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Gluten-Free Pumpkin Crunch Cake

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A delightful gluten-free dessert merging the flavors of fall with a moist, spiced pumpkin cake topped with a crunchy layer of nuts and brown sugar.

  • Author: recipesinc
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten-Free

Ingredients

Scale
  • 1 cup gluten-free all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup granulated sugar
  • 1 cup pumpkin puree
  • ½ cup vegetable oil
  • 2 large eggs
  • ½ cup chopped pecans or walnuts

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9×13-inch baking dish and line with parchment paper if desired.
  3. In a mixing bowl, whisk together the gluten-free flour, pumpkin pie spice, baking powder, baking soda, and sugar.
  4. In another bowl, blend the pumpkin puree, vegetable oil, and eggs until smooth.
  5. Pour the wet mixture into the dry ingredients and stir until well combined.
  6. Spread the batter evenly in the prepared baking dish.
  7. Bake for 35-40 minutes until a toothpick inserted comes out clean.
  8. Let cool for about 10 minutes, then sprinkle chopped nuts on top and bake for an additional 5 minutes to toast them.

Notes

Serve with whipped cream, vanilla ice cream, or drizzled with caramel sauce for added indulgence.

Nutrition

Find it online: https://daytasty.com/gluten-free-pumpkin-crunch-cake/