Pumpkin Crunch Pudding Cake

Name: Pumpkin Crunch Pudding Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 10 servings
Ingredients: 1 cup brown sugar; 1 cup pecan pieces; 2 tablespoons all-purpose flour; 2 teaspoons ground cinnamon; 2 tablespoons margarine, melted; 1 (15.25 ounce) package yellow cake mix (such as Duncan Hines®); 1 cup pumpkin puree; 3 eggs; ½ cup water; 3 tablespoons water; 3 tablespoons canola oil; 1 (3.4 ounce) package pumpkin spice-flavored instant pudding mix (such as Jell-O®); 1 teaspoon pumpkin pie spice

1 Rating
1 Review

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.

By GMcB

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Recipe Summary

cook:

45 mins

total:

1 hr 5 mins

prep:

20 mins

Servings:

Yield:

10 servings

Nutrition Info

Directions

Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.

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Step 2
Mix brown sugar, pecans, flour, and cinnamon together in a bowl. Pour in melted margarine; mix until evenly combined.
Step 3
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.
Step 4
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.
Step 5
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

Per Serving:

445 calories; protein 5.3g; carbohydrates 62.1g; fat 20.8g; cholesterol 56.7mg; sodium 530.6mg. Full Nutrition

Claire

11/16/2018

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!

1 Ratings

5 star values: 1
4 star values: 0
3 star values: 0
2 star values: 0
1 star values: 0

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Claire

11/16/2018

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Pumpkin Crunch Pudding Cake

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Recipe Summary

Ingredients

Directions

Cook's Note:

Nutrition Facts

Reviews (1)

Most helpful positive review

All Reviews for Pumpkin Crunch Pudding Cake

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Pumpkin Crunch Pudding Cake

Gallery

Recipe Summary

Ingredients

Directions

Cook's Note:

Nutrition Facts

Reviews (1)

Most helpful positive review

All Reviews for Pumpkin Crunch Pudding Cake