PUMPKIN CRUNCH CAKE RECIPE

Pumpkin Crunch Cake is the perfect fall dessert, combining the rich, warm flavors of pumpkin spice with a satisfyingly crunchy topping. This delightful cake is easy to make and sure to impress at any autumn gathering, from Halloween parties to Thanksgiving dinner. Its layered texture, featuring a soft pumpkin base beneath a crispy, buttery crust, makes it a favorite among those who enjoy a blend of textures in their desserts.

Ingredients Overview

Pumpkin Puree

• Why This Ingredient? Pumpkin puree is the star of the dish, providing a moist texture and the quintessential fall flavor.
• Health Benefits: Pumpkin is high in vitamins A and C, fiber, and antioxidants, which are great for skin health and immune support.

Yellow Cake Mix

• Why This Ingredient? Yellow cake mix creates a convenient and reliable base for the crunchy topping, adding sweetness and structure.
• Health Benefits: While primarily used for convenience, some brands of cake mix may contain added nutrients like vitamin D and calcium.

Pecans

• Why This Ingredient? Pecans add a nutty flavor and essential crunch to the topping, enhancing the cake’s texture.
• Health Benefits: Pecans are a source of healthy fats, antioxidants, and minerals like magnesium and potassium, which help lower blood pressure and improve heart health.

Evaporated Milk

• Why This Ingredient? Evaporated milk brings richness and creaminess to the pumpkin mixture, enhancing its texture and flavor.
• Health Benefits: It’s high in protein and calcium, essential for bone health.

Spices: Cinnamon, Nutmeg, and Cloves

• Why These Ingredients? These spices are key for achieving the classic pumpkin spice flavor that’s synonymous with autumn.
• Health Benefits: These spices offer anti-inflammatory properties and metabolic benefits.

Substitutions

For those with specific dietary needs or preferences, consider these alternatives:

• Pumpkin Puree: Sweet potato puree can be used as a delicious alternative.
• Yellow Cake Mix: For a gluten-free version, use a gluten-free cake mix.
• Pecans: Walnuts or almonds can replace pecans for those with pecan allergies.
• Evaporated Milk: Coconut milk or almond milk can be used for a dairy-free version.

Recipe

Yield: Serves 12

Ingredients with Measurements

• 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
• 1/4 tsp cloves
• 1/2 tsp salt
• 1 box yellow cake mix
• 1 cup chopped pecans
• 1 cup unsalted butter, melted

Instructions

1. Preheat Oven and Prepare Pan: Heat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. Mix Pumpkin Layer: In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, spices, and salt until smooth. Pour into the prepared baking dish.
3. Add Cake Mix and Pecans: Sprinkle the dry cake mix evenly over the pumpkin mixture. Top with chopped pecans.
4. Drizzle with Butter: Evenly pour melted butter over the entire cake.
5. Bake: Place in the oven and bake for 50-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
6. Cool and Serve: Allow to cool before serving. Serve with whipped cream or ice cream for added indulgence.

Nutrition

Each serving approximately contains:

• Calories: 450
• Carbs: 53g
• Fats: 25g
• Protein: 6g

Storage Instructions

Store Pumpkin Crunch Cake in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months.

Conclusion

Pumpkin Crunch Cake is a must-try for anyone who loves the flavors of autumn. This easy-to-make dessert is both comforting and decadent, making it the perfect addition to any fall celebration.

FAQ

1. Can I make this cake in advance? Yes, this cake can be made a day ahead, and it actually tastes better the next day as the flavors meld.
2. How can I add more texture to the topping? Try adding some rolled oats or a sprinkle of raw sugar on top before baking for extra crunch.