Description
Seasonal comfort meets sweet indulgence in this classic pumpkin crunch cake, blending rich spices with a crunchy pecan topping. Creamy pumpkin layers meld perfectly with buttery streusel, creating a dessert that brings warmth and joy to any autumn gathering.
Ingredients
Scale
Cake Base:
- 2 cups pumpkin puree
- 4 eggs
- 1 can (15 oz/425 g) sweetened condensed milk
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp salt
Crunch Topping:
- 1 cup unsalted butter, melted
- 1 cup all-purpose flour
- 1 cup chopped pecans
- 1 cup brown sugar
- 1 tsp ground cinnamon
Finishing Ingredients:
- 1 tsp vanilla extract
- 1/2 cup powdered sugar (optional, for dusting)
- Whipped cream (optional, for serving)
Instructions
- Preheat the oven to 350°F and thoroughly grease a 9×13-inch baking dish to ensure easy cake removal.
- In a large mixing bowl, whisk together pumpkin puree, eggs, sweetened condensed milk, cinnamon, nutmeg, ginger, and salt until the mixture becomes smooth and uniformly blended.
- Pour the pumpkin mixture evenly into the prepared baking dish, creating a consistent base layer.
- For the crunch topping, combine melted butter, flour, chopped pecans, brown sugar, and cinnamon in a separate bowl, stirring until the ingredients form a crumbly, textured mixture.
- Sprinkle the pecan crunch topping generously and evenly across the entire surface of the pumpkin base, ensuring complete coverage.
- Transfer the cake to the preheated oven and bake for 45-50 minutes, or until the top turns golden brown and a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool completely at room temperature for approximately 1 hour.
- Once cooled, drizzle vanilla extract over the cake for an enhanced flavor profile.
- Optional: Dust the top with powdered sugar and serve with a dollop of whipped cream for added indulgence.
- Slice and serve the pumpkin crunch cake at room temperature, enjoying the delightful contrast between the creamy pumpkin base and the crunchy pecan topping.
Notes
- Swap sweetened condensed milk with coconut milk for a dairy-free version that maintains rich, creamy texture.
- Toast pecans before chopping to intensify their nutty flavor and enhance overall cake complexity.
- Reduce sugar content by using half brown sugar and half monk fruit sweetener for a lower-glycemic dessert option.
- Check cake doneness early to prevent over-browning, as ovens vary in temperature and baking performance.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 455
- Sugar: 32 g
- Sodium: 160 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 95 mg