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Pumpkin Crunch Cake-spxwevolution.top

Pumpkin Crunch Cake

Indulge in the ultimate fall dessert with our irresistible Pumpkin Crunch Cake. This quick and easy recipe combines a creamy pumpkin custard base with a golden, crunchy pecan topping, delivering the perfect balance of flavors and textures in every bite – all ready in just 15 minutes of prep time.
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Ingredients
  

For the Cake:

  • 2 1/4 cups All-Purpose Flour
  • 1 1/2 cups Granulated Sugar
  • 2 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 1/2 cup Unsalted Butter, softened
  • 1 cup Whole Milk
  • 2 large Eggs
  • 1 teaspoon Pure Vanilla Extract
  • 1 cup Canned Pumpkin Puree
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • 1/4 teaspoon Ground Ginger

For the Crunch Topping:

  • 1/2 cup Granulated Sugar
  • 1/4 cup All-Purpose Flour
  • 1/2 cup Chopped Pecans
  • 1/4 cup Brown Sugar
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Nutmeg
  • 1/4 teaspoon Ground Ginger
  • 1/4 cup Unsalted Butter, melted

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.

Prepare the Cake:

  • In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
  • In a large bowl, using an electric mixer, beat the butter until creamy. Add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Beat just until combined.
  • Beat in the eggs one at a time, followed by the vanilla extract.
  • Stir in the pumpkin puree, cinnamon, nutmeg, and ginger.

Prepare the Crunch Topping:

  • In a small bowl, mix together the granulated sugar, flour, chopped pecans, brown sugar, salt, cinnamon, nutmeg, and ginger.
  • Stir in the melted butter until the mixture is crumbly.

Assemble the Cake:

  • Pour the cake batter into the prepared baking dish.
  • Sprinkle the crunch topping evenly over the top of the cake batter.

Bake the Cake:

  • Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Cool the Cake:

  • Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

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