Oh my goodness, let me tell you about my absolute favorite fall treat: pumpkin crunch cake! This dessert is like a warm hug on a chilly day, with its rich pumpkin flavor and a delightful crunchy topping that just makes my heart sing. I remember making this for our family gatherings, and it always disappeared in a flash! The aroma of spices fills the kitchen, and you can’t help but feel cozy. Trust me, when you take that first bite, the creamy pumpkin mingled with the crunchy nuts is simply heavenly. If you’re looking for a dessert that screams fall, this pumpkin crunch cake is the one to make!
Ingredients for Pumpkin Crunch Cake
To whip up this delightful pumpkin crunch cake, you’ll need a handful of simple ingredients that come together to create a masterpiece. Here’s what you’ll gather:
- 1 can (15 oz) pumpkin puree: This is the star of the show, providing that rich, warm pumpkin flavor.
- 1 cup sugar: This sweetens the cake beautifully, balancing the spices.
- 1 teaspoon cinnamon: Adds that cozy fall spice we all adore.
- 1/2 teaspoon nutmeg: Just a hint for depth and warmth.
- 1/2 teaspoon salt: Enhances all the flavors!
- 4 large eggs: These bind everything together for a nice texture.
- 1 can (12 oz) evaporated milk: Makes it creamy and rich.
- 1 box yellow cake mix: The base layer that brings it all together.
- 1 cup chopped nuts: I love using pecans or walnuts for that extra crunch.
- 1/2 cup butter, melted: This drizzles over the top, creating a deliciously crispy finish.
Gather these ingredients, and you’re all set for a baking adventure that will fill your home with irresistible aromas!
How to Prepare Pumpkin Crunch Cake
Now that you’ve got your ingredients ready, let’s dive into the delicious process of making this pumpkin crunch cake! Don’t worry; it’s super simple, and I promise you’ll love the results. Here’s how to do it:
Step-by-Step Instructions
- First, preheat your oven to 350°F (175°C). This is an important step because a properly heated oven ensures even baking!
- In a large mixing bowl, combine the pumpkin puree, sugar, cinnamon, nutmeg, salt, eggs, and evaporated milk. Whisk everything together until it’s smooth and creamy. You want all those wonderful flavors to meld perfectly.
- Next, pour this luscious pumpkin mixture into a greased 9×13 inch baking dish. Make sure it’s spread evenly; this helps with cooking!
- Now, here comes the fun part! Sprinkle the dry yellow cake mix evenly over the top of the pumpkin layer. Don’t stir it; we want that cake mix to stay on top for the crunchy layer!
- Sprinkle the chopped nuts over the cake mix. I usually go for pecans or walnuts for a delightful crunch.
- Finally, drizzle the melted butter all over the top. This is what creates that amazing crispy topping we’re after!
- Bake in the preheated oven for about 50-60 minutes, or until the cake is set and golden brown on top. You’ll know it’s done when a toothpick inserted comes out clean. Let it cool for a bit before serving, so those flavors can really shine!
And there you have it—your very own pumpkin crunch cake! Just wait until you smell it baking; your kitchen will feel like a fall paradise!
Why You’ll Love This Recipe
- It’s a perfect blend of creamy pumpkin and crunchy topping that delights every bite.
- Super easy to make, even for beginner bakers!
- Ideal for fall gatherings, bringing warmth to your holiday table.
- Can be made ahead of time, saving you stress on busy days.
- Delicious served warm or chilled, and pairs wonderfully with whipped cream.
Tips for Success
To ensure your pumpkin crunch cake turns out absolutely perfect, here are a few handy tips! First, for a lighter texture, you can swap the evaporated milk for half-and-half or even whole milk if that’s what you have on hand. If you want to cut back on sugar, feel free to reduce the sugar by a quarter cup without losing flavor. Keep an eye on the baking time—ovens can vary, so check for doneness a bit early to avoid overbaking. And don’t forget, serving it warm with a dollop of whipped cream or a scoop of vanilla ice cream takes it to another level of deliciousness! Enjoy every bite!
Nutritional Information
Keep in mind that nutritional values can vary based on the specific ingredients and brands you use, so these numbers are approximate. For each serving of this delicious pumpkin crunch cake, you can expect about 320 calories. It packs in around 15g of fat, with 5g of that being saturated fat. You’ll also find about 20g of sugar and 4g of protein per piece. With 45g of carbohydrates and 2g of fiber, it’s a delightful treat to indulge in every now and then! Just remember, moderation is key!
FAQ About Pumpkin Crunch Cake
Got questions about making the perfect pumpkin crunch cake? You’re not alone! Here are some common queries I often hear:
Can I use fresh pumpkin instead of canned? Absolutely! Just make sure to cook and puree it until smooth. You’ll want about 2 cups of fresh pumpkin.
Is there a gluten-free option? Yes! You can substitute the yellow cake mix with a gluten-free blend. Just check the measurements!
Can I add chocolate chips? Oh, definitely! Adding chocolate chips gives a delicious twist and a bit of extra sweetness.
How do I know when it’s done baking? When the top is golden brown and a toothpick comes out clean, you’re good to go!
Can I make it ahead of time? Yes! This cake is fantastic when made a day in advance. Just keep it covered in the fridge!
Storage & Reheating Instructions
To store any leftover pumpkin crunch cake, simply cover it tightly with plastic wrap or aluminum foil, or transfer it to an airtight container. It will keep well in the refrigerator for up to 5 days—trust me, it’s still delicious even after a few days! When you’re ready to enjoy a piece, you can either eat it cold or pop it in the microwave for about 15-20 seconds to warm it up. Just be careful not to heat it too long, or it can dry out! Enjoy every bite!
Serving Suggestions
To elevate your pumpkin crunch cake experience, I highly recommend serving it with a dollop of freshly whipped cream on top. The lightness of the cream perfectly balances the richness of the cake! You could also add a scoop of vanilla ice cream for that dreamy combination of warm and cold. And for a little extra flair, sprinkle some cinnamon or nutmeg on the whipped cream. Trust me, it’s pure bliss on a plate!
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Pumpkin Crunch Cake: 7 Reasons You’ll Love This Cozy Delight
- Total Time: 80 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Pumpkin crunch cake is a delicious dessert that combines the flavors of pumpkin and spices with a crunchy topping.
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 4 large eggs
- 1 can (12 oz) evaporated milk
- 1 box yellow cake mix
- 1 cup chopped nuts (pecans or walnuts)
- 1/2 cup butter, melted
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix pumpkin puree, sugar, cinnamon, nutmeg, salt, eggs, and evaporated milk until smooth.
- Pour the pumpkin mixture into a greased 9×13 inch baking dish.
- Sprinkle the dry cake mix evenly over the pumpkin layer.
- Top with chopped nuts and drizzle melted butter over everything.
- Bake for 50-60 minutes or until set and golden brown.
- Let it cool before serving.
Notes
- Serve with whipped cream if desired.
- Store leftovers in the refrigerator.
- This cake can be made a day ahead.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 320
- Sugar: 20g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: pumpkin crunch cake, pumpkin dessert, fall dessert
