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Pumpkin Crunch Cake Recipe

Recipe by: 106a802496d678ba

"A great tasting cake, and really easy to make!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook1 h
  • Ready In1 h 15 m
  • 1Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
  • 2In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
  • 3Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
  • 4Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.
Footnotes
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Ingredients
  • 18 servings
  • 412 cals
  • 1 (15 ounce) can pumpkin puree
  • 1 (12 fluid ounce) can evaporated milk
  • 4 eggs
  • 1 1/2 cups white sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon salt
  • 1 (18.25 ounce) package yellow cake mix
  • 1 cup chopped pecans
  • 1 cup margarine, melted
  • 1 (8 ounce) container frozen whipped topping, thawed
Nutrition

Amount per serving ( 5 total)

  • Calories:
    412
    21%
  • Fat:
    23.6
    36%
  • Carbs:
    47.2
    15%
  • Protein:
    5.2
    10%
  • Cholesterol:
    48
    16%

Based on a 2,000 calorie diet

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