Irresistible Pumpkin Crunch Cake Recipe for Fall Bliss

There’s something magical about the aroma of a freshly baked pumpkin crunch cake wafting through the kitchen. Imagine those soft, spiced pumpkin flavors mingling with the sweet, buttery crunch topping, creating an irresistible scent that beckons everyone to gather around. This dessert is not just a treat; it’s an experience that brings back fond memories of cozy fall evenings, laughter, and family gatherings.

Every bite of this pumpkin crunch cake transports me back to my grandmother’s kitchen, where we would compete for the last piece while trying not to spill our apple cider. It’s perfect for Thanksgiving dinners, Halloween parties, or simply when you need a spoonful of comfort food on a rainy day. You’ll find that this cake not only satisfies your cravings but also fills your heart with warmth.

I remember my friends’ eyes lighting up as they took their first bites of this cake. The smiles were priceless!

Essential Ingredients

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

• Canned Pumpkin Puree: Use pure pumpkin puree rather than pumpkin pie filling for better control over sweetness and spices.

• Granulated Sugar: This sweetener creates a lovely balance against the spices in the cake.

• Brown Sugar: Brown sugar adds moisture and depth to flavor; don’t skip it!

• Eggs: Large eggs help bind all ingredients together while adding richness and moisture.

• All-Purpose Flour: Essential for structure; feel free to substitute gluten-free flour if needed.

• Baking Powder & Baking Soda: These leavening agents ensure your cake rises beautifully.

• Ground Cinnamon & Nutmeg: These warm spices create that classic fall flavor; fresh spices work best.

• Chopped Pecans or Walnuts: Optional for added crunch and nutty flavor; toast them lightly for extra taste.

• Unsalted Butter: Always use unsalted butter so you can control the salt levels in your dessert.

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

Let’s Make it Together

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

Mix the Pumpkin Batter: In a large bowl, combine canned pumpkin puree, granulated sugar, brown sugar, and eggs until smooth. The mixture should be creamy and well-blended.

Add Dry Ingredients Carefully: Gradually whisk in flour, baking powder, baking soda, cinnamon, nutmeg, and salt until fully incorporated. Ensure no lumps remain for a smooth batter.

Transfer Batter to Baking Dish: Pour the prepared batter into the greased baking dish, spreading evenly with a spatula. The batter should fill about half of the dish.

Create Crunch Topping**: In another bowl, mix chopped pecans or walnuts with brown sugar and melted butter until well combined. Spread this mixture evenly over the top of your pumpkin batter.

Bake Until Golden Brown**: Bake in preheated oven for 30-35 minutes or until a toothpick inserted comes out clean. The top should be golden brown and smell heavenly!

Now that you have created this delightful pumpkin crunch cake from scratch, get ready to impress your friends and family! Enjoy each bite as it melts in your mouth while savoring those nostalgic flavors that remind us all why we love this time of year so much. Happy baking!

You Must Know

• Pumpkin crunch cake is a delightful dessert that balances richness and warmth
• The spices blend perfectly, creating an irresistible aroma that fills your kitchen
• This cake is great for gatherings or a cozy night in, making it a versatile addition to any menu

Perfecting the Cooking Process

Start by preparing your ingredients: mix the pumpkin and spices, then layer them with the cake batter for even baking. Ensure you preheat your oven to 350°F for optimal results.

Add Your Touch

Feel free to swap out nuts or add chocolate chips for an extra sweet twist. You can also experiment with different spices, like nutmeg or allspice, to find your favorite flavor combination.

Storing & Reheating

Store leftover pumpkin crunch cake in an airtight container at room temperature for up to three days. For reheating, place slices in the microwave for about 10-15 seconds or enjoy them cold.

Chef's Helpful Tips

• To achieve that perfect texture, ensure your pumpkin puree is well-drained
• Use fresh spices instead of pre-ground ones for a more vibrant flavor
• Always let the cake cool completely before slicing to maintain its structure and moisture

Baking this pumpkin crunch cake brings back memories of cozy fall evenings with family. One Thanksgiving, my cousin devoured half the cake before dinner even started!

FAQ

What is pumpkin crunch cake?

Pumpkin crunch cake is a rich dessert combining pumpkin puree and crunchy topping.

Can I use fresh pumpkin instead of canned?

Yes, fresh pumpkin works well; just ensure it’s properly cooked and pureed.

How do I know when the cake is done?

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

Print

Pumpkin Crunch Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the enchanting flavors of Pumpkin Crunch Cake, where warm spices and creamy pumpkin blend perfectly beneath a buttery, crunchy topping. This delightful dessert captures the essence of fall, making it ideal for Thanksgiving gatherings or cozy family nights. With its inviting aroma and rich texture, each bite is a comforting reminder of cherished moments spent with loved ones.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: Serves approximately 12 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. In a large bowl, mix canned pumpkin puree, granulated sugar, brown sugar, and eggs until smooth.
3. Gradually add flour, baking powder, baking soda, cinnamon, nutmeg, and salt; stir until well combined.
4. Pour the batter into the prepared baking dish.
5. In a separate bowl, combine chopped nuts with brown sugar and melted butter; sprinkle over the batter.
6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Nutrition

• Serving Size: 1 slice (100g)
• Calories: 320
• Sugar: 34g
• Sodium: 180mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 70mg