Pumpkin crunch cake for two is the dessert you want for date night or any night!
Other than pumpkin pie, all of my recipes seem to call for less than an entire can of pumpkin puree. But that means a latte on Sunday morning, pancakes for an indulgent weekend breakfast, and muffins for tasty snacks.
Finally, we have these lovely pumpkin cakes. I love a festive little dessert for two for date night or a fun weekend treat. The cake is soft, light and fluffy, made even better with a sweet, crunch topping.
Pumpkin Puree: The star of the cake, the pumpkin puree. You can use canned or from your very own roasted pumpkin.
Egg Yolk: Just the yolk for extra richness.
Brown Sugar: Contains a bit of molasses and adds color and richness to the cake
Sugar: White sugar sweetens the cake, and it will bake up light and fluffy.
Canola Oil: A neutral oil to add moisture to the cake.
Vanilla Extract: A integral part of baked goods.
Pumpkin Pie Spice: Usually contains the classic pumpkin spices of cinnamon, nutmeg, ginger, and cloves.
Flour, Baking Powder, Salt: Your basic dry ingredients.
Butter: Just a sliver to help the topping come together.
After preheating the oven, lightly coat your ramekins with cooking spray. Husband questioned if spraying was necessary as the dessert is eaten directly from the ramekin. He makes a good point, I do generally spray to assure I get every crumb of this lovely cake.
If you enjoy small-batch desserts, a set of ramekins is a great investment. I bought my set at Target years ago. They are so handy and super cute to boot!
This cake comes together so quickly. Stirring the ingredients together takes mere minutes. Use a small spatula to separate the batter equally between the ramekins.
Once the cake batter is in the ramekins, make the topping. Mush the butter into the other ingredients using a fork or your fingers. It will resemble coarse sand. Sprinkle the topping equally over the cakes.
Allow some time for the cakes to cool, at least one hour, before digging in.
A dollop of whip topping makes the cake even better.
Next time you need a sweet treat, try this pumpkin crunch cake for two!
Pumpkin Crunch Cake for Two
- ¼ cup canned pumpkin puree
- 1 egg yolk
- 2 Tbsp brown sugar
- 1 Tbsp sugar
- 2 Tbsp canola oil
- dash of vanilla extract
- ½ tsp pumpkin pie spice
- ¼ cup flour
- ½ tsp baking powder
- pinch of salt
- 1 tsp melted butter
- 2 Tbsp brown sugar
- 1 Tbsp flour
- sprinkle of pumpkin pie spice
- whip topping for serving
- Preheat the oven to 350℉ and prep two ramekins with a light coating of cooking spray.
- In a small bowl, thoroughly combine the pumpkin puree, brown sugar, sugar, oil, vanilla extract and pumpkin pie spice.
- Sprinkle the flour, baking powder and salt on top. Fold to combine.
- Divide the batter evenly between the two ramekins.
- To make the topping, combine the melted butter with brown sugar, flour and pumpkin spice. Sprinkle evenly over the two cakes
- Bake for 20-24 minutes, until a toothpick inserted comes out clean (or with a few moist crumbs).
- Allow to cool for one hour. Serve with whip topping.