Oh, let me tell you about my love for pumpkin crunch cake! Every fall, when the leaves start to turn and the air gets that crisp edge, this cake becomes my go-to dessert. I remember making it for the first time with my grandma; the smell of warm spices and sweet pumpkin filling the kitchen was simply magical. Trust me, there’s something so comforting about the combination of pumpkin and that crunchy nut topping—it just feels like a warm hug! Whether it’s for Thanksgiving or just a cozy weekend at home, this pumpkin crunch cake is always a hit with family and friends. You’re going to love it!
Ingredients for Pumpkin Crunch Cake
To make this delightful pumpkin crunch cake, you’ll need a few simple ingredients that come together beautifully. Here’s what you’ll need:
- 1 can pumpkin puree (15 oz) – make sure it’s 100% pumpkin and not pie filling!
- 1 cup sugar – this adds the perfect sweetness.
- 1 cup all-purpose flour – the base of our cake.
- 1 teaspoon baking powder – for that lovely rise.
- 1/2 teaspoon baking soda – helps with texture.
- 1 teaspoon ground cinnamon – because fall isn’t fall without it!
- 1/2 teaspoon salt – balances the sweetness.
- 4 large eggs – these give our cake structure and moisture.
- 1/2 cup vegetable oil – for a rich, moist crumb.
- 1 cup chopped nuts – I love pecans or walnuts for that crunch!
- 1 cup whipped cream – for serving, because it’s a must!
Gather these ingredients, and you’ll be on your way to creating a scrumptious pumpkin crunch cake!
How to Prepare Pumpkin Crunch Cake
Now that we’ve got our ingredients all set, let’s dive into making this delicious pumpkin crunch cake! The process is super simple, and I promise you’ll be rewarded with a warm, comforting dessert that’s perfect for any occasion. Follow these steps closely, and you’ll have a scrumptious cake in no time!
Step-by-Step Instructions
- First, preheat your oven to 350°F (175°C). This is crucial to ensure even baking.
- In a large mixing bowl, combine the pumpkin puree, sugar, eggs, and vegetable oil. Stir until everything is well blended and smooth.
- Next, add in the flour, baking powder, baking soda, cinnamon, and salt. Mix just until combined; don’t overdo it! You want a smooth batter, but a few lumps are okay.
- Pour the batter into a greased 9×13 inch baking dish, spreading it evenly.
- Now for the fun part! Sprinkle those chopped nuts generously on top. This is where the crunch factor comes in!
- Bake in the preheated oven for 30-35 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean.
- Once baked, let the cake cool in the pan for about 10-15 minutes before slicing. Serve it warm or at room temperature, and don’t forget that whipped cream on top!
Nutritional Information
Let’s talk about the nutritional goodness packed into this pumpkin crunch cake! Keep in mind that these values are estimates and can vary based on the specific brands and ingredients you use. For each slice (based on 12 servings), you can expect approximately:
- Calories: 250
- Fat: 10g
- Saturated Fat: 1g
- Trans Fat: 0g
- Cholesterol: 40mg
- Sodium: 200mg
- Carbohydrates: 38g
- Fiber: 2g
- Sugar: 12g
- Protein: 4g
This cake is not only delicious but also brings a bit of that comforting fall flavor without overloading on calories. Enjoy it guilt-free!
Tips for Success
To make your pumpkin crunch cake absolutely perfect, here are a few tips I swear by! First, if you like it sweeter, feel free to adjust the sugar to taste—sometimes I add an extra tablespoon. Also, make sure to mix your batter just until combined; overmixing can lead to a denser cake. Keep an eye on your baking time; every oven is different, so check for doneness a few minutes early. For storage, wrap any leftovers tightly and keep them in the fridge for up to five days. Trust me, it tastes even better the next day!
Variations of Pumpkin Crunch Cake
The beauty of pumpkin crunch cake is its versatility! You can easily switch things up to create your own unique spin. For starters, try using different nuts like almonds or hazelnuts for a delightful twist. If you’re feeling adventurous, add a touch of nutmeg or ginger along with the cinnamon for extra warmth. You could even mix in some chocolate chips for a sweet surprise or swirl in a bit of cream cheese for a rich layer of flavor. And don’t forget about toppings—drizzle some caramel sauce or sprinkle a dash of powdered sugar right before serving for that wow factor!
Storage & Reheating Instructions
Storing your leftover pumpkin crunch cake is super easy! Just make sure it’s completely cooled, then wrap it tightly in plastic wrap or transfer it to an airtight container. It’ll stay fresh in the refrigerator for up to five days. If you want to keep it longer, you can freeze it! Just slice it first, then place the pieces in freezer-safe bags, and they’ll be good for up to two months.
When you’re ready to enjoy it again, simply thaw the cake in the fridge overnight. For a warm treat, pop a slice in the microwave for about 15-20 seconds—just enough to take the chill off and bring back that cozy flavor!
Why You’ll Love This Recipe
This pumpkin crunch cake is truly a slice of heaven, and here’s why you’ll adore it just as much as I do:
- It’s super easy to prepare—perfect for both beginner bakers and seasoned pros!
- The flavor is a delightful blend of warm spices and sweet pumpkin that screams fall.
- With that crunchy nut topping, each bite is a wonderful contrast of textures.
- It’s versatile; you can easily customize it with your favorite nuts or spices.
- This cake can be made ahead of time, making it a great choice for gatherings.
- It pairs beautifully with whipped cream, adding that extra touch of indulgence.
Trust me, once you try it, you’ll want to make this recipe a staple in your fall baking lineup!
Frequently Asked Questions
I get a lot of questions about this pumpkin crunch cake, so let’s tackle some of the most common ones! First off, can I substitute the eggs? Absolutely! You can use flax eggs or applesauce as a binding agent if you’re looking for a vegan option. Just remember, it might tweak the texture a bit.
Another question I hear is about serving suggestions. This cake is fantastic on its own, but you can elevate it with a scoop of ice cream or a drizzle of caramel sauce for an extra special treat. Also, many people ask if it’s okay to use fresh pumpkin instead of canned. While you can definitely use fresh, just make sure it’s pureed thoroughly for the right consistency!
Lastly, can I make this cake gluten-free? Yes, just swap the all-purpose flour for a gluten-free blend, and you’re good to go! Enjoy baking!
Print
Pumpkin Crunch Cake: 7 Reasons to Indulge This Fall
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delicious pumpkin crunch cake with a crunchy topping.
Ingredients
- 1 can pumpkin puree (15 oz)
- 1 cup sugar
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 4 large eggs
- 1/2 cup vegetable oil
- 1 cup chopped nuts
- 1 cup whipped cream (for serving)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix pumpkin, sugar, eggs, and oil.
- Add flour, baking powder, baking soda, cinnamon, and salt. Mix until smooth.
- Pour the batter into a greased 9×13 inch baking dish.
- Sprinkle chopped nuts on top.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool and serve with whipped cream.
Notes
- Store leftovers in the refrigerator.
- Can be made a day in advance.
- Adjust sugar according to taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: pumpkin crunch cake
