Looking for a delightful dessert that captures the essence of fall? Look no further than pumpkin crunch cake! This warm, spiced cake layered with creamy filling and topped with a crunchy topping is perfect for gatherings and cozy nights in. Easy to make and even easier to love, this cake will have everyone asking for seconds. Let’s dive into the ingredients and steps to create this autumnal masterpiece!
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 cup granulated 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 chopped pecans or walnuts
- 1/2 cup unsalted butter, melted
Servings and Cooking Time
This recipe makes approximately 12 servings. Preparation time is about 20 minutes, with a cooking time of 50 minutes.
Nutritional Value
Each serving (1 slice) contains approximately:
– Calories: 350
– Total Fat: 18g
– Saturated Fat: 7g
– Cholesterol: 70mg
– Sodium: 250mg
– Carbohydrates: 45g
– Dietary Fiber: 2g
– Sugars: 25g
– Protein: 5g
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large bowl, combine pumpkin puree, sugar, evaporated milk, eggs, and vanilla extract. Mix well.
- Add cinnamon, nutmeg, and ginger to the pumpkin mixture and stir until combined.
- Pour the pumpkin mixture into the prepared baking dish.
- Sprinkle the dry yellow cake mix evenly over the pumpkin layer.
- Evenly distribute chopped nuts over the cake mix layer.
- Drizzle melted butter over the top, ensuring even coverage.
- Bake in the preheated oven for about 50 minutes, or until the edges are golden brown.
- Remove from oven and let it cool for at least 15 minutes before serving.
- Serve warm with whipped cream or ice cream if desired.
Alternative Ingredients
You can substitute the yellow cake mix with a gluten-free cake mix for a gluten-free version. Additionally, use almond or coconut milk instead of evaporated milk for a dairy-free option.
Serving and Pairings
Pumpkin crunch cake pairs wonderfully with whipped cream or a scoop of vanilla ice cream. It also complements spiced chai or a warm cup of coffee, making it a perfect dessert for fall gatherings.
Storage and Reheating
Store leftover pumpkin crunch cake in an airtight container in the refrigerator for up to 4 days. It can be reheated in the microwave for a few seconds. For longer storage, freeze slices wrapped in plastic wrap for up to 3 months.
Cooking Mistakes
- Don’t skip greasing the baking dish; this prevents sticking.
- Ensure your eggs are at room temperature for better mixing.
- Don’t overmix the batter; it should be combined but not beaten.
- Check doneness with a toothpick; it should come out clean.
- Let it cool before cutting to avoid crumbling.
Helpful Tips
- Use fresh pumpkin puree for a richer flavor.
- Experiment with spices like cloves or allspice for added depth.
- For an extra crunch, add more nuts on top.
- Serve with a drizzle of caramel sauce for a gourmet touch.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree. Just make sure it’s well cooked and pureed smoothly before adding it to your mixture.
Is this cake suitable for freezing?
Absolutely! You can freeze the pumpkin crunch cake for up to 3 months. Wrap it tightly in plastic wrap and then foil.
Can I make this cake ahead of time?
Yes, you can prepare the cake a day in advance. Just store it in the refrigerator and bring it to room temperature before serving.
What can I substitute for eggs?
You can use flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water = 1 egg) or applesauce (1/4 cup per egg) as a substitute for eggs.
How do I know when the cake is done?
The cake is done when the edges are golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Conclusion
Pumpkin crunch cake is a delightful fusion of flavors and textures that embodies the spirit of autumn. Whether enjoyed as a dessert or a sweet snack, it’s sure to please your family and friends. Try making this easy recipe, and let the warm, spiced aroma fill your kitchen!
Pumpkin Crunch Cake
Ingredients
- 1 can 15 oz pumpkin puree
- 1 cup granulated 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 chopped pecans or walnuts
- 1/2 cup unsalted butter melted
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- In a large bowl, combine pumpkin puree, sugar, evaporated milk, eggs, and vanilla extract. Mix well.
- Add cinnamon, nutmeg, and ginger to the pumpkin mixture and stir until combined.
- Pour the pumpkin mixture into the prepared baking dish.
- Sprinkle the dry yellow cake mix evenly over the pumpkin layer.
- Evenly distribute chopped nuts over the cake mix layer.
- Drizzle melted butter over the top, ensuring even coverage.
- Bake in the preheated oven for about 50 minutes, or until the edges are golden brown.
- Remove from oven and let it cool for at least 15 minutes before serving.
- Serve warm with whipped cream or ice cream if desired.