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For the Pumpkin Crunch Cake, you will need the following key ingredients: - 1 can (15 oz) pure pumpkin puree - 1 cup granulated sugar - 1 cup light brown sugar, packed - 4 large eggs - 1 cup vegetable oil - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/2 teaspoon salt - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 cup all-purpose flour - 1 cup chopped pecans or walnuts (optional) - 1 cup cake mix (for topping) - 1/2 cup unsalted butter, melted (for topping) - Whipped cream (for serving) These ingredients give the cake its rich flavor and moist texture. If you need substitutions for dietary needs, there are options. For a gluten-free cake, you can replace all-purpose flour with a gluten-free flour blend. You can also skip the eggs by using a flax egg. Simply mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for a few minutes. For a vegan version, use a plant-based oil and choose a cake mix that’s dairy-free. These swaps help everyone enjoy this tasty treat, no matter their dietary needs. To make the batter for Pumpkin Crunch Cake, start by gathering your ingredients. You will need: - 1 can (15 oz) pure pumpkin puree - 1 cup granulated sugar - 1 cup light brown sugar, packed - 4 large eggs - 1 cup vegetable oil - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/2 teaspoon salt - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 cup all-purpose flour - 1 cup chopped pecans or walnuts (optional) 1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan. This will ensure easy removal later. 2. In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Stir until everything is well blended. 3. In another bowl, whisk together the cinnamon, nutmeg, ginger, salt, baking powder, baking soda, and flour. This helps to combine the dry ingredients evenly. 4. Gradually add the dry mix to the pumpkin mix. Stir gently until just combined. If you want extra crunch, fold in the chopped pecans or walnuts. Next, to make the crumbly topping, do the following: 1. In a small bowl, combine 1 cup of cake mix with 1/2 cup of melted butter. Mix until you see a crumbly texture. 2. Sprinkle this topping evenly over the pumpkin batter in the baking pan. This will add a nice crunch on top. Now for baking! 1. Place the prepared pan in your preheated oven. Bake for 40-50 minutes. 2. To check for doneness, insert a toothpick into the center of the cake. If it comes out clean, your cake is ready. If not, give it a few more minutes. 3. Once baked, remove the cake from the oven and let it cool for about 10-15 minutes. This cooling time helps the cake set up nicely. Pumpkin Crunch Cake is best served warm. Here are some tasty ideas: - Serve it with a generous dollop of whipped cream on top. This adds a creamy touch. - You can also add a scoop of vanilla ice cream for an extra treat. The warmth of the cake and cold ice cream is a perfect combo. - For a fun twist, sprinkle some cinnamon on top or add caramel sauce. This will make each bite even more delicious! To make your Pumpkin Crunch Cake great, avoid overmixing. When you mix the batter, do it until just combined. Too much mixing can make the cake dense. Also, watch the baking time. If you bake it too long, it can dry out. Check the cake at 40 minutes. Use a toothpick; it should come out clean. You can make your cake even better by adding spices. Try a pinch of allspice or cloves for more warmth. If you like it sweet, add some chocolate chips or dried fruit to the batter. These small changes can create new flavor layers that surprise your taste buds. Serving your Pumpkin Crunch Cake can be fun. Cut it into squares for easy serving. Place a dollop of whipped cream on top for that classic touch. You can sprinkle some extra nuts or cinnamon on the cream for a nice look. Arrange the slices on a pretty plate to impress your guests. {{image_2}} You can change up the basic flavor of your Pumpkin Crunch Cake. Adding chocolate chips brings a sweet twist. Use 1 cup of semi-sweet or dark chocolate chips for a rich taste. Dried fruits like raisins or cranberries can also add a fun texture. Try 1 cup of dried fruits to enhance the flavor. You can even mix spices, like clove or allspice, for a warm, cozy taste. This recipe is easy to adapt for different diets. For a gluten-free version, swap all-purpose flour for gluten-free flour. Make sure it has a 1:1 ratio for best results. If you need a dairy-free option, replace the butter with coconut oil or a dairy-free spread. You can use a plant-based milk in place of eggs. This way, everyone can enjoy this tasty cake! Using seasonal ingredients can make your cake even better. In fall, try adding fresh apples or pears for a fruity touch. In winter, you could incorporate citrus zest, like orange or lemon, to brighten the flavors. Using freshly grated ginger instead of ground ginger adds a nice kick too. These small changes keep the cake exciting and fresh all year round! To keep your pumpkin crunch cake fresh, store it in an airtight container. If you have leftovers, refrigerate them. This will help maintain its flavor and texture. You can also freeze the cake if you want to keep it longer. Wrap it tightly in plastic wrap and then place it in a freezer bag. This way, it stays safe from freezer burn. When stored properly in the fridge, pumpkin crunch cake lasts about 4 to 5 days. If you freeze it, it can last up to three months. Just remember to label the container with the date. This helps you keep track of how long it's been in the freezer. To heat up the cake without drying it out, use the oven. Preheat your oven to 350°F (175°C). Place the cake in an oven-safe dish and cover it with foil. Heat for about 10-15 minutes. This keeps it moist and tasty. You can also use a microwave, but be careful. Heat it in short bursts of 15 seconds to avoid drying it out. Enjoy your delicious pumpkin crunch cake warm! Pumpkin Crunch Cake is a cozy dessert that combines pumpkin and spices. It has a soft, moist base topped with a sweet, crumbly cake mix. This dessert is popular in the fall, especially around Halloween and Thanksgiving. Many love its warm flavors and the hint of crunch from nuts. It invites everyone to enjoy a slice, making it a favorite at gatherings. Yes, you can make Pumpkin Crunch Cake ahead of time. Prepare it a day before your event and store it in the fridge. Cover the cake tightly with plastic wrap to keep it fresh. You can also bake it and freeze it for up to three months. Just thaw it overnight in the fridge before serving. This way, you can enjoy more time with your guests. Yes, you can make a gluten-free version of Pumpkin Crunch Cake. Substitute the all-purpose flour with a gluten-free flour blend. Check that your cake mix is also gluten-free. This way, those with gluten intolerance can enjoy this tasty treat too. Just be sure to follow the same steps in the recipe for the best result. To make the cake more moist, add an extra egg or use less flour. Adding a little more oil can also help. You can mix in applesauce or yogurt for added moisture. Make sure not to overbake, as this can dry the cake out. Use a toothpick to check for doneness; it should come out clean but not dry. Pumpkin Crunch Cake is a delightful treat that combines rich flavors with easy steps. You learned about key ingredients and how to tailor them to fit your diet. The simple baking instructions help ensure perfect results. Remember to avoid common mistakes and try new flavors for variety. Proper storage and reheating tips keep your cake fresh and moist. Enjoy making this special dessert that everyone will love. With these insights, you can bake with confidence and impress your friends and family. Happy baking!

