Pumpkin Crunch Cake Gluten Free Recipes

PUMPKIN CRUNCH CAKE

Steps:

• Preheat the oven to 350F Lightly spray a 9x13 pan with cooking spray.
• Whisk the first 10 ingredients together (pumpkin through nutmeg) until smooth and pour into your pan.
• Sprinkle the dry cake mix evenly over the pumpkin in the pan.
• Sprinkle the chopped nuts evenly over the cake mix.
• Drizzle the melted butter evenly over the surface of the pan.
• Bake the cake for about 50-55 minutes, or until golden and just starting to pull away from the edges of the pan. Let cool on a rack before slicing if you want neater slices, but I love it warm out of the oven. Sprinkle with sparkling sugar if you like.
• Whip the cream with the maple syrup and nutmeg, and serve with the cake.

PUMPKIN CRUNCH CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
• In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
• Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
• Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.

PUMPKIN CRUNCH CAKE RECIPE

Steps:

• Preheat oven to 350˚ F (175˚ C).
• Coat a 9x13 inch baking dish with cooking spray.
• In a large bowl, beat the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, vanilla and salt together with a hand mixer or whisk.
• Pour the pumpkin mixture into the baking dish.
• Sprinkle the cake mix evenly over the top of the pumpkin mixture and lightly pat down.
• Sprinkle the pecans evenly over the cake mix and then drizzle with melted butter.
• Bake for 60 to 80 minutes or until done.
• Allow the cake to cool for 30 minutes before serving.

PUMPKIN CRUNCH CAKE (GLUTEN FREE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
• Mix pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, and allspice together in a large bowl. Spread into the prepared baking pan.
• 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.
• 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.