Pumpkin Crunch Cake Gluten Free Recipes

PUMPKIN CRUNCH CAKE (GLUTEN FREE)

Pumpkin Crunch Cake (Gluten Free) image

This cake started out as the Pumpkin Crunch Cake from this site, but with so many changes, it became a whole new yummy delicious recipe. It's super easy to make and gluten-free, but you won't notice.

Provided by tomboy

Categories Fruits and Vegetables Vegetables Squash

Time 55m

Yield 12

Number Of Ingredients 11

Ingredients

cooking spray
2 (15 ounce) cans pumpkin puree
1 (12 fluid ounce) can evaporated milk
3 eggs
½ cup white sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground allspice
1 (15 ounce) package gluten-free yellow cake mix
1 cup butter, melted
2 cups chopped pecans, divided

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
Mix pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, and allspice together in a large bowl. Spread into the prepared baking pan.
Stir cake mix and butter together in a large bowl. Stir in 1 cup pecans. Crumble evenly over the pumpkin mixture; pat down gently. Sprinkle remaining 1 cup pecans on top.
Bake in the preheated oven until a toothpick inserted into the center comes out clean and the top is a little crunchy, 45 to 55 minutes.

Nutrition Facts : Calories 509.1 calories, Carbohydrate 51.5 g, Cholesterol 96.3 mg, Fat 32.4 g, Fiber 4.1 g, Protein 6.4 g, SaturatedFat 12.8 g, Sodium 524.3 mg, Sugar 14.7 g

PUMPKIN CRUNCH CAKE

Pumpkin Crunch Cake image

A great tasting cake, and really easy to make!

Provided by Nora LaCroix

Categories Fruits and Vegetables Vegetables Squash

Time 1h15m

Yield 18

Number Of Ingredients 10

Ingredients

1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
4 eggs
1 ½ 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

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
Sprinkle 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.
Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.

Nutrition Facts : Calories 411.8 calories, Carbohydrate 47.2 g, Cholesterol 48 mg, Fat 23.6 g, Fiber 1.6 g, Protein 5.2 g, SaturatedFat 6.7 g, Sodium 532.8 mg, Sugar 35.3 g

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