Pumpkin Crunch Cake

You’re about to commence a culinary journey with Pumpkin Crunch Cake, a dessert that skillfully marries flavors and textures.

You’ll need precise measurements of pumpkin puree, evaporated milk, eggs, and a blend of spices.

The cake’s structure relies on a yellow cake mix layered beneath crunchy pecans.

Mastering this treat requires attention to baking time and temperature.

Ready your kitchen tools as you prepare to transform simple ingredients into a sophisticated autumn delight.

Kitchen Tools Required

• 1 Mixing bowl
• 1 Whisk
• 1 9×13-inch baking dish
• 1 Spatula
• 1 Oven

Ingredients

• 1 can (15 ounces) pumpkin puree
• 1 can (12 ounces) evaporated milk
• 3 large eggs
• 1 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 box (15.25 ounces) yellow cake mix
• 1 cup chopped pecans
• 1 cup unsalted butter, melted

Cook & Prep Time

To efficiently manage your time while preparing and baking Pumpkin Crunch Cake, follow this timeline:

1. Reading & Preparation (5 minutes)
   • Spend a few minutes reading through the entire recipe and gathering all necessary ingredients and equipment.
2. Prep Work (10 minutes)
   • Preheat the oven to 350°F (175°C).
   • Grease the 9×13-inch baking dish.
   • Bring all ingredients (pumpkin puree, evaporated milk, eggs, sugar, cinnamon, yellow cake mix, pecans, and butter) to room temperature.
3. Mixing Ingredients (10 minutes)
   • In a mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, and cinnamon until smooth.
4. Assembling the Cake (5 minutes)
   • Pour the pumpkin mixture into the prepared baking dish.
   • Evenly sprinkle the dry yellow cake mix over the pumpkin mixture.
   • Scatter the chopped pecans over the cake mix layer.
   • Drizzle the melted butter evenly over the top of the pecans.
5. Baking (50 minutes)
   • Place the baking dish in the preheated oven and bake for 50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
6. Cooling Time (30 minutes)
   • Allow the cake to cool for at least 30 minutes before serving.

You can use the cooling time to prepare any desired toppings, such as whipped cream or vanilla ice cream, or clean up the kitchen.

Recipe Instructions

Preheat the oven to 350°F (175°C).

In a mixing bowl, combine the pumpkin puree, evaporated milk, eggs, sugar, and cinnamon using a whisk until smooth.

Pour the pumpkin mixture into a greased 9×13-inch baking dish.

Evenly sprinkle the dry yellow cake mix over the pumpkin mixture.

Scatter the chopped pecans over the cake mix layer.

Drizzle the melted butter evenly over the top of the pecans.

Bake in the preheated oven for 50 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.

Allow the cake to cool for at least 30 minutes before serving.

Serving Tips

• Whipped Cream: Top the Pumpkin Crunch Cake with a generous dollop of whipped cream for a creamy contrast.
• Vanilla Ice Cream: Serve a scoop of vanilla ice cream alongside the cake to add a cold, creamy element.
• Caramel Sauce: Drizzle caramel sauce over the cake for added sweetness and a rich flavor.
• Chopped Nuts: Sprinkle extra chopped pecans or walnuts on top for an additional crunchy texture.
• Fresh Berries: Add a side of fresh berries for a pop of color and a revitalizing tartness.

Storage

To store Pumpkin Crunch Cake, cover it tightly with plastic wrap or aluminum foil.

Refrigerate for up to 5 days.

For longer storage, freeze individual slices for up to 3 months.

Freezing

To freeze Pumpkin Crunch Cake, cool it completely.

Then, wrap it tightly in plastic wrap and aluminum foil.

Store it in an airtight container.

Thaw in the refrigerator before serving.

Reheating

To reheat Pumpkin Crunch Cake, use an oven set to 300°F (150°C) for about 10-15 minutes.

This maintains texture and flavor.

Avoid microwaving to prevent sogginess.

Final Thoughts

Pumpkin Crunch Cake is a delightful dessert that combines the flavors of pumpkin and spices with a crunchy topping.

It’s simple to make and perfect for gatherings. With its blend of textures and flavors, it’s sure to impress your guests.

Enjoy it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.

Frequently Asked Questions

Can I Use a Different Type of Nut Instead of Pecans?

Absolutely, substitute pecans with walnuts, almonds, or hazelnuts. Confirm precise weight equivalency to maintain texture. Chop nuts consistently for even distribution. Toast them beforehand to enhance flavor, then layer them evenly to prevent clumping during baking.

Is There a Gluten-Free Version of This Cake?

Yes, you can make it gluten-free by using a gluten-free yellow cake mix. Ascertain precise measurements by leveling ingredients. For advanced techniques, sift the mix before sprinkling to achieve a lighter texture in your cake.

What Can I Substitute for Evaporated Milk?

For evaporated milk substitution, use 1 cup heavy cream or 1 cup whole milk simmered until reduced by 40%. This retains consistency and richness. Guarantee substitution is precise to maintain the desired texture and moisture balance.

How Can I Make This Cake Vegan?

To make it vegan, substitute evaporated milk with 12 ounces coconut milk. Replace eggs with 3 tablespoons aquafaba per egg, and use a vegan cake mix. Verify butter is plant-based. Follow precise mixing and layering techniques.

Can I Add Chocolate Chips to the Recipe?

Yes, incorporate 1 cup of chocolate chips by distributing them evenly over the yellow cake mix before adding pecans. This guarantees even distribution and prevents sinking. Adjust baking time by 3-5 minutes to account for added moisture.