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To make a Pumpkin Crunch Cake, you need simple ingredients. This cake mixes pumpkin, spices, and cake mix. It creates a tasty dessert that is easy to prepare. You can find the full recipe with detailed steps in the listed sections. Here is what you will need: - 1 can (15 oz) pumpkin puree - 1 cup granulated sugar - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - 4 large eggs - 1 cup evaporated milk - 1 box (about 15 oz) yellow cake mix - 1 cup chopped pecans or walnuts - 1 cup unsalted butter, melted - Whipped cream for serving (optional) These ingredients come together to create a warm and cozy dessert. The pumpkin puree offers moisture and flavor. The spices add warmth and depth. You can customize this recipe with a few changes. Here are some ideas: - Nuts: If you dislike pecans or walnuts, use almonds or skip them. - Cake Mix: Use spice cake mix for more flavor. - Milk: Swap evaporated milk for regular milk or coconut milk. - Sweetness: Adjust sugar to make the cake less sweet, if desired. Feel free to experiment with these options! Each change can give your cake a unique twist. Enjoy making it your own! Start by gathering your ingredients. You need pumpkin puree, sugar, spices, eggs, and evaporated milk. These will create a rich base for your cake. Preheat your oven to 350°F (175°C). This helps the cake bake evenly. Grease and flour a 9x13 inch baking pan. This step keeps the cake from sticking. In a large mixing bowl, combine the pumpkin puree, sugar, cinnamon, nutmeg, ginger, and eggs. Mix them well until everything blends together. Gradually pour in the evaporated milk. Keep mixing until the mixture is smooth. This will be your pumpkin layer. Next, pour the pumpkin mixture into your prepared baking pan. Spread it out evenly with a spatula. Now, take your yellow cake mix and sprinkle it over the pumpkin layer. Make sure to cover it completely. This forms a crunchy topping for your cake. In a small bowl, mix the chopped pecans or walnuts with the melted butter. This adds a nice crunch and flavor. Sprinkle this mixture over the cake mix on top. Now, it’s time to bake! Place the pan in the preheated oven. Bake for 45-50 minutes. The cake should rise and turn golden brown. To check if your cake is done, insert a toothpick into the center. If it comes out clean, your cake is ready. If it has batter on it, bake for a few more minutes. Once done, allow the cake to cool for at least 10 minutes before serving. Enjoy it warm or at room temperature. You can add whipped cream on top if you like. For the full recipe, refer back to the ingredients section. To make your pumpkin crunch cake stand out, follow these tips: - Use fresh pumpkin puree if possible. It gives a richer taste. - Measure your ingredients carefully. Precision matters in baking. - Mix well but don’t overmix. Combine until it’s smooth. This keeps the cake light. - Spread the cake mix evenly. This ensures even baking and a nice crunch. - Add a touch of salt to enhance the flavors of the cake. Avoid these common pitfalls when making your cake: - Skipping the greasing step. Always grease and flour your pan to prevent sticking. - Not letting it cool. Give the cake at least 10 minutes to cool before slicing. - Using cold eggs or milk. Room temperature ingredients mix better and rise well. - Forgetting to check doneness. Use a toothpick to test the center before removing it. Serve your pumpkin crunch cake with these ideas for extra flair: - Top with whipped cream. It adds a creamy texture that balances the cake. - Drizzle with caramel sauce. This adds sweetness and a lovely visual touch. - Sprinkle cinnamon or nutmeg on top for added spice and aroma. - Pair with a scoop of vanilla ice cream. It creates a delightful contrast. For the full recipe, check out the earlier section. Enjoy your baking adventure! {{image_2}} Pumpkin Crunch Cake fits well in fall and winter. You can serve it at Thanksgiving or Halloween. For Halloween, add spooky decorations. Use toppings like candy corn or chocolate spiders. At Thanksgiving, serve it warm with whipped cream and cinnamon. This makes it festive and fun for family gatherings. You can easily make this cake gluten-free. Use gluten-free cake mix instead of regular. This way, everyone can enjoy it. For a vegan version, swap the eggs and evaporated milk with flax eggs and coconut milk. It still tastes amazing! Always check the labels for gluten-free or vegan options. Want to mix it up? Add chocolate chips or cranberries for a twist. Chocolate chips add richness, while cranberries give a tartness that contrasts nicely. You can also add spices like cloves or allspice for more warmth. These small changes can take your Pumpkin Crunch Cake to the next level. For the full recipe, refer to the previous section. To keep your pumpkin crunch cake fresh, store it in an airtight container. This helps prevent it from drying out. You can place it in the fridge if you want it to last longer. It will stay good for about four to five days. If you plan to eat it later, cover it with plastic wrap before sealing it in the container. You can freeze pumpkin crunch cake for up to three months. First, let the cake cool completely. Then, cut it into slices. Wrap each slice tightly in plastic wrap. After that, place the wrapped slices in a freezer bag. Make sure to label the bag with the date. When you're ready to enjoy it, just take out the slices you want. To reheat your pumpkin crunch cake, remove it from the fridge or freezer. If frozen, let it thaw in the fridge overnight. Preheat your oven to 350°F (175°C). Place the slices on a baking sheet. Heat for about 10 to 15 minutes until warm. You can also use the microwave for quick reheating. Just warm each slice for 30 seconds. Enjoy it warm for the best taste. Pumpkin Crunch Cake lasts about 3 to 4 days when stored properly. Keep it in an airtight container at room temperature. If you want it to last longer, you can store it in the fridge. This helps it stay fresh but may change the texture slightly. Yes, you can make Pumpkin Crunch Cake ahead of time. It tastes great after a day or two. Make it the day before your event for the best flavor. Just store it in the fridge until you are ready to serve. Some great toppings for Pumpkin Crunch Cake include: - Whipped cream - Caramel sauce - Chopped nuts (like pecans or walnuts) - A sprinkle of cinnamon - Vanilla ice cream These toppings can add extra flavor and a nice touch to your cake. For a special treat, try drizzling caramel over whipped cream for a delicious combo. Enjoy your cake! You can find the full recipe above for more details. In this blog post, I shared a complete guide to making Pumpkin Crunch Cake. We covered the ingredients, preparation steps, and baking instructions. I also shared tips for perfect results and common mistakes to avoid. You can even try seasonal variations or dietary substitutions to suit your needs. Lastly, I outlined the best storage practices and answered common questions. Now, you know how to bake a delicious Pumpkin Crunch Cake. Enjoy every bite, and impress your friends and family!

