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Pumpkin Crunch Cake

Pumpkin Crunch Cake

This rich and moist Pumpkin Crunch Cake combines a perfectly spiced pumpkin base with a crunchy pecan topping. A fall favorite that's easy to prepare and delightful to enjoy.
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Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 12
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 cups pumpkin puree
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 0.5 cup butter melted
  • 0.5 cup chopped pecans
  • 3 large eggs
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 1 tsp baking soda
  • 0.5 tsp salt

Instructions

Preparation Steps

  • Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  • In a large bowl, whisk together pumpkin puree, eggs, and melted butter until smooth.
  • In a separate bowl, combine flour, sugars, baking soda, salt, cinnamon, nutmeg, and cloves.
  • Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined.
  • Pour the batter into the prepared pan and spread evenly.
  • Sprinkle chopped pecans evenly over the top of the batter.
  • Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
  • Allow to cool completely before cutting into squares and serving.

Notes

For best results, serve with whipped cream or a scoop of vanilla ice cream.