Quickandeasypumpkincrunch Recipes

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PUMPKIN CRUNCH CAKE WITH CREAM CHEESE FROSTING



Pumpkin Crunch Cake with Cream Cheese Frosting image

This tastes a bit like pumpkin cheesecake on a sugar cookie crust, but the ingredients may surprise you (they did me!). This was served at a holiday party and everyone kept going back for more.

Provided by Mimsy

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h5m

Yield 12

Number Of Ingredients 11

1 (29 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
1 cup white sugar
3 eggs
1 teaspoon ground cinnamon
1 (15.25 ounce) package yellow cake mix with pudding
1 cup chopped nuts
1 cup butter, melted
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
¾ cup frozen whipped topping (such as Cool Whip®), thawed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
  • Mix pumpkin, evaporated milk, sugar, eggs, and cinnamon together in a bowl; spread in the prepared baking pan. Pour cake mix on top. Pat chopped nuts into surface. Spoon melted butter evenly over nuts.
  • Bake in the preheated oven until golden brown, 50 minutes to 1 hour. Allow cake to cool completely, about 1 hour. Turn over onto a baking sheet; remove parchment paper.
  • Mix cream cheese, confectioners' sugar, and whipped topping together in a bowl. Spread onto cake.

Nutrition Facts : Calories 622.1 calories, Carbohydrate 67.7 g, Cholesterol 116.8 mg, Fat 36.9 g, Fiber 3 g, Protein 9.1 g, SaturatedFat 18.3 g, Sodium 627 mg, Sugar 49.7 g

PUMPKIN CRUNCH



Pumpkin Crunch image

Yummy pumpkin dessert. Serve with whipped cream.

Provided by kkitchen

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h30m

Yield 16

Number Of Ingredients 7

1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
1 ½ cups white sugar
3 eggs
1 ½ teaspoons ground cinnamon
1 (18.25 ounce) package yellow cake mix
1 cup butter, melted

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

QUICK AND EASY PUMPKIN CRUNCH



Quick and Easy Pumpkin Crunch image

This recipe was given to me by my sister's friends mom. It is very moist and delicious. It is great to whip up for last minute company or a pot luck. It is so quick and easy and all the ingredients are usually in always on hand. Myself and my family love it right out of the oven while its still warm. MMMMMMMMM yummy, yum,yum!

Provided by islandsweetie

Categories     Dessert

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 7

29 ounces pumpkin pie filling
2 eggs
1 teaspoon vanilla
1 cup sugar
18 1/4 ounces yellow cake mix
1 cup melted butter or 1 cup margarine
cinnamon

Steps:

  • In a medium bowl mix pumpkin, eggs, vanilla, cinnamon and sugar together.
  • Pour into a greased 9x13 baking dish.
  • Sift cake mix over top of pumpkin mix.
  • Drizzle melted butter over top.
  • Bake for 1 hour or until top is golden brown.

Nutrition Facts : Calories 941.8, Fat 42.5, SaturatedFat 21.6, Cholesterol 145.1, Sodium 1146.8, Carbohydrate 137.2, Fiber 12.3, Sugar 70.9, Protein 7.7

PUMPKIN CRUNCH CAKE



Pumpkin Crunch Cake image

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

1 (15 ounce) can pumpkin puree
1 (12 ounce) can evaporated milk
4 large eggs
1/2 cup sugar
1/2 cup packed light brown sugar
2 teaspoons pure vanilla extract
1 tablespoon pumpkin pie spice
1 teaspoon salt
1 box yellow cake mix
1 cup chopped Fisher Pecans
1 cup unsalted butter, melted

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

THANKSGIVING PUMPKIN CRUNCH CAKE DESSERT



Thanksgiving Pumpkin Crunch Cake Dessert image

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

2 cups pumpkin puree
1 (12 ounce) can evaporated milk
4 large eggs
1 1/4 cups sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 pinch allspice
1 teaspoon salt
1 (18 1/4 ounce) package cake mix, mix (use yellow or white cake)
2 cups chopped pecans or 2 cups walnuts
1 cup melted butter or 1 cup margarine
whipped cream

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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