Pumpkin Crunch Cake

Pumpkin Crunch Cake

Components

Unique recipe makes 1 – 9×13 inch cake Change Servings
Makes servings US Metric Modify Recipe (Assist)
  • 1 (15 ounce) can pumpkin puree

  • 1 (12 fluid ounce) can evaporated milk

  • four eggs

  • 1 1/2 cups white sugar

  • 2 teaspoons pumpkin pie spice

  • 1 teaspoon salt

  • 1 (18.25 ounce) package deal yellow cake combine

  • 1 cup chopped pecans

  • 1 cup margarine, melted

  • 1 (eight ounce) container frozen whipped topping, thawed

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  • PREP

    15 minutes

  • COOK

    1 hr

  • READY IN

    1 hr 15 minutes

Pumpkin Crunch Cake

Instructions

  1. Preheat oven to 350 levels F (one hundred seventy five levels C). Flippantly grease one 9×13 inch baking pan.
  2. In a big bowl, mix pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Combine properly, and unfold into the ready pan.
  3. Sprinkle cake combine excessive of the pumpkin combination, and pat down. Sprinkle chopped pecans evenly over the cake combine, then drizzle with melted margarine.
  4. Bake for 60 to eighty minutes, or till achieved. Prime with whipped topping when able to serve.

Vitamin

  • Energy
  • 412 kcal
  • 21%
  • Carbohydrates
  • forty seven.2 g
  • 15%
  • Ldl cholesterol
  • fifty four mg
  • 18%
  • Fats
  • 23.6 g
  • 36%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 533 mg
  • 21%

* % Day by day Values are based mostly on a 2,000 calorie weight loss plan.

Recipe by Nora LaCroix

“A terrific tasting cake, and very easy to make!”

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