This cake combines the warm flavors of pumpkin with a delightful crunchy topping that pairs perfectly with your morning coffee. It’s an easy, cozy treat that’s sure to become a favorite fall indulgence.
Prep Time15 min
Cook Time30 min
Total Time45 min
Difficulty
Medium
Helpful Tips For Cooking
Use fresh pumpkin puree for the best flavor and moisture.
Make sure to toast the topping ingredients slightly before baking to enhance the crunch.
Let the cake cool completely before slicing to keep the topping intact.
Ingredients
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Why This Dish Is Hard To Resist
This cake combines the warm flavors of pumpkin and spices with a crunchy topping that adds a delightful texture. It’s rich but not too sweet, making it an ideal match for a cup of coffee. The balance of flavors makes it a comforting treat any time of the year.
Directions
Heat your oven to 350°F and grease a 9x13-inch baking dish so the cake doesn’t stick. In a bowl, combine the brown sugar, pecans, butter, flour, cinnamon, cloves, and nutmeg—this will be your delicious crunchy topping. In another bowl, mix together the yellow cake mix, pumpkin, eggs, and water until everything is smooth and well blended. Pour half of the pumpkin batter into the prepared pan, then sprinkle the crunch mixture evenly over it. Carefully spoon the rest of the batter on top, spreading it gently to cover the crunch. Bake for about 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. While the cake cools a bit, whisk together the powdered sugar and milk until it’s smooth and pourable, then drizzle it over the top before serving.
378
people cooked this recipe
ByMichael Davis
Michael enjoys creating straightforward meals that are easy to prepare at home.
Serving Recommendations
Serve this cake alongside a strong cup of black coffee or a creamy latte to bring out its spices. It also pairs well with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special dessert.
How To Save Leftovers
Store the cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly and refrigerate for up to a week. You can also freeze slices individually, wrapped well, for up to three months. Thaw at room temperature before serving.
Frequently Asked Questions
Can I use canned pumpkin for this recipe?
Yes, canned pumpkin puree works perfectly and is recommended for convenience.
What can I substitute for pecans if I’m allergic?
You can use walnuts, almonds, or omit nuts altogether for a nut-free option.
How should I store the cake after baking?
Store it in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
Can I make this cake gluten-free?
Use a gluten-free yellow cake mix and gluten-free flour for the crunchy topping to make it gluten-free.
Is it okay to use margarine instead of butter in the crunch topping?
Yes, margarine can be used but butter provides better flavor and texture.
Can I prepare this cake ahead of time?
Yes, you can assemble it a day before baking and refrigerate, then bake it fresh the next day.
How do I know when the cake is fully baked?
Insert a toothpick into the center; it should come out clean or with a few moist crumbs.
What if my drizzle is too thick or too thin?
Add a little more milk to thin it or more powdered sugar to thicken until you reach the desired consistency.
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