Ah, Thanksgiving! That wonderful time of the year when we gather around the table with our closest friends and family, ready to indulge in an array of delicious dishes. One standout recipe that has captured my heart (and taste buds!) is my **Pumpkin Crunch Cake with Cream Cheese Frosting**. This delightful dessert has become a staple in my home, and I can’t wait to share it with you!
What I love about this cake is not just its festive autumn flavor, but also how it brings back sweet memories of bustling kitchens filled with laughter and a hint of spice in the air. The layers of spiced pumpkin cake, crunchy topping, and the creamy, dreamy frosting make every bite heavenly! Plus, it’s deceptively easy to make, which is always a win in my book.
So let’s dive in and make this Thanksgiving dessert a centerpiece of your celebration!
What’s in Pumpkin Crunch Cake with Cream Cheese Frosting?
Pumpkin Puree: The star of the show! I always use canned pumpkin puree for convenience, but feel free to make your own if you’re feeling adventurous.
Granulated Sugar: Sweetness is key! It balances beautifully with the pumpkin’s earthy flavor.
Brown Sugar: Adds that lovely depth and moisture; it’s a nice contrast to the granulated sugar.
Eggs: These are important for binding the ingredients and giving the cake its fluffy texture.
Vanilla Extract: A splash of vanilla adds a warm, aromatic note that elevates the flavor profile.
Cinnamon and Nutmeg: The spices that scream fall! They give the cake that cozy, seasonal essence.
Flour: To hold everything together, of course! I typically use all-purpose flour, but you can substitute with gluten-free if needed.
Butter: For richness and flavor. I prefer unsalted, but if you only have salted, just reduce any additional salt in the recipe.
Pecans or Walnuts (optional): These add a beautiful crunch and nutty flavor, but can be omitted if you’re not a nut fan.
Cream Cheese: The star of the frosting! It gives that tangy creaminess that pairs so well with the sweet pumpkin cake.
Powdered Sugar: This keeps the frosting sweet and smooth.
Heavy Cream: A splash makes the frosting dreamy and spreadable; you can use milk if you prefer.
Is Pumpkin Crunch Cake with Cream Cheese Frosting Good for You?
Oh, let’s talk about the health benefits! This cake packs in some nutritional goodies, thanks to the pumpkin.
Pumpkin Puree: It’s loaded with vitamin A, which is fantastic for your eyes, immune system, and skin. Plus, it’s high in fiber, which aids digestion.
Nutmeg and Cinnamon: These spices not only enhance flavor but can also have anti-inflammatory properties and may help regulate blood sugar levels.
However, keep in mind that this cake does contain sugar and fat, so moderation is key—especially if you’re diving in for seconds (we all do it!).
Ingredients:
– 1 can (15 oz) pumpkin puree
– 1 cup granulated sugar
– 1 cup brown sugar, packed
– 4 large eggs
– 1 teaspoon vanilla extract
– 1 teaspoon cinnamon
– 1/2 teaspoon nutmeg
– 2 cups all-purpose flour
– 1/2 cup unsalted butter, melted
– 1 cup chopped pecans or walnuts (optional)
– 8 oz cream cheese, softened
– 1 cup powdered sugar
– 1-2 tablespoons heavy cream or milk, as needed
This recipe serves about 12 slices of cake, perfect for sharing or keeping leftovers (if there are any!).
How to Make Pumpkin Crunch Cake with Cream Cheese Frosting?
1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, and vanilla extract. Mix well until smooth.
3. Add the cinnamon, nutmeg, and flour to the wet mixture, followed by the melted butter. Stir until just combined, then fold in the chopped nuts if you’re using them.
4. Pour the batter into the prepared baking pan and spread it evenly. Bake for 35-45 minutes or until a toothpick inserted into the center comes out clean.
5. While the cake cools, whip up the frosting. In a medium bowl, combine the softened cream cheese and powdered sugar. Beat until smooth and creamy, adding heavy cream slowly until you reach your desired consistency.
6. Once the cake is cool, frost generously with the cream cheese frosting and feel free to sprinkle some extra nuts on top for decoration.
Sweet Variations and Serving Suggestions
This cake is versatile—try adding chocolate chips for a fun twist or swap out the pecans for almonds. You can also serve it warm with a scoop of vanilla ice cream for that extra cozy indulgence! And in true Thanksgiving spirit, don’t forget to sneak a slice for breakfast—after all, it does have pumpkin!
I hope you’ll give this Pumpkin Crunch Cake with Cream Cheese Frosting a try. The aroma alone while it’s baking will fill your kitchen with happiness, and I can promise you that it won’t last long at any gathering. After you’ve made it, I’d love to hear how it went! Happy baking and happy holidays!
