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Pumpkin Crunch Cake Recipe

Recipe by: 106a802496d678ba

"An easy cake to make with a great taste. Originally submitted to ThanksgivingRecipe.com."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
  • 2Combine the pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt. Mix well and spread into the prepared pan.
  • 3Sprinkle the yellow cake mix over the top of the pumpkin mixture and pat down. Sprinkle the chopped pecans over the top of the cake mix then drizzle the melted margarine all over the top.
  • 4Bake at 350 degrees F (175 degrees C) for about 1 hour but no longer than 1 hour and 20 minutes. Top cooled cake 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
  • 6 servings
  • 1213 cals
  • 2 cups 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:
    1213
    61%
  • Fat:
    67.4
    104%
  • Carbs:
    139.4
    45%
  • Protein:
    14.9
    30%
  • Cholesterol:
    144
    48%

Based on a 2,000 calorie diet

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