Pumpkin Crunch Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 (15 ounce) can pumpkin1 (12 fluid ounce) can evaporated milk4 eggs1 1/2 cups of white sugar2 tsp pumpkin pie spice1 tsp salt1 (18.25 ounce) package Pillsbury golden butter recipe 1 cup chopped pecans1/2 cup butter, melted
Preheat oven to 350 degrees. Lightly greese one 9x13 inch baking pan.
In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well and spread into the prepared pan.
Sprinkle cake mix over the top of the pumpkin mixture and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted butter.
Bake for 60-80 minutes, or until done. Top with whipped topping if desired.
Makes 16 servings.
Number of Servings: 16
Recipe submitted by SparkPeople user KCAZTEACHER.
In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well and spread into the prepared pan.
Sprinkle cake mix over the top of the pumpkin mixture and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted butter.
Bake for 60-80 minutes, or until done. Top with whipped topping if desired.
Makes 16 servings.
Number of Servings: 16
Recipe submitted by SparkPeople user KCAZTEACHER.
Nutritional Info Amount Per Serving
- Calories: 253.1
- Total Fat: 14.4 g
- Cholesterol: 75.3 mg
- Sodium: 239.5 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 2.2 g
- Protein: 4.1 g