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Easiest Pumpkin Crunch Cake

A moist and flavorful pumpkin cake topped with a crunchy mixture that's easy to prepare and perfect for fall gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Pumpkin Cake
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup evaporated milk
  • 3 large eggs
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
For the Crunch Topping
  • 1/2 cup butter, melted
  • 1 cup chopped nuts (optional, for crunch)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the pumpkin puree, sugar, vanilla extract, evaporated milk, and eggs. Whisk until well blended and smooth.
  3. In another bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
  4. Gradually mix the dry ingredients into the pumpkin mixture until just combined. Be careful not to overmix!
  5. Pour the pumpkin batter into a greased 9x13 inch baking dish.
  6. In a separate bowl, combine the melted butter with the chopped nuts and spread evenly over the pumpkin batter.
Baking
  1. Place in the preheated oven and bake for about 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let the cake cool slightly before slicing. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, consider freezing individually wrapped pieces. Thaw in the refrigerator overnight and reheat as needed.