Crunchy Pumpkin Cake Recipe

Crunchy Pumpkin Cake Recipe. Top the mixture evenly with the dry yellow cake mix and gently press it. Sprinkle walnuts on cake mix.

Hot Eats and Cool Reads Pumpkin Crunch Cake Recipe from www.hoteatsandcoolreads.com

Preheat oven to 350 f. Then sprinkle chopped pecans over cake mix. In a large bowl, whisk the pumpkin, evaporated milk, eggs, brown sugar, vanilla, pumpkin pie spice, and salt.

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Spray a 9×13 pan with nonstick cooking spray and set aside. Bake for 50 minutes in 350° f.

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Spread half of the cake mix (dry) in an even layer over batter, sprinkle with nuts, and add remaining cake mix. Bake at 350 for 50.

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Preheat oven to 350 f. Add a little flour a 9×13 baking pan and set aside.

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Pour into the bottom of prepared pan. In a large bowl, whisk the pumpkin, evaporated milk, eggs, brown sugar, vanilla, pumpkin pie spice, and salt.

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Bake for 50 minutes in 350° f. Bake at 350 for 50.

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Pour the pumpkin mixture into the prepared pan. Bake at 350 for 50.

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Thinly slice butter over pecans (use entire cup, or more, if needed to completely cover the cake). Line pan with parchment paper.

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Mix until completely incorporated and smooth. When cool, loosen from side of pan.

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In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, brown sugar, vanilla, and pumpkin pie spice until well combined. Mix the pumpkin, evaporated milk, sugar, eggs, and cinnamon, and pour into a greased, parchment lined 9×13 pan.

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Sprinkle dry cake mix on top of the pumpkin pie mixture. Sprinkle the cake mix over the top of the pumpkin filling and top with pecans.

Then Sprinkle Chopped Pecans Over Cake Mix.

Spread half of the cake mix (dry) in an even layer over batter, sprinkle with nuts, and add remaining cake mix. Add a little flour a 9×13 baking pan and set aside. In a large bowl, whisk pumpkin, sugar, pumpkin pie spice, salt, eggs and evaporated milk together until completely smooth.

In Bowl, Mix Can Of Pumpkin, 12 Oz Evaporated Milk, 3 Eggs, 1 Tsp Cinnamon, And 1 Cup Sugar.

Sprinkle the cake mix over the top of the pumpkin filling and top with pecans. Bake at 350 for 50. Mix pumpkin, milk, eggs, cinnamon and sugar.

Mix Until Completely Incorporated And Smooth.

In a large bowl, mix together pumpkin, eggs, sugar, evaporated milk and cinnamon; Spoon melted butter over above. Mix well (the batter will.

Layer Other 1/2 Of Cake Mix (Dry Mix Straight From The Box).

Grease bottom and sides of the pan. Everyone will love this perfect pumpkin crunch cake! Sprinkle half of dry cake mix in pan.

Pour Melted Butter Over The Top.

Pour into the prepared baking pan. Pour 1/2 box of yellow cake mix over it. My pumpkin crunch recipe has all the festive fall flavors you’re looking for, and is easy to make in just one pan!