Pumpkin Crunch Pudding Cake

Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

prep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Servings:
10
Yield:
10 servings
Nutrition Info
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Ingredients

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

Directions

  • 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

Per Serving:
445 calories; protein 5.3g; carbohydrates 62.1g; fat 20.8g; cholesterol 56.7mg; sodium 530.6mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Claire
Rating: 5 stars
11/18/2018
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
Helpful
(1)
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Claire
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
Helpful
(1)
lynn dieffenbacher
Rating: 5 stars
11/06/2020
This is fantastic. My son and I ate the whole thing in one day! Read More
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