Photos of Pumpkin Crunch Cake Recipe
How To Make Pumpkin Crunch Cake
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Serves:
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 eggs
- 1 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 box (15 oz) yellow cake mix
- 1 cup chopped pecans
- 1 cup unsalted butter, melted
- Whipped cream (for serving)
Instructions
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Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
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In a large bowl, mix together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, and nutmeg until well combined.
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Pour the mixture into the prepared baking dish.
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Sprinkle the dry cake mix evenly over the pumpkin mixture.
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Top with chopped pecans.
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Drizzle the melted butter over the top.
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Bake for 45 minutes, or until the edges are golden brown and the center is set.
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Allow to cool slightly before serving.
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Serve with whipped cream on top.
Nutrition
- Calories : 612kcal
- Total Fat : 36g
- Saturated Fat : 16g
- Cholesterol : 156mg
- Sodium : 696mg
- Total Carbohydrates : 66g
- Dietary Fiber : 4g
- Sugar : 35g
- Protein : 10g
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