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
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
PECAN PUMPKIN CRUNCH
Bake Aida Mollenkamp's Pecan Pumpkin Crunch recipe from Food Network for a festive fall or Thanksgiving dessert.
Provided by Aida Mollenkamp
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Heat the oven to 350 degrees F and arrange a rack in the middle. Coat an 8 by 8-inch baking dish with butter and set aside.
- Combine the pumpkin, cream, eggs, sugar, 1/4 cup brown sugar, bourbon, if using, ginger, nutmeg, 1/4 teaspoon cinnamon, 1/8 teaspoon salt in a large bowl. Whisk until evenly combined and pour into the prepared baking dish.
- Cut the butter into small pieces and add to a medium bowl. Stir in the pecans, flour, and the remaining 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and 1/8 teaspoon salt and mix until it holds together somewhat but still crumbles. Scatter the topping over the pumpkin mixture and bake until the edges are puffed and the filling is set in the center, about 45 minutes to 1 hour. Remove to a rack to cool to room temperature. Serve with the Bourbon Whipped Cream and/or ice cream.
- Add the heavy cream to a medium bowl. Beat the cream with a hand-held mixer until thick and frothy. Add the sugar and bourbon and beat until medium peaks form.
PUMPKIN NUT CRUNCH
UPDATE: I've changed the recipe a little. I now use the large 29-oz. can of pumpkin, added 2 T. sugar, 2 eggs, 1 1/2 t. cinnamon, 1/2 t. nutmeg, and I've added 1/4 t. ground allspice. Also, I like a little more crunch, so I use up to 1 1/2 cups of nuts. I made this using leftover pumpkin I had from making Pumpkin Cheesecake. It's quick and easy, and was gone in one night! This is a combination of two recipes, one found in a local newspaper and the other in a fundraiser cookbook.
Provided by caffeine junkie
Categories Dessert
Time 1h10m
Yield 24-36 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Line a 13x9x2" pan with parchment paper. Butter parchment paper.
- In a large bowl, combine pumpkin, granulated sugar, cinnamon, nutmeg, allspice, evaporated milk, and eggs.
- Sprinkle half of the dry cake mix over batter. Spread evenly and slightly pat down.
- Sprinkle chopped nuts evenly over cake mix.
- Sprinkle remaining half of dry cake mix over the nuts. Spread evenly and slightly pat down.
- Spoon melted butter evenly over cake mix.
- Bake for 50-55 minutes. When slightly cooled, invert onto serving platter and peel off parchment paper.
- To make the frosting, beat cream cheese and powdered sugar in a medium bowl until smooth. Stir in Cool Whip (it's okay to deflate it, if you don't mix it in really good, it just looks funny and uneven).
- Spread over pumpkin nut crunch.
Nutrition Facts : Calories 317.2, Fat 18.7, SaturatedFat 9.2, Cholesterol 52.9, Sodium 228.9, Carbohydrate 34.7, Fiber 1, Sugar 22.6, Protein 4.6
PUMPKIN CRUNCH CAKE RECIPE
Easy to make Pumpkin Crunch Cake is the dump cake recipe you need for fall. Lightly spiced and fragrant pumpkin filling is topped with a crunchy, buttery, pecan studded topping for a bit of seasonal bliss.
Provided by Kellie
Categories Dessert
Time 1h15m
Number Of Ingredients 10
Steps:
- Preheat oven to 350˚ F (175˚ C).
- Coat a 9x13 inch baking dish with cooking spray.
- In a large bowl, beat the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, vanilla and salt together with a hand mixer or whisk.
- Pour the pumpkin mixture into the baking dish.
- Sprinkle the cake mix evenly over the top of the pumpkin mixture and lightly pat down.
- Sprinkle the pecans evenly over the cake mix and then drizzle with melted butter.
- Bake for 60 to 80 minutes or until done.
- Allow the cake to cool for 30 minutes before serving.
Nutrition Facts : Calories 432 kcal, Carbohydrate 51 g, Protein 4 g, Fat 25 g, SaturatedFat 11 g, Cholesterol 95 mg, Sodium 534 mg, Fiber 1 g, Sugar 32 g, ServingSize 1 serving
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
WALNUT-CRUNCH PUMPKIN PIE
Friends and family look forward to this version of pumpkin pie all year. A sweet crunchy topping goes so well with the nicely spiced filling. -Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6-8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, beat eggs. Beat in the pumpkin, milk, brown sugar, vanilla, cinnamon, salt, ginger and nutmeg. Pour into pastry shell., Cover edges loosely with foil. Bake at 425° for 15 minutes. Reduce heat to 350°. Remove foil; bake 35-40 minutes longer or until set and a knife inserted in the center comes out clean. Cool on a wire rack for 2 hours., In a small bowl, combine the topping ingredients; sprinkle over pie. Cover edges loosely with foil. broil 3-4 in. from the heat for about 2 minutes or until golden brown. Remove foil. Store in the refrigerator.
Nutrition Facts : Calories 515 calories, Fat 26g fat (10g saturated fat), Cholesterol 87mg cholesterol, Sodium 380mg sodium, Carbohydrate 64g carbohydrate (47g sugars, Fiber 3g fiber), Protein 10g protein.
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 PIE CRUNCH W/O NUTS
Make and share this Pumpkin Pie Crunch W/O Nuts recipe from Food.com.
Provided by RedSoxInMD
Categories Dessert
Time 1h15m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine pumpkin, milk, eggs, sugar, spice, salt.
- Pour into greased and floured 13x9 baking pan.
- Sprinkle cake mix over pumpkin mixture.
- Cover with melted margarine.
- Bake at 350 for 50-55 minutes or until golden.
Nutrition Facts : Calories 451.6, Fat 23.6, SaturatedFat 5.1, Cholesterol 62, Sodium 601.8, Carbohydrate 55.9, Fiber 0.7, Sugar 35.7, Protein 6
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