Pumpkincrunchpuddingcake Recipes

PUMPKIN CRUNCH CAKE

Steps:

• Preheat oven to 350°F. Grease and flour a 9x13 pan and set aside.
• In a bowl, combine pumpkin, milk, eggs, sugar, pumpkin pie spice, & salt. Pour into the prepared pan.
• Gently sprinkle the cake mix powder over the pumpkin mixture and top with pecans.
• Drizzle melted butter over the cake mix & pecans layer.
• Bake 25 minutes uncovered. Cover with foil and bake an additional 25 minutes.
• Remove from oven and uncover (be careful, the steam will be hot). Cool completely.
• Cut into squares and serve with ice cream.

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 PUDDING CAKE

Steps:

• Preheat oven to 350 degrees.
• Mix together the first 5 ingredients and pour into a 9x13 inch pan lined with wax paper.
• Sprinkle cake mix over pumpkin mixture, then nuts on top.
• Pour melted butter over cake.
• Bake for 55 minutes.
• Frosting~~Mix the cream cheese and cool whip together.
• Frost the inverted cake (pumpkin on top).
• Sprinkle with coconut.

PUMPKIN CRUNCH CAKE

Steps:

• Preheat oven to 350.
• Line a 9 by 13 pan with wax paper.
• Mix pumpkin, milk, eggs, sugar and cinnamon. Pour into pan. Sprinkle dry cake mix over pumpkin mix. Sprinkle nuts over cake. Spoon melted butter over above. Bake at 350 for 50 minutes. Test for doness.
• Cool l5-20 minutes before inverting. Cool completely .
• Mix topping ingredients well, frost cooled cake. Spoon some nuts on top.