Gluten-Free Pumpkin Crunch Cake Recipe
This delicious pumpkin crunch cake is a perfect fall dessert for any occasion. Plus it’s gluten free!
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8-10 slices 1x
- Category: Dessert
Ingredients
Scale
Topping:
- 2 1/4 cups gluten-free flour mix
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup sugar
- 3/4 cup chopped pecans
- 3/4 cup butter, melted
Filling:
- 2 cups or 1 can of pumpkin purée
- 1 can (12.0z) evaporated milk
- 3 eggs
- 1 cup sugar
- 4 teaspoons pumpkin pie spice
Instructions
Preheat oven to 350º
- Combine first four ingredients of topping and stir to combine well
- Set aside
- Beat filling ingredients together
- Pour into a greased 9×13 inch cake pan
- 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
- Sprinkle with pecans
- Top with melted butter – try to spread cover all of the topping with the butter
- Bake for 50-55 minutes until it’s starting to turn brown on the edges
- Let cool before serving
- Serve plain, with whipped toping, or vanilla ice cream. So good!
- Enjoy!
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