PUMPKIN CRUNCH CAKE
A great tasting cake, and really easy to make!
Provided by Nora LaCroix
Categories Fruits and Vegetables Vegetables Squash
Time 1h15m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
- In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
- Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
- Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.
Nutrition Facts : Calories 411.8 calories, Carbohydrate 47.2 g, Cholesterol 48 mg, Fat 23.6 g, Fiber 1.6 g, Protein 5.2 g, SaturatedFat 6.7 g, Sodium 532.8 mg, Sugar 35.3 g
PUMPKIN PUDDING CRUNCH
I got this recipe from The Kelly and Michael Show. I don't like Pumpkin Pie, but this dessert is incredible. My family and friends loved it....Enjoy
Provided by Cheryl Pridy
Categories Other Desserts
Time 1h25m
Number Of Ingredients 11
Steps:
- 1. Melt Butter and set aside.
- 2. In large bowl, mix together:pumpkin,eggs,milk,sugar,vanilla extract & nutmeg
- 3. Pour into 9x13 baking dish. Be sure to spray dish for easy removal of dessert.
- 4. Sprinkle evenly over mixture,dry cake mix. Cover completely with cake mix.
- 5. Pour butter on top to cover cake mix, do not mix in. Butter should sit on top of cake mix.
- 6. Bake for 1 hour @ 350 degrees. (Add 15 minutes or so if using Pie Filling) Cover top if it starts to get to brown.
- 7. Let cool: Best eaten if put into Refrigerator for a couple hours.
- 8. Top with a dollop of whipping topping.Dash cinnamon and garnish with mint leaf.
PUMPKIN CRUNCH
Yummy pumpkin dessert. Serve with whipped cream.
Provided by kkitchen
Categories Fruits and Vegetables Vegetables Squash
Time 1h30m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Stir pumpkin puree, evaporated milk, sugar, eggs, and cinnamon together in a large bowl until smooth. Pour into the prepared baking pan.
- Sprinkle cake mix over the pumpkin mixture in the baking pan. Pour melted butter on top.
- Bake in the preheated oven until golden brown, 1 hour to 10 minutes.
Nutrition Facts : Calories 368.5 calories, Carbohydrate 48.8 g, Cholesterol 72.9 mg, Fat 18.1 g, Fiber 1.2 g, Protein 4.6 g, SaturatedFat 9.3 g, Sodium 396.4 mg, Sugar 36.1 g
PUMPKIN CRUNCH PARFAITS
Here's a fun dessert that your youngsters can help make. It's a great treat for Halloween or Thanksgiving.-Lorraine J. Darocha, Berkshire, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, beat milk and pudding mix on low speed 2 minutes. Stir in whipped topping, pumpkin and pie spice. Fold in pecans., Spoon half of the mixture into six parfait glasses; top with half of the gingersnap crumbs. Repeat layers. If desired, top with additional whipped topping and chopped pecans. Refrigerate leftovers.
Nutrition Facts : Calories 447 calories, Fat 23g fat (7g saturated fat), Cholesterol 4mg cholesterol, Sodium 486mg sodium, Carbohydrate 55g carbohydrate (31g sugars, Fiber 3g fiber), Protein 5g protein.
PUMPKIN CRUNCH PUDDING CAKE
Make and share this Pumpkin Crunch Pudding Cake recipe from Food.com.
Provided by Diana Adcock
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Mix together the first 5 ingredients and pour into a 9x13 inch pan lined with wax paper.
- Sprinkle cake mix over pumpkin mixture, then nuts on top.
- Pour melted butter over cake.
- Bake for 55 minutes.
- Frosting~~Mix the cream cheese and cool whip together.
- Frost the inverted cake (pumpkin on top).
- Sprinkle with coconut.
Nutrition Facts : Calories 629.2, Fat 49, SaturatedFat 27.9, Cholesterol 163.7, Sodium 380.9, Carbohydrate 43.4, Fiber 3.7, Sugar 31.6, Protein 9.5
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4.8/5 (196)Category Cake
- Preheat the oven to 350°F (177°C) and grease a 9×13 inch baking pan. I always use this glass pan.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
- Spread batter into the prepared pan. Bake for 30-36 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil.
- Remove the cake from the oven and set the entire pan on a wire rack. Allow to cool completely. After about 45 minutes, I usually place the cake in the refrigerator to speed things up.
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- In a large bowl, combine flour, granulated sugar, baking soda, cinnamon, pie spice, and salt. Add milk, pumpkin, butter, and vanilla. Stir with a wooden spoon or rubber spatula until combined. Fold in pecans, if using.
- Transfer the batter to the prepared pan and spread into an even layer. For the topping, sprinkle the cinnamon and brown sugar over the batter. Pour boiling water on the top (do not stir).
- Carefully transfer the pan to the oven and bake for 25-30 minutes. A toothpick inserted into the center of the cake should come out clean, and there should be a wet, pudding-like layer under the cake. Place on a wire rack to cool slightly. Serve warm with vanilla ice cream or whipped cream.
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