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
PECAN PUMPKIN CRUNCH
Bake Aida Mollenkamp's Pecan Pumpkin Crunch recipe from Food Network for a festive fall or Thanksgiving dessert.
Provided by Aida Mollenkamp
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Heat the oven to 350 degrees F and arrange a rack in the middle. Coat an 8 by 8-inch baking dish with butter and set aside.
- Combine the pumpkin, cream, eggs, sugar, 1/4 cup brown sugar, bourbon, if using, ginger, nutmeg, 1/4 teaspoon cinnamon, 1/8 teaspoon salt in a large bowl. Whisk until evenly combined and pour into the prepared baking dish.
- Cut the butter into small pieces and add to a medium bowl. Stir in the pecans, flour, and the remaining 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and 1/8 teaspoon salt and mix until it holds together somewhat but still crumbles. Scatter the topping over the pumpkin mixture and bake until the edges are puffed and the filling is set in the center, about 45 minutes to 1 hour. Remove to a rack to cool to room temperature. Serve with the Bourbon Whipped Cream and/or ice cream.
- Add the heavy cream to a medium bowl. Beat the cream with a hand-held mixer until thick and frothy. Add the sugar and bourbon and beat until medium peaks form.
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
THANKSGIVING PUMPKIN CRUNCH CAKE DESSERT
My family will give up a pumpkin pie for this! ---- two teaspoons of pumpkin pie spice may be used in place of the cinnamon, nutmeg and allspice --- I have made this using both the white and yellow cake mix I have to say that the yellow is better to use.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Set oven 350 degrees F.
- Grease a 13 x 9-inch baking pan.
- In a bowl combine the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, allspice and salt; mix until well combined.
- Pour into prepared baking pan.
- Sprinkle the cake mix evenly over the top of the pumpkin mixture.
- Sprinkle the chopped nuts over the cake mix.
- Drizzle the melted butter or margarine evenly over the top.
- Bake for about 55-60 minutes (do not bake more than 80 minutes).
- Cool completely, then pipe the whipped cream over the top of the cooled cake.
Nutrition Facts : Calories 893, Fat 55.4, SaturatedFat 20.1, Cholesterol 166.3, Sodium 1007.4, Carbohydrate 92.8, Fiber 3.7, Sugar 68.4, Protein 12
PUMPKIN CRUNCH CAKE
Make and share this Pumpkin Crunch Cake recipe from Food.com.
Provided by slickchick
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Line a 9 by 13 pan with wax paper.
- Mix pumpkin, milk, eggs, sugar and cinnamon. Pour into pan. Sprinkle dry cake mix over pumpkin mix. Sprinkle nuts over cake. Spoon melted butter over above. Bake at 350 for 50 minutes. Test for doness.
- Cool l5-20 minutes before inverting. Cool completely .
- Mix topping ingredients well, frost cooled cake. Spoon some nuts on top.
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#time-to-make #course #preparation #occasion #desserts #fall #holiday-event #dietary #thanksgiving #seasonal #4-hours-or-less
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