Pumpkin Crunch Cake

Pumpkin Crunch Cake is a delightful dessert that combines a creamy pumpkin base with a crunchy topping of pecans and buttery cake mix. This easy-to-make recipe is perfect for fall gatherings, Thanksgiving dinners, or any time you want a comforting and delicious treat. The cake is simple to prepare, with the pumpkin mixture forming the base and the cake mix and pecans creating a crunchy, golden topping. Serve it warm or chilled, topped with a dollop of Cool Whip for an extra touch of sweetness.

If you're looking for a delicious and easy-to-make dessert that captures the essence of fall, look no further than this Pumpkin Crunch Cake. With its rich pumpkin base, crunchy pecan topping, and a layer of buttery goodness, this cake is sure to become a family favorite. Perfect for holiday gatherings or a cozy night in, this dessert combines the flavors of pumpkin pie and a crunchy cake, making it a unique treat. Let's gather all the ingredients you'll need to make this delightful dessert.

INGREDIENTS

• 1 can (15 oz) pumpkin: The main ingredient providing the rich, earthy flavor of the cake.
• 1 can (12 oz) evaporated milk: Adds creaminess to the pumpkin mixture.
• 3 large eggs: Helps bind the ingredients together and adds richness.
• 1 1/2 cups sugar: Sweetens the pumpkin base to perfection.
• 1 teaspoon cinnamon: Adds a warm spice that complements the pumpkin flavor.
• 1/2 teaspoon salt: Enhances the overall flavor of the cake.
• 1 box yellow cake mix: Creates a crunchy and sweet topping.
• 1 cup pecans, chopped: Provides a nutty crunch that contrasts beautifully with the soft pumpkin base.
• 1 cup butter, melted: Drizzled over the top to add richness and help create the crunchy topping.
• Cool Whip: For serving, adds a light and creamy finish to each slice.

These ingredients come together to create a dessert that's both comforting and impressive. Now that we have everything we need, let’s move on to the detailed cooking instructions to bring this Pumpkin Crunch Cake to life.

INSTRUCTIONS

Step 1: Preheat Oven

Preheat your oven to 350 degrees Fahrenheit. This ensures that the oven is at the right temperature when you’re ready to bake the cake, providing an even bake throughout.

Step 2: Mix Wet Ingredients

In a large bowl, combine the pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt. Using a mixer, blend these ingredients together until smooth. This mixture forms the base of your cake, offering a creamy and flavorful layer.

Step 3: Prepare Baking Dish

Pour the pumpkin mixture into a greased 13×9-inch baking dish. Greasing the dish ensures that the cake does not stick and can be easily served once baked.

Step 4: Add Cake Mix and Pecans

Using a sifter, run the yellow cake mix through to remove any lumps. This step ensures a smooth and even topping. Sprinkle the dry cake mix evenly over the pumpkin mixture in the baking dish. Top with the chopped pecans, spreading them out evenly to cover the entire surface.

Step 5: Drizzle Butter

Drizzle the melted butter evenly over the pecans and cake mix. This butter not only adds flavor but also helps in creating a crunchy, golden topping as it bakes.

Step 6: Bake

Place the baking dish in the preheated oven and bake for 50-55 minutes, or until the top is golden brown. The baking time allows the flavors to meld together while creating a delightful crunch on top.

Step 7: Cool and Serve

Once baked, let the cake cool. You can serve this cake chilled or warm, depending on your preference. Top each slice with a dollop of Cool Whip for an extra creamy touch that complements the crunchy and creamy layers of the cake.

Following these detailed instructions, you’ll create a Pumpkin Crunch Cake that’s perfectly balanced between creamy pumpkin filling and a crunchy, buttery topping. This dessert is sure to become a favorite at any gathering or holiday celebration.

Serving and Storage Tips

• Serving: This Pumpkin Crunch Cake is best enjoyed with a dollop of Cool Whip on top. You can serve it chilled or warm, depending on your preference. For a special touch, sprinkle a bit of extra cinnamon or nutmeg on top of the whipped cream.
• Storage: Store any leftovers in an airtight container in the refrigerator. This cake will stay fresh for up to 5 days. If you prefer your cake warm, reheat individual slices in the microwave for about 20-30 seconds before serving.
• Freezing: This cake freezes well if you want to make it ahead of time. Wrap individual slices in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.

Helpful Notes

• Variations:
  • Nut-Free Option: If you have a nut allergy or prefer a nut-free version, you can omit the pecans. Consider adding a crunchy cereal topping instead.
  • Spice It Up: Add a pinch of nutmeg, ginger, or cloves to the pumpkin mixture for a spicier flavor profile.
  • Different Toppings: Try topping the cake with caramel sauce or a cream cheese frosting for a richer flavor.
• Chefs' Tips:
  • Chef Ina Garten suggests using fresh pumpkin puree for an even richer flavor. Simply roast a pumpkin and blend the flesh until smooth.
  • Chef Alton Brown recommends sifting the cake mix to ensure a smooth, lump-free topping that bakes evenly.
  • Chef Martha Stewart advises letting the cake cool completely before serving for the best texture and flavor development.
• This cake is perfect for fall gatherings, Thanksgiving dinners, or simply as a treat to enjoy with a cup of coffee on a cool autumn day. Its unique combination of creamy pumpkin filling and crunchy topping makes it a standout dessert that everyone will love.

With these serving and storage tips, helpful notes, and variations, you can customize the Pumpkin Crunch Cake to suit your taste and impress your guests. Enjoy experimenting with different flavors and ingredients to make this recipe your own.