Pumpkin Crunch Cake

Ingredients and Weight:

• 1 box (15.25 oz) yellow cake mix
• 1 can (15 oz) pumpkin puree
• 3 eggs
• 1/2 cup vegetable oil
• 1 cup all-purpose flour
• 1 cup packed light brown sugar
• 3/4 cup sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup chopped walnuts

Preparation Time:

15 minutes

Cooking Time:

40-45 minutes

Difficulty Level:

3/5 (Moderate)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.
2. In a large bowl, combine the cake mix, pumpkin puree, eggs, and oil. Beat until smooth.
3. Pour the batter into the prepared baking dish.
4. In a medium bowl, whisk together the flour, brown sugar, white sugar, baking soda, and salt. Stir in the walnuts.
5. Sprinkle the crumb topping over the batter.
6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cool before serving.

Nutritional Information:

• Calories: 340
• Fat: 13g
• Cholesterol: 75mg
• Sodium: 220mg
• Carbohydrates: 50g
• Protein: 4g

Dish Characteristics:

• Moist and flavorful cake with a crunchy topping
• Perfect for fall or Thanksgiving
• Can be served with whipped cream or ice cream

User Comments:

• "This cake is delicious! The pumpkin flavor is perfect and the crunch topping is the perfect touch."
• "I made this cake for a Thanksgiving gathering and it was a huge hit. Everyone loved it!"
• "This cake is easy to make and always turns out perfectly. It's a family favorite!"

Special Precautions and Tips:

• If you don't have walnuts, you can substitute another type of nut, such as pecans or almonds.
• To make the cake ahead of time, bake it and let it cool completely. Then, wrap it in plastic wrap and store it in the refrigerator for up to 3 days.
• To serve, warm the cake in the oven or microwave before topping with whipped cream or ice cream.