Pumpkin Crunch Cake

Pumpkin Crunch Cake

83

"An easy cake to make with a great taste. Originally submitted to ThanksgivingRecipe.com."

Ingredients

{{adjustedServings}} servings 1213 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 1213 kcal
  • 61%
  • Fat:
  • 67.4 g
  • 104%
  • Carbs:
  • 139.4g
  • 45%
  • Protein:
  • 14.9 g
  • 30%
  • Cholesterol:
  • 144 mg
  • 48%
  • Sodium:
  • 1419 mg
  • 57%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
  2. Combine the pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt. Mix well and spread into the prepared pan.
  3. Sprinkle 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.
  4. Bake 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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

83
  1. 106 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

This is very good and a quick recipe. My family really liked this one. I did use a white cake mix when I was out of the yellow and it worked just as good. I have frozen part of it before and w...

This absolutely is a favorite dessert of our family. I use my own homemade pumpkin pie spice, add a pinch of salt instead of a whole teaspoon and butter instead of margerine. Excellent as is but...

Wonderful recipe! I have made it with homemade butternut squash puree as well as sweetpotato puree as well and both could easily be passed off as pumpkin! I upped the quantity of puree (no matte...