Oh my goodness, let me tell you about my absolute favorite fall dessert: pumpkin crunch cake! Seriously, this cake is a warm hug in dessert form. It’s got that rich, spiced pumpkin flavor that just screams autumn, and the best part? The crumbly topping! It adds this delightful texture that contrasts perfectly with the moist cake beneath. I remember the first time I made this for a family gathering; the entire house smelled like Thanksgiving, and I couldn’t wait for everyone to dive in. Trust me, one bite of this cake, especially when served warm with a dollop of whipped cream, and you’ll be hooked! It’s the perfect way to celebrate the season and impress your friends. So, are you ready to get baking?
Ingredients List
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 can pumpkin puree (15 oz)
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 4 large eggs
- 1 cup evaporated milk
- 1/2 cup unsalted butter, melted
- 1 cup chopped nuts (your choice, but walnuts or pecans work great)
- 1 cup packed brown sugar
- 1/2 cup unsalted butter, softened (for the topping)
- 1 cup whipped cream (for serving, because who can resist?)
How to Prepare Pumpkin Crunch Cake
Getting this pumpkin crunch cake ready is a breeze, and I promise you’ll love every moment of it! First things first, you’ll want to preheat your oven to 350°F (175°C) so it’s nice and toasty by the time you’re ready to bake. This cake is all about that cozy feel, and the oven should be prepared to help with that!
Step-by-Step Instructions
- In a large mixing bowl, combine the pumpkin puree, sugar, flour, baking powder, baking soda, cinnamon, salt, eggs, and evaporated milk. Mix until everything is well combined and creamy—this is going to be the base of your delicious cake!
- Once your batter is smooth, pour it into a greased baking dish. I like to use a 9×13 inch pan, but you can go with whatever you have on hand.
- Now, let’s whip up that crumbly topping! In another bowl, mix together the melted butter, chopped nuts, brown sugar, and softened butter. You want the mixture to be crumbly but still hold together a bit—think of it like a sandy beach!
- Sprinkle that delicious topping evenly over the pumpkin mixture in your baking dish. Don’t be shy—get it all covered!
- Pop it in the preheated oven and bake for about 45 to 50 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted into the center comes out clean. The smell will drive you wild, trust me!
- Let it cool slightly before serving, as hard as that might be! Serve it warm with a generous dollop of whipped cream, and enjoy the magic of fall in every bite!
Why You’ll Love This Recipe
- Irresistible Flavor: The combination of pumpkin, warm spices, and that heavenly crumbly topping creates a flavor explosion that’s pure autumn bliss!
- Easy to Make: With simple ingredients and straightforward steps, even beginner bakers can whip this up with ease. You’ll be amazed at how quickly it comes together!
- Perfect for Fall Gatherings: This cake is a showstopper at any potluck or holiday gathering. Your friends and family will rave about it – trust me!
- Versatile Delight: Enjoy it warm with whipped cream, or serve it as a delightful breakfast treat. It’s suitable for any occasion!
- Make-Ahead Friendly: You can easily prepare it a day in advance, allowing you to focus on other dishes or just relax before your guests arrive.
Tips for Success
Alright, let’s make sure your pumpkin crunch cake turns out absolutely divine! First off, if you’re out of evaporated milk, you can substitute it with an equal amount of whole milk or even almond milk for a lighter twist. Just be careful not to overmix your batter; it should be combined but not whipped, or you might end up with a denser cake than desired.
Now, for a flavor boost, consider adding a pinch of nutmeg or ginger to the mix—trust me, it takes the spice game up a notch! And when you’re baking, keep an eye on that golden brown topping; ovens can be sneaky sometimes! If you notice it’s browning too quickly, just tent it with aluminum foil to prevent burning. Lastly, let it cool a bit before digging in; the flavors really meld together as it sits. Happy baking!
