I wanted a recipe for a pumpkin crunch cake that didn't have a layer of pumpkin pie filling. Not being able to find one, I came up with this one after a little trial and error baking wizardry. Serve with whipped topping.

GMcB
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.

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  • Mix brown sugar, pecans, flour, and cinnamon together in a bowl. Pour in melted margarine; mix until evenly combined.

  • Combine cake mix, pumpkin puree, eggs, 1/2 cup plus 3 tablespoons water, canola oil, pudding mix, and pumpkin pie spice in a large bowl; beat with an electric mixer on low speed until moistened. Scrape sides of the bowl. Mix on medium speed until batter is smooth, about 3 minutes.

  • Spread half of the batter in the bottom of the prepared pan. Sprinkle half of the brown sugar mixture evenly on top. Pour in remaining batter; spread evenly. Sprinkle remaining brown sugar mixture on top.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Cook's Note:

If the pumpkin spice pudding is not available in your area, add vanilla extract and increase the pumpkin pie spice to 2 teaspoons.

Nutrition Facts

445 calories; 20.8 g total fat; 57 mg cholesterol; 531 mg sodium. 62.1 g carbohydrates; 5.3 g protein; Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 5 stars
11/17/2018
I really enjoyed this recipe and it was exactly what I was looking for. I had the pumpkin spice pudding mix gingerbread cake mix and canned pumpkin and wanted an easy recipe to use all 3. The substitutions I made were gingerbread cake mix instead of yellow 2 cups of whole pecans and then I crushed them added some pepitas added a little salt to the nut and sugar mixture and subbed applesauce for the canola oil. I really liked how moist the cake is. It s also somewhat dense so I called it pumpkin bread instead of cake. But I had positive feedback and my relatives are asking me to make it again for Thanksgiving. Thank you! Read More
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/17/2018
I really enjoyed this recipe and it was exactly what I was looking for. I had the pumpkin spice pudding mix gingerbread cake mix and canned pumpkin and wanted an easy recipe to use all 3. The substitutions I made were gingerbread cake mix instead of yellow 2 cups of whole pecans and then I crushed them added some pepitas added a little salt to the nut and sugar mixture and subbed applesauce for the canola oil. I really liked how moist the cake is. It s also somewhat dense so I called it pumpkin bread instead of cake. But I had positive feedback and my relatives are asking me to make it again for Thanksgiving. Thank you! Read More
Rating: 5 stars
11/17/2018
I really enjoyed this recipe and it was exactly what I was looking for. I had the pumpkin spice pudding mix gingerbread cake mix and canned pumpkin and wanted an easy recipe to use all 3. The substitutions I made were gingerbread cake mix instead of yellow 2 cups of whole pecans and then I crushed them added some pepitas added a little salt to the nut and sugar mixture and subbed applesauce for the canola oil. I really liked how moist the cake is. It s also somewhat dense so I called it pumpkin bread instead of cake. But I had positive feedback and my relatives are asking me to make it again for Thanksgiving. Thank you! Read More