Hawaiian Pumpkin Crunch Cake
Picture this: autumn pumpkin spice meets tropical Hawaiian flavors in one incredibly moist and crunchy dessert that will have your taste buds dancing with joy. This Hawaiian Pumpkin Crunch Cake combines the cozy warmth of fall spices with sweet pineapple and coconut, creating a unique twist that’s absolutely irresistible. Similar to our popular Carrot Cake…
Picture this: autumn pumpkin spice meets tropical Hawaiian flavors in one incredibly moist and crunchy dessert that will have your taste buds dancing with joy. This Hawaiian Pumpkin Crunch Cake combines the cozy warmth of fall spices with sweet pineapple and coconut, creating a unique twist that’s absolutely irresistible.
Similar to our popular Carrot Cake Supreme, this recipe proves that sometimes the best desserts come from unexpected flavor combinations. Get ready to fall in love with your new favorite cake!
What is Hawaiian Pumpkin Crunch Cake?
Ever wondered what happens when autumn meets the tropics? That’s exactly what Hawaiian Pumpkin Crunch Cake is all about! This delightful dessert gets its name from the perfect marriage of traditional pumpkin cake with tropical Hawaiian ingredients like crushed pineapple and coconut.
The “crunch” comes from a buttery, nutty topping that adds incredible texture. As they say, the way to a man’s heart is through his stomach, and this cake will definitely steal some hearts! Ready to bring a little aloha to your fall baking?
Why You’ll Love This Hawaiian Pumpkin Crunch Cake
Irresistibly Moist and Flavorful
This cake delivers the perfect balance of warm pumpkin spices and tropical sweetness. The crushed pineapple keeps every bite incredibly moist, while the coconut adds a subtle tropical flavor that makes this dessert truly special.
Budget-Friendly Home Baking
Making this cake at home costs a fraction of what you’d pay at a bakery. With simple pantry ingredients and affordable add-ins, you’ll create a restaurant-quality dessert that feeds a crowd without breaking the bank.
Amazing Texture Combination
The crunchy pecan topping creates a delightful contrast to the soft, tender cake beneath. Unlike our Classic Pumpkin Bread, this recipe adds that extra layer of texture that makes every bite exciting and satisfying.
Ready to create this tropical-meets-autumn masterpiece in your own kitchen? Let’s get baking!
How to Make Hawaiian Pumpkin Crunch Cake
Quick Overview
This Hawaiian Pumpkin Crunch Cake is surprisingly easy to make despite its impressive appearance. The secret lies in its simple one-bowl mixing method and foolproof ingredients that work together beautifully.
Key features:
- Incredibly moist texture from pineapple
- Rich pumpkin and warm spice flavors
- Crunchy pecan topping
- Perfect for beginners
Prep Time: 15 minutes
Bake Time: 45-50 minutes
Total Time: 1 hour 10 minutes
Serves: 12-15 people
Key Ingredients for Hawaiian Pumpkin Crunch Cake
For the Cake:
- 1 can (15 oz) pumpkin puree
- 1 can (8 oz) crushed pineapple, drained
- 4 large eggs
- 1 cup vegetable oil
- 2/3 cup water
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup sweetened shredded coconut
For the Crunchy Topping:
- 1 cup chopped pecans
- 1 cup sweetened shredded coconut
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup cold butter, cubed
- 1/4 teaspoon cinnamon
Step-by-Step Instructions
Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly with butter or cooking spray. This prevents sticking and ensures easy removal.
Mix the Wet Ingredients
In a large mixing bowl, whisk together the pumpkin puree, drained crushed pineapple, eggs, vegetable oil, and water until well combined. The mixture should be smooth and evenly blended.
Combine Dry Ingredients
In a separate bowl, whisk together flour, granulated sugar, baking soda, cinnamon, nutmeg, and salt. This ensures even distribution of leavening agents and spices.
Create the Cake Batter
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Don’t overmix – a few lumps are okay. Fold in the 1/2 cup of shredded coconut gently.
Pour and Spread Batter
Pour the batter into your prepared baking dish. Use a spatula to spread it evenly, reaching all corners of the pan.
Make the Crunchy Topping
In a medium bowl, combine chopped pecans, coconut, flour, brown sugar, and cinnamon. Cut in cold butter using a pastry cutter or two forks until the mixture resembles coarse crumbs.
Add the Topping
Sprinkle the crunchy topping evenly over the cake batter. Don’t press it down – just let it sit on top naturally.
Bake to Perfection
Bake for 45-50 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. The top should be golden brown and set.
