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