Pumpkin Crunch Snaking Cake

Pumpkin Crunch Snacking Cake is a favorite Fall pumpkin recipe! Such an easy and moist Pumpkin Cake recipe to make.

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Pumpkin Crunch Snacking Cake is so easy to make and perfect alternative to Pumpkin Pie or an easy mid-day snack. 

It's a super simple Pumpkin Cake recipe that makes a perfect addition to the holiday dessert table. It's whipped together in under 10 minutes and takes about 30 minutes to bake making it great for a busy weeknight dessert. 

The pumpkin crumb is moist and tender with a nice hint of cinnamon and vanilla.

We like to lightly dust it with powdered sugar but it would also be delicious with cream cheese frosting.

Here's how to make this delicious easy Pumpkin Crunch Cake recipe:

Preheat oven to 375°. Grease a 9"x 9" baking pan and set aside.

In a large mixing bowl mix together: 

• 3/4 cup Sour Cream
• 1 cup Pure Pumpkin Puree
• 1/2 cup Unsalted Butter, Melted and Cooled
• 1 whole Large Egg, Beaten
• 1 teaspoon Pure Vanilla Extract 
• 1 teaspoon Ground Cinnamon 

Whisk until combined and smooth.

Whisk together until well combined in a large bowl:

• 1 1/2 cups All-Purpose Flour (Make sure to fluff flour before measuring)
• 3/4 cup Granulated Sugar
• 1 teaspoon Baking Powder 
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt

Add wet ingredients to dry ingredients and mixed until just combined but no dry spots left being careful not to over mix. 

Fold in 1/2 cup Chopped Pecans or Walnuts being careful not to over mix.

Pour pumpkin batter in greased pan and bake for 25-30 minutes until until a toothpick inserted into center of cake comes out clean.

Let cool in pan for 10 minutes before removing to a wire cooling rack to cool completely. 

Dust Pumpkin Snacking Cake lightly with Powdered Sugar before serving. It's also delicious glazed with a simple milk and powdered sugar glaze or cream cheese frosting.

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American

Yield: 10

Author: Serena Bakes Simply From Scratch

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Pumpkin Crunch Snaking Cake

Pumpkin Crunch Snacking Cake is a great easy Pumpkin Cake recipe for brunch, snacking or dessert.

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

• 3/4 cup Sour Cream
• 1 cup Pure Pumpkin Puree
• 1/2 cup Unsalted Butter, Melted and Cooled
• 1 whole Large Egg, Beaten
• 1 teaspoon Pure Vanilla Extract
• 1 teaspoon Ground Cinnamon
• 1 1/2 cups All-Purpose Flour (Make sure to fluff flour before measuring)
• 3/4 cup Granulated Sugar
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1/2 cup Chopped Pecans or Walnuts
• Powdered Sugar for Garnish

Instructions

1. Preheat oven to 375°. Grease a 9"x 9" baking pan and set aside.
2. In a medium sized bowl add the sour cream, pumpkin, butter, vanilla, egg, and cinnamon, whisk to combine until smooth.
3. In a large bowl add the flour, sugar, baking powder, baking soda, and salt, whisk together.
4. Pour the wet mixture into the dry. Stir until just mixed in and there are no dry spots. Add the pecans and fold them in, do not overmix.
5. Pour batter into the greased baking pan and bake for 25-30 minutes until a toothpick inserted into the middle comes out clean. Let cool in the pan for 10 minutes, transfer to a wired rack to cool completely. 
6. Garnish with powdered sugar.

Calories

345.10

Fat (grams)

17.33

Sat. Fat (grams)

8.05

Carbs (grams)

45.27

Fiber (grams)

1.89

Net carbs

43.38

Sugar (grams)

28.46

Protein (grams)

3.89

Sodium (milligrams)

296.12

Cholesterol (grams)

53.18

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

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