Pumpkin Crunch Cake

$For a delicious Pumpkin Crunch Cake, gather these key ingredients: - 1 can (15 oz) pumpkin puree - 1 cup granulated sugar - 1 cup packed brown sugar - 1/4 cup vegetable oil - 4 large eggs - 2 teaspoons vanilla extract - 2 cups all-purpose flour - 2 teaspoons baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/2 teaspoon salt - 1 cup chopped pecans (optional) - 1/2 cup melted butter (for topping) - 1 cup brown sugar (for topping) - 1 cup crushed graham crackers (for topping) - 1/2 teaspoon ground cinnamon (for topping) Each ingredient plays a role in creating the rich, warm flavors of fall. Pumpkin puree gives moisture and sweetness, while sugars add depth. The spices bring out the essence of autumn. You can enhance your Pumpkin Crunch Cake with optional ingredients: - Chopped pecans add a nice crunch. You can swap them for walnuts or leave them out for a nut-free cake. - Consider toppings like whipped cream, a scoop of vanilla ice cream, or a sprinkle of cinnamon for extra flavor and flair. Using these optional ingredients can personalize your cake. Each choice brings its unique taste and texture. Now let’s look at the nutritional side. - Caloric content: Each serving has about 350 calories. - Main nutrients: - Carbohydrates: 56g - Protein: 6g - Fat: 12g - Fiber: 2g This cake provides a balance of carbs and fats, making it a satisfying treat. Be mindful of portion sizes, especially if you are watching calories. Enjoying a slice can be a delightful part of your fall festivities. First, preheat your oven to 350°F (175°C). While the oven warms, grease a 9x13 inch baking pan. This helps the cake not stick. Next, grab a large mixing bowl. Combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until the ingredients are smooth and well blended. This will be the base of your cake. In a different bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. This mix gives the cake its flavor and texture. Gradually add this dry mix to the pumpkin mixture. Stir gently until just combined. Be careful not to overmix; this can make the cake tough. If you want to add pecans, fold them in now. Pour the batter into your prepared pan. Spread it evenly to ensure it bakes well. In a small bowl, mix melted butter, brown sugar, crushed graham crackers, and cinnamon for the topping. Sprinkle this mixture over the batter. Bake your cake for 45-50 minutes. To check if it's done, insert a toothpick in the center. It should come out clean. Once baked, let the cake cool in the pan for at least 20 minutes before serving. How to avoid overmixing Overmixing can make your cake tough. Mix gently when combining wet and dry ingredients. Stir until just mixed. You want some lumps in the batter. This keeps your cake soft and fluffy. Ensuring even baking To bake evenly, spread the batter smoothly in the pan. Use a spatula to flatten the top. Make sure your oven is preheated to 350°F (175°C). Place the cake in the center of the oven. This helps it bake evenly all around. Serving suggestions Serve your Pumpkin Crunch Cake warm or at room temperature. It tastes great with whipped cream or a scoop of vanilla ice cream. You can also serve it with a drizzle of caramel sauce for extra sweetness. Garnishing ideas for an appealing look Garnish with a sprinkle of ground cinnamon or some chopped pecans. You can also add a few fresh pumpkin seeds on top. This adds color and a fun touch to your cake. Over or under baking Check your cake at 45 minutes. Insert a toothpick in the center. If it comes out clean, your cake is done. If it has batter on it, bake for a few more minutes. Watch closely to avoid overbaking, which can dry it out. Substitution errors Stick to the recipe for best results. Substituting ingredients can change the flavor or texture. For example, using a different sugar can affect how the cake rises. If you want to change flavors, try adding spices instead of swapping key ingredients. Remember, these tips will help you create a delicious and beautiful Pumpkin Crunch Cake. For the full recipe, check out the complete instructions! {{image_2}} You can change the flavors of Pumpkin Crunch Cake with some fun twists. Adding spices like allspice or cloves can give it a warm kick. You might also try mixing in some chocolate chips for a sweet surprise. If you want crunch, use different nuts like walnuts or almonds. Adding fruits, like diced apples or raisins, can also add a new taste. Think of these as ways to make the cake your own. For those who need gluten-free options, swap the all-purpose flour for a gluten-free blend. Many brands work well in baking. If you want a vegan version, replace the eggs with flax eggs. Just mix one tablespoon of flaxseed meal with three tablespoons of water for each egg. Use a plant-based oil instead of vegetable oil, too. These changes keep the cake tasty and friendly for all diets. Pair your Pumpkin Crunch Cake with a warm drink like cider or coffee. The flavors mix well and make for a cozy snack. You can also serve it with whipped cream or vanilla ice cream on top for a special touch. If you want something different, try serving it as mini cupcakes or in jars for a fun dessert. Each way to serve it offers a new experience. For the full recipe, check the detailed steps above. To store Pumpkin Crunch Cake at room temperature, cover it tightly with plastic wrap. This keeps it moist and fresh. You can leave it out for up to three days. If you want to keep it longer, refrigeration is a good option. Place the cake in an airtight container. It will stay fresh for about a week in the fridge. For long-term storage, freezing is best. Cut the cake into portions for easy thawing. Wrap each piece in plastic wrap, then place it in a freezer-safe bag. This way, it stays fresh for up to three months. Use heavy-duty foil or a freezer-safe container to prevent freezer burn. To defrost, place the cake in the fridge overnight. This keeps it from getting soggy. If you’re in a hurry, you can use the microwave. Heat it on low for a few seconds, checking often. To maintain texture when reheating, avoid high heat. An oven set to 300°F (150°C) warms it gently, keeping it soft and delicious. Enjoy your Pumpkin Crunch Cake again, just like fresh! Pumpkin Crunch Cake is a delicious fall dessert. It has layers of pumpkin, spices, and a crunchy topping. The cake is moist and rich, with a warm flavor that makes it perfect for autumn. The topping is made from crushed graham crackers, pecans, and brown sugar. Each bite gives you a mix of soft cake and crunchy goodness. You can serve it warm or at room temperature, and it pairs well with whipped cream or ice cream. Yes, you can make Pumpkin Crunch Cake ahead of time. It stays fresh for up to three days when stored properly. To store, cover the cake with plastic wrap or foil. Keep it at room temperature for a day or two. After that, it’s best to refrigerate it. If you want to freeze it, wrap it tightly and store it for up to three months. Just remember to let it cool completely before wrapping. To get the best texture, avoid overmixing your batter. Mix just until the wet and dry ingredients come together. This keeps the cake light and fluffy. Also, make sure to use fresh pumpkin puree. If you use canned puree, check the label for any added ingredients. Baking at the right temperature is key too. Use an oven thermometer for accuracy. Finally, let the cake cool in the pan for a while before serving. Yes, you can substitute pumpkin puree. If you can’t find it, you can use sweet potato puree or butternut squash puree. Both options give a similar taste and texture. You can also make your own puree by roasting pumpkin. Just scoop the flesh and blend it until smooth. This way, you control the flavor and freshness. Using these alternatives can create a fun twist on the classic recipe. For the full recipe, check out the detailed instructions to make your Pumpkin Crunch Cake irresistible! This blog post covered the essential ingredients for pumpkin crunch cake. We discussed both key and optional items, plus nutritional data. I provided clear steps for preparation, baking, and tips to avoid common mistakes. Remember, small changes can lead to big flavors. Enjoy experimenting with variations and serving suggestions. Follow the storage tips to keep your cake fresh. Embrace the joy of baking this tasty treat! You’ll impress everyone with your new skills.$

