Oh my goodness, let me tell you about pumpkin crunch cake! This delightful dessert is like a warm hug on a chilly fall day. With its rich, spiced pumpkin filling and that dreamy buttery crumb topping, it’s the kind of cake that brings everyone together. I mean, who can resist that sweet, comforting aroma wafting through the kitchen? It’s perfect for cozy gatherings, Thanksgiving feasts, or even just because you need a little sweetness in your life. Trust me, once you take a bite of this pumpkin crunch cake, you’ll find yourself reaching for seconds (and maybe even thirds!).
Ingredients for Pumpkin Crunch Cake
Gather these simple ingredients to whip up your delicious pumpkin crunch cake. Each one plays a vital role in creating that mouthwatering flavor and texture!
- 1 can pumpkin puree (15 oz) – This is the star of the show! It provides that rich pumpkin flavor and moisture.
- 1 cup sugar – Just regular granulated sugar is perfect to sweeten up the pumpkin mixture.
- 1 tsp cinnamon – This warm spice adds that cozy fall vibe we all love.
- 1/2 tsp nutmeg – Just a hint of nutmeg brings out the depth of the pumpkin flavor.
- 1/2 tsp salt – A little salt helps balance out the sweetness and enhances all the flavors.
- 4 large eggs – Eggs are essential for binding everything together and giving the cake its structure.
- 1 box yellow cake mix (15.25 oz) – This is what gives the cake that delightful crumb topping with minimal effort!
- 1 cup chopped pecans – These add a lovely crunch and nutty flavor on top of the cake.
- 1 cup butter, melted – This buttery goodness is drizzled over the top, creating that irresistible crumb texture.
How to Prepare Pumpkin Crunch Cake
Now, let’s get into the fun part—making this delicious pumpkin crunch cake! Follow these simple steps, and you’ll have a warm, comforting dessert in no time.
Step-by-Step Instructions
- First things first, preheat your oven to 350°F (175°C). This is super important because you want that oven nice and toasty when you pop in the cake.
- In a large mixing bowl, combine the pumpkin puree, sugar, cinnamon, nutmeg, salt, and eggs. Whisk it all together until it’s smooth and creamy. Trust me, that pumpkin mixture is going to smell heavenly!
- Next, grab a greased 9×13 inch baking dish and spread the pumpkin mixture evenly across the bottom. Make sure it’s nice and even for the best baking results.
- Now, sprinkle the yellow cake mix evenly over the pumpkin layer. Don’t worry about mixing it in; it’ll work its magic as it bakes!
- Top everything off with the chopped pecans. They’ll add a delightful crunch that complements the soft cake beautifully.
- Finally, drizzle the melted butter generously over the top. This is what creates that amazing buttery crumb topping we all love!
- Pop the dish into the oven and bake for 50-60 minutes. You’ll know it’s done when the edges are set and a toothpick inserted in the center comes out clean.
- Once baked, let the cake cool for a bit before serving. This will help it set up nicely and make it easier to cut. Enjoy!
Why You’ll Love Pumpkin Crunch Cake
This pumpkin crunch cake is not just a dessert; it’s an experience you won’t want to miss! Here’s why this recipe has a special place in my heart:
- Quick and easy to prepare, making it a go-to for busy days.
- Deliciously flavorful with that perfect blend of warm spices and pumpkin.
- A crowd-pleaser at fall gatherings, Thanksgiving, or any cozy get-together.
- It’s comforting and satisfying, perfect for dessert lovers of all ages!
- The buttery crumb topping adds a delightful crunch that you’ll crave again and again.
Tips for Success with Pumpkin Crunch Cake
To make your pumpkin crunch cake absolutely perfect, here are a few tips I swear by! First, make sure your melted butter isn’t too hot when you drizzle it over the cake mix; you want it to blend nicely without cooking the batter. Also, don’t skip the cooling time after baking—it helps the cake set perfectly and makes slicing easier. If you have leftovers (which is a big if!), store them in an airtight container in the fridge for up to a week. And for serving, a dollop of whipped cream or a scoop of vanilla ice cream takes this dessert to the next level!
Nutritional Information Disclaimer
Please note that the nutritional values provided for this pumpkin crunch cake are estimates and can vary based on the specific ingredients and brands you use. It’s always a good idea to check the labels for the most accurate information, especially if you’re watching your intake!
FAQ About Pumpkin Crunch Cake
Got questions about this scrumptious pumpkin crunch cake? I’ve got you covered! Here are some of the most common queries I hear, along with my answers to help you out.
Common Questions
Can I use fresh pumpkin instead of canned? Absolutely! If you have fresh pumpkin, just make sure to cook and puree it until smooth. It’ll add a lovely flavor to the cake.
Can I make this recipe gluten-free? Yes, you can! Just swap the yellow cake mix for a gluten-free cake mix, and you’re all set. Enjoy the same deliciousness without the gluten!
How do I store leftovers? To keep your pumpkin crunch cake fresh, store any leftovers in an airtight container in the refrigerator. It will last up to a week, but trust me, it won’t last that long!
Can I freeze pumpkin crunch cake? Definitely! Just wrap individual pieces tightly and freeze. When you’re ready, thaw them in the fridge overnight for a tasty treat anytime.
What can I serve with pumpkin crunch cake? A dollop of whipped cream or a scoop of vanilla ice cream pairs perfectly with this cake, enhancing that warm, cozy experience!
Serving Suggestions for Pumpkin Crunch Cake
When it comes to serving your delicious pumpkin crunch cake, you’ve got some fantastic options! I love to top each slice with a generous dollop of whipped cream—it adds that creamy touch that just elevates the whole experience. If you’re feeling extra indulgent, a scoop of vanilla ice cream is a dreamy companion, especially when the cake is still warm from the oven. This cake is perfect for cozy fall gatherings, Thanksgiving dinners, or even just a sweet treat after a long day. Whatever the occasion, it’s sure to bring smiles all around!
Call to Action
I’d love to hear how your pumpkin crunch cake turned out! Please leave a comment below sharing your experience or any fun variations you tried. If you enjoyed this recipe, don’t forget to rate it! Your feedback means the world to me and helps others discover this delightful treat!
Imprimer
Pumpkin Crunch Cake: 7 Irresistible Reasons to Indulge
- Temps Total: 75 minutes
- Rendement: 12 servings 1x
- Alimentation: Végétarien
Description
A delicious pumpkin crunch cake with a buttery crumb topping.
Ingrédients
- 1 can pumpkin puree (15 oz)
- 1 cup sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 4 large eggs
- 1 box yellow cake mix (15.25 oz)
- 1 cup chopped pecans
- 1 cup butter, melted
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix pumpkin puree, sugar, cinnamon, nutmeg, salt, and eggs.
- Spread the mixture in a greased 9×13 inch baking dish.
- Sprinkle yellow cake mix evenly over the pumpkin mixture.
- Top with chopped pecans.
- Drizzle melted butter over the top.
- Bake for 50-60 minutes until set.
- Let cool before serving.
Notes
- Serve warm or at room temperature.
- Can be topped with whipped cream.
- Store leftovers in the refrigerator.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 60 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 piece
- Calories: 320
- Sucre: 18g
- De Sodium: 250mg
- La graisse: 14g
- Graisses Saturées: 8g
- Les Graisses Insaturées: 4g
- Les Gras Trans: 0g
- Les hydrates de carbone: 44g
- La fibre: 2g
- La protéine: 4g
- Le taux de cholestérol: 85mg
Mots-clés: pumpkin crunch cake, pumpkin dessert, fall dessert
