Pumpkin Crunch Cake

$To make your Pumpkin Crunch Cake, gather the following ingredients: - 1 can (15 oz) of pure pumpkin puree - 1 cup granulated sugar - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - 4 large eggs - 1 cup evaporated milk - 1 box (approximately 15 oz) yellow cake mix - 1 cup chopped pecans or walnuts - 1 cup unsalted butter, melted - Whipped cream for serving (optional) Here’s the exact measurement for each ingredient: - Pumpkin puree: 15 oz (1 can) - Granulated sugar: 1 cup - Ground cinnamon: 1 teaspoon - Ground nutmeg: ½ teaspoon - Ground ginger: ½ teaspoon - Eggs: 4 large - Evaporated milk: 1 cup - Yellow cake mix: 15 oz (1 box) - Chopped nuts: 1 cup - Unsalted butter: 1 cup (melted) - Whipped cream: to taste (optional) You can make your cake unique with these options: - Add chocolate chips for sweetness. - Use different nuts like almonds or pecans. - Mix in dried cranberries for a fruity twist. - Top with cream cheese frosting for extra richness. Feel free to explore these options to make your Pumpkin Crunch Cake truly your own. For the full recipe, check below! Start by preheating your oven to 350°F (175°C). This step is key for even baking. Next, take a 9x13 inch baking pan. Grease it well with butter or cooking spray. Dust it lightly with flour to avoid sticking. This makes it easy to remove the cake later. In a large bowl, combine the pumpkin puree, granulated sugar, and spices. Add ground cinnamon, nutmeg, and ginger for warmth. Crack in the four eggs and mix well. This should create a smooth and creamy batter. Slowly pour in the evaporated milk, blending it in. Keep mixing until everything is well combined. Once your batter is ready, pour it into the prepared pan. Spread it evenly so it bakes uniformly. Now, sprinkle the dry yellow cake mix over the pumpkin layer. Ensure it covers the batter completely. In another bowl, mix chopped pecans or walnuts with melted butter. Spread this nutty mix over the cake mix. Bake for 45-50 minutes. You know it’s done when the top is golden brown. A toothpick should come out clean from the center. After baking, let it cool for about 10 minutes before slicing. Enjoy serving it warm with whipped cream if you like! To bake the perfect pumpkin crunch cake, follow these tips: - Use fresh ingredients. Fresh eggs and spices boost flavor. - Mix well. Make sure the batter is smooth before baking. - Spread evenly. Distribute the cake mix over the pumpkin layer for even baking. - Check the oven temperature. An accurate oven helps avoid undercooked or burnt cake. - Let it cool. Cooling the cake for 10 minutes helps set it for slicing. Here are some common mistakes to steer clear of: - Not greasing the pan. This can cause sticking and messy serving. - Skipping the nuts. Nuts add crunch and flavor balance; don't omit them. - Overmixing. Mixing too much can make the cake dense. - Ignoring baking time. Keep an eye on the cake to avoid overbaking. - Serving too hot. Let it cool a bit for the best flavor and texture. For delightful serving, try these ideas: - Serve warm. A warm slice feels cozy and inviting. - Add toppings. Whipped cream or caramel sauce enhances taste. - Garnish. A sprinkle of cinnamon or nutmeg adds a nice touch. - Plate it right. Use individual plates for a fancy look. - Pair it up. Serve with a scoop of vanilla ice cream for a treat. These tips will help you create a pumpkin crunch cake that's both beautiful and delicious. For the full recipe, check the detailed instructions above. {{image_4}} To make a gluten-free pumpkin crunch cake, swap the yellow cake mix for a gluten-free blend. Many brands offer great options that work well. Ensure the blend you choose includes a binding agent, like xanthan gum. This helps the cake hold its shape and texture. You can also check for certified gluten-free labels to avoid cross-contamination. If you have nut allergies or simply want a different flavor, use seeds instead. Pumpkin seeds or sunflower seeds add a nice crunch. You can also skip the nuts entirely for a lighter cake. The pumpkin flavor still shines through, so don’t worry about losing taste. Another option is to add toasted coconut for a tropical twist. Want to boost flavor? Try adding chocolate chips or butterscotch chips to the batter. A teaspoon of vanilla extract can enhance the overall taste, making it richer. If you're feeling adventurous, mix in dried fruits like cranberries or raisins for added texture. These small changes can make your cake unique and exciting! For the full recipe, refer to the earlier section. To keep your pumpkin crunch cake fresh, store it in an airtight container. Place it at room temperature for up to three days. If your kitchen is warm, keep it in the fridge. This will help it stay moist and flavorful. Remember to cover the cake with plastic wrap or foil if you use the fridge. You can freeze pumpkin crunch cake for longer storage. First, let the cake cool completely. Then, cut it into slices for easy use later. Wrap each slice tightly in plastic wrap. Place the wrapped slices in a freezer-safe bag. The cake can last up to three months in the freezer. When ready to enjoy, simply thaw it in the fridge overnight. To enjoy your leftover cake warm, preheat your oven to 350°F (175°C). Place the slice on a baking sheet. Bake for about 10 to 15 minutes. This will help bring back its tasty crunch. You can also microwave a slice for about 20 seconds for a quick fix. Serve with whipped cream for a special touch! Yes, you can use fresh pumpkin. Start by roasting a small pumpkin. Cut it in half, scoop out the seeds, and bake it face down at 350°F for about 45 minutes. Once it cools, scoop the flesh out and blend it until smooth. This fresh puree will give your cake a bright flavor. Just make sure your fresh pumpkin puree has the same consistency as canned. Pumpkin Crunch Cake stays fresh for about 3 to 4 days. Store it in an airtight container at room temperature. If you want it to last longer, keep it in the fridge. The flavors will deepen, and the cake will stay moist. Just remember to bring it back to room temperature before serving! Absolutely! You can make this cake one day ahead. Just let it cool completely, then cover it tightly. Keep it at room temperature or in the fridge. This way, you save time and still impress your guests. Plus, the flavors will meld nicely overnight! For the best taste, top it with whipped cream just before serving. For the full recipe, check out the previous sections. You now have a complete guide to making the perfect Pumpkin Crunch Cake. We covered the ingredients, mixing, baking, and customizing this tasty dessert. Remember the tips to avoid mistakes and enhance your cake. You can also explore variations for special diets or add flavors. Don’t forget how to store leftovers so you can enjoy them later. With this knowledge, you can bake a delightful treat every time. Enjoy sharing your creation with others, and let your baking journey be sweet and fun!$

