Irresistible Pumpkin Crunch Cake Recipe for Autumn Delights

There’s something magical about pumpkin crunch cake that instantly transports you to cozy autumn days, where every bite melts in your mouth like a warm hug. The aroma of cinnamon and nutmeg wafts through the air, tickling your senses with sweet anticipation. This delightful dessert is not just a cake; it’s a celebration of flavors, textures, and memories.

I remember the first time I tried pumpkin crunch cake at my friend’s fall gathering. The moment I took a bite, I was hooked! It has become my go-to recipe for family get-togethers and holiday feasts. Imagine serving this scrumptious delight at Thanksgiving or Halloween parties, where everyone gathers around the table, eagerly awaiting their slice. Trust me; it’s a guaranteed crowd-pleaser!

There’s nothing quite like watching friends and family devour this cake while raving about how delicious it is.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Canned Pumpkin Puree: Opt for 100% pure pumpkin puree for the best texture and flavor; avoid pumpkin pie filling.

• All-Purpose Flour: A staple ingredient that provides structure; make sure it’s fresh for optimal results.

• Granulated Sugar: This sweetener balances the spices beautifully; feel free to adjust based on your sweetness preference.

• Baking Powder: Essential for leavening; ensure it hasn’t expired to achieve that perfect rise.

• Cinnamon: A warm spice that brings comfort; use freshly ground if possible for more vibrant flavor.

• Nutmeg: Just a pinch adds depth; freshly grated nutmeg can elevate your dish to another level.

• Eggs: They act as binders in the cake; use room temperature eggs for better mixing.

• Butter: Melted unsalted butter adds richness; opt for quality butter for the best flavor.

• Chopped Pecans or Walnuts (optional): For added crunch and nuttiness; toast them lightly beforehand for extra flavor.

• Whipped Cream (for serving): A dollop of whipped cream makes everything better; homemade is ideal but store-bought works too!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray or butter to prevent sticking.

Mix Dry Ingredients Together: In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt until well combined. The aroma of spices should fill the kitchen!

Add Pumpkin and Wet Ingredients: Stir in pumpkin puree and melted butter until smooth. Then add eggs one at a time, mixing until just combined—don’t overmix!

Incorporate Nuts (if using): Gently fold in chopped nuts if you’re adding them. They add great texture to contrast with the soft cake.

Pour Batter into Baking Dish: Transfer the batter into your prepared baking dish evenly. Smooth out the top with a spatula—no one likes uneven slices!

Bake and Cool Before Serving: Bake in preheated oven for 30-35 minutes or until golden brown and set in the center. Let cool slightly before serving with whipped cream.

Now you’re ready to serve this irresistible pumpkin crunch cake! Watch as faces light up with delight at every bite—it’s a true fall favorite that no one can resist!

Perfecting the Cooking Process

Start by preparing the pumpkin mixture, then layer it with the crunchy topping. Bake until golden, ensuring even cooking throughout.

Add Your Touch

Feel free to swap out pumpkin for sweet potato or add chocolate chips for extra indulgence. Get creative with spices like nutmeg or ginger!

Storing & Reheating

Store leftover pumpkin crunch cake in an airtight container at room temperature for up to three days. Reheat slices in the microwave for 20 seconds.

A friend once told me this pumpkin crunch cake reminded her of childhood Thanksgiving dinners, where laughter filled the air and desserts were the highlight of the feast.

FAQ

Can I use fresh pumpkin instead of canned?

Yes, just make sure to cook and puree it properly before using.

How do I know when my cake is done?

Insert a toothpick in the center; it should come out clean when fully baked.

What can I serve with pumpkin crunch cake?

Pair it with whipped cream or vanilla ice cream for a delicious treat.

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Pumpkin Crunch Cake

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Pumpkin crunch cake is a warm, comforting dessert that embodies the essence of fall. With its luscious pumpkin flavor complemented by aromatic spices, this cake is sure to be the star of your holiday gatherings. The delightful crunch topping adds texture, making every bite a celebration of flavors and memories. Serve it warm with a dollop of whipped cream for an irresistible treat that friends and family will rave about!

• Author: Logan Reed
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: Serves 8
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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• 1 (15 oz) can pumpkin puree
• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• 3 large eggs (room temperature)
• ½ cup unsalted butter (melted)
• 1 cup chopped pecans or walnuts (optional)
• Whipped cream (for serving)

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt.
3. Stir in pumpkin puree and melted butter until smooth. Add eggs one at a time, mixing until just combined.
4. Gently fold in nuts if using.
5. Pour batter into the prepared dish and smooth the top.
6. Bake for 30-35 minutes or until golden brown and set in the center. Let cool before serving with whipped cream.

Nutrition

• Serving Size: 1 slice (100g)
• Calories: 290
• Sugar: 18g
• Sodium: 160mg
• Fat: 14g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 55mg