Pumpkin Crunch Cake
Experience the essence of autumn with this delectable Pumpkin Crunch Cake, a delightful treat that combines a fluffy spiced pumpkin base with a crunchy pecan streusel topping. Perfect for cozy gatherings or a sweet indulgence after a long day, each bite is infused with warm spices and creamy goodness. Serve it warm with whipped cream or vanilla ice cream for an irresistible dessert that will have everyone asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup chopped pecans or walnuts
- 1/2 cup unsalted butter (melted)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, mix pumpkin puree, granulated sugar, brown sugar, melted butter, eggs, and vanilla until smooth.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually fold dry ingredients into the wet mixture until just combined.
- In a separate bowl, mix chopped nuts with brown sugar and melted butter for the topping.
- Pour batter into the dish and sprinkle nut mixture on top. Bake for 30-35 minutes until golden and a toothpick comes out clean.
- Allow to cool slightly before slicing into squares.
Nutrition
- Serving Size: 1 square (75g)
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg