
How To Make Pumpkin Pie Crunch Cake
This pumpkin pie-based crunch cake is the opposite of the classic pie recipe. The crust is soft and creamy while the topping has a crunchy texture.
Preparation: 10 minutes
Cooking: 50 minutes
Cool Time: 45 minutes
Total: 1 hour 45 minutes
Serves:
Ingredients
- 15.5ozcanned pumpkin
- 12ozevaporated milk
- 3eggs,large
- ¾cupsugar
- ¼tspsalt
- 1tbsppumpkin pie spice,homemade or store bought
- 1pkgyellow cake mix
- 1cuppecans,chopped
- 1cupunsalted butter,melted
Instructions
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Preheat oven to 350 degrees F. Grease and flour a 9×13-inch pan and set aside.
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In a bowl, combine pumpkin, milk, eggs, sugar, salt and pumpkin pie spice. Pour into the prepared pan.
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Gently sprinkle the cake mix powder over the pumpkin mixture and top with pecans.
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Drizzle melted butter over the cake mix and pecans layer.
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Bake 25 minutes uncovered. Cover with foil and bake an additional 25 minutes.
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Remove from oven and uncover. Cool completely.
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Cut into squares and serve with ice cream.
Nutrition
- Calories:Â 377.39kcal
- Fat:Â 20.91g
- Saturated Fat:Â 10.12g
- Trans Fat:Â 0.58g
- Monounsaturated Fat:Â 6.98g
- Polyunsaturated Fat:Â 2.19g
- Carbohydrates:Â 44.51g
- Fiber:Â 1.96g
- Sugar:Â 28.68g
- Protein:Â 4.99g
- Cholesterol:Â 71.11mg
- Sodium:Â 296.76mg
- Calcium:Â 156.24mg
- Potassium:Â 190.72mg
- Iron:Â 1.58mg
- Vitamin A: 360.17µg
- Vitamin C:Â 1.82mg
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