Pumpkin Crunch Cake Recipe

Why You’ll Love This Recipe

I love this recipe because it’s easy to make and brings together the cozy flavors of autumn in every bite. The texture contrast between the moist pumpkin cake and the crisp topping keeps me coming back for more. It’s also versatile enough to share at family dinners or potlucks.

Ingredients

1 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Since the full recipe steps are missing, here’s how I typically prepare Pumpkin Crunch Cake with these ingredients as a starting point:

1. Preheat the oven to 350°F (175°C).

2. In a mixing bowl, combine the granulated sugar, cinnamon, and nutmeg.

3. Add pumpkin puree and other wet ingredients (such as eggs, oil, and vanilla) and mix until well blended.

4. Fold in flour, baking soda, and salt to create a smooth batter.

5. Pour the batter into a greased 9×13 inch pan.

6. Prepare a crunchy topping using crushed cookies or streusel and sprinkle evenly over the batter.

7. Bake for about 45-50 minutes or until a toothpick inserted in the center comes out clean.

8. Let the cake cool before serving.

Servings and Timing

This recipe typically serves 8 to 10 people. It takes about 15 minutes to prepare and around 45-50 minutes to bake, so you can have this delicious dessert ready in just over an hour.

Variations

I like to experiment by adding chopped nuts or shredded coconut to the topping for extra crunch. Sometimes, I mix in a bit of cream cheese frosting after baking for a richer treat. For a healthier twist, I substitute half the sugar with maple syrup or honey.

Storage/Reheating

I store leftover Pumpkin Crunch Cake in an airtight container in the refrigerator for up to 4 days. To reheat, I let a slice come to room temperature or warm it gently in the microwave for about 15-20 seconds to bring back the moistness.

FAQs

What can I use instead of ground nutmeg?

I often substitute ground allspice or cloves if I don’t have nutmeg on hand, as they offer a similar warm spice flavor.

Can I make this cake gluten-free?

Yes, I replace the all-purpose flour with a gluten-free flour blend, ensuring it’s suitable for gluten-free diets without sacrificing texture.

How do I make the topping crunchy?

I use crushed graham crackers or pecans mixed with melted butter and brown sugar, which creates a crispy topping when baked.

Can I prepare this cake ahead of time?

Absolutely. I sometimes make the batter the night before and bake it fresh the next day for convenience.

Is it possible to freeze Pumpkin Crunch Cake?

Yes, I wrap it tightly in plastic wrap and foil and freeze for up to 3 months. I thaw it overnight in the fridge before serving.

Conclusion

I find Pumpkin Crunch Cake to be a comforting and delicious dessert that’s perfect for fall or any time I crave something with warm spices and a satisfying crunch. It’s straightforward to make, versatile, and always a crowd-pleaser at my table.

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