Halloween Crunch Cake

I still remember pulling this Halloween Crunch Cake out of the oven for the first time.

The whole house smelled like cinnamon and pumpkin, and I couldn’t resist cutting into it while it was still warm.

The base was soft and fluffy, almost melting on my tongue, while the crumble topping gave the slightest buttery crunch with every bite.

I topped it with a big swirl of whipped cream, a dusting of cinnamon, and just enough chopped nuts to make it look a little fancy.

Honestly, it felt less like I was making a dessert and more like I was creating a small moment worth savoring.

This cake has become my little October tradition, and once you taste it, you’ll know why.

Table of Contents

Halloween Crunch Cake Recipe

Ingredients

For the Pumpkin Cake Layer:

1½ cups all-purpose flour (spooned and leveled)
1 tsp baking powder
1 tsp baking soda
½ tsp fine salt
1½ tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
½ tsp ground cloves
1 cup pumpkin puree (smooth, unsweetened)
¾ cup light brown sugar, packed
½ cup white granulated sugar
½ cup vegetable oil (neutral, like sunflower or canola)
2 large eggs, room temperature
⅓ cup milk, room temperature
1½ tsp vanilla extract

For the Crumble Topping:

½ cup unsalted butter, cold and cubed
¾ cup all-purpose flour
½ cup light brown sugar, packed
¼ cup white sugar
1 tsp ground cinnamon
1 cup chopped walnuts (or pecans)

For the Whipped Cream Topping

1 cup heavy whipping cream, chilled
3 tbsp powdered sugar (sifted)
1 tsp vanilla extract

For Garnish:

A light dusting of ground cinnamon
A small handful of finely chopped walnuts

Instructions

Grease and line an 8×8-inch square baking pan with parchment paper, leaving some overhang for easy lifting later. Preheat your oven to 175°C (350°F).
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until well combined. Set aside.
In a large mixing bowl, whisk pumpkin puree, brown sugar, white sugar, oil, eggs, milk, and vanilla until smooth. Gradually fold in the dry mixture using a spatula, mixing just until no streaks of flour remain. Avoid overmixing to keep the cake soft.
Pour the pumpkin batter evenly into the prepared baking pan and smooth the top.
In another bowl, combine flour, brown sugar, white sugar, and cinnamon. Add the cold butter cubes and use a pastry cutter or your fingertips to rub the butter into the mixture until it resembles coarse crumbs. Stir in the chopped walnuts.
Sprinkle the crumble mixture evenly over the pumpkin batter, covering the surface completely without pressing it down.
Place the pan in the center of the preheated oven and bake for 40–45 minutes, or until a toothpick inserted into the cake layer (not the crumble) comes out clean. The crumble should be golden and slightly crisp.
Let the cake cool completely in the pan on a wire rack. Once cooled, use the parchment overhang to lift it out.
In a chilled mixing bowl, beat the cold cream with powdered sugar and vanilla extract until soft peaks form. This should take about 2–3 minutes on medium speed. Do not overwhip.
Cut the cooled cake into squares. Pipe or spoon a generous swirl of whipped cream on top of each piece. Lightly dust with ground cinnamon and sprinkle with finely chopped walnuts.

How Do You Make Halloween Crunch Cake From Scratch?

If you want the cake to turn out soft, moist, and perfectly crunchy on top, keep these tips in mind:

Measure ingredients correctly: Use proper cups and level the top so your cake isn’t heavy.
Mix wet and dry separately: This keeps the batter light and smooth.
Use room temperature items: Eggs, milk, and butter blend more evenly when not cold.
Add crumble without pressing: Let it sit loosely so it bakes with a light, crisp texture.
Check the cake layer for doneness: A toothpick should come out clean from the cake, not just the topping.
Cool before topping: Whipped cream melts quickly on warm cake.

Can Halloween Crunch Cake Be Made Ahead Of Time?

Yes, making it ahead can save you time and still keep it delicious. Bake the cake, let it cool completely, and store it well-covered. Add the whipped cream topping only before serving so it stays fresh.

Bake a day earlier: Flavors blend even better after resting overnight.
Keep topping separate: Only add it when serving.
Seal in freshness: Use a container or wrap to prevent dryness.
Refrigerate for longer storage: Keeps the cake fresh for 3–4 days.

What Makes Halloween Crunch Cake Extra Moist?

Moistness comes from both ingredients and how you bake it.

Pumpkin puree: Naturally holds moisture and makes the cake soft.
Oil instead of only butter: Locks in moisture longer.
Avoid overbaking: Extra time in the oven dries it out.
Cool gradually: Sudden cold can pull moisture out of the cake.

Can Halloween Crunch Cake Be Frozen?

Yes, it freezes well if prepared properly. Always freeze without the whipped cream topping.

Cool completely before wrapping: Prevents ice crystals from forming.
Wrap in plastic wrap, then foil: Double protection against freezer burn.
Label with date: So you know how long it’s been stored.
Thaw slowly in fridge: Keeps the texture soft and fresh.

Can I Use a Cake Mix For Halloween Crunch Cake?

Yes, a cake mix can make the process faster while still giving great results.

Choose the right flavor: Spice or yellow cake works best.
Follow the box instructions: This ensures the right texture.
Add crumble before baking: Gives the same crunchy topping as the homemade version.
Adjust baking time if needed: Cake mix can bake a little faster.

How Do You Store Halloween Crunch Cake?

It can be stored in:

Glass baking dish with lid
Airtight cake container
Plastic storage box with secure cover
Ceramic baking dish with plastic wrap
Stainless steel storage tin