Pumpkin Crunch Cake
- Number of Servings: 20
Ingredients
Yellow cake mix (18.25 oz)Egg, fresh, 2 largePumpkin Pie Mix, canned, 1 2/3 cupAllspice, 2 tspPecans, 1/4 cup, chopped Butter, unsalted, 2 tbsp
Preheat oven to 350 degrees. Grease a 9 x 13 oblong cake pan.
Combine 3 cups cake mix, eggs, pumpkin pie mix and allspice in large mixer bowl. Beat on low speed untilmoistened. Beat on medium speed for 2 minutes. Pour into prepared pan.
Combine remaining cake mix and nuts in small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Sprinkle over batter.
Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.
Number of Servings: 20
Recipe submitted by SparkPeople user LDIEBOLD.
Combine 3 cups cake mix, eggs, pumpkin pie mix and allspice in large mixer bowl. Beat on low speed untilmoistened. Beat on medium speed for 2 minutes. Pour into prepared pan.
Combine remaining cake mix and nuts in small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Sprinkle over batter.
Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.
Number of Servings: 20
Recipe submitted by SparkPeople user LDIEBOLD.
Nutritional Info Amount Per Serving
- Calories: 153.9
- Total Fat: 4.9 g
- Cholesterol: 24.4 mg
- Sodium: 221.5 mg
- Total Carbs: 27.4 g
- Dietary Fiber: 2.1 g
- Protein: 1.6 g
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