Dessert

Pumpkin Crunch Cake 1/24 is for Dessert.

Pumpkin Crunch Cake 1/24 takes several minutes to prepare.

Pumpkin Crunch Cake 1/24 takes several minutes to cook.

Pumpkin Crunch Cake 1/24 makes 24 servings.

The ingredients for Pumpkin Crunch Cake 1/24 are:

yellow cake mix
15 oz pumpkin puree
12 oz nonfat evaporated milk
3 large eggs
1.5 cups sugar
1 tsp cinnamon
1/2 tsp. salt
1.5 cups chopped pecans
1 cup melted butter

Here is how you make Pumpkin Crunch Cake 1/24:

Heat oven 350 degrees. Grease bottom of 9 x 13 " pan. Mix pumpkin, milk eggs, sugar, cinnamon, and salt. Pour mixture into greased pan. Sprinkle dry cake mix over pumpkin mixture and top with pecans. Drizzle milted butter over pecans. Bake 50-55 minutesServing Size: 24 servingsNumber of Servings: 24Recipe submitted by SparkPeople user DIANEP1979.

The nutritional information for Pumpkin Crunch Cake 1/24 is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 280.3

• Total Fat: 15.4 g
• Cholesterol: 42.5 mg
• Sodium: 321.2 mg
• Total Carbs: 33.5 g
• Dietary Fiber: 1.5 g
• Protein: 3.3 g