Indulge in the warm, comforting flavors of Pumpkin Crunch Cake, a delightful dessert that captures the essence of autumn in every bite. This cake combines the rich taste of pumpkin with a crunchy topping that adds a satisfying texture. Perfect for holiday gatherings or a cozy afternoon treat, this recipe is sure to become a family favorite. Get ready to impress your guests with this irresistible cake that’s both easy to make and absolutely delicious!
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup chopped nuts (optional)
- 1 cup whipped topping (for serving)
Servings and Cooking Time
This recipe serves 8-10 people. Preparation time is approximately 15 minutes, and cooking time is about 45 minutes.
Nutritional Value
Each serving (1/10 of the cake) contains approximately 250 calories, 12g fat, 32g carbohydrates, and 3g protein. This nutritional information is based on a standard serving size.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×13 inch baking dish.
- In a large bowl, combine the pumpkin puree, sugar, and vegetable oil.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
- Pour the batter into the prepared baking dish.
- Sprinkle chopped nuts evenly over the top, if using.
- Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool for at least 30 minutes before serving. Top with whipped topping if desired.
Alternative Ingredients
You can substitute the all-purpose flour with almond flour for a gluten-free version. For a dairy-free option, use coconut cream instead of whipped topping. You can also replace granulated sugar with maple syrup for a more natural sweetness.
Serving and Pairings
Pumpkin Crunch Cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. It also goes well with a warm cup of spiced chai or coffee, making it a perfect dessert for fall gatherings.
Storage and Reheating
Store leftover Pumpkin Crunch Cake in an airtight container in the refrigerator for up to 5 days. You can also freeze the cake for up to 3 months. To reheat, simply warm individual slices in the microwave for about 30 seconds.
Cooking Mistakes
- Overmixing the batter can lead to a tough cake.
- Not greasing the baking dish properly can cause the cake to stick.
- Using too much pumpkin can make the cake overly moist.
- Underbaking will result in a soggy texture.
- Forgetting to let the cake cool can lead to messy slicing.
Helpful Tips
- Always measure your ingredients accurately.
- For extra flavor, add a pinch of ground ginger.
- Let the cake sit for a day to enhance the flavors.
- Use fresh pumpkin puree for a richer taste.
FAQs
Can I make this cake ahead of time?
Yes, you can prepare the Pumpkin Crunch Cake a day in advance. Just store it in the refrigerator and bring it to room temperature before serving.
What can I use instead of eggs?
You can substitute eggs with flaxseed meal or applesauce for a vegan version. Use 1/4 cup of applesauce per egg.
How do I know when the cake is done?
The cake is done when a toothpick inserted in the center comes out clean or with a few crumbs attached.
Can I add chocolate chips?
Absolutely! Adding chocolate chips can enhance the dessert’s sweetness and create a delightful flavor contrast.
Is this cake suitable for freezing?
Yes, Pumpkin Crunch Cake freezes well. Ensure it is wrapped properly to prevent freezer burn.
Conclusion
Pumpkin Crunch Cake is a delightful treat that embodies the flavors of fall. With its moist pumpkin base and crunchy topping, it’s perfect for any occasion. Whether you’re hosting a gathering or enjoying a quiet evening at home, this cake is sure to impress. Enjoy the cozy vibes and share it with loved ones!
Pumpkin Crunch Cake
Ingredients
- 1 can 15 oz pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup chopped nuts optional
- 1 cup whipped topping for serving
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9x13 inch baking dish.
- In a large bowl, combine the pumpkin puree, sugar, and vegetable oil.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
- Pour the batter into the prepared baking dish.
- Sprinkle chopped nuts evenly over the top, if using.
- Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool for at least 30 minutes before serving. Top with whipped topping if desired.
