chocolate Pumpkin Pecan Crunch Cake Recipe

Name: chocolate Pumpkin Pecan Crunch Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 20oz can pumpkin pie filling; 3 Eggs; 1 tsp Cinnamon; 1/2 tsp Nutmeg, & pumpkin pie seasoning; 1 pinch Allspice; 1/2 cup White & brown sugar; 1 can Evaporated milk; 1 tsp Vanilla extract; 1 box Chocolate cake mix; 2 tbsp Espresso powder; 2 cup chopped pecans; 2 stick unsalted butter; 1/2 cup Brown & white sugar; 1 tbsp Cinnamon

Servings: persons

1 20oz can pumpkin pie filling
3 Eggs
1 tsp Cinnamon
1/2 tsp Nutmeg, & pumpkin pie seasoning
1 pinch Allspice
1/2 cup White & brown sugar
1 can Evaporated milk
1 tsp Vanilla extract
1 box Chocolate cake mix
2 tbsp Espresso powder
2 cup chopped pecans
2 stick unsalted butter
1/2 cup Brown & white sugar
1 tbsp Cinnamon

1
Start by heating oven to 350F
2
Now parchment line a springform pan and also spray well with cooking spray.
3
Set aside
4
Now make your pumpkins mixture by adding all ingredients together mix well.
5
Add to springform pan
6
Top your pumpkin mixture with dry cake mix and espresso.
7
In a small pan add butter,pecans,cinnamon & sugar cook down till you get a caramel color.
8
Now top your dry cake mix with pecan caramel bake 55-70minutes.
9
Let cool at least 3-4 hours at room temperature

1304

kcal

Calories

103

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 20oz can pumpkin pie filling, 3 Eggs, 1 tsp Cinnamon, 1/2 tsp Nutmeg, & pumpkin pie seasoning, and more.

Yes, chocolate Pumpkin Pecan Crunch Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

chocolate Pumpkin Pecan Crunch Cake

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