Pumpkin Crunch Cake is a delightful dessert that combines the warm, spiced flavors of pumpkin with a satisfying crunchy topping. This cake is a perfect treat for the fall season and an excellent alternative to the traditional pumpkin pie. With its creamy pumpkin base, buttery cake mix topping, and a sprinkling of nuts, this dessert is sure to become a favorite at your holiday gatherings.
Ingredients:
For the Cake Base:
- 1 can (15 oz) pumpkin puree 🎃
- 1 can (12 oz) evaporated milk 🥛
- 3 large eggs 🥚
- 1 cup granulated sugar 🟡
- 1 tsp cinnamon 🌰
- ½ tsp nutmeg 🍂
- ¼ tsp ground ginger 🧄
- ¼ tsp ground cloves 🌿
- 1 box (15.25 oz) yellow cake mix 🍰
For the Topping:
- 1 cup chopped pecans or walnuts 🌰
- 1 cup unsalted butter, melted 🧈
- ½ cup brown sugar 🟤
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.
- Prepare the Cake Base: In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, granulated sugar, cinnamon, nutmeg, ginger, and cloves. Whisk until the mixture is smooth and well combined. 🎃🥛🥚
- Pour into the Baking Dish: Pour the pumpkin mixture into the prepared baking dish and spread it evenly.
- Add the Cake Mix: Sprinkle the dry yellow cake mix evenly over the pumpkin mixture. Do not stir; the cake mix will create a crumbly topping as it bakes. 🍰
- Add the Topping: Sprinkle the chopped pecans or walnuts evenly over the cake mix. Drizzle the melted butter over the top, ensuring it is evenly distributed. 🧈🌰
- Bake the Cake: Place the baking dish in the preheated oven and bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool completely before slicing. Serve it as is, or with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy! 🎃🍨
Notes:
- Pumpkin Spice Mix: If you have pumpkin pie spice on hand, you can substitute the cinnamon, nutmeg, ginger, and cloves with 2-3 teaspoons of pumpkin pie spice.
- Nut-Free Option: If you have a nut allergy, you can omit the nuts or substitute them with toasted pumpkin seeds for a crunchy topping.
- Make Ahead: Pumpkin Crunch Cake can be made a day in advance. Simply store it in the refrigerator and bring it to room temperature before serving.
- Serving Ideas: This cake pairs wonderfully with whipped cream, vanilla ice cream, or a drizzle of caramel sauce for an extra indulgent treat.
FAQs:
1. Can I use fresh pumpkin instead of canned? Yes, you can use fresh pumpkin puree. Simply cook and puree the pumpkin until smooth, and use the same amount as the canned pumpkin.
2. Can I make this cake gluten-free? Yes, you can use a gluten-free yellow cake mix to make this recipe gluten-free. The rest of the ingredients are naturally gluten-free.
3. How do I store leftovers? Store any leftover cake in an airtight container in the refrigerator for up to 4 days. The cake can be served cold or at room temperature.
4. Can I freeze Pumpkin Crunch Cake? Yes, you can freeze the cake after it has cooled completely. Wrap it tightly in plastic wrap and foil, and store it in the freezer for up to 2 months. Thaw in the refrigerator before serving.
5. What other variations can I try? You can experiment with different cake mixes, such as spice cake or butter pecan, to change the flavor profile. Adding a handful of chocolate chips or a swirl of cream cheese frosting on top before baking can also enhance the dessert.
Conclusion
Pumpkin Crunch Cake is a delicious and easy dessert that brings together the best flavors of fall. The creamy pumpkin layer combined with the crunchy, buttery topping makes for a truly irresistible treat. Perfect for holidays, potlucks, or simply as a cozy dessert at home, this cake is sure to please!
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Enjoy your delicious Pumpkin Crunch Cake! 🎃