Bready or Not Original: Sugar-Crusted Pumpkin Cake

This Sugar-Crusted Pumpkin Cake is moist, delicious, and packed with autumnal flavors!

There is a definite pumpkin pie-like vibe to this thing. The white chocolate chips melted along the bottom (hence the direction to grease the foil well) and formed a sort of scrumptious crust, too.

This thing is even pretty. I like using turbinado sugar as a top crust because it’s pretty, texturally delightful, and tastes darn good!

This cake will keep for at least 3 days, covered and chilled, and maybe longer. It also freezes like a champ.

Since this makes a 13×9 pan, it’s probably a good thing it can be portioned out over days and weeks!

PrintBready or Not Original: Sugar-Crusted Pumpkin CakeThis easy-to-make pumpkin cake makes a lot of hearty, moist cake loaded with fall flavor. It keeps well in the fridge for days, and can also be frozen for later.Course Breakfast, Dessert, SnackCuisine AmericanKeyword applesauce, cake, chocolate, pumpkinAuthor Beth CatoEquipment13×9 panIngredientsCake4 large eggs room temperature2 cups white sugar1 cup vegetable oil1/2 cup applesauce2 cups cake flour2 teaspoons baking soda2 teaspoons pumpkin spice1 teaspoon salt1 teaspoon vanilla extract1/2 cup pumpkin puree1 cup white chocolate chipsTopping1/2 cup turbinado or other coarse sugar1/2 teaspoon pumpkin spiceInstructionsLine a 13×9 pan with foil and apply generous nonstick spray or butter. Preheat oven at 350-degrees.Mix together the eggs, white sugar, vegetable oil, and applesauce. Add the cake flour, baking soda, pumpkin spice, and salt. Follow up with the vanilla extract and pumpkin puree. Fold in the white chocolate chips.Pour batter into the pan and level out. Mix together the two topping ingredients and sprinkle over the cake.Bake for 1 hour, or until the middle passes the toothpick test. Let cool at room temperature, then store in fridge. Cake will keep for at least 3 days in the fridge, but can also be sliced and frozen for later enjoyment.OM NOM NOM!