How to Make Gluten Free Battenberg Cake

Pumpkin Crunch Cake (Gluten Free)

Preheat the oven to 180°c/gas mark 4.

Recipe Summary Pumpkin Crunch Cake (Gluten Free)

This cake started out as the Pumpkin Crunch Cake from this site, but with so many changes, it became a whole new yummy delicious recipe. It's super easy to make and gluten-free, but you won't notice.

Ingredients | Gluten Free Battenberg Cake

cooking spray

2 (15 ounce) cans pumpkin puree

1 (12 fluid ounce) can evaporated milk

3 eggs

½ cup white sugar

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

½ teaspoon ground allspice

1 (15 ounce) package gluten-free yellow cake mix

1 cup butter, melted

2 cups chopped pecans, divided

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.

Mix pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, and allspice together in a large bowl. Spread into the prepared baking pan.

Stir cake mix and butter together in a large bowl. Stir in 1 cup pecans. Crumble evenly over the pumpkin mixture; pat down gently. Sprinkle remaining 1 cup pecans on top.

Bake in the preheated oven until a toothpick inserted into the center comes out clean and the top is a little crunchy, 45 to 55 minutes.

Info | Gluten Free Battenberg Cake

prep: 10 mins cook: 45 mins total: 55 mins Servings: 12 Yield: 1 9x13-inch cake

TAG : Pumpkin Crunch Cake (Gluten Free)

Fruits and Vegetables, Vegetables, Squash,