Pumpkin Crunch Cake

Indulge in the ultimate fall dessert with this easy Pumpkin Crunch Cake recipe! Made with creamy pumpkin puree and topped with a buttery crumble, this cake is perfect for gatherings or cozy nights in. In just one hour, you can create a delightful treat that will impress everyone. Ready to savor the flavors of autumn?
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Ingredients
  

1 can (15 oz) pure pumpkin puree

1 cup granulated sugar

1 cup light brown sugar, packed

4 large eggs

1 cup vegetable oil

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 cup all-purpose flour

1 cup chopped pecans or walnuts (optional)

1 cup cake mix (for topping)

1/2 cup unsalted butter, melted (for topping)

Whipped cream (for serving)

Instructions
 

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

    In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Mix until well blended.

      In another bowl, whisk together the cinnamon, nutmeg, ginger, salt, baking powder, baking soda, and flour until combined. Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.

        Fold in the chopped pecans or walnuts if using. Pour the batter into the prepared baking pan and spread it evenly.

          In a small bowl, combine the cake mix with melted butter to create a crumbly topping. Sprinkle this mixture evenly over the pumpkin batter.

            Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted in the center comes out clean.

              Once baked, remove from the oven and allow it to cool for about 10-15 minutes.

                Serve warm or at room temperature with a dollop of whipped cream on top.

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