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This pumpkin crunch cake tastes great and is really easy to make!
Ingredients
- 1 (15 ounce) can pumpkin puree
- 1 (12 fluid ounce) can evaporated milk
- 1 ½ cups white sugar
- 4 large eggs
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 1 (15.25 ounce) package yellow cake mix
- 1 cup chopped pecans
- 1 cup margarine, melted
- 1 (8 ounce) container frozen whipped topping, thawed
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease one 9×13-inch baking pan.
Step 2
Combine pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice, and salt in a large bowl; mix well. Spread batter into the prepared pan.
Step 3
Sprinkle cake mix over pumpkin batter and pat down gently. Sprinkle chopped pecans evenly over cake mix, then drizzle with melted margarine.
Step 4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 80 minutes. Top with whipped topping when ready to serve.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 18 | |
| Calories 412 | |
| % Daily Value * | |
| Total Fat24g | 30% |
| Saturated Fat7g | 34% |
| Cholesterol48mg | 16% |
| Sodium533mg | 23% |
| Total Carbohydrate47g | 17% |
| Dietary Fiber2g | 6% |
| Total Sugars35g | |
| Protein5g | |
| Vitamin C2mg | 8% |
| Calcium116mg | 9% |
| Iron1mg | 7% |
| Potassium185mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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