Pumpkin Crunch Cake Recipe 465
PUMPKIN CRUNCH
Yummy pumpkin dessert. Serve with whipped cream.
Provided by kkitchen
Categories Fruits and Vegetables Vegetables Squash
Time 1h30m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Stir pumpkin puree, evaporated milk, sugar, eggs, and cinnamon together in a large bowl until smooth. Pour into the prepared baking pan.
- Sprinkle cake mix over the pumpkin mixture in the baking pan. Pour melted butter on top.
- Bake in the preheated oven until golden brown, 1 hour to 10 minutes.
Nutrition Facts : Calories 368.5 calories, Carbohydrate 48.8 g, Cholesterol 72.9 mg, Fat 18.1 g, Fiber 1.2 g, Protein 4.6 g, SaturatedFat 9.3 g, Sodium 396.4 mg, Sugar 36.1 g
PUMPKIN CRUNCH CAKE
Steps:
- Preheat oven to 350°F. Grease and flour a 9x13 pan and set aside.
- In a bowl, combine pumpkin, milk, eggs, sugar, pumpkin pie spice, & salt. Pour into the prepared pan.
- Gently sprinkle the cake mix powder over the pumpkin mixture and top with pecans.
- Drizzle melted butter over the cake mix & pecans layer.
- Bake 25 minutes uncovered. Cover with foil and bake an additional 25 minutes.
- Remove from oven and uncover (be careful, the steam will be hot). Cool completely.
- Cut into squares and serve with ice cream.
Nutrition Facts : Calories 372 kcal, Carbohydrate 44 g, Protein 5 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 72 mg, Sodium 328 mg, Fiber 1 g, Sugar 28 g, ServingSize 1 serving
PUMPKIN CRUNCH CAKE
This doctored cake mix recipe is a classic fall treat, easy to make and irresistible!
Provided by Sue Moran
Categories Dessert
Number Of Ingredients 18
Steps:
- Preheat the oven to 350F Lightly spray a 9x13 pan with cooking spray.
- Whisk the first 10 ingredients together (pumpkin through nutmeg) until smooth and pour into your pan.
- Sprinkle the dry cake mix evenly over the pumpkin in the pan.
- Sprinkle the chopped nuts evenly over the cake mix.
- Drizzle the melted butter evenly over the surface of the pan.
- Bake the cake for about 50-55 minutes, or until golden and just starting to pull away from the edges of the pan. Let cool on a rack before slicing if you want neater slices, but I love it warm out of the oven. Sprinkle with sparkling sugar if you like.
- Whip the cream with the maple syrup and nutmeg, and serve with the cake.
PUMPKIN CRUNCH CAKE
Pumpkin Crunch Cake is brimming with fall flavors. Top each slice with a dollop of whipped cream and chopped pecans to create the perfect pumpkin dessert.
Provided by Jamie
Categories Cake
Time 4h10m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Butter a 9x13 inch baking pan.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugars, vanilla, pumpkin pie spice and salt and well combined and smooth.
- Pour mixture into prepared pan and spread into an even layer.
- Sprinkle dry cake mix evenly over the pumpkin mixture and use you hands to gently press it into the batter.
- Sprinkle the top of the cake with chopped pecans and evenly drizzle the melted butter over the entire cake.
- Bake in preheated oven for 40 minutes. At this point, check your cake. If the top is becoming to brown, cover the cake with a piece of foil for the remaining baking time. Continue baking an additional 10-20 minutes or until set.
- Remove pan to a wire rack to cool completely. Chill for a few hours before serving.
- If desired, top with whipped cream and chopped pecans before serving.
Nutrition Facts : Calories 334 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 74 milligrams cholesterol, Fat 18 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1 slice, Sodium 371 grams sodium, Sugar 26 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
PUMPKIN CRUNCH CAKE
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
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
THANKSGIVING PUMPKIN CRUNCH CAKE DESSERT
My family will give up a pumpkin pie for this! ---- two teaspoons of pumpkin pie spice may be used in place of the cinnamon, nutmeg and allspice --- I have made this using both the white and yellow cake mix I have to say that the yellow is better to use.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Set oven 350 degrees F.
- Grease a 13 x 9-inch baking pan.
- In a bowl combine the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, allspice and salt; mix until well combined.
- Pour into prepared baking pan.
- Sprinkle the cake mix evenly over the top of the pumpkin mixture.
- Sprinkle the chopped nuts over the cake mix.
- Drizzle the melted butter or margarine evenly over the top.
- Bake for about 55-60 minutes (do not bake more than 80 minutes).
- Cool completely, then pipe the whipped cream over the top of the cooled cake.
Nutrition Facts : Calories 893, Fat 55.4, SaturatedFat 20.1, Cholesterol 166.3, Sodium 1007.4, Carbohydrate 92.8, Fiber 3.7, Sugar 68.4, Protein 12
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