Gluten-Free Pumpkin Crunch Cake Recipe

Gluten-Free Pumpkin Crunch Cake Recipe





Preheat oven to 350º

  1. Combine first four ingredients of topping and stir to combine well
  2. Set aside
  3. Beat filling ingredients together
  4. Pour into a greased 9×13 inch cake pan
  5. Sprinkle with dry topping mix – The pumpkin layer will be thin, and you’ll be worried the topping will sink right in, but it won’t
  6. Sprinkle with pecans
  7. Top with melted butter – try to spread cover all of the topping with the butter
  8. Bake for 50-55 minutes until it’s starting to turn brown on the edges
  9. Let cool before serving
  10. Serve plain, with whipped toping, or vanilla ice cream. So good!
  11. Enjoy!