Pumpkin Crunch Cake
Introduction
Pumpkin Crunch Cake is a delightful dessert that combines the warm, cozy flavors of pumpkin with a crunchy topping. It is an easy-to-make dish that your family will love, especially during the fall season. The cake has a smooth pumpkin base and a deliciously crispy layer on top, making it a unique treat for any occasion.
Why Make This Recipe
This recipe is perfect if you love simple desserts that taste amazing. Pumpkin Crunch Cake is not only easy to prepare, but it also showcases the rich flavor of pumpkin. It’s great for gatherings, holidays, or just a cozy night at home. Plus, it uses common ingredients that you may already have in your pantry, making it a no-fuss option for dessert lovers.
How to Make Pumpkin Crunch Cake
Here’s how you can whip up a delicious Pumpkin Crunch Cake in no time.
Ingredients:
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 box yellow cake mix
- 1 cup unsalted butter, melted
- 1 cup chopped walnuts or pecans (optional)
- Whipped cream (for serving, optional)
Directions:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, mix together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, and salt. Stir until everything is combined and smooth.
- Pour this pumpkin mixture into your greased baking dish, making sure to spread it evenly.
- Take the dry cake mix and sprinkle it evenly over the pumpkin mixture. Do not stir it in!
- Drizzle the melted butter over the dry cake mix. Try to cover as much of the mix as possible.
- If you like, sprinkle chopped walnuts or pecans on top for extra crunch.
- Bake your cake in the preheated oven for 50-60 minutes, or until the top is golden brown and set.
- Let the cake cool slightly before you serve it. For a treat, serve it warm with whipped cream if you want.
How to Serve Pumpkin Crunch Cake
You can serve Pumpkin Crunch Cake warm or at room temperature. A dollop of whipped cream on top adds a nice touch and makes it even more delicious. For a family gathering or a fall party, this cake is a hit!
How to Store Pumpkin Crunch Cake
Store leftover Pumpkin Crunch Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. Just reheat it slightly before serving for the best taste.
Tips to Make Pumpkin Crunch Cake
- Make sure to mix the pumpkin mixture well so that everything is combined smoothly.
- Don’t skip drizzling the butter; it helps create the crunchy topping.
- If you want more crunch, feel free to add more nuts on top.
Variation
You can switch it up by adding chocolate chips to the pumpkin mixture for a sweeter twist. Also, you might use a spice cake mix instead of yellow cake mix for a different flavor.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin, but you need to cook and puree it first.
What if I don’t have evaporated milk?
You can replace evaporated milk with regular milk or almond milk, but the texture may be different.
Can I freeze Pumpkin Crunch Cake?
Yes, you can freeze it! Just make sure it is wrapped well in plastic wrap and stored in an airtight container. Thaw it in the fridge before serving.
Enjoy making and sharing this comforting Pumpkin Crunch Cake! It’s sure to bring smiles and warmth to your table.