Pumpkin Crunch Cake is a delightful dessert that combines the warm flavors of pumpkin pie with the satisfying texture of a crunchy, buttery topping. Perfect for fall gatherings, Thanksgiving, or any time you crave the comforting taste of pumpkin spice, this dessert is both easy to make and irresistibly delicious.Ingredients:
- For the Pumpkin Layer:
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- For the Crunch Topping:
- 1 package (about 18 oz) yellow cake mix
- 1 cup chopped pecans or walnuts
- 3/4 cup unsalted butter, melted
- For Serving:
- Whipped cream or vanilla ice cream
- Additional ground cinnamon or nutmeg for garnish
Instructions:
- Preheat Oven and Prepare Baking Dish:
- Preheat your oven to 350°F (175°C).
- Grease a 9×13 inch baking dish.
- Mix the Pumpkin Layer:
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, salt, cloves, and ginger until smooth and well combined.
- Pour this mixture into the prepared baking dish.
- Prepare the Crunch Topping:
- Evenly sprinkle the dry yellow cake mix over the pumpkin mixture.
- Sprinkle chopped pecans or walnuts over the cake mix.
- Drizzle the melted butter evenly over the top, ensuring it covers as much of the cake mix and nuts as possible.
- Bake:
- Place in the preheated oven and bake for about 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- If the top browns too quickly, you can cover it with aluminum foil during the last part of baking.
- Cool and Serve:
- Allow the cake to cool for at least 15 minutes before serving.
- Serve warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.
- Garnish with a sprinkle of cinnamon or nutmeg if desired.
Nutritional Information Estimate (per serving, based on 12 servings):
- Calories: 420
- Fat: 23g
- Saturated Fat: 10g
- Cholesterol: 85mg
- Sodium: 320mg
- Carbohydrates: 50g
- Fiber: 2g
- Sugar: 30g
- Protein: 5g
Additional Tips:
- For a gluten-free version, use a gluten-free cake mix.
- You can customize the spices according to your taste preferences or use a pumpkin pie spice mix instead.
- This cake can be made a day ahead and tastes even better the next day as the flavors meld together.
Pumpkin Crunch Cake is a festive, easy-to-make dessert that captures the essence of autumn with every bite. Its rich, creamy pumpkin base and crispy, buttery topping make it a favorite at holiday feasts and cozy family dinners alike.