Description
A delicious pumpkin crunch cake with a crumbly topping.
Ingredients
Scale
- 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