Description
Pumpkin Crunch Cake is a moist and spiced dessert featuring a tender pumpkin base topped with a crunchy, buttery crust, perfect for fall or any cozy occasion.
Ingredients
- 1 (15 oz) can pumpkin puree
- 1 box yellow cake mix
- 3 large eggs
- 1 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1 tsp vanilla extract
- 1 cup chopped nuts (optional, for topping)
- 1 cup unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, combine pumpkin puree, yellow cake mix, eggs, sugar, cinnamon, nutmeg, ginger, and vanilla extract. Mix well until blended.
- Pour the batter into the prepared baking dish and spread evenly.
- Sprinkle chopped nuts evenly over the top, if using.
- Drizzle melted butter evenly over the entire surface to create the crunchy topping.
- Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before slicing and serving.
Notes
- For deeper flavor, use spice cake mix instead of yellow cake mix.
- Add pecans or walnuts for extra crunch.
- Drizzle caramel sauce or add cream cheese frosting for variations.
- Store leftovers in the refrigerator for up to 4 days.
- Freezes well for up to 3 months when tightly wrapped.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
