Pumpkincrunch Recipes

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PUMPKIN CRUNCH CAKE



Pumpkin Crunch Cake image

A great tasting cake, and really easy to make!

Provided by Nora LaCroix

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h15m

Yield 18

Number Of Ingredients 10

1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
4 eggs
1 ½ cups white sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 (18.25 ounce) package yellow cake mix
1 cup chopped pecans
1 cup margarine, melted
1 (8 ounce) container frozen whipped topping, thawed

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.

Nutrition Facts : Calories 411.8 calories, Carbohydrate 47.2 g, Cholesterol 48 mg, Fat 23.6 g, Fiber 1.6 g, Protein 5.2 g, SaturatedFat 6.7 g, Sodium 532.8 mg, Sugar 35.3 g

PUMPKIN CRUNCH



Pumpkin Crunch image

Yummy pumpkin dessert. Serve with whipped cream.

Provided by kkitchen

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h30m

Yield 16

Number Of Ingredients 7

1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
1 ½ cups white sugar
3 eggs
1 ½ teaspoons ground cinnamon
1 (18.25 ounce) package yellow cake mix
1 cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Stir pumpkin puree, evaporated milk, sugar, eggs, and cinnamon together in a large bowl until smooth. Pour into the prepared baking pan.
  • Sprinkle cake mix over the pumpkin mixture in the baking pan. Pour melted butter on top.
  • Bake in the preheated oven until golden brown, 1 hour to 10 minutes.

Nutrition Facts : Calories 368.5 calories, Carbohydrate 48.8 g, Cholesterol 72.9 mg, Fat 18.1 g, Fiber 1.2 g, Protein 4.6 g, SaturatedFat 9.3 g, Sodium 396.4 mg, Sugar 36.1 g

PUMPKIN CRUNCH



Pumpkin Crunch image

Another "crunch" this time with pumpkin. Feel free to add some pumpkin pie spice to this but the spice cake does add some spice!

Provided by LAURIE

Categories     Dessert

Time 1h20m

Yield 1 13x9 pan

Number Of Ingredients 4

2 (8 ounce) cans pumpkin pie filling
1 box spice cake mix
1 cup chopped nuts
1 cup melted butter or 1 cup margarine

Steps:

  • Grease and flour a 13x9 pan.
  • Pour in pumpkin pie filling.
  • Sprinkle dry cake mix over the top.
  • Sprinkle nuts over the top.
  • Pour butter over the top.
  • Bake at 325 for 70-75 minutes.

Nutrition Facts : Calories 4709.2, Fat 311.9, SaturatedFat 140.6, Cholesterol 488.1, Sodium 6181.1, Carbohydrate 461.2, Fiber 57, Sugar 198.1, Protein 48.7

PECAN PUMPKIN CRUNCH



Pecan Pumpkin Crunch image

Bake Aida Mollenkamp's Pecan Pumpkin Crunch recipe from Food Network for a festive fall or Thanksgiving dessert.

Provided by Aida Mollenkamp

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 18

4 tablespoons (1/2 stick) unsalted butter, at room temperature, plus more for baking dish
One 15-ounce can pumpkin puree (not pie mix)
1 cup heavy cream
4 large eggs
1/2 cup granulated sugar
1/2 cup packed light brown sugar, divided
1 tablespoon bourbon, optional
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon, divided
1/8 teaspoon table salt
1 1/2 cups roughly chopped pecans
1/4 cup all-purpose flour
Bourbon Whipped Cream, recipe follows
Ice cream, optional
1 cup heavy cream
1 tablespoon confectioners' sugar
1 tablespoon bourbon

Steps:

  • Heat the oven to 350 degrees F and arrange a rack in the middle. Coat an 8 by 8-inch baking dish with butter and set aside.
  • Combine the pumpkin, cream, eggs, sugar, 1/4 cup brown sugar, bourbon, if using, ginger, nutmeg, 1/4 teaspoon cinnamon, 1/8 teaspoon salt in a large bowl. Whisk until evenly combined and pour into the prepared baking dish.
  • Cut the butter into small pieces and add to a medium bowl. Stir in the pecans, flour, and the remaining 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and 1/8 teaspoon salt and mix until it holds together somewhat but still crumbles. Scatter the topping over the pumpkin mixture and bake until the edges are puffed and the filling is set in the center, about 45 minutes to 1 hour. Remove to a rack to cool to room temperature. Serve with the Bourbon Whipped Cream and/or ice cream.
  • Add the heavy cream to a medium bowl. Beat the cream with a hand-held mixer until thick and frothy. Add the sugar and bourbon and beat until medium peaks form.

PUMPKIN PIE CRUNCH



Pumpkin Pie Crunch image

Several reviewers complain about the recipe being too sweet and/or too buttery as originally written. I've included the amounts I use, which I think are 'just right'. Also, since I usually don't have pumpkin pie spice in the house, I use 1 1/2 tsp. cinnamon, 1/2 tsp. nutmeg, 1/4 tsp. cloves and 1/2 tsp. ginger instead. (Tip: Using 2/3 of the cake mix instead of half makes it easy to make 8 cupcakes with the remaining box since the mix calls for 3 eggs.)

Provided by Marg CaymanDesigns

Categories     Pie

Time 1h5m

Yield 20 serving(s)

Number Of Ingredients 10

1 (18 ounce) package yellow cake mix (I use 2/3 of a box)
1 (16 ounce) can solid pack pumpkin
1 (12 ounce) can evaporated milk
3 eggs
1 1/4 cups sugar (I use 1 cup)
4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup pecans, chopped
1 cup butter, melted (I used 1/2 cup)
whipped topping

Steps:

  • Preheat oven to 350°F.
  • Grease bottom of 13x9x2-inch pan.
  • Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl.
  • Pour into pan.
  • Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans.
  • Drizzle with melted butter.
  • Bake at 350°F for 50 to 55 minutes or until golden. (Check it early).
  • Cool completely. Serve with whipped topping. Refrigerate leftovers.

Nutrition Facts : Calories 318.5, Fat 18.2, SaturatedFat 7.7, Cholesterol 57.8, Sodium 336.3, Carbohydrate 36.7, Fiber 1, Sugar 24.1, Protein 4.1

PUMPKIN CRUNCH



Pumpkin Crunch image

Make and share this Pumpkin Crunch recipe from Food.com.

Provided by ShortyBond

Categories     Bar Cookie

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 10

3 tablespoons pumpkin spice
1 (12 ounce) can pumpkin
1 (14 ounce) can evaporated milk
1 1/2 cups granulated sugar
3 eggs
1 teaspoon salt
1 cup of chopped pecans (optional)
1 (10 ounce) package yellow cake mix
1 cup butter or 1 cup margarine
whipped topping (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Mix pumpkin spice, pumpkin, evaporated milk, sugar, eggs and salt in a large bowl. Pour into a 9"X13" baking dish.
  • Mix pecans and yellow cake mix (dry, do not make cake mix) and pour over pumpkin mixture.
  • Melt butter or margarine and drizzle over top. Bake for 60 minutes. Cool completely.
  • If desired, top with whipped topping and serve.

Nutrition Facts : Calories 490.6, Fat 26.4, SaturatedFat 14.6, Cholesterol 124.3, Sodium 613.8, Carbohydrate 59.5, Fiber 0.7, Sugar 43, Protein 6.5

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