Cool Before Serving
Allow the cake to cool in the pan for at least 30 minutes before cutting. This helps it set properly and makes cleaner slices.
What to Serve Hawaiian Pumpkin Crunch Cake With
This versatile cake pairs beautifully with several accompaniments:
Classic Options:
- Vanilla ice cream or whipped cream
- Hot coffee or chai tea
- Cold milk for kids
Tropical Twists:
- Coconut ice cream
- Pineapple upside-down cake ice cream
- Tropical fruit salad
Fall Favorites:
- Caramel sauce drizzle
- Cinnamon spiced whipped cream
- Apple cider or pumpkin spice latte
Top Tips for Perfecting Hawaiian Pumpkin Crunch Cake
Don’t Skip Draining the Pineapple
Excess liquid from the pineapple can make your cake soggy. Drain it thoroughly and even pat it dry with paper towels for best results.
Room Temperature Ingredients Work Better
Let your eggs come to room temperature for easier mixing and better texture. This helps create a more uniform batter.
Check for Doneness Carefully
The cake is done when a toothpick comes out with just a few moist crumbs. Overbaking will dry it out, so start checking at 45 minutes.
Customize Your Nuts
Don’t have pecans? Walnuts or macadamia nuts work wonderfully too. Toast them lightly for extra flavor.
Make It Extra Special
Add a cream cheese glaze by mixing 4 oz softened cream cheese, 1 cup powdered sugar, and 2-3 tablespoons milk.
Storing and Reheating Tips
Storage: Store covered at room temperature for up to 3 days or refrigerate for up to 1 week. The cake actually gets more moist after a day or two.
Freezing: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature for 2-3 hours before serving.
Reheating: For best results, microwave individual slices for 15-20 seconds or warm in a 300°F oven for 5-7 minutes. This brings back the fresh-baked texture.
Make-Ahead Tips: This cake can be made 1-2 days ahead and actually improves in flavor. Store covered and serve at room temperature or slightly warm.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes! Use 1 1/2 cups of roasted and mashed fresh pumpkin. Make sure it’s well-drained to avoid excess moisture.
What if I don’t have crushed pineapple?
You can substitute with finely chopped fresh pineapple or even applesauce, though the tropical flavor won’t be as pronounced.
Can I make this cake gluten-free?
Absolutely! Use a 1:1 gluten-free flour blend in place of regular flour. The texture will be slightly different but still delicious.
How do I know when the cake is properly done?
The top should be golden brown and spring back when lightly touched. A toothpick should come out with just a few moist crumbs.
Can I omit the coconut?
Yes, but you’ll lose some of the Hawaiian flavor. You could substitute with additional chopped nuts or mini chocolate chips.
Why is my topping not crunchy?
Make sure your butter is cold when making the topping, and don’t press it into the batter. It should sit loosely on top.
Can I double this recipe?
Yes! Use two 9×13 pans or one large sheet pan. Adjust baking time as needed, checking for doneness regularly.
What’s the best way to cut clean slices?
Use a sharp, thin knife and wipe it clean between cuts. Slightly warm cake cuts more easily than cold cake.
Nutrition Information
| Nutrient | Per Slice (1/15 of cake) |
|---|---|
| Calories | 285 |
| Total Fat | 14g |
| Saturated Fat | 6g |
| Cholesterol | 52mg |
| Sodium | 180mg |
| Total Carbs | 38g |
| Dietary Fiber | 3g |
| Sugars | 28g |
| Protein | 4g |
| Vitamin A | 45% DV |
| Vitamin C | 8% DV |
Nutritional values are approximate and may vary based on specific ingredients used.
Final Thoughts
This Hawaiian Pumpkin Crunch Cake truly represents the best of both worlds – the comfort of fall flavors with the excitement of tropical ingredients. It’s perfect for Thanksgiving dinner, potluck gatherings, or anytime you want to surprise your family with something special.
The beauty of this recipe lies in its simplicity and reliability. Even beginning bakers will find success with the straightforward mixing method and forgiving ingredients. Plus, the impressive presentation makes it look like you spent hours in the kitchen when it really only takes about an hour from start to finish.
Whether you’re looking to expand your fall baking repertoire or searching for a unique dessert that will have everyone asking for the recipe, this Hawaiian Pumpkin Crunch Cake delivers every time. The combination of moist cake, tropical flavors, and crunchy topping creates a dessert experience that’s truly unforgettable.
So gather your ingredients, preheat that oven, and get ready to create a cake that bridges seasons and brings smiles to every face around your table. Happy baking!
