**Pumpkin Crunch Cake Recipe**
Preparation time: 15 minutes, Cooking time: 50 minutes, Servings: 12.
**Introduction**
Immerse yourself in the bliss of autumn with our savory Pumpkin Crunch Cake. This delectable dish combines the sumptuous flavors of pumpkin with a tantalizing crunchy topping. And the best part about it? It’s easy to make and simply irresistible!
**Why Make This Recipe**
Indulge yourself in a warm, rich dessert that screams “fall is here”. It is a recipe that evokes nostalgia with every bite and can be enjoyed during any occasion.
**How to Make Pumpkin Crunch Cake**
**Ingredients:**
For the Cake:
– 1 can (15 oz) pumpkin puree
– 1 can (12 oz) evaporated milk
– 3 large eggs
– 1 cup granulated sugar
– 1 tsp vanilla extract
– 1 tsp cinnamon
– 1/2 tsp ginger
– 1/4 tsp nutmeg
– 1 package (15.25 oz) yellow cake mix
For the Topping:
– 1 cup unsalted butter, melted
– 1 cup chopped pecans
**Directions :**
1. Begin by preheating your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. Utilize a large bowl to whisk together the pumpkin puree, evaporated milk, eggs, sugar, vanilla, cinnamon, ginger, and nutmeg until you attain a smooth mixture.
3. Pour the pumpkin mixture into the previously prepared baking dish.
4. Evenly sprinkle the dry cake mix over the pumpkin layer.
5. Drizzle the melted butter over the cake mix, ensuring it covers the entire surface.
6. Top the mix with chopped pecans to achieve the perfect crunch.
7. Bake for 50-55 minutes, until it turns golden brown and set.
8. It is important to allow it cool before slicing and serving.
**How to Serve Pumpkin Crunch Cake**
Serve your Pumpkin Crunch Cake warm with a dollop of whipped cream for an extra touch of indulgence!
**How to Store Pumpkin Crunch Cake**
Store the Pumpkin Crunch Cake by covering it with plastic wrap or aluminum foil and placing it in the refrigerator. It can be stored like this for up to 3 days.
**Tips to Make Pumpkin Crunch Cake**
For best results, ensure that all your ingredients are at room temperature before you start the mixing process. This leads to a better blend and an ultimately fluffier cake.
**Variation**
If you are not a fan of pecans, you can substitute them with walnuts, almonds, or any other nuts of your choice.
**FAQs**
1. **Q:** Can I use fresh pumpkin instead of canned pumpkin puree?
**A:** Yes, you can use fresh pumpkin. Ensure that it is cooked, pureed, and strained before you incorporate it into the mixture.
2. **Q:** Does the Pumpkin Crunch Cake keep well?
**A:** Yes, the cake keeps well. However, keep in mind that due to its moist nature, it is best consumed within a few days.
3. **Q:** Can I use other cake mixes instead of the yellow one?
**A:** Yes, you can experiment with other cake mixes to give your Pumpkin Crunch Cake a different flavor twist.
Revitalize your autumn evenings with a warm slice of the Pumpkin Crunch Cake and bask in the comforting warmth of the season.