Pumpkin Crunch Cake
#1
Pumpkin Crunch Cake
1 box yellow or white cake mix
1 can (29 oz) solid pack pumpkin
1 cup white sugar
1 can (12 oz) evaporated milk
1 stick butter or margarine (melted)
1 cup brown sugar
3 eggs
4 tsps. pumpkin pie spice
whipped topping
Preheat oven to 350 degrees. Grease 9x13 pan. Mix all ingredients except cake mix, whipped topping and butter.
Pour into pan. Sprinkle dry cake mix over the pumpkin mixture and frizzle melted butter over cake mix
Bake for 50-55 minutes. Spread whipped topping over warm pumpkin crunch. Refrigerate any leftovers.
1 can (29 oz) solid pack pumpkin
1 cup white sugar
1 can (12 oz) evaporated milk
1 stick butter or margarine (melted)
1 cup brown sugar
3 eggs
4 tsps. pumpkin pie spice
whipped topping
Preheat oven to 350 degrees. Grease 9x13 pan. Mix all ingredients except cake mix, whipped topping and butter.
Pour into pan. Sprinkle dry cake mix over the pumpkin mixture and frizzle melted butter over cake mix
Bake for 50-55 minutes. Spread whipped topping over warm pumpkin crunch. Refrigerate any leftovers.
#3
Super Member
Join Date: Aug 2013
Location: Florida
Posts: 5,973
Warning! This recipe is addictive! I made it for the first time this Thanksgiving instead of Pumpkin Pie. Except I added nuts to the top of the cake mix. Everyone loved it and everyone wanted it later in the day and the next day till it was gone. So much better than pumpkin pie. It is also called Pumpkin Pie Cake.
Thread
Thread Starter
Forum
Replies
Last Post
dreamer2009
Recipes
1
10-09-2011 08:09 PM
craftybear
Recipes
8
09-30-2011 08:32 PM