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Easy Louisiana Crunch Cake

Easy Louisiana Crunch Cake

This traditional Louisiana Crunch Cake is a rich and moist yellow cake topped with a creamy caramel crunch topping that is sure to impress.
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Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 12
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.5 cup unsalted butter, softened
  • 3 large eggs
  • 1 cup buttermilk room temperature
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt

Crunch Topping

  • 1 cup caramel sauce
  • 1 cup chopped pecans
  • 0.5 cup sweetened condensed milk

Instructions

Preparation Steps

  • Preheat the oven to 350°F (177°C) and grease a 9x13 inch baking pan.
  • In a large bowl, cream the butter and sugar together until light and fluffy.
  • Add eggs one at a time, mixing well after each addition.
  • In a separate bowl, whisk together flour, baking powder, and salt.
  • Alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
  • Pour batter into prepared pan and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
  • While cake is baking, prepare the crunch topping by mixing caramel sauce, sweetened condensed milk, and chopped pecans in a bowl.
  • Remove cake from oven and immediately spread the crunch topping evenly over the hot cake.
  • Let cake cool completely before slicing and serving.

Notes

This cake is best served at room temperature and can be paired with a scoop of vanilla ice cream for an extra indulgent dessert.