Pumpkin Crunch Cake
User Reviews
3.8
912 reviews
Good
Pumpkin Crunch Cake
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Pumpkin Crunch Cake has a creamy layer of pumpkin pie on bottom with a layer of cake and pecans on top. It's a simple Fall recipe that everyone raves about!
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Ingredients
- 15 ounces canned pumpkin puree
- 12 ounces evaporated milk
- 4 large eggs
- 1 1/2 cups sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 1/2 box yellow cake mix see note
- 1 cup Chopped Pecans
- 1 cup butter melted
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Instructions
- Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.
- In a large bowl, beat together the pumpkin, milk, eggs, sugar, and spices until well combined. Pour into the prepared baking dish.
- Sprinkle the top with yellow cake mix. I prefer a half of a box, but use more if you want it to be very cakey.
- Sprinkle with the chopped pecans.
- Pour the melted butter evenly over the top of the cake.
- Bake for 60-70 minutes or until the top is lightly browned and the custard is set.
- Serve warm or cold. Store in the refrigerator.
Notes
- For a more cake like consistency, use the full box of cake mix.
- If you'd like to make your own spice mix, use 1 tsp. cinnamon, 1/4 tsp. nutmeg, 1/4 tsp. ginger, and a pinch of cloves.
Nutrition Information
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Calories
530kcal
(27%)
Carbohydrates
68g
(23%)
Protein
7g
(14%)
Fat
27g
(42%)
Saturated Fat
13g
(65%)
Cholesterol
102mg
(34%)
Sodium
407mg
(17%)
Fiber
3g
(12%)
Sugar
48g
(96%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 530 kcal
% Daily Value*
| Calories | 530kcal | 27% |
| Carbohydrates | 68g | 23% |
| Protein | 7g | 14% |
| Fat | 27g | 42% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 102mg | 34% |
| Sodium | 407mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 48g | 96% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.8
912 reviews
Good
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