 votes

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Pumpkin Crunch Cake is the perfect Fall dessert!

This cake has all of the flavors and texture of a traditional pumpkin pie in a super easy recipe.

Simple to make, this recipe starts with cake mix and a can of pumpkin and ends with an amazing fall dessert.

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This cake reminds me of pumpkin pie and it’s SUPER easy to make.

It’s made in a 9×13 pan, so it’s perfect to feed a crowd.
Pumpkin crunch cake is best made ahead so it’s the perfect holiday dessert.
It’s super quick and easy to make with a box of yellow cake mix sprinkled over a pumpkin base!

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Ingredients in Pumpkin Crunch Cake

Pumpkin Mixture – This recipe uses the same ingredients you’d add to pumpkin pie.

Ensure you use canned pumpkin puree and not pumpkin pie filling.
Evaporated milk, eggs, and sugar are added to this recipe.
Pumpkin pie spice can be replaced with cinnamon and a pinch of nutmeg and ginger.

Cake Mix – You’ll need a box of yellow cake mix or you can use a box of spice cake mix.
Topping – Chopped pecans are sprinkled on top of the cake mix but other varieties of nuts can be used.

How to Make Pumpkin Crunch Cake

Perfect as a make ahead dessert or for Thanksgiving, this recipe is so easy to make.

Mix the pumpkin mixture (per recipe below) and pour into a 9×13 pan.
Sprinkle yellow cake mix evenly over the top of the batter.
Top with pecans & drizzle melted butter over the top and bake.

Let the cake cool completely and serve with ice cream or whipped cream.

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How to Store

In the Fridge: Leftovers can be stored in the refrigerator for up to 4 days. Serve cold or reheat in the oven.
In the Freezer: Leftovers can be frozen for up to 4 weeks. Freeze cooled portions in zippered bags with the date labeled on the outside. Pop-out a portion and add it to a lunchbox or briefcase as a tasty mid-morning snack.

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Did your family love this Pumpkin Crunch Cake? Be sure to leave a rating and a comment below!

4.96 from 193 votes

Pumpkin Crunch Cake

Author Holly Nilsson
Servings 15 servings
Pumpkin Crunch Cake is the perfect fall dessert. A rich layer of pumpkin cake is topped with pecans and a simple 2 ingredient streusel.

Prep Time 15minutes minutes
Cook Time 1hour hour
Total Time 1hour hour 15minutes minutes

Equipment

9 x 13-inch Baking Pan

Ingredients 1x2x3x

▢15 ounces pumpkin puree
▢12 ounces evaporated milk
▢3 large eggs
▢¾ cup granulated sugar
▢1 tablespoon pumpkin pie spice
▢¼ teaspoon salt
▢15.25 ounces yellow cake mix 1 box
▢1 cup chopped pecans
▢1 cup unsalted butter melted

Instructions

Preheat the oven to 350°F. Grease and flour a 9×13 baking dish and set aside.
In a large bowl, combine pumpkin, milk, eggs, sugar, pumpkin pie spice, & salt. Pour into the prepared pan.
Gently sprinkle the dry cake mix powder over the pumpkin batter and top with the pecans.
Drizzle melted butter over the cake mix.
Bake uncovered for 25 minutes uncovered. Cover with foil and bake for an additional 25 minutes.
Remove from oven and uncover (be careful, the steam will be hot) and cool completely.
Cut into squares and serve with a scoop of vanilla ice cream or whipped cream.

Notes
Any flavor cake mix can be used in this recipe (white cake/spice cake).
Leftovers can be stored for up to 4 days in an airtight container in the fridge.

4.96 from 193 votes

Nutrition Information

Calories: 372 | Carbohydrates: 44g | Protein: 5g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 72mg | Sodium: 328mg | Potassium: 230mg | Fiber: 1g | Sugar: 28g | Vitamin A: 2977IU | Vitamin C: 3mg | Calcium: 154mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Cake, Dessert

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

slightly adapted from Duncan Hines

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**Airbornesapper07** · 11-26-2025, 05:26 AM

Cranberry and Brie puff pastry wreath

By Alida Ryder
Posted on December 5, 2023
Updated on December 5, 2023

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Golden puff pastry wreath filled with sweet cranberry sauce, oozy Brie cheese and pistachios is a fantastic addition to your holiday cheese board. If you love Brie, you’ll love our Easy Baked Brie recipe.
If there’s one recipe to make during the holidays, it’s this one. There’s a reason this video has been viewed more than 5 million times on Facebook! The buttery, golden puff pastry with the sweet cranberry sauce, melty brie cheese and crunchy pistachios is just such a lovely addition to your cheeseboard and will make an awesome appetizer or starter.

Ingredients needed

Puff pastry. I use frozen and thawed store-bought puff pastry.
Brie cheese. Any soft cheese can be substituted. Camembert, Robochlon, goat’s cheese, etc can all be used.
Cranberry preserves/sauce. I use store-bought but you can use homemade.
Pistachios. Flaked almonds, roughly chopped pecans or hazelnuts will also work. Alternatively leave the nuts out entirely.
Beaten egg.

How to make a puff pastry wreath for Christmas

Shape the pastry: Allow the pastry to thaw then roll out until ½cm/¼inch thick. Use a large round bowl as a guide and cut the puff pastry into a large disc. With a sharp knife, cut a star into the center.
Add the filling: Spread the cranberry sauce over the pastry (avoiding the center star) then add the Brie and pistachios. Pull each point of the star over the filling towards the outer edge and pinch the pastry together with your fingers.
Bake: Brush with egg wash then bake for 15-20 minutes until golden brown and puffed. Allow to rest for 10 minutes then serve.

Freezing and making ahead

Freezing: Depending on the fillings, the assembled wreath can be frozen before baking. Certain cheese might change texture once thawed. Bake the wreath from frozen until golden brown and crisp.
Make ahead: The wreath can be assembled and kept covered in the fridge for up to 2 days before baking. The wreath can be baked up to an hour before serving.

Serving ideas

This brie and cranberry puff pastry wreath is a fantastic appetizer but I also love serving it alongside a cheese board or other hors d’oeuvres like deviled eggs, pigs-in-a-blanket and crispy baked Boursin cheese.
Puff pastry recipes

Cranberry and Brie puff pastry wreath

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Prep Time: 15minutes
Cook Time: 15minutes
Total Time: 30minutes

Course: Appetizer, Cheese, Christmas, Vegetarian
Cuisine: American
Keyword: Appetizer, Christmas, puff pastry wreath

Servings: 6
Calories: 255kcal
Author: Alida Ryder

1x2x3x

Ingredients

▢1 sheet puff pastry thawed
▢2-3 tablespoons cranberry sauce
▢200 g Brie cheese sliced
▢2 tablespoons pistachio nuts roughly chopped
▢1 egg beaten

Instructions

Pre-heat the oven to 200ºC/400ºF and line a baking sheet with parchment paper.
Roll the pastry out to around 5mm thick and cut a large circle out of the pastry.
Lay the pastry on the prepared baking sheet.
Mark a circle with a medium-sized bowl and with a sharp knife, cut 4 cuts into the center circle. (As demonstrated in the video.)
Spread the cranberry sauce around the center “star” then top with the Brie and pistachios.
Bring one point of the center star over the filling as well as bringing the outer edge of pastry inwards. Press the two together and continue until you have a wreath.
Brush with beaten egg then place in the oven and allow to bake for 15 minutes until golden brown and cooked through.
Remove from the oven, allow to rest for 5 minutes then slice and serve.