Pumpkin Crunch Cake

Why You’ll Love This Recipe

• Simple Preparation: Utilizes common pantry ingredients and requires minimal effort to assemble.

• Perfect for Gatherings: Ideal for potlucks, family dinners, or holiday celebrations, offering generous servings.

• Versatile Serving Options: Delicious when served warm with a scoop of ice cream or chilled with a dollop of whipped cream.

Ingredients

• 1 can (15 oz) pumpkin puree

• 1 can (12 oz) evaporated milk

• 3 large eggs

• 1½ cups granulated sugar

• 1 teaspoon ground cinnamon

• ½ teaspoon salt

• 1 box yellow cake mix

• 1 cup chopped pecans

• 1 cup unsalted butter, melted

• Whipped topping or vanilla ice cream, for serving (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 13×9-inch baking dish to prevent sticking.

2. Prepare Pumpkin Mixture:

   • In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, granulated sugar, ground cinnamon, and salt.

   • Whisk until the mixture is smooth and well combined.

3. Assemble the Cake:

   • Pour the pumpkin mixture into the prepared baking dish, spreading it evenly.

   • Sprinkle the dry yellow cake mix evenly over the pumpkin mixture, ensuring complete coverage.

   • Distribute the chopped pecans over the cake mix layer.

   • Drizzle the melted butter evenly over the top, covering as much of the surface as possible.

4. Bake:

   • Place the baking dish in the preheated oven.

   • Bake for 50 to 55 minutes, or until the top is golden brown and the cake is set. A toothpick inserted into the center should come out clean.

5. Cool and Serve:

   • Remove the cake from the oven and allow it to cool completely in the baking dish.

   • Once cooled, cut into squares and serve.

   • Optionally, top each serving with a dollop of whipped topping or a scoop of vanilla ice cream for added indulgence.

Servings and Timing

• Servings: Approximately 12 servings

• Preparation Time: 15 minutes

• Baking Time: 50 to 55 minutes

• Total Time: Approximately 1 hour and 10 minutes

Variations

• Chocolate Chip Addition: Sprinkle ½ cup of chocolate chips over the pumpkin mixture before adding the cake mix for a sweet, chocolaty twist.

• Nut-Free Option: Omit the pecans if you prefer a nut-free dessert or substitute with sunflower seeds for a similar crunch.

• Spice Enhancement: Add ½ teaspoon of ground nutmeg and ¼ teaspoon of ground cloves to the pumpkin mixture for a spicier flavor profile.

Storage/Reheating

• Storage: Cover the baking dish tightly with plastic wrap or aluminum foil and store at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days.

• Freezing: To freeze, wrap individual portions in plastic wrap and place them in a freezer-safe container or bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

• Reheating: To enjoy warm, reheat individual servings in the microwave for about 20 to 30 seconds. Alternatively, place the desired amount in an oven-safe dish and warm in a preheated 350°F (175°C) oven for 10 to 15 minutes.

FAQs

1. Can I use fresh pumpkin puree instead of canned?

Yes, fresh pumpkin puree can be used. Ensure it is well-drained to remove excess moisture, which can affect the cake’s texture.

2. Is it necessary to sift the cake mix before using?

Sifting the cake mix helps remove lumps and allows for more even distribution over the pumpkin mixture, resulting in a better texture.

3. Can I substitute the yellow cake mix with another flavor?

Yes, spice cake mix or butter pecan cake mix can be used for a different flavor profile that complements the pumpkin.

4. How do I know when the cake is done baking?

The top should be golden brown, and a toothpick inserted into the center should come out clean or with minimal crumbs.

5. Can I make this cake ahead of time?

Yes, Pumpkin Crunch Cake can be made a day in advance. Store it covered at room temperature or in the refrigerator, depending on your preference.

6. What can I use instead of pecans for the topping?

Walnuts, almonds, or even a mixture of seeds can be used as alternatives to pecans.

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