Description
Indulgent pumpkin crunch cake brings Southern comfort to autumn’s dessert table, merging creamy spiced pumpkin with crisp, buttery topping. Layers of sweet nostalgia invite hungry guests to savor each delightful, crumbly bite.
Ingredients
Scale
Main Ingredients:
- 1 can pumpkin puree
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 4 large eggs
- 1 cup vegetable oil
Spices and Flavors:
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1 tsp vanilla extract
- 1/2 tsp salt
Crunch Topping:
- 1 cup chopped pecans
- 1/2 cup unsalted butter
- 1 cup graham cracker crumbs
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
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, vegetable oil, vanilla extract, and both granulated and brown sugars until smooth and fully incorporated.
- Sift all-purpose flour, salt, cinnamon, nutmeg, ginger, and cloves into the wet mixture, stirring gently until a uniform batter forms without overmixing.
- Pour the pumpkin batter into the prepared baking dish, spreading it evenly with a spatula to create a consistent layer.
- For the crunch topping, melt butter in a separate bowl and combine with graham cracker crumbs, chopped pecans, brown sugar, and ground cinnamon, mixing until the ingredients are well-blended.
- Sprinkle the pecan-graham cracker mixture uniformly across the top of the pumpkin batter, ensuring complete coverage.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and allow the cake to cool completely in the baking dish for at least 1 hour before slicing and serving.
- Optional: Dust with powdered sugar or serve with whipped cream for an extra indulgent dessert experience.
Notes
- Swap out pecans for sunflower seeds or pumpkin seeds to create a nut-free version perfect for allergy-sensitive diners.
- Use gluten-free graham crackers and all-purpose gluten-free flour blend to transform this dessert into a celiac-friendly treat.
- Consider reducing sugar by using monk fruit sweetener or replacing half the oil with unsweetened applesauce for a healthier alternative.
- Enhance moisture by adding a tablespoon of Greek yogurt or sour cream to the pumpkin batter, creating an extra tender cake texture.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 392 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 23 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg