Pumpkin Crisp Cake
Pumpkin Crisp Cake is a warm, spiced dessert combining pumpkin, nuts, and a buttery cake topping, perfect for fall gatherings or holiday celebrations with a comforting flavor profile.
Ingredients
Instructions
- Grease a 9 x 13-inch cake pan and line it with wax paper.
- Mix the pumpkin, evaporated milk, sugar, eggs, vanilla, butternut flavoring, and pumpkin pie spice together.
- Pour the mixture into the prepared pan.
- Sprinkle the dry yellow cake mix evenly over the pumpkin mixture.
- Sprinkle the nuts on top of the cake mix.
- Pour the melted margarine evenly over the top.
- Bake at 350°F (175°C) for 1 hour.
- Allow to completely cool, then turn out of the pan.
- Add your preferred topping before serving.
Tips & Substitutions
For a richer flavor, consider adding a pinch of nutmeg or swapping half of the sugar with brown sugar. If you want to make this a lighter dessert, you can substitute the margarine with a lighter butter or applesauce. For a nut-free version, simply omit the nuts or use seeds like sunflower seeds instead. This cake can also be enhanced with a drizzle of caramel sauce on top before serving.
Serving Suggestions
Serve the Pumpkin Crisp Cake warm or at room temperature, topped with a dollop of whipped cream or vanilla ice cream for a delightful contrast. This cake pairs beautifully with a warm cup of spiced chai or coffee. For a festive touch, serve alongside a slice of Aunt Lora's Chocolate Cake during holiday gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, place individual portions in the microwave for about 20-30 seconds or until warmed through. Alternatively, you can warm slices in a preheated oven at 350°F (175°C) for about 10 minutes for a fresh-out-of-the-oven taste.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Crisp Cake contains roughly 424 calories, with 5g protein, 64g carbohydrates, and 15g fat. It is a good source of vitamin C (19% of the Daily Value), iron (13% of the Daily Value), and calcium (13% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree instead of canned. To make your own, roast a small pumpkin until tender, scoop out the flesh, and blend until smooth. Just make sure to drain any excess moisture to achieve the right consistency.
What can I substitute for evaporated milk?
If you don't have evaporated milk, you can use a mixture of regular milk and cream or simply use whole milk. For a dairy-free option, coconut milk or almond milk can work as a substitute, though it might slightly alter the flavor.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance. Just bake and allow it to cool completely before wrapping it in plastic wrap and refrigerating. When ready to serve, reheat as mentioned for the best taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).