Pumpkin Crunch Cake
User Reviews
5.0
921 reviews
Excellent
Pumpkin Crunch Cake
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With smooth pumpkin flavors, crunchy pecans, and a dollop of whipped cream, this pumpkin crunch cake is a must-make during the fall season.
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Ingredients
- 1 (15-ounce) can pumpkin puree
- 1 (12-ounce) can evaporated milk
- 4 eggs
- 1 cup sugar
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 (15.25-ounce) box yellow cake mix
- 1 cup Chopped Pecans
- 1 cup unsalted butter, melted
- 1 (8-ounce) container whipped topping, frozen
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl combine pumpkin puree, evaporated milk, eggs, sugar, pumpkin spice, and salt. Mix well (the batter will be runny).
- Grease a 9x13 baking dish and pour in the batter. Sprinkle the yellow cake mix on top of the batter. Gently pat the cake mix down completely covering the batter.
- Spread the chopped pecans evenly over the cake mix layer, then drizzle it with melted butter.
- Bake for 60-80 minutes or until done. Allow the cake to stand for 5-10 minutes before serving. Top each slice with whipped cream or ice cream.
Nutrition Information
Show Details
Calories
292kcal
(15%)
Carbohydrates
36g
(12%)
Protein
3g
(6%)
Fat
16g
(25%)
Saturated Fat
8g
(40%)
Cholesterol
64mg
(21%)
Sodium
289mg
(12%)
Potassium
53mg
(2%)
Fiber
1g
(4%)
Sugar
24g
(48%)
Vitamin A
380IU
(8%)
Vitamin C
1mg
(1%)
Calcium
74mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Calories | 292kcal | 15% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 64mg | 21% |
| Sodium | 289mg | 12% |
| Potassium | 53mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 380IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 74mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
921 reviews
Excellent
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