Pumpkin Crunch Cake

Introduction

There’s something magical about fall—the crisp air, the vibrant leaves, and, of course, the irresistible aroma of pumpkin-flavored treats. One of my family’s favorite recipes to make during this season is Pumpkin Crunch Cake. This delightful dessert combines the richness of pumpkin with a crunchy topping that takes it to the next level. Every time I serve it at gatherings, it’s met with rave reviews and happy faces. The layers of flavors and textures make it a memorable dessert, perfect for any occasion.

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 serving)

Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This ensures your cake will bake evenly and develop a beautiful golden color.
2. Mix the Pumpkin Base: In a large bowl, combine the pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt. Using a mixer will help achieve a smooth and creamy consistency.
3. Prepare the Baking Dish: Grease a 13×9 baking dish to prevent sticking. Pour the pumpkin mixture into the greased dish, spreading it evenly.
4. Add Cake Mix: To avoid lumps, run the yellow cake mix through a sifter. Sprinkle the dry cake mix evenly over the pumpkin mixture, ensuring full coverage.
5. Top with Pecans: Sprinkle the chopped pecans on top of the cake mix layer. This will create a lovely crunch once baked.
6. Drizzle with Butter: Finally, drizzle the melted butter over the pecans. This step is essential for achieving that delicious, crunchy topping.
7. Bake: Place the dish in the preheated oven and bake for 50-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Cool and Serve: Once baked, allow the cake to cool for a bit. Serve chilled or warm with a generous dollop of Cool Whip on top.

Nutrition Facts (per serving)

• Servings: 12
• Calories: 320
• Sugar: 23g
• Sodium: 280mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 80mg

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes

How to Serve

• Serve warm or chilled.
• Top with a generous dollop of Cool Whip or whipped cream.
• Garnish with additional chopped pecans or a sprinkle of cinnamon for added flair.
• Perfect for potlucks, family gatherings, or holiday celebrations.

Additional Tips

1. Use Fresh Pumpkin: If you have access to fresh pumpkin, you can cook and puree it for an even richer flavor.
2. Storage: This cake can be stored in the refrigerator for up to 3 days, making it perfect for make-ahead desserts.
3. Butter Substitutes: If you want a lighter version, you can substitute half of the butter with applesauce.
4. Nut Alternatives: Feel free to use walnuts or almonds instead of pecans for a different crunch.
5. Flavor Variations: Add a pinch of nutmeg or ginger for an extra layer of fall flavors.

Recipe Variations

• Gluten-Free Version: Substitute the yellow cake mix with a gluten-free cake mix for a gluten-free option.
• Vegan Version: Use a vegan cake mix and substitute eggs with flaxseed meal or a commercial egg replacer.
• Cheesecake Variation: Swirl in a cream cheese mixture for a cheesecake-like flavor by blending 8 oz of softened cream cheese with 1/3 cup of sugar and 1 egg.

Serving Suggestions

• Serve as a dessert after a hearty meal, such as Thanksgiving dinner.
• Pair with a warm beverage like spiced apple cider or pumpkin spice latte.
• Great addition to brunches alongside coffee or tea.

Freezing and Storage

• Freezing: This cake freezes well! Slice and wrap individual portions in plastic wrap, then place in an airtight container. Freeze for up to 2 months.
• Thawing: To enjoy, thaw in the refrigerator overnight and serve chilled or warm.

FAQ Section

1. Can I use fresh pumpkin instead of canned?

• Yes, you can use fresh pumpkin. Just make sure it’s well-pureed and cooked.

1. How long does the cake last?

• The cake will last in the refrigerator for up to 3 days.

1. Can I make this cake ahead of time?

• Absolutely! It can be made a day in advance and stored in the refrigerator.

1. Is there a way to make it less sweet?

• You can reduce the sugar to suit your taste preferences.

1. Can I add chocolate chips?

• Yes, adding chocolate chips will give it a delicious twist!

1. What if I don’t have pecans?

• You can use any nuts or leave them out entirely.

1. Can I make this gluten-free?

• Yes, just substitute the yellow cake mix with a gluten-free alternative.

1. What should I serve it with?

• It pairs well with whipped cream, ice cream, or a scoop of yogurt.

1. How do I know when it’s done?

• The top should be golden brown, and a toothpick inserted into the center should come out clean.

1. Can I freeze the cake?

• Yes, it freezes well. Just ensure it’s wrapped properly.

Conclusion

Pumpkin Crunch Cake is more than just a dessert; it’s a celebration of fall flavors and comfort food. With its easy preparation and delightful taste, it’s no wonder that it has become a staple in our home during the autumn months. Whether you’re hosting a holiday gathering or simply indulging in a cozy night in, this cake is sure to impress. The combination of pumpkin, spices, and crunchy topping makes it a dessert that everyone will love. So, gather your ingredients, and get ready to enjoy a slice of this deliciousness!

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