Gluten Free Pumpkin Cake with Pecan Crunch
1. Preheat oven to 350°F (175°C). Grease or line a 9x13 baking dish.
2. Spoon the pumpkin purée into the dish.
3. In a small bowl whisk pumpkin pie spice into the cream, then pour it into the dish
4. Add the sugars and the beaten egg to the dish and whisk everything together until combined.
5. Sprinkle the cake mix evenly across the pumpkin layer. DO NOT stir.
6. Drizzle melted butter evenly over the dry cake mix, covering as much as possible. Gently push the butter around to cover most of the top
7. In a small bowl, mix pecans, brown sugar, butter, and cinnamon. Sprinkle this topping over the cake.
8. Bake for 60–65 minutes, until the top is golden and the pumpkin layer is mostly set. Insert a toothpick about 2 inches from the edge: it should come out mostly clean or with soft custard, not raw batter.
9. Let cool overnight or at least 3 hours before slicing.
10. Pour cream into a medium bowl. Beat on medium high until it forms soft peaks.
11. Beat in the maple syrup and vanilla, until medium peaks form.
12. Store until serving in a covered bowl in the fridge.
Tips & Tricks
• The pumpkin layer is like custard—it may need a little extra baking. In this recipe … more is better than less baking time.
• Don’t mix the cake layer in with the rest of the ingredients, just sprinkle it on top and gently push it to the edges of the pan.
• If pecans are on top, mix them with sugar + a bit of melted butter before sprinkling and this coats them so they caramelize rather than burn or sink.
• Optional: hold back a few toasted pecans to sprinkle on after baking for extra crunch.
• This dessert actually tastes better the next day.
• Bake, cool, refrigerate overnight. Add fresh whipped cream/extra pecans just before serving.
• The edges of the cake should pull away slightly from the sides of the pan, and the top will be set and golden brown when done.
• Think of this dessert as pumpkin pie on the bottom + cake crumble on top. As long as the custard layer is cooked through.
Directions
1. Preheat oven to 350°F (175°C). Grease or line a 9x13 baking dish.
2. Spoon the pumpkin purée into the dish.
3. In a small bowl whisk pumpkin pie spice into the cream, then pour it into the dish
4. Add the sugars and the beaten egg to the dish and whisk everything together until combined.
5. Sprinkle the cake mix evenly across the pumpkin layer. DO NOT stir.
6. Drizzle melted butter evenly over the dry cake mix, covering as much as possible. Gently push the butter around to cover most of the top
7. In a small bowl, mix pecans, brown sugar, butter, and cinnamon. Sprinkle this topping over the cake.
8. Bake for 60–65 minutes, until the top is golden and the pumpkin layer is mostly set. Insert a toothpick about 2 inches from the edge: it should come out mostly clean or with soft custard, not raw batter.
9. Let cool overnight or at least 3 hours before slicing.
10. Pour cream into a medium bowl. Beat on medium high until it forms soft peaks.
11. Beat in the maple syrup and vanilla, until medium peaks form.
12. Store until serving in a covered bowl in the fridge.
Tips & Tricks
• The pumpkin layer is like custard—it may need a little extra baking. In this recipe … more is better than less baking time.
• Don’t mix the cake layer in with the rest of the ingredients, just sprinkle it on top and gently push it to the edges of the pan.
• If pecans are on top, mix them with sugar + a bit of melted butter before sprinkling and this coats them so they caramelize rather than burn or sink.
• Optional: hold back a few toasted pecans to sprinkle on after baking for extra crunch.
• This dessert actually tastes better the next day.
• Bake, cool, refrigerate overnight. Add fresh whipped cream/extra pecans just before serving.
• The edges of the cake should pull away slightly from the sides of the pan, and the top will be set and golden brown when done.
• Think of this dessert as pumpkin pie on the bottom + cake crumble on top. As long as the custard layer is cooked through.
Free with 2550 Points Redeemed