Pumpkin Crunch Cake Recipes

Whisk the first 10 ingredients together (pumpkin through nutmeg) until smooth and pour into your pan. Empty 1 duncan hines yellow cake mix evenly on top of pumpkin mixture.


Pumpkin Crunch Cake Gretchens Bakery Pumpkin Crunch Cake Crunch Cake Pumpkin Crunch

Pour mixture into a 9×13 baking dish prepared with a non stick spray.

Pumpkin crunch cake recipes. Pour into the prepared baking pan. Preheat the oven to 350f lightly spray a 9×13 pan with cooking spray. For the pumpkin pie filling:

My pumpkin crunch recipe has all the festive fall flavors you’re looking for, and is easy to make in just one pan! Stir pumpkin puree, evaporated milk, sugar, eggs, and cinnamon together in a large bowl until smooth. Sprinkle with cake mix evenly and gently press to flatten the top.

In a large mixing bowl, whisk together pumpkin, evaporated milk, 1 teaspoon cinnamon and sugar until well combined. How to make this pumpkin crunch cake recipe. This pumpkin cake is super easy to make but these simple tips will make it the best it can be.

A dump cake just means that you “dump” the ingredients in the pan and everything magically comes together in the oven. When cool, loosen from side of pan. Thinly slice butter over pecans (use entire cup, or more, if needed to completely cover the cake).

Preheat oven to 350 degrees f. Preheat oven to 350 degrees. Pour into the bottom of prepared pan.

Sprinkle 1/2 box of yellow cake mix over pumpkin mixture. Ingredients 1 box yellow cake mix 1 can (16 oz.) pumpkin 1 can (12 oz.) evaporated milk 3 eggs 1 1/2 cup sugar 4 teaspoons pumpkin pie spice 1/2 teaspoon salt 1/2 cup chopped pecans 1/2 cup chopped walnuts 1 cup melted butter whipped topping instructions 1. This pumpkin cake recipe kicks off our festivities.

Since you whisk together the evaporated milk, pumpkin. Melt butter and spoon over the top evenly. Made with pumpkin spice, cake mix, pumpkin puree, and crunchy.

You can find the original pumpkin crunch cake recipe here. Tips for perfect crunch cake. Beat on medium speed for 2 minutes.

In a large bowl, mix together pumpkin, eggs, sugar, evaporated milk and cinnamon; Grease bottom of 9×13 pan. Sprinkle nuts evenly over cake mix and top with butter pieces.

Layer other 1/2 of cake mix (dry mix straight from the box). Beat together first six ingredients until well mixed and pour into 9″ x 13″ greased pan. Preheat oven to 350° f.

Beat on low speed until moistened. Spray a 9×13 pan with nonstick cooking spray and set aside. Preheat oven to 350 degrees.

Mix well (the batter will. Mix pumpkin, milk, eggs, cinnamon and sugar. In a large mixing bowl combine pumpkin puree, evaporated milk, eggs, sugar, pumpkin spice, and salt.

Add eggs and mix well. Combine 3 cups cake mix, eggs, pumpkin pie mix and pumpkin pie spice in large mixer bowl. Combine remaining cake mix, coconut and nuts in small bowl.

Sprinkle the yellow cake mix evenly over the pumpkin mixture. Mix first 6 ingredients and pour into prepared 9 x 2 x 13 inch dish. Then sprinkle chopped pecans over cake mix.

Drizzle 1 cup butter on top (2 sticks). Sprinkle walnuts on cake mix. Cut in butter with pastry blender or two.

Into a large mixing bowl, stir together the pumpkin puree, vegan evaporated milk, prepared egg replacer, granulated sugar, brown sugar, pumpkin pie. In a large bowl, whisk pumpkin, sugar, pumpkin pie spice, salt, eggs and evaporated milk together until completely smooth. Pour 1/2 box of yellow cake mix over it.

This fall cake recipe has become a family & friends favorite. Sprinkle cake mix evenly over entire top. The warming pumpkin pie spice and crunch of the pecans and crumble topping make it a hit for almost everyone.

Combine pumpkin, evaporated milk, eggs, sugar,. I had been thinking about a cake or pound. In a large bowl, beat together the pumpkin, milk, eggs, sugar, and spices until well combined.


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