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PUMPKIN GINGER SNAP CRUNCH CAKE

 If you are thinking about making a pumpkin dessert this fall or Thanksgiving, you have to try this Pumpkin Ginger Snap Crunch Cake.

TASTE FALL WITH THIS PUMPKIN GINGER SNAP CRUNCH CAKE

TASTE FALL WITH THIS PUMPKIN GINGER SNAP CRUNCH CAKE

TASTE FALL WITH THIS PUMPKIN GINGER SNAP CRUNCH CAKE

PUMPKIN GINGER SNAP CRUNCH CAKE

This Pumpkin Ginger Snap Crunch Cake tastes amazing and much better than a pumpkin pie.  If you are thinking about the holidays especially Thanksgiving, you have to be thinking about serving some pumpkin.  Please consider making this Pumpkin Ginger Snap Crunch Cake.  It is full of pumpkin and all the amazing flavor of pumpkin pie spice.  The center of this Pumpkin Ginger Snap Crunch Cake is a basic pumpkin pie filling, but it also includes a cake mix on top with a layer of Ginger Snaps and Toffee.  This pumpkin dessert is smooth, creamy, crunchy and delicious.

This pumpkin crunch cake is easy to prepare.

After mixing up the pumpkin, eggs, milk, sugar and spices, you simply add it to the bottom of a 9 x 13 baking dish.  Next, you layer the cake mix on top of the pumpkin.

How is my recipe different than all the other Pumpkin Crunch Cakes?

I layered crushed ginger snaps and toffee on top of the cake mix before adding the melted butter.  The original recipe did not call for ginger snaps or toffee.  I decided to add these things and so glad I did.  They go amazing with the pumpkin.   This pumpkin crunch cake is easy to make and taste like you spent a lot of time making it.

Pumpkin Ginger Snap Toffee Crunch Cake I adapted this recipe from the Pumpkin Pie Crunch recipe in the Dump & Bake Cakes cookbook.  I added the gingersnaps and Heath bars.  This is a great cookbook for easy dump cakes.

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Pumpkin Ginger Snap Crunch Cake
 
Author: 
Recipe type: Dessert
Cuisine: American
Cook time: 
Total time: 
Ingredients
  • 1 -29 ounce can pumpkin purée
  • Three eggs, beaten
  • 1 - 12 ounces evaporated milk
  • 1-1/4 cup sugar
  • Three teaspoons ground pumpkin pie spice
  • One - 18.25-ounce box yellow cake mix\
  • And, 1 cup crushed Ginger Snap Cookies (the original recipe called for 1 cup graham cracker crumbs
  • 1 cup toffee bits (the original recipe called for ½ cup)
  • Plus, 1 cup melted butter
Instructions
  1. Mix the pumpkin, eggs, evaporated milk, sugar, and pumpkin spice.
  2. Layer in the bottom of a 9 x 13-inch pan that has been sprayed.
  3. Sprinkle dry cake mix over the pumpkin mixture.
  4. Layer 2 cups of crushed Ginger Snaps on top of the cake mix.
  5. Sprinkle 1 cup of toffee bits on top of the Ginger Snaps.
  6. Drizzle 1 cup melted butter over everything.
  7. Bake, 350 degrees for 50 to 55 minutes or until cake, is lightly brown and a toothpick comes out clean.

Psalm 952 Let us Come before His presence with thanksgiving, and make a joyful noise unto Him with psalms. #Psalms #faith #bible #God #Jesus

Pumpkin Spice Pancakes //recipesforourdailybread.com/2012/10/04/best-pumpkin-spice-pancakes/

 

Pumpkin Bread with Praline Sauce //recipesforourdailybread.com/2013/11/22/best-pumpkin-bread-fall-spices/

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14 thoughts on “PUMPKIN GINGER SNAP CRUNCH CAKE

  1. i ll have to try this recipe,nice combination and nice idea,just waw,so easy to do it,thank y so much for sharing with us this delicious recipe.

  2. Hi Diane, just saw this Pumpkin Crunch Cake. I do have a question. In the ingredients it calls for 1c.-crushed Ginger Snap Cookies, but in the directions it has 2c.? Just want to make sure I use enough. 🙂 Thanks so much and keep the delicious recipes coming. 🙂

    • Jamie,

      I love to make simple but delicious recipes. With homeschool, private school, public school, and an older daughter in medical school, I have little time. This cake mix recipe is amazing, plus so quick and easy to make. My kind of recipe. YUM!

      Thank you so much for stopping by. You are the Best!

      Blessings,
      Diane Roark

    • Camille,
      I do not think it would work. I have tried it in a smaller dish which made it thicker. It had some cake mix (powder) that did not cook. The butter on top helps cook the cake mix but it is not enough for a thick layer of cake mix.

      Thank you so much for leaving me a question. I hope you have a great weekend.
      Diane Roark

  3. I just made this recipe last week from another blog. Instead of graham cracker crumbs I used pecans. But I love the idea of using gingersnap crumbs. I’ll have to try this. I’ve pinned it!

  4. My mom got me into making different kinds of dump cake, because they are so easy to make, but never pumpkin. And of course yours looks quite amazing, so yes I will be trying this, because I think my mom would love it, too. Thanks as always and seriously you have already given me so many great recipes to try!! 🙂

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