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Pumpkin Crunch Cake
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Pumpkin Crunch Cake

1 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 can (15 ounce) pumpkin puree
1 can (12 fluid ounce) evaporated milk
4 eggs
1 1/2 cups white sugar
2 teaspoon s pumpkin pie spice - or mix of other spices (nutmeg, cloves, cinnamon, ginger, etc.)
1 teaspoon salt
1 package (18.25 ounce) cake mix - any type
1 cup (at least!) chopped (slightly toasted) nuts - macadamias, slivered almonds, pecans, etc.
1 cup butter, melted
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Let's Make It
1
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
2
2. In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
3
3. Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, and then drizzle with melted margarine.
4
4. Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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