Pumpkin Crunch Cake 1/24

Name: Pumpkin Crunch Cake 1/24 Recipe
Yield: 24
Ingredients: yellow cake mix; 15 oz pumpkin puree; 12 oz nonfat evaporated milk; 3 large eggs; 1.5 cups sugar; 1 tsp cinnamon; 1/2 tsp. salt; 1.5 cups chopped pecans; 1 cup melted butter

Number of Servings: 24

Ingredients

yellow cake mix15 oz pumpkin puree12 oz nonfat evaporated milk3 large eggs1.5 cups sugar1 tsp cinnamon1/2 tsp. salt1.5 cups chopped pecans1 cup melted butter

Directions

Heat oven 350 degrees. Grease bottom of 9 x 13 " pan. Mix pumpkin, milk eggs, sugar, cinnamon, and salt. Pour mixture into greased pan. Sprinkle dry cake mix over pumpkin mixture and top with pecans. Drizzle milted butter over pecans. Bake 50-55 minutes

Serving Size: 24 servings

Number of Servings: 24

Recipe submitted by SparkPeople user DIANEP1979.

Servings Per Recipe: 24

Nutritional Info Amount Per Serving

Calories: 280.3
Total Fat: 15.4 g
Cholesterol: 42.5 mg
Sodium: 321.2 mg
Total Carbs: 33.5 g
Dietary Fiber: 1.5 g
Protein: 3.3 g

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