Pumpkin Crunch Pudding Cake Recipe

Name: Pumpkin Crunch Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup brown sugar; 1 cup pecan pieces; 2 tablespoons all-purpose flour; 2 teaspoons ground cinnamon; 2 tablespoons margarine, melted; 1 (15.25 ounce) package yellow cake mix (such as Duncan Hines(R)); 1 cup pumpkin puree; 3 eggs; 1/2 cup water; 3 tablespoons water; 3 tablespoons canola oil; 1 (3.4 ounce) package pumpkin spice-flavored instant pudding mix (such as Jell-O(R)); 1 teaspoon pumpkin pie spice

Servings: persons

1 cup brown sugar
1 cup pecan pieces
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon
2 tablespoons margarine, melted
1 (15.25 ounce) package yellow cake mix (such as Duncan Hines(R))
1 cup pumpkin puree
3 eggs
1/2 cup water
3 tablespoons water
3 tablespoons canola oil
1 (3.4 ounce) package pumpkin spice-flavored instant pudding mix (such as Jell-O(R))
1 teaspoon pumpkin pie spice

1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
2
Mix brown sugar, pecans, flour, and cinnamon together in a bowl. Pour in melted margarine; mix until evenly combined.
3
Combine cake mix, pumpkin puree, eggs, 1/2 cup plus 3 tablespoons water, canola oil, pudding mix, and pumpkin pie spice in a large bowl; beat with an electric mixer on low speed until moistened. Scrape sides of the bowl. Mix on medium speed until batter is smooth, about 3 minutes.
4
Spread half of the batter in the bottom of the prepared pan. Sprinkle half of the brown sugar mixture evenly on top. Pour in remaining batter; spread evenly. Sprinkle remaining brown sugar mixture on top.
5
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

864

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 13 ingredients. The key ingredients include: 1 cup brown sugar, 1 cup pecan pieces, 2 tablespoons all-purpose flour, 2 teaspoons ground cinnamon, and more.

Yes, Pumpkin Crunch Pudding 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 Pudding Cake

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