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Pumpkin Crunch Cake (Better Than Pumpkin Pie!)
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Pumpkin Crunch Cake (Better Than Pumpkin Pie!)

1 Hr(s) 15 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 can (16 oz.) solid pumpkin pack
1 can (12 oz.) evaporated milk
3 eggs
1 1/2 cups sugar
4 tsp pumpkin pie spice
1/2 tsp salt
1 pkg French vanilla cake mix
1 cup chopped pecans
1 cup melted butter
Whipped topping
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Let's Make It
1
Preheat oven to 350 degrees F. Grease bottom of 13x9in pan. Combine first 6 ingredients together in large bowl.
2
Pour batter in cake pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle melted butter on top.
3
Bake 50-55 minutes. Serve with whipped topping.
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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