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Pumpkin Crunch Cake (Gluten Free)

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"This cake started out as the Pumpkin Crunch Cake from this site, but with so many changes, it became a whole new yummy delicious recipe. It's super easy to make and gluten-free, but you won't notice."
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55 m servings 509 cals
Original recipe yields 12 servings (1 9x13-inch cake)

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
  2. Mix pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, and allspice together in a large bowl. Spread into the prepared baking pan.
  3. Stir cake mix and butter together in a large bowl. Stir in 1 cup pecans. Crumble evenly over the pumpkin mixture; pat down gently. Sprinkle remaining 1 cup pecans on top.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean and the top is a little crunchy, 45 to 55 minutes.

Nutrition Facts

Per Serving: 509 calories; 32.4 g fat; 51.5 g carbohydrates; 6.4 g protein; 96 mg cholesterol; 524 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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