Pumpkin Crunch Cake

Indulge in the ultimate fall dessert with this delightful Pumpkin Crunch Cake recipe! Perfectly spiced and topped with a crunchy pecan layer, this cake is easy to make and incredibly delicious. Simply mix pumpkin puree, eggs, and spices, layer with cake mix, and bake! Ideal for gatherings or a cozy night in, this treat will surely impress. Click now to uncover the full recipe and bring the taste of autumn to your table!
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Ingredients
  

1 can (15 oz) pumpkin puree

1 cup granulated sugar

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

4 large eggs

1 cup evaporated milk

1 box (about 15 oz) yellow cake mix

1 cup chopped pecans or walnuts

1 cup unsalted butter, melted

Whipped cream for serving (optional)

Instructions
 

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

    In a large mixing bowl, combine the pumpkin puree, sugar, cinnamon, nutmeg, ginger, and eggs. Mix well until fully combined.

      Gradually pour in the evaporated milk while mixing until smooth.

        Pour the pumpkin mixture into the prepared baking pan and spread evenly.

          Evenly sprinkle the dry cake mix over the pumpkin layer, making sure to cover it completely.

            In a small bowl, mix the chopped pecans or walnuts with the melted butter, then sprinkle this mixture on top of the cake mix.

              Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

                Allow the cake to cool for at least 10 minutes before serving.

                  Serve warm or at room temperature, optionally topped with a dollop of whipped cream.

                    Prep Time: 20 minutes | Total Time: 1 hour 10 minutes | Servings: 12

                      - Presentation Tips: For a beautiful presentation, serve slices of the pumpkin crunch cake on individual plates, drizzled with a little caramel sauce and topped with whipped cream and a sprinkle of cinnamon.