Pumpkin Crunch Cake' Recipe

Name: Pumpkin Crunch Cake'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups pumpkin puree; 1 (12 ounce) can evaporated milk; 4 eggs; 1 ½ cups white sugar; 2 teaspoons pumpkin pie spice; 1 teaspoon salt; 18 14 ounces yellow cake mix; 1 cup pecans, chopped; 1 cup margarine, melted; 1 (8 ounce) container Cool Whip

Servings: persons

2 cups pumpkin puree
1 (12 ounce) can evaporated milk
4 eggs
1 ½ cups white sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
18 14 ounces yellow cake mix
1 cup pecans, chopped
1 cup margarine, melted
1 (8 ounce) container Cool Whip

1
Preheat oven to 350 degrees, Lightly grease a 13x9 inch baking pan.
2
Combine pumpkin, evap milk, eggs, sugar, pumpkin pie spice & salt.
3
Mix well and spread into pan.
4
Sprinkle the yellow cake mix over the top of the pumpkin mixture & pat down.
5
Sprinkle the chopped pecans over the top of the cake mix, drizzle the melted margrine all over the top.
6
Bake at 350 degrees for about 1 hour - to an hour & 15 minutes.
7
Serve once its cooled down with a scoop of whipped topping.
8
Enjoy!

637

kcal

Calories

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 10 ingredients. The key ingredients include: 2 cups pumpkin puree, 1 (12 ounce) can evaporated milk, 4 eggs, 1 ½ cups white sugar, and more.

Yes, Pumpkin 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.

Pumpkin Crunch Cake'

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