Pumpkin Crunch Cake
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Pumpkin Crunch Cake calories by ingredient
Introduction
This is a very simple and easy cake to make. This is a very simple and easy cake to make.Number of Servings: 16
Ingredients
-
1 (15 ounce) can pumpkin
1 (12 fluid ounce) can evaporated milk
4 eggs
1 1/2 cups of white sugar
2 tsp pumpkin pie spice
1 tsp salt
1 (18.25 ounce) package Pillsbury golden butter recipe
1 cup chopped pecans
1/2 cup butter, melted
Directions
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.
Member Ratings For This Recipe
-
BEACHGIRLTX
