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5
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6
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Pumpkin Crunch Cake
Pumpkin crunch cake is a delicious combination of moist pumpkin flavored cake topped with a pecan crunch topping. This cake is a must-make for fall!
Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Total Time
55
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
16
slices
Calories:
278
kcal
Author:
Shauna
Ingredients
15
ounces
pumpkin puree
1 ½
cup
half and half
¾
cup
sugar
¼
cup
light brown sugar
packed
2 ½
teaspoons
pumpkin pie spice
4
large eggs
1
box yellow cake
mix
1½
cup
pecans
chopped
1
cup
butter melted
Instructions
Preheat oven to 350°F.
SECOND STEP: Spray a 9x13 baking dish
Use a stand mixer or large mixing bowl. Combine pumpkin puree, half and half, sugars, and pumpkin pie spice.
Add eggs one at a time, mixing well after each egg, until all ingredients are well blended.
Pour pumpkin mixture into greased 9x13 baking dish.
Spread dry yellow cake mix over pumpkin mixture.
Sprinkle pecans over dry cake mix.
Drizzle melted butter over pecans.
In a preheated oven, bake pumpkin crunch cake for 45 to 50 minutes or until a knife inserted in the center of the cake comes out clean.
Remove cake and allow to cool completely before serving.
Serve with whipped topping, if desired.
Nutrition
Calories:
278
kcal
|
Carbohydrates:
18
g
|
Protein:
4
g
|
Fat:
23
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
11
g
|
Trans Fat:
0.004
g
|
Cholesterol:
49
mg
|
Sodium:
171
mg
|
Potassium:
153
mg
|
Fiber:
2
g
|
Sugar:
15
g
|
Vitamin A:
4789
IU
|
Vitamin C:
1
mg
|
Calcium:
52
mg
|
Iron:
1
mg