![close up view of a slice of Pumpkin Crunch Cake topped with a scoop of vanilla ice cream on a plate, and Pumpkin Crunch Cake in a baking pan on a kitchen towel](https://cdn.statically.io/img/www.allrecipes.com/thmb/K4EcOoSDYeYrhO0DaqV0h5Lk-kw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/13483-pumpkin-crunch-cake-DDMFS-4x3-1-093372ee85eb491081d548072110078f.jpg)
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
-
Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease one 9x13-inch baking pan.
-
Combine pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice, and salt in a large bowl; mix well. Spread batter into the prepared pan.
-
Sprinkle cake mix over pumpkin batter and pat down gently. Sprinkle chopped pecans evenly over cake mix, then drizzle with melted margarine.
-
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)
412 | Calories |
24g | Fat |
47g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 18 | |
Calories 412 | |
% Daily Value * | |
Total Fat 24g | 30% |
Saturated Fat 7g | 34% |
Cholesterol 48mg | 16% |
Sodium 533mg | 23% |
Total Carbohydrate 47g | 17% |
Dietary Fiber 2g | 6% |
Total Sugars 35g | |
Protein 5g | 10% |
Vitamin C 2mg | 2% |
Calcium 116mg | 9% |
Iron 1mg | 7% |
Potassium 185mg | 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.