Pumpkin Crunch Cake
Rather than multiple layers of cake sandwiching a rich frosting, this Pumpkin Crunch Cake takes a simpler approach—one thick layer of moist cake is covered in a hefty slathering of pumpkin cream cheese frosting and sprinkled with a spiced cookie crumble with toasted pumpkin seeds. Just three components without any decorative fuss, our Pumpkin Crunch Cake boasts an exceptionally tender cake with just the right hints of cinnamon, ginger, nutmeg, and cloves. The oil-based cake is just as moist as a velvety piece of pumpkin bread, but the tangy cream cheese frosting and the salty pumpkin seed crumble complement the straightforward sweetness of the cake, making for a slice that’s nearly irresistible in its sweet-salty, soft-crunchy, rich-tangy combination of textures and tastes. In addition to taste, it is all whisked together in a bowl and poured into a springform pan, meaning you won’t have to pull out the mixer or dirty multiple cake pans. This mess-free recipe will cut your normal clean-up in half while leaving your friends and loved ones asking for more.