Pumpkin Crunch Gluten Free Cake

Pumpkin Crunch Gluten Free Cake: A Delight for Every Season!

Imagine a dessert combining pumpkin pie’s comforting warmth with the irresistible crunch of butter pecan. That’s exactly what you’ll get with this Pumpkin Crunch Gluten Free Cake. It’s a heavenly fusion that will tantalize your taste buds and leave you craving more.

This versatile treat isn’t just for the holidays. Its delightful blend of flavors makes it perfect for any occasion, from cozy family dinners to elegant dinner parties. The aroma of pumpkin spice and toasted pecans wafting through your kitchen will create an inviting atmosphere that draws everyone to the table.

While pumpkin desserts are often associated with fall, this cake breaks the mold. Its light, creamy texture and nutty crunch make it a refreshing option even in warmer months. Paired with a dollop of homemade whipped cream, it’s a dessert that truly transcends seasons.

Pumpkin Crunch Gluten Free Cake Recipe

Ingredients:

1 can (15 oz) pumpkin puree

1 can (12 oz) evaporated milk

4 large eggs

½ cup granulated sugar

1 tablespoon pumpkin pie spice

1 teaspoon vanilla extract

1/4 teaspoon salt

1 package (14 – 15 oz) gluten-free yellow cake mix

1 cup packed brown sugar

1 cup chopped pecans or walnuts

1/2 cup unsalted butter sliced

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan.

2. In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, pumpkin pie spice, vanilla extract, and salt until smooth.

3. Pour the pumpkin mixture into the prepared baking pan, spreading it evenly.

4. Sprinkle the gluten-free cake mix evenly over the pumpkin layer.

5. In a medium bowl, mix the brown sugar and chopped nuts. Sprinkle this mixture over the cake mix layer.

6. Arrange the butter slices evenly over the top of the pecan layer.

7. Bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out mostly clean. The cake will still be slightly jiggly.

8. Allow the cake to cool for at least 30 minutes before serving.

Elevated cooking tip: Toast the pecans or walnuts in a dry skillet over medium heat for 3-5 minutes before adding them to the cake. This will enhance their flavor and add an extra layer of nuttiness to the dessert.

Notes:

• Serve warm or at room temperature with a dollop of homemade whipped cream.
• Store leftovers covered in the refrigerator for up to 5 days.
• You may substitute the evaporated milk with full-fat coconut milk for a dairy-free version and use a plant-based butter alternative.
• You can split the recipe into other style pans (only fill pans about 1/2 to 2/3 full) for a more decorative presentation!

Nutrition Information

Serving size: 1/12 of cake

Calories: 380

Fat: 18g

Protein: 5g

Carbohydrates: 52g

Fiber: 2g

Sugar: 38g

Sodium: 300mg

Other Information

Prep time: 15 minutes

Cook time: 50-60 minutes

Equipment used: 9×13 inch baking pan, mixing bowls, whisk

Estimated cost per serving: $1.50

Total cost: $18.00

In Conclusion, Pumpkin Crunch Gluten-Free Cake

This Pumpkin Pecan Paradise cake offers a delightful gluten-free alternative to traditional pumpkin desserts. Its unique combination of flavors and textures makes it a versatile treat that can be enjoyed year-round. Whether you’re catering to dietary restrictions or simply looking for a new twist on classic fall flavors, this cake will surely become a favorite in your recipe collection.

Find more gluten-free favorites here.

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