Pumpkin Spice Cake with a Crunchy Sugar Topping

Ingredients

- 1 (15 oz) can pumpkin purée
- 3 large eggs
- 1 (15.25 oz) box spice cake mix
- 1/4 cup raw or demerara sugar

Instructions

1. Preheat the Oven
- Preheat your oven to 350°F (175°C). Set the oven rack to the middle position to ensure even baking.

2. Prepare the Baking Pan
- Grease a 9x13-inch baking pan with butter or non-stick spray to prevent the cake from sticking.

3. Mix Wet and Dry Ingredients
- In a large mixing bowl, combine the canned pumpkin purée and eggs. Beat the mixture using a whisk or an electric mixer on low speed until fully blended.

4. Incorporate the Cake Mix
- Gradually add the spice cake mix to the pumpkin and eggs. Continue mixing on medium speed for about 2 minutes or until the batter is smooth and well combined.

5. Pour Batter into Pan
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.

6. Sprinkle Sugar Topping
- Evenly sprinkle the raw or demerara sugar over the top of the batter. This will create a crunchy, sweet topping once baked.

7. Bake the Cake
- Place the pan in the preheated oven and bake for approximately 30 to 35 minutes. To test for doneness, insert a toothpick into the center of the cake; it should come out clean.

8. Cool and Serve
- Allow the cake to cool in the pan on a wire rack for at least 15 minutes before slicing and serving.

Preparation & Cooking Times

- Preparation Time:
- PT10M
- 10 minutes
- Cooking Time:
- PT35M
- 35 minutes

Total Time

- PT45M
- 45 minutes

Type of Dish

Dessert

Keywords

Pumpkin spice cake, easy pumpkin dessert, fall cake recipe, quick spice cake, canned pumpkin dessert, sugar topped cake, fall baking, spice cake mix recipe, pumpkin baking, quick dessert recipe

Recipe Yield

Feeds 4 adults

Calories

The entire dish contains approximately 1,800 calories.

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