How To Make Pumpkin Crunch Cake
Warm fall flavors are comfortably showcased in this pumpkin crunch cake. Crunchy pecan bits and light whipped cream add some much-needed texture variations.
Serves:
Ingredients
- 15ozpumpkin puree,(1 can)
- 12ozevaporated milk,(1 can)
- 4eggs
- 1cupsugar
- 2tsppumpkin pie spice
- ½tspsalt
- 1boxyellow cake mix
- 1cuppecans,chopped
- 1cupunsalted butter,melted
- 8ozfrozen whipped topping,(1 container)
Instructions
-
Preheat oven to 350 degrees F.
-
In a large mixing bowl combine pumpkin puree, evaporated milk, eggs, sugar, pumpkin spice, and salt. Mix well (the batter will be runny).
-
Grease a 9×13-inch pan and pour in the batter. Sprinkle the yellow cake mix on top of the batter. Gently pat the cake mix down completely covering the batter.
-
Spread the chopped pecans evenly over the cake mix layer, then drizzle it with melted butter.
-
Bake for 60 to 80 minutes or until done. Allow the cake to stand for 5 to 10 minutes before serving. Top each slice with whipped cream or ice cream.
Nutrition
- Calories: 360.35kcal
- Fat: 20.43g
- Saturated Fat: 10.25g
- Trans Fat: 0.48g
- Monounsaturated Fat: 6.71g
- Polyunsaturated Fat: 1.98g
- Carbohydrates: 41.31g
- Fiber: 1.59g
- Sugar: 27.65g
- Protein: 4.85g
- Cholesterol: 77.72mg
- Sodium: 286.50mg
- Calcium: 143.27mg
- Potassium: 178.38mg
- Iron: 1.33mg
- Vitamin A: 321.51µg
- Vitamin C: 1.46mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
