Paula Deen Pumpkin Crunch Cake Recipe
Ingredients
For the cake, you will need the following ingredients: 1 box yellow cake mix, 1 can (15 ounces) pumpkin puree, 4 large eggs, 1/3 cup vegetable oil, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground cloves. For the crunch topping, you will need the following ingredients: 1/2 cup packed light brown sugar, 1/3 cup all-purpose flour, 1/2 cup chopped walnuts, 1/2 cup (1 stick) butter, melted.
Instructions
Preheat your oven to 350 degrees F. Grease and flour a 9x13-inch baking dish. In a large bowl, combine the cake mix, pumpkin puree, eggs, oil, cinnamon, nutmeg, and cloves. Beat with an electric mixer until combined. Pour the mixture into the prepared baking dish. In a medium bowl, combine the brown sugar, flour, and walnuts. Pour the melted butter over the mixture and stir with a spoon until combined. Sprinkle the topping over the cake. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before serving.
Serving
This pumpkin crunch cake is a delicious and easy dessert to make. Serve it warm with a scoop of ice cream or a dollop of whipped cream. It is especially wonderful for holiday celebrations. It can be enjoyed as is or topped with a layer of cream cheese frosting for an extra special treat.
Storage
This cake can be stored in an airtight container at room temperature for up to 4 days. It can also be stored in the refrigerator for up to 7 days. To freeze, wrap the cake tightly in plastic wrap and then place it in a resealable freezer bag. It will stay fresh for up to 3 months.
Nutrition
One serving of this pumpkin crunch cake contains approximately 340 calories, 16 grams of fat, 43 grams of carbohydrates, 2 grams of fiber, and 4 grams of protein. It is a good source of iron, calcium, and vitamin A. It is high in sugar, so it is best enjoyed in moderation.
Variations
This pumpkin crunch cake can be easily customized to suit your tastes. Try adding in a cup of dark or semisweet chocolate chips, or top it with a layer of cream cheese frosting. You can also use different types of nuts, such as pecans or almonds, or swap out the yellow cake mix for a spice cake mix. There are so many delicious variations, so have fun experimenting!
Tips and Tricks
For best results, be sure to use pure pumpkin puree and not pumpkin pie filling. The pumpkin puree should be thick and creamy and not watery. Be sure to use light brown sugar for the crunch topping, as dark brown sugar can make it too sweet. If the topping seems too dry, add a few tablespoons of melted butter. If it seems too wet, add a few tablespoons of flour.
Conclusion
Paula Deen's pumpkin crunch cake is an easy and delicious dessert that is perfect for the fall season. It is a great way to use up any leftover pumpkin puree you may have. The crunchy topping adds a delightful contrast to the moist and fluffy cake. This recipe is sure to be a hit with family and friends. Enjoy!
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