Pumpkin Cake V2, also known as Pumpkin Crunch Cake, is a delightful and flavorful dessert that celebrates the warm and comforting flavors of pumpkin. This cake is perfect for fall gatherings, Thanksgiving, or any occasion where you want to indulge in a delicious and easy-to-make treat. With a moist pumpkin base, a crunchy cake topping, and the rich taste of nuts, this cake offers a delightful texture and a satisfying blend of flavors.

Pumpkin-based desserts have a long history, especially in North America, where pumpkins are abundant during the fall season. Native American cultures were known to use pumpkins in various culinary creations long before European settlers arrived.

The combination of pumpkin and cake has been popular for decades, with recipes evolving and being passed down through generations. As commercial baking mixes became widely available in the mid-20th century, creative home bakers began incorporating them into traditional pumpkin desserts to simplify the baking process.

Pumpkin Crunch Cake, made with a combination of pumpkin puree and cake mix, became popular in American households in the latter half of the 20th century. The name “Pumpkin Crunch” reflects the cake’s unique texture, with a soft pumpkin layer at the bottom and a crunchy, nutty topping.

Over time, various versions of Pumpkin Crunch Cake have emerged, each with its own twist on the classic recipe. Pumpkin Cake V2 is an easy and delicious variation that retains the essence of the traditional cake while adding a delightful crunch and nutty flavor from pecans and walnuts.

INGREDIENTS

• 1 box yellow cake mix
• 1 can (16 oz.) pumpkin
• 1 can (12 oz.) evaporated milk
• 3 eggs
• 1 1/2 cups sugar
• 4 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 1/2 cup chopped pecans
• 1/2 cup chopped walnuts
• 1 cup melted butter
• Whipped topping (for serving)

INSTRUCTIONS

1. Preheat your oven to 350°F (175°C) to prepare for baking this delightful Pumpkin Crunch Cake.
2. Grease the bottom of a 9×13-inch pan to ensure the cake doesn’t stick after baking.
3. In a large mixing bowl, combine the pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix all these ingredients thoroughly to create the pumpkin base for your cake.
4. Pour the pumpkin mixture into the greased pan, spreading it evenly to create a smooth layer.
5. Evenly sprinkle the dry yellow cake mix over the pumpkin mixture, providing the crunchy topping that gives this cake its name.
6. Sprinkle the chopped pecans and walnuts over the cake mix, adding a delightful nutty texture and flavor to the cake.
7. Drizzle the melted butter evenly over everything in the pan, providing moisture and richness to the cake as it bakes.
8. Bake the Pumpkin Crunch Cake in the preheated oven for approximately 55 minutes or until the top turns a golden brown, signifying that the cake is perfectly baked.
9. Allow the cake to cool completely before cutting and serving. Serve each slice with a dollop of whipped topping for an added layer of indulgence.
10. Refrigerate any leftovers to keep the cake fresh and enjoyable for the next serving.

Enjoy this Pumpkin Cake V2, savoring the delightful combination of pumpkin, spices, and crunchy nut toppings. Whether served at festive gatherings or enjoyed as a comforting treat on a cozy evening, this cake is sure to become a beloved dessert among family and friends.