Indulge in the warm, comforting flavors of pumpkin crunch cake, a delightful dessert that combines the rich taste of pumpkin with a crunchy, sweet topping. This treat is perfect for fall gatherings, Thanksgiving celebrations, or simply to enjoy at home with family. Its unique texture and flavor profile make it an unforgettable addition to your dessert repertoire.
Ingredients
– 1 can (15 oz) pumpkin puree
– 1 can (12 oz) evaporated milk
– 3 large eggs
– 1 cup granulated sugar
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1 box yellow cake mix
– 1 cup chopped pecans or walnuts
– 1/2 cup butter, melted
Servings and Cooking Time
This recipe makes 12 servings. Preparation time is approximately 15 minutes, and cooking time is about 50 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 250 calories, 12g fat, 32g carbohydrates, 3g protein, and 2g fiber. This nutritional information is based on one serving for one person.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- Grease a 9×13 inch baking dish.
- In a large bowl, mix the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, and nutmeg until well combined.
- Pour the pumpkin mixture into the prepared baking dish.
- Sprinkle the dry yellow cake mix evenly over the pumpkin mixture.
- Evenly distribute the chopped nuts on top of the cake mix.
- Drizzle the melted butter over the entire top.
- Bake in the preheated oven for 45-50 minutes or until the top is golden brown.
- Allow the cake to cool before serving.
- Serve with whipped cream or ice cream if desired.
Alternative Ingredients
You can substitute pumpkin puree with sweet potato puree for a different flavor. Additionally, using gluten-free cake mix can cater to gluten-sensitive individuals, ensuring everyone enjoys this delicious dessert.
Serving and Pairings
This pumpkin crunch cake pairs beautifully with a dollop of whipped cream, vanilla ice cream, or a sprinkle of cinnamon. It can also be enjoyed alongside a warm cup of spiced chai or coffee for a cozy treat.
Storage and Reheating
Store leftover pumpkin crunch cake in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm individual slices in the microwave for 15-30 seconds. It is not recommended to freeze once baked, as the texture may change.
Cooking Mistakes
- Don’t skip greasing the pan; the cake may stick.
- Ensure the eggs are at room temperature for better mixing.
- Don’t overmix the pumpkin filling; it should be smooth but not aerated.
- Watch the baking time; ovens vary, and overbaking can dry out the cake.
- Use fresh spices for the best flavor.
Helpful Tips
- For a richer flavor, add a splash of vanilla extract.
- Try adding chocolate chips for a sweeter twist.
- Serve warm for a comforting experience.
- Experiment with different nuts for varied texture.
FAQs
Can I make this cake ahead of time?
Yes, you can make the cake a day ahead and store it in the refrigerator. Just reheat it slightly before serving for the best taste.
Is pumpkin crunch cake gluten-free?
If you use a gluten-free cake mix, this dessert can be made gluten-free, allowing those with gluten sensitivities to enjoy it.
Can I use fresh pumpkin instead of canned?
Absolutely! Just make sure to cook and puree the pumpkin until smooth before using it in the recipe.
What can I serve with pumpkin crunch cake?
This cake pairs well with whipped cream, ice cream, or even a drizzle of caramel sauce for added sweetness.
How should I store leftovers?
Leftovers should be stored in an airtight container in the refrigerator for up to four days. Reheat individual slices in the microwave if desired.
Conclusion
Pumpkin crunch cake is a delightful dessert that perfectly captures the essence of fall. With its warm spices and crunchy topping, it’s a crowd-pleaser that’s easy to prepare. Enjoy this delicious treat at your next gathering or as a comforting dessert at home.
Pumpkin Crunch Cake
Ingredients
- 1 can 15 oz pumpkin puree
- 1 can 12 oz evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 box yellow cake mix
- 1 cup chopped pecans or walnuts
- 1/2 cup butter melted
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9x13 inch baking dish.
- In a large bowl, mix the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, and nutmeg until well combined.
- Pour the pumpkin mixture into the prepared baking dish.
- Sprinkle the dry yellow cake mix evenly over the pumpkin mixture.
- Evenly distribute the chopped nuts on top of the cake mix.
- Drizzle the melted butter over the entire top.
- Bake in the preheated oven for 45-50 minutes or until the top is golden brown.
- Allow the cake to cool before serving.
- Serve with whipped cream or ice cream if desired.
Nutrition
