Description
A delicious pumpkin crunch cake with a buttery crumb topping.
Ingrédients
L'échelle
- 1 can pumpkin puree (15 oz)
- 1 cup sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 4 large eggs
- 1 box yellow cake mix (15.25 oz)
- 1 cup chopped pecans
- 1 cup butter, melted
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix pumpkin puree, sugar, cinnamon, nutmeg, salt, and eggs.
- Spread the mixture in a greased 9×13 inch baking dish.
- Sprinkle yellow cake mix evenly over the pumpkin mixture.
- Top with chopped pecans.
- Drizzle melted butter over the top.
- Bake for 50-60 minutes until set.
- Let cool before serving.
Notes
- Serve warm or at room temperature.
- Can be topped with whipped cream.
- Store leftovers in the refrigerator.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 60 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 piece
- Calories: 320
- Sucre: 18g
- De Sodium: 250mg
- La graisse: 14g
- Graisses Saturées: 8g
- Les Graisses Insaturées: 4g
- Les Gras Trans: 0g
- Les hydrates de carbone: 44g
- La fibre: 2g
- La protéine: 4g
- Le taux de cholestérol: 85mg
Mots-clés: pumpkin crunch cake, pumpkin dessert, fall dessert