Serving Suggestions
When it comes to serving this amazing pumpkin crunch cake, I’ve got a few ideas that’ll elevate your dessert experience! First off, a generous dollop of whipped cream is a must—it adds that creamy touch that pairs beautifully with the spiced cake. If you’re feeling a little adventurous, try drizzling some caramel sauce over the top; the sweetness and richness will take it to the next level!
For a cozy touch, serve slices alongside a steaming cup of spiced chai tea or a rich cider. The warm flavors will complement the cake perfectly. And let’s not forget about ice cream! A scoop of vanilla or cinnamon ice cream makes for a delightful contrast in temperature and texture. Trust me, any of these pairings will make your pumpkin crunch cake an unforgettable treat!
Storage & Reheating Instructions
Once you’ve enjoyed your pumpkin crunch cake, you’ll want to make sure it stays fresh for as long as possible! To store leftovers, simply cover the cake with plastic wrap or transfer it to an airtight container. It’ll keep well in the refrigerator for up to 4 days—if it lasts that long, of course!
When you’re ready to indulge again, reheating is super simple. Just slice a piece and pop it in the microwave for about 20-30 seconds, or until warmed through. If you prefer a crispy topping, you can also reheat it in a toaster oven at 350°F (175°C) for about 10 minutes. Just keep an eye on it to make sure that crumbly goodness doesn’t burn! Enjoy your delicious cake, and trust me, it tastes just as good the next day!
Nutritional Information
Now, let’s talk about the numbers behind this delicious pumpkin crunch cake! Each slice is estimated to pack about 250 calories, making it a delightful treat without going overboard. You’ll find around 10g of fat, including 5g of saturated fat, and 4g of protein per serving. Carbohydrate lovers will appreciate the 35g of carbs, along with 15g of sugar and 2g of fiber to help balance it out. Keep in mind these values are estimates, so feel free to adjust based on your ingredients. Enjoy guilt-free indulgence this fall!
FAQ Section
Can I use fresh pumpkin instead of canned puree? Absolutely! If you want to use fresh pumpkin, just make sure to cook and puree it until smooth. You’ll need about 2 cups of fresh pumpkin to replace the 15 oz can.
Can I make this pumpkin crunch cake gluten-free? Yes, you can! Substitute the all-purpose flour with a 1:1 gluten-free baking blend. This way, you can still enjoy that delicious pumpkin flavor without the gluten!
How do I know when the cake is done? The best way to check is by inserting a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, your pumpkin crunch cake is ready to come out of the oven!
Can I add chocolate chips to the batter? Oh, definitely! Adding chocolate chips can create a delightful twist to the classic pumpkin crunch cake. Just fold in about a cup of semi-sweet chocolate chips before pouring the batter into the baking dish.
What’s the best way to serve leftover pumpkin crunch cake? Leftover cake is still amazing! Try warming it up and serving it with whipped cream or a scoop of ice cream for a cozy dessert treat. The flavors will still shine through, and it’s just as delicious the next day!
Print
Pumpkin Crunch Cake: 5 Reasons It’s Fall’s Best Treat
- Total Time: 70 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delicious pumpkin crunch cake with a crumbly topping.
Ingredients
- 1 can pumpkin puree (15 oz)
- 1 cup sugar
- 1 cup flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 4 eggs
- 1 cup evaporated milk
- 1/2 cup butter, melted
- 1 cup chopped nuts
- 1 cup brown sugar
- 1/2 cup butter, softened
- 1 cup whipped cream for serving
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix pumpkin puree, sugar, flour, baking powder, baking soda, cinnamon, salt, eggs, and evaporated milk.
- Pour mixture into a greased baking dish.
- In another bowl, combine melted butter, chopped nuts, brown sugar, and softened butter for the topping.
- Sprinkle the topping over the cake mixture.
- Bake for 45-50 minutes or until golden brown.
- Let cool slightly before serving.
- Serve with whipped cream.
Notes
- Store leftovers in the refrigerator.
- Can be made a day in advance.
- Add more spices for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: pumpkin crunch cake, pumpkin dessert, fall dessert
