Indulge in the flavors of fall with this irresistible Pumpkin Crunch Cake! This dessert features a creamy pumpkin filling topped with a crunchy streusel, making it a delightful treat for any occasion. Perfect for gatherings, holidays, or just because, this cake is sure to impress your friends and family. With its warm spices and comforting texture, it’s a must-try recipe that embodies the essence of autumn!
Ingredients
– 1 can (15 oz) pumpkin puree
– 1 cup sugar
– 1 cup evaporated milk
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 teaspoon cinnamon
– 1/2 teaspoon nutmeg
– 1/2 teaspoon ginger
– 1 box yellow cake mix
– 1 cup pecans or walnuts, chopped
– 1/2 cup butter, melted
Servings and Cooking Time
This recipe makes 12 servings, with a preparation time of 15 minutes and a cooking time of 50-60 minutes.
Nutritional Value
Each serving (1 slice) of Pumpkin Crunch Cake contains approximately 250 calories, 12g fat, 32g carbohydrates, and 5g protein. This is based on a standard serving size.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine pumpkin puree, sugar, evaporated milk, eggs, and vanilla extract.
3. Add cinnamon, nutmeg, and ginger to the mixture and stir until well blended.
4. Pour the pumpkin mixture into a greased 9×13-inch baking dish.
5. Evenly sprinkle the dry cake mix over the pumpkin mixture.
6. In a small bowl, mix chopped nuts with melted butter.
7. Sprinkle the nut and butter mixture evenly over the cake mix.
8. Bake in the preheated oven for 50-60 minutes or until a toothpick comes out clean.
9. Allow the cake to cool for at least 15 minutes before serving.
10. Serve warm or chilled with whipped cream if desired.
Alternative Ingredients
For a gluten-free option, substitute the yellow cake mix with a gluten-free cake mix. You can also use almond milk instead of evaporated milk for a dairy-free version. Feel free to adjust spices according to your taste.
Serving and Pairings
Pumpkin Crunch Cake pairs wonderfully with whipped cream, vanilla ice cream, or a drizzle of caramel sauce. It also complements warm beverages like chai tea or coffee, making it perfect for cozy gatherings.
Storage and Reheating
Store leftover Pumpkin Crunch Cake in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months. To reheat, simply warm slices in the microwave or oven until heated through.
Cooking Mistakes
- Don’t skip greasing the baking dish to prevent sticking.
- Ensure the pumpkin mixture is well blended for even flavor.
- Don’t overbake; check with a toothpick after 50 minutes.
- Allow the cake to cool for better serving.
- Use fresh spices for a more vibrant flavor.
Helpful Tips
- For extra crunch, add more nuts to the topping.
- Use fresh pumpkin puree for a homemade touch.
- Experiment with different spices for a unique flavor.
- Serve with a dollop of cream cheese frosting for added richness.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree. Just ensure it’s well cooked and blended to achieve the same consistency as canned pumpkin.
How long does Pumpkin Crunch Cake last?
When stored properly in the refrigerator, it can last up to 5 days. It can also be frozen for up to 3 months.
Can I make this cake ahead of time?
Absolutely! You can prepare the cake a day in advance and store it in the refrigerator until you’re ready to serve.
Is this cake suitable for freezing?
Yes, Pumpkin Crunch Cake freezes well. Just wrap it tightly and store in an airtight container.
What can I serve with Pumpkin Crunch Cake?
Serve it with whipped cream, vanilla ice cream, or caramel sauce for a delightful treat.
Conclusion
Pumpkin Crunch Cake is a delightful dessert that embodies the flavors of fall. With its creamy pumpkin filling and crunchy topping, it’s perfect for any occasion. Easy to make and delicious to eat, this cake will surely become a favorite in your recipe collection. Enjoy a slice of autumn today!
Pumpkin Crunch Cake
Ingredients
- 1 can 15 oz pumpkin puree
- 1 cup sugar
- 1 cup evaporated milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1 box yellow cake mix
- 1 cup pecans or walnuts chopped
- 1/2 cup butter melted
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine pumpkin puree, sugar, evaporated milk, eggs, and vanilla extract.
- Add cinnamon, nutmeg, and ginger to the mixture and stir until well blended.
- Pour the pumpkin mixture into a greased 9x13-inch baking dish.
- Evenly sprinkle the dry cake mix over the pumpkin mixture.
- In a small bowl, mix chopped nuts with melted butter.
- Sprinkle the nut and butter mixture evenly over the cake mix.
- Bake in the preheated oven for 50-60 minutes or until a toothpick comes out clean.
- Allow the cake to cool for at least 15 minutes before serving.
- Serve warm or chilled with whipped cream if desired.
