Pumpkin Patch Crunch Cake Autumn in Every Bite
Pumpkin Patch Crunch Cake Autumn In Every Bite
Ingredients:
Instructions:
Nutrition Facts
Recipe Introduction: Pumpkin Patch Crunch Cake
Ever find yourself craving a slice of autumn? I do! This pumpkin crunch cake is basically autumn in a baking dish.
It’s got that cozy, spiced pumpkin flavor with a delightful crunchy topping. You’ll be making it all the time!
What’s the Deal with Pumpkin Crunch Cake?
This easy thanksgiving desserts recipe is based on the classic pumpkin pie. It combines the familiar flavors with a pecan streusel topping.
It's super popular in the States and it is one of my favorite pumpkin dessert recipes . Think of it as a pumpkin pie crunch , but way easier to make!
This recipe is super simple. It is one of the easy thanksgiving desserts and takes about an hour and fifteen minutes from start to finish.
The recipe makes twelve servings. Perfect for sharing or sneaking extra slices, like I always do.
Why This Pumpkin Crunch Cake Rocks!
Forget fancy techniques. This pumpkin crunch cake recipe easy only requires a few steps. The best part? It tastes amazing! Also, pumpkin is packed with vitamin A. So it's healthy-ish, right?
Serve this pumpkin and pecan cake at your next autumnal gathering. It's a real crowd-pleaser. The crunchy pecan streusel topping elevates it above regular pumpkin pie.
This is one of the best fall dessert ideas ever!
Ready to get baking? First, here are the ingredients you’ll need. Let's whip up this easy pumpkin cake with cake mix .
Recipe for Success
For this delicious cake, you’re going to need a can of pumpkin puree. Make sure you get pumpkin puree, not the pumpkin pie filling.
You will also need a can of evaporated milk, eggs, sugar, and all the spices that make up pumpkin pie spice, like cinnamon, ginger, cloves, and salt.
The pecan streusel topping uses a yellow cake mix, melted butter, and pecans. This makes the recipe even easier!
Ingredients & Equipment for Your Pumpkin Crunch Cake Masterpiece
Alright, let's talk about what you'll need to whip up this absolutely gorgeous pumpkin crunch cake . Honestly, it's simpler than you think.
We're aiming for peak autumn baking recipes vibes here. I've made this cake so many times and, trust me, getting the ingredients right is half the battle.
It's also one of my personal favorite easy thanksgiving desserts .
Main Ingredients: The Magic Makers
Here’s the shopping list. Pay attention to the measurements!
Pumpkin Filling Power:
- 1 (15 ounce / 425g) can of pumpkin puree . Not pie filling, you hear? That's crucial!
- 1 (12 fluid ounce / 355ml) can of evaporated milk.
- 3 large eggs.
- 1 cup (200g) granulated sugar.
- 1 teaspoon ground cinnamon.
- ½ teaspoon ground ginger.
- ¼ teaspoon ground cloves.
- ¼ teaspoon salt.
Crunchy Pecan Streusel Topping Delight:
- 1 (15.25 ounce / 432g) package yellow cake mix (like Betty Crocker). Don't overthink it.
- 1 cup (2 sticks / 226g) unsalted butter, melted. The real deal here!
- 1 cup (100g) chopped pecans (or walnuts).
Quality Check : For the pumpkin puree , make sure it's smooth and has a deep orange color. Good quality makes all the difference!
Seasoning Notes: Spice is Nice
Cinnamon, ginger, and cloves are the holy trinity of pumpkin dessert recipes . A little pinch of nutmeg? Oh my gosh, yes! It adds warmth and depth.
No cloves? Allspice will do in a pinch. Vanilla extract too? Always a welcome addition!.
Equipment Needed: Keep It Simple
You really don't need a ton of gear to make this pumpkin crunch cake recipe easy .
- A 9x13 inch (23x33 cm) baking dish.
- A large mixing bowl.
- A whisk.
- Measuring cups and spoons.
- Oven mitts. Safety first, obviously!
No whisk? A fork will work, just put a bit more elbow grease in it. I've totally been there, you know? This pumpkin and pecan cake is calling your name.
So, there you have it. Fall dessert ideas don't get much better than this pumpkin pie crunch . Now, let's get baking!.
Pumpkin Patch Crunch Cake: Autumn in Every Bite
Honestly, you guys, you have to try this pumpkin crunch cake . It's like a hug in cake form. Imagine the best pumpkin pie crunch meets a buttery, nutty crumble.
Seriously, easy thanksgiving desserts don't get much better than this.
Prep Like a Pro
- Essential mise en place : Get everything out first. Seriously. Line up your ingredients: pumpkin puree , spices, cake mix.
- Time-saving tips : Measure out the spices beforehand. It saves, like, 5 minutes but it feels like forever when you're in the zone.
- Safety first : The oven gets hot, obviously. And melted butter? Handle with care.
Step-by-Step to Pumpkin Crunch Cake Recipe Easy
- Preheat your oven to 350° F ( 175° C) . Grease a 9x13 inch baking dish. Don't skip this!
- Whisk together pumpkin puree , evaporated milk, eggs, sugar, cinnamon, ginger, cloves, and salt. Get it smooth.
- Pour that lovely pumpkin mixture into your baking dish. Smells like fall, right?
