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Cozy Oven Pumpkin Crunch Cake Recipe

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4.5 from 52 reviews

This Cozy Oven Pumpkin Crunch Cake is a warm, spiced dessert perfect for fall gatherings. Featuring a moist pumpkin base topped with a crunchy cake mix layer and pecans, it’s easy to make in one pan and bakes to golden perfection. Serve it warm with whipped cream or vanilla ice cream for a comforting treat.

Ingredients

Scale

Pumpkin Cake Base

  • 1.0 cup canned pumpkin puree
  • 1.0 cup granulated sugar
  • 0.5 cup packed light brown sugar
  • 0.5 cup unsalted butter, softened
  • 2.0 large eggs
  • 1.0 teaspoon vanilla extract
  • 1.0 cup all-purpose flour
  • 1.0 teaspoon baking powder
  • 1.0 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1.0 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground ginger
  • 0.25 teaspoon ground cloves

Optional Add-ins

  • 1.0 cup chopped pecans (optional)

Crunch Topping

  • 1.0 cup cake mix (yellow or vanilla)
  • 0.5 cup unsalted butter, melted

Optional Garnish

  • 0.5 cup powdered sugar (for topping, optional)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish to prevent sticking and ensure easy removal.
  2. Mix the Pumpkin Base: In a large mixing bowl, combine the canned pumpkin puree, granulated sugar, light brown sugar, and softened butter. Using an electric mixer on medium speed, blend until the mixture is smooth and creamy, ensuring an even consistency.
  3. Add Eggs and Vanilla: Beat in the eggs one at a time to fully incorporate each before adding the next, then mix in the vanilla extract. Stop mixing as soon as combined to avoid overworking the batter.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, ginger, and cloves. This step ensures even distribution of the leavening agents and spices.
  5. Incorporate Dry Ingredients: Gradually add the dry mixture to the wet pumpkin mixture, stirring gently until just combined. Take care not to overmix to keep the cake tender. If using, fold in the chopped pecans to add texture and nutty flavor.
  6. Prepare for Baking: Pour the batter into the prepared baking dish and spread it out evenly to create a uniform layer.
  7. Add Cake Mix Topping: Evenly sprinkle the dry cake mix over the top of the pumpkin batter to form a crunchy topping layer.
  8. Drizzle Butter: Slowly drizzle the melted butter over the cake mix topping, trying to cover as much of the surface as possible. This helps create a golden, crisp crunch after baking.
  9. Bake the Cake: Place the baking dish in the preheated oven and bake for 35-40 minutes. The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Cool and Serve: Remove the cake from the oven and allow it to cool for about 15 minutes. Optionally, dust the top with powdered sugar to add a sweet finishing touch before serving.
  11. Enjoy: Serve the pumpkin crunch cake warm on its own or with whipped cream or vanilla ice cream to enhance the cozy fall flavors.

Notes

  • For a nut-free version, omit the chopped pecans.
  • You can use either yellow or vanilla cake mix for the topping depending on your flavor preference.
  • The cake should be baked until a toothpick comes out nearly clean; a few moist crumbs are ideal for a moist texture.
  • Serving warm enhances the cake’s cozy feel, especially with whipped cream or ice cream.
  • To store, cover leftover cake and keep refrigerated for up to 3 days.

Keywords: pumpkin cake, fall dessert, oven-baked dessert, pumpkin crunch cake, easy pumpkin recipe, autumn cake, spiced pumpkin dessert

Find it online: https://reemcook.com/cozy-oven-pumpkin-crunch-cake-recipe/