Indulge in the cozy flavors of fall with this Pumpkin Spice Delight Cake! This easy recipe combines pumpkin puree, warm spices, and a delicious graham cracker topping, perfect for any celebration. Bake it for a sweet treat your family will love, and impress your guests with every slice. Ready to delight your taste buds? Click through to explore this simple recipe and bring a slice of autumn to your kitchen today!

Print Recipe Pin Recipe

Ingredients

1 can (15 oz) pumpkin puree

1 cup granulated sugar

1 cup packed brown sugar

1/4 cup vegetable oil

4 large eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon salt

1 cup chopped pecans (optional)

1/2 cup melted butter (for topping)

1 cup brown sugar (for topping)

1 cup crushed graham crackers (for topping)

1/2 teaspoon ground cinnamon (for topping)

Instructions

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.

In a large mixing bowl, combine the pumpkin puree, granulated sugar, packed brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined and smooth.

In a separate bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt.

Gradually add the dry ingredients to the pumpkin mixture, stirring gently until just combined. Be careful not to overmix. If using pecans, fold them in at this point.

Pour the batter into the prepared baking pan and spread it out evenly.

In a small bowl, mix together the melted butter, brown sugar, crushed graham crackers, and ground cinnamon for the topping. Sprinkle this mixture evenly over the top of the batter.

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.

Once baked, remove from the oven and let the cake cool in the pan for at least 20 minutes before serving.

Prep Time: 15 min | Total Time: 1 hr 10 min | Servings: 12

- Presentation Tips: Serve warm or at room temperature, topped with whipped cream or a scoop of vanilla ice cream for an indulgent finish. Dust with a sprinkle of cinnamon for an extra touch!