- Sprinkle the dry yellow cake mix evenly over the pumpkin filling . No mixing!
- Drizzle melted butter evenly over the cake mix. Get every bit. This is where the magic happens.
- Sprinkle with chopped pecans. It's pecan streusel topping time!
- Bake for 45- 55 minutes , or until golden and a toothpick comes out clean.
- Cool completely. Patience, grasshopper.
Pro Tips for Pumpkin Cake with Cake Mix
- Don't overbake! . It will get dry as the desert. Set a timer for 45 minutes , then check every few minutes after.
- Common mistakes : Using pumpkin pie filling instead of puree. Big no-no.
- Make-ahead : Assemble the cake a day ahead and keep it in the fridge, unbaked. Then bake it fresh for your fall dessert ideas .
Alright, who's ready for some seriously good cake? Trust me, you need this pumpkin and pecan cake in your life.
It's the ultimate in autumn baking recipes . I hope you give this fantastic pumpkin dessert recipes a shot! You won't regret it.
Recipe Notes That'll Make Your Pumpkin Crunch Cake Sing
Alright, let's chat about the secrets to making your pumpkin crunch cake absolutely amazing. Honestly, a few tweaks can take it from good to "Oh my gosh, this is the best thing I've ever eaten!" You know?
Serving It Up: Plating Like a Pro
Forget those boring squares! This pumpkin crunch cake deserves a bit of flair. I like to cut it into smaller rectangles.
Then, I dust them with icing sugar and serve them. A dollop of whipped cream? Absolutely. A scoop of vanilla ice cream? Yes, please!.
If you are looking for easy thanksgiving desserts this is a good one!.
For drinks, think cozy. Warm apple cider or a cuppa Earl Grey is perfect. It's like a hug in a mug, right?
Storage: Keeping That Crunch Alive
This pumpkin and pecan cake is best fresh. But life happens. If you've got leftovers, store them in the fridge. Do it in an airtight container for up to 3 days .
Freezing? Honestly, I wouldn't. The topping can get a bit soggy. But if you must, wrap it tightly. Thaw it overnight in the fridge.
Then, give it a quick warm-up in the oven. About 300 degrees F for 5- 10 minutes.
Remixing the Recipe: Let's Get Creative!
Want to switch things up? For a gluten-free version, use a gluten-free cake mix. Easy peasy. I have many pumpkin dessert recipes , but this is unique!
If you're feeling adventurous, swap the pecans for walnuts. Or even add a sprinkle of chocolate chips to the pecan streusel topping .
Think about using cinnamon or ginger instead! For autumn baking recipes this is a big win.
Nutrition: The Good Stuff (Sort Of)
Okay, let's be real. This pumpkin cake with cake mix is a treat, not a health food. Each slice has roughly 350 calories, 5g of protein, 20g of fat and 40g of carbs.
Still, pumpkin is packed with vitamins. And nuts give you some healthy fats. So, it's not all bad, right?
So there you have it. All the tips and tricks you need. These will help you make the perfect pumpkin pie crunch cake.
Get baking, and enjoy the smiles! I've loved sharing my pumpkin crunch cake recipe easy with you!. I hope you will give it a try and see why is part of my favourite fall dessert ideas .
Frequently Asked Questions
Can I make this pumpkin crunch cake ahead of time?
Absolutely! In fact, some people think it tastes even better the next day! Cover it tightly and store it in the refrigerator. Just remember to let it come to room temperature a bit before serving for the best flavor and texture. It's like letting a fine wine breathe – it opens up the flavours!
Help! My pumpkin crunch cake topping isn't crunchy. What did I do wrong?
A soggy topping usually means the butter wasn't distributed evenly over the dry cake mix, or the oven temperature might have been a tad too low. Make sure to drizzle the melted butter as evenly as possible. You can even use a spoon to spread it around. Also, double-check your oven temp with an oven thermometer – sometimes they're a bit off, and nobody wants a soggy bottom!
Is there a substitute for evaporated milk in the pumpkin crunch cake recipe?
Yes, you can substitute half-and-half or whole milk, but the texture of the filling might be slightly different – a bit less rich. For a dairy-free option, try using coconut milk, but be aware that it will impart a slight coconut flavour. It’s all about finding a balance that works for your taste buds, innit?
How should I store leftover pumpkin crunch cake?
Store any leftover pumpkin crunch cake in an airtight container in the refrigerator for up to 3-4 days. The topping might lose a bit of its crunch over time, but it will still be delicious! You can also freeze individual slices for longer storage; just wrap them tightly in plastic wrap and then foil. Defrost in the refrigerator overnight before serving.
Can I use pumpkin pie filling instead of pumpkin puree for this pumpkin crunch cake?
Definitely not! Pumpkin puree and pumpkin pie filling are two different things. Pumpkin pie filling already has spices and sugar added, which will make the cake overly sweet and the spice balance off. Stick with plain pumpkin puree for the best results. Think of it like using pre-made curry paste versus making your own – the flavour just isn't the same!
What are some fun variations I can make to my pumpkin crunch cake?
Oh, the possibilities are endless! Try adding chocolate chips to the cake mix layer for a chocolatey twist. You could also mix in a bit of nutmeg or cardamom to the pumpkin filling for a warmer flavour profile, or swap the pecans for walnuts or even shredded coconut for a different texture and taste. Get creative and make it your own signature bake!
