Pumpkin Crunch Cake
Ingredients:
For the Cake:
1 can (15 oz) pumpkin puree
1 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup melted butter
1 teaspoon vanilla extract
3 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon pumpkin pie spice
For the Crunch Topping:
1 cup chopped pecans or walnuts
1 cup granulated sugar
1/2 cup melted butter
1 cup yellow cake mix (dry)
Optional:
Whipped cream or cream cheese frosting for topping
Directions:
Preheat Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
Prepare the Cake Batter:
In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, melted butter, vanilla extract, and eggs. Mix well until smooth.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour Batter into Pan:
Pour the pumpkin batter into the prepared baking dish, spreading it evenly.
Prepare the Crunch Topping:
In a separate bowl, mix together the chopped pecans or walnuts, granulated sugar, melted butter, and dry cake mix until crumbly.
Add Topping:
Sprinkle the crunch topping evenly over the pumpkin batter in the baking dish.
Bake:
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool and Serve:
Allow the cake to cool in the pan before cutting into squares. Serve as is, or with a dollop of whipped cream or cream cheese frosting if desired.
Prep Time: 15 minutes | Cook Time: 45-50 minutes | Total Time: 1 hour
Kcal: Approximately 320 kcal per serving (based on 12 servings) | Servings: 12
