Description of this recipe
Pumpkin Crunch Cake is a delightful dessert that combines the rich flavors of pumpkin pie with the texture of a crumbly cake. This easy-to-make recipe features a creamy pumpkin filling topped with a golden, crunchy layer of cake mix and pecans, all drizzled with melted butter for an irresistible finish. Perfect for fall gatherings or holiday celebrations, this dessert is sure to impress your family and friends.
Why you will love this recipe
You will love this Pumpkin Crunch Cake for its simplicity and mouthwatering flavor. The combination of pumpkin and spices creates a warm, comforting taste that evokes the spirit of autumn. The crunchy topping adds a delightful contrast to the creamy pumpkin layer, making each bite a delicious experience. Whether served warm or chilled with a dollop of Cool Whip, this cake is a crowd-pleaser that will have everyone coming back for seconds.
Introduction
As the leaves begin to change and the air turns crisp, there’s nothing quite like the taste of pumpkin to usher in the season. Pumpkin Crunch Cake is a beloved recipe that captures the essence of fall in every bite. This dessert is not only easy to prepare but also brings a touch of warmth and nostalgia to any gathering. With just a few simple ingredients, you can create a show-stopping cake that is sure to become a family favorite. Let’s dive into the recipe and discover how to make this delightful treat!
Ingredients:
- 1 can (15 oz) pumpkin
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 1/2 cups sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 box yellow cake mix
- 1 cup pecans, chopped
- 1 cup butter, melted
- Cool Whip, for topping
Preparation:
Step 1: Preheat your oven to 350°F (175°C). Grease a 13×9 inch baking dish to prevent the cake from sticking. This is an important step to ensure easy removal of the cake after baking.
Step 2: In a large mixing bowl, combine the pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt. Use a whisk or electric mixer to blend the ingredients until they are well combined and smooth. This mixture will form the creamy base of your cake.
Step 3: Pour the pumpkin mixture into the prepared baking dish, spreading it evenly across the bottom. This layer is rich and flavorful, providing the perfect foundation for the crunchy topping.
Step 4: Sift the yellow cake mix evenly over the pumpkin mixture. This step is crucial as it helps to break up any lumps in the cake mix and ensures an even distribution of the dry ingredients.
Step 5: Sprinkle the chopped pecans over the cake mix, followed by drizzling the melted butter evenly over the entire surface. The butter will soak into the cake mix and pecans, creating a deliciously crunchy topping as it bakes.
Step 6: Bake in the preheated oven for 50-55 minutes, or until the top is golden brown and the cake is set. Keep an eye on it towards the end of the baking time to prevent over-browning. A toothpick inserted into the center should come out clean.
Step 7: Once baked, allow the cake to cool completely in the pan. You can serve it warm or chilled, but it’s best when topped with a generous dollop of Cool Whip for added creaminess.
COOKING Rating:
⭐⭐⭐⭐⭐ (5/5) – This recipe is not only easy to follow but also yields a delightful dessert that will impress anyone who tries it.
Serving Suggestions:
Pumpkin Crunch Cake is perfect for any occasion, from Thanksgiving dinner to potlucks and family gatherings. Serve it warm with a scoop of vanilla ice cream or chilled with Cool Whip on top. For an extra touch, sprinkle some additional cinnamon or nutmeg over the Cool Whip for added flavor and a beautiful presentation.
Tips:
- For a gluten-free version, substitute the yellow cake mix with a gluten-free cake mix.
- If you prefer a nuttier flavor, you can substitute pecans with walnuts or almonds.
- To enhance the flavor, consider adding a pinch of nutmeg or ginger to the pumpkin mixture.
- Leftovers can be stored in the refrigerator for up to 3 days; simply cover the dish with plastic wrap.
- For a festive touch, garnish each slice with a sprinkle of cinnamon or a drizzle of caramel sauce.
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Nutritional Information:
- Calories: Approximately 350 per serving
- Protein: 5g
- Sodium: 200mg
Conclusion
Pumpkin Crunch Cake is a delightful dessert that brings the flavors of fall to your table. With its creamy pumpkin base and crunchy topping, this cake is sure to be a hit at any gathering. Its simplicity makes it a go-to recipe for both novice and experienced bakers alike. So, gather your ingredients, preheat your oven, and get ready to enjoy a slice of this delicious cake that celebrates the best of autumn!
Questions and Answers about Pumpkin Crunch Cake
1. Can I make Pumpkin Crunch Cake ahead of time?
Yes, you can prepare the cake a day in advance. Just allow it to cool completely, cover it with plastic wrap, and store it in the refrigerator. It tastes even better the next day as the flavors meld together!
2. Is there a way to make this recipe healthier?
You can reduce the sugar by using a sugar substitute or by using less sugar than the recipe calls for. Additionally, consider using a lower-fat version of evaporated milk or substituting some of the butter with applesauce.
3. Can I freeze Pumpkin Crunch Cake?
Yes, you can freeze the cake! Wrap it tightly in plastic wrap and then in aluminum foil before freezing. It can be stored in the freezer for up to three months. Thaw it in the refrigerator before serving.
4. What can I use instead of Cool Whip?
If you prefer a homemade option, you can whip heavy cream with a bit of sugar and vanilla extract to create a fresh topping. Alternatively, cream cheese frosting can be a delicious substitute.
5. Can I add other ingredients to the pumpkin mixture?
Absolutely! You can add chocolate chips, dried cranberries, or even shredded coconut for added texture and flavor. Just be mindful of the overall moisture content when adding extra ingredients.