Indulge in the fall flavors with this delightful pumpkin crunch cake! This easy-to-follow recipe combines pumpkin puree, warm spices, and a crunch topping made from cake mix and nuts. Perfect for gatherings or a cozy night in, this cake will impress your family and friends. Click through to discover the full recipe and bring this autumn treat to your kitchen today! Enjoy a slice of happiness with every bite.

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Ingredients

1 can (15 oz) of pure pumpkin puree

1 cup granulated sugar

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

4 large eggs

1 cup evaporated milk

1 box (approximately 15 oz) yellow cake mix

1 cup chopped pecans or walnuts

1 cup unsalted butter, melted

Whipped cream for serving (optional)

Instructions

Begin by preheating your oven to 350°F (175°C). Prepare a 9x13 inch baking pan by greasing it with butter or cooking spray and dusting it with flour to prevent sticking.

In a large mixing bowl, combine the pumpkin puree, granulated sugar, ground cinnamon, nutmeg, and ginger. Add the eggs to the bowl and mix thoroughly until all ingredients are well incorporated, creating a smooth batter.

Slowly pour in the evaporated milk while continuing to mix, ensuring a seamless blend.

Carefully transfer the pumpkin mixture into the prepared baking pan, spreading it out evenly for uniform baking.

Evenly sprinkle the dry yellow cake mix over the pumpkin layer, making certain that every inch is covered so that it bakes evenly.

In a small bowl, combine the chopped pecans or walnuts with the melted butter, stirring until the nuts are well-coated. Distribute this nutty mixture evenly over the layer of cake mix.

Bake in the preheated oven for about 45-50 minutes, or until the top is a beautiful golden brown and a toothpick inserted into the center comes out clean, indicating it's fully baked.

Once baked, allow the cake to cool in the pan for at least 10 minutes to set before slicing and serving.

Serve warm or at room temperature, with an optional dollop of whipped cream on top for an extra indulgent treat.

Prep Time: 20 minutes | Total Time: 1 hour 10 minutes | Servings: 12

- Presentation Tips: Enhance the presentation by serving slices of the pumpkin crunch cake on individual plates. Drizzle with warm caramel sauce, add a generous dollop of whipped cream, and finish with a light sprinkle of cinnamon for a